POURS

3

Single Origin Indonesia

Designed for: Nectarine · Lemon

The Andante Coffee & Roaster · Indonesia

Honey Lactobacillus Extended Fermentation · Light

Pour Sequence · 3 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

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Aromatic preservation

Soft low-density bean

Layered extraction

Even saturation

Grind · 40

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 36–44. Honey Lactobacillus Extended Fermentation offset: +3 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→87°C

Descending curve — 6°C drop across pours

Starts at 93°C — upper bound of Stage 1 range. Descends 3°C per pour as solubles concentration drops. Honey Lactobacillus Extended Fermentation ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (soft) favours fewer pours. Honey Lactobacillus Extended Fermentation process: mild constraint, 4-pour preference.

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.