POURS

6

Ethiopia Halo Beriti

Designed for: berry sorbet · mango

Roast House · Ethiopia

Natural · Light

Pour Sequence · 6 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 47s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→88°C

Descending curve — 4°C drop across pours

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

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours. Wave filter geometry: +1 pour for even bed coverage.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.