POURS

5

Harmufo

Designed for: lemon candy · ripe stone fruit

FELLOW X SEY · Ethiopia

Washed · Light

Pour Sequence · 5 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 · 37

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 33–41. Density correction: -6 (finer) for very-dense bean. Keeps extraction within range.

Bloom · 49s

Standard bloom — moderate CO₂ degassing

49s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→93°C

Near-isothermal extraction

Starts at 93°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (very-dense) favours more pours. Flat 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.