POURS

4

Roasting House - Tiramisu

Designed for: Dark Chocolate · Cocoa

Roasting House - Tiramisu · Blend

First brew estimate — rate it to improve

✦ tailored from bag label

Washed · Dark

Pour Sequence · 4 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

High-altitude bean — very dense cell structure

High cell-wall resistance limits water penetration — grind -6 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Brew Method · Drip on Ice

Concentrated brew — ice restores balance as it melts

Brewing 140ml of hot water directly onto 85g of ice. The pour targets 38% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.

Body-forward extraction

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 62

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 62–72. Density correction: -6 (finer) for very-dense bean. Keeps extraction within range.

Bloom · 35s

Short bloom — low CO₂, fast saturation

35s 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 1°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Dark roast targets F1 range 3. Bean density (very-dense) favours more pours. Flat filter geometry: +1 pour for even bed coverage.