POURS

4

Jorge Rojas

Designed for: Nectarine · Rainier Cherry

Broadsheet Coffee Roasters · Tolima, Colombia

✦ tailored from bag label

48HR Soak - Washed · Light

Pour Sequence · 4 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

Medium density — balanced extraction profile

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

Engine Calibration

Aromatic preservation

Balanced density bean

Direct extraction

Even saturation

Grind · 52

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 38–46. 48HR Soak - Washed offset: +3 (coarser). Limits over-extraction of process compounds. History pattern: +2. Minor — does not override bean constraints.

Bloom · 45s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→85°C

Descending curve — 4°C drop across pours

Starts at 89°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. 48HR Soak - Washed ceiling: 93°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.

Learning · From Your History

Calibrated from your brewing history

Grind shifted coarser by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.