POURS

3

MEDDECOMBRA

Designed for: Lemongrass · Berries

Damn Fine Coffee · Kotmale, Sri Lanka

First brew estimate — rate it to improve

✦ tailored from bag label

Natural Anaerobic, Level 2 · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Soft low-density bean

Layered extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 54–60. Natural Anaerobic, Level 2 offset: +8 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

42s base — derived from bean density and process. Roast date adjustment: extended 8s for elevated CO₂. 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 Anaerobic, Level 2 ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (soft) favours fewer pours. Natural Anaerobic, Level 2 process: constrains range to 3–4 pours.