POURS

4

Guji

Designed for: Strawberry · Blueberry

Soil · Guji, Ethiopia

Natural · Medium

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

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

Brew Method · Drip on Ice

Concentrated brew — ice restores balance as it melts

Brewing 155ml of hot water directly onto 70g of ice. The pour targets 31% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.

Body-forward extraction

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 51–61. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 40s

Short bloom — low CO₂, fast saturation

44s 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 · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours.