POURS

6

Kamavindi Estate Kenya

Designed for: Blueberry · Berry

Module Roast · Kenya

✦ tailored from bag label

Washed · Light

Pour Sequence · 6 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.

Brew Tip

Rationale

Temperature 87°C targets chlorogenic acid solubility — these bright compounds peak at sustained high heat but generate quinic acid bitterness if extraction runs long, so keep total brew time tight.

Clarity-focused extraction

Layered extraction

Active agitation

Grind · 46

Medium grind — balanced flow and contact

Grind size 46 — tuned for Washed process and light roast.

Bloom · 55s

Extended bloom — high CO₂ degassing requirement

55s bloom at 87°C with 40ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 87→82°C

Descending curve — 5°C drop across pours

Starts at 87°C — descends to 82°C (5°C total) as solubles concentration drops through the brew.

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

6-pour structure for Washed process, light roast.