POURS

4

Fruit Snack Java

Designed for: ripe pineapple · apple juice

Desnudo · Huila, Colombia

Natural, 144 Hours Fermentation · Light

Pour Sequence · 4 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Body-forward extraction

Balanced density bean

Layered extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 52–60. natural, 144 hours fermentation offset: +6 (coarser). Limits over-extraction of process compounds. History pattern: +1. Minor — does not override bean constraints.

Bloom · 38s

Short bloom — low CO₂, fast saturation

38s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→89°C

Gentle temperature descent — 3°C

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. natural, 144 hours fermentation 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 (medium) neutral. natural, 144 hours fermentation process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted coarser by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.