POURS

4

Kii #2

Designed for: donut peach · candied lemon

Nomad Coffee · Kenya, Kirinyaga

✦ tailored from bag label

Washed · Light

Pour Sequence · 4 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

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

Clarity-focused extraction

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 42

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–46. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 39s

Short bloom — low CO₂, fast saturation

39s 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 · 4 Pours

Four-pour structure — balanced precision

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

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.