POURS

3

Old World Venezia

Designed for: spice · dark chocolate

Klatch · Guatemala, Indonesia, El Salvador, Brazil

First brew estimate — rate it to improve

Washed · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

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

Balanced extraction

Balanced density bean

Direct extraction

Even saturation

Grind · 55

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 50–60.

Bloom · 41s

Short bloom — low CO₂, fast saturation

41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral.