POURS

5

Rosasting House - Tiramisu

Designed for: Dark Chocolate · Cocoa

Roasting House · Blend

First brew estimate — rate it to improve

✦ tailored from bag label

Dark · Dark

Pour Sequence · 5 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

Body-forward extraction

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 65

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72. Density correction: -6 (finer) for very-dense bean. Keeps extraction within range. History pattern: -1. Minor — does not override bean constraints.

Bloom · 40s

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. Dark ceiling: 94°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

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

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.