POURS

4

Passion Fruit Lot

Designed for: passion fruit · stone fruits

Rewind Roastery And Coffee Shop · Myanmar: Shan State

✦ tailored from bag label

Lactic Anaerobic Washed & Co Fermented · Medium

Pour Sequence · 4 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

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Fermentation control

Balanced density bean

Layered extraction

Active agitation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 46–56. lactic anaerobic washed & co fermented offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 47s

Short bloom — low CO₂, fast saturation

42s base — derived from bean density and process. Roast date adjustment: extended 5s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. lactic anaerobic washed & co fermented ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (medium) neutral. lactic anaerobic washed & co fermented process: constrains range to 3–4 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.