POURS

3

Organic Star Valley Decaf

Designed for: cream · wafer

Wonderstate Coffee · Peru, San Fernando Region

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

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Balanced extraction

Soft low-density bean

Direct 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: +14 (coarser) for very-soft bean. Keeps extraction within range.

Bloom · 37s

Short bloom — low CO₂, fast saturation

37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→85°C

Descending curve — 4°C drop across pours

Starts at 89°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 (very-soft) favours fewer 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.