POURS

5

Helm Ecuador Finca Soledad, Pepe Jijón

Designed for: Lemonade · Wildflower Honey

Helm · Ecuador

First brew estimate — rate it to improve

✦ tailored from bag label

Washed · Light

Pour Sequence · 5 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

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 30–41. Density correction: -6 (finer) for very-dense bean. Keeps extraction within range.

Bloom · 51s

Standard bloom — moderate CO₂ degassing

51s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 96→94°C

Gentle temperature descent — 2°C

Starts at 96°C — upper bound of Stage 1 range. Descends 1°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. Wave 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.