POURS

4

Ethiopia Suke Werekata

Designed for: Tropical Punch · Nectarine

Outpost Coffee · Uraga, Ethiopia

Natural · Light

Pour Sequence · 4 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

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

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 36

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 33–39. Natural offset: +6 (coarser), density -6. Limits over-extraction of process compounds.

Bloom · 49s

Standard bloom — moderate CO₂ degassing

49s 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 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 process: anchors structure at 4 pours.