POURS

5

Eduardo Quispe Corral Pampa

Designed for: yellow tropical fruit · red grape

SEY · Peru, Inkawasi, Cusco

✦ tailored from bag label

Washed · Medium

Pour Sequence · 5 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

Brew Tip

Rationale

Grind 46 creates the hydraulic resistance needed for clean vertical extraction — coarser grinds on this bean create uneven flow paths that muddy the clarity this origin is built around.

Clarity-focused extraction

Layered extraction

Active agitation

Grind · 46

Medium grind — balanced flow and contact

Grind size 46 — tuned for Washed process and medium roast.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

50s bloom at 89°C with 40ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→84°C

Descending curve — 5°C drop across pours

Starts at 89°C — descends to 84°C (5°C total) as solubles concentration drops through the brew.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

5-pour structure for Washed process, medium roast.