POURS

4

Sebastian Ramirez Purple Fruit

Designed for: Blackberry · Berry

Kings Arms Coffee Co. · Colombia

✦ tailored from bag label

Barrel · 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.

Brew Tip

Rationale

Bloom at 45s saturates the bed evenly before extraction — proper CO2 displacement ensures sucrose-derived compounds dissolve uniformly rather than channeling through dry patches.

Aromatic preservation

Layered extraction

Active agitation

Grind · 50

Medium grind — balanced flow and contact

Grind size 50 — tuned for Barrel process and medium roast.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

45s bloom at 89°C with 40ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→84°C

Descending curve — 5°C drop across pours

Starts at 89°C — descends to 84°C (5°C total) as solubles concentration drops through the brew.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

4-pour structure for Barrel process, medium roast.