POURS

3

Supremo Coffee

Designed for: chocolate · fruit

787 Coffee · Puerto Rico

Honey · Medium

Pour Sequence · 3 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

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

Body-forward extraction

Soft low-density bean

Layered extraction

Active agitation

Grind · 55

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–57. Honey 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 · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Honey ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (soft) favours fewer pours. Honey process: mild constraint, 4-pour preference.