POURS

5

Funky Wush Wush Ethiopia

Designed for: Watermelon Candy · Tamarind

Perc Coffee · Ethiopia

✦ tailored from bag label

Anaerobic · Light

Pour Sequence · 5 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

Brew Tip

Rationale

Grind 50 and 50s bloom preserve volatile ester compounds — these aromatics dissipate within seconds of extraction, so front-loaded pours capture them before heat exposure degrades them.

Fermentation character control

Direct extraction

Active agitation

Grind · 50

Medium grind — balanced flow and contact

Grind size 50 — tuned for Anaerobic process and light roast.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

50s bloom at 89°C with 45ml 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 Anaerobic process, light roast.