POURS

4

(PRODUCT)RED Onyx Coffee Lab Seasonal East Africa

Designed for: nectarine · milk chocolate

Onyx Coffee Lab · Ethiopia

Washed · Medium

Pour Sequence · 4 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 47

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–56. Density correction: -4 (finer) for dense bean. Keeps extraction within range. History pattern: -2. Minor — does not override bean constraints.

Bloom · 42s

Short bloom — low CO₂, fast saturation

42s 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.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.