POURS

3

SM

Designed for: Honey · Guava

SM · Costa Rica

Washed · Light

Pour Sequence · 3 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

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

Balanced extraction

Soft low-density bean

Direct extraction

Even saturation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 47–55. Density correction: +6 (coarser) for soft bean. Keeps extraction within range.

Bloom · 37s

Short bloom — low CO₂, fast saturation

37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→91°C

Near-isothermal extraction

Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (soft) favours fewer pours.