POURS

4

ETHIOPIA, Alemayehu Sali

Designed for: HONEY · STRAWBERRY

Polar Bear COFFEE ROASTERS · Uraga Woreda In The Guji Region, Ethiopia

Natural (bærtorket) · Light

Pour Sequence · 4 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

Bean Character

High-altitude bean — very dense cell structure

High cell-wall resistance limits water penetration — grind -6 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Balanced extraction

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 37

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 33–41. natural (bærtorket) offset: +6 (coarser), density -6. Limits over-extraction of process compounds.

Bloom · 51s

Standard bloom — moderate CO₂ degassing

51s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→91°C

Near-isothermal extraction

Starts at 92°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. natural (bærtorket) ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (very-dense) favours more pours. natural (bærtorket) process: anchors structure at 4 pours.