POURS

3

La Victoria

Designed for: tropical fruit · brown sugar

Kb Coffee Roasters · Venezuela

First brew estimate — rate it to improve

Natural · Light

Pour Sequence · 3 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Layered extraction

Active agitation

Grind · 62

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 58–66. Natural offset: +6 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 35s

Short bloom — low CO₂, fast saturation

35s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→88°C

Near-isothermal extraction

Starts at 88°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (soft) favours fewer pours. Natural process: anchors structure at 4 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.