POURS

5

Tectonic Honduras La Tanairi

Designed for: Cherry ripe · Tropical fruit

Home Roast · Honduras

Natural · Medium

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

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Body-forward extraction

Balanced density bean

Layered extraction

Active agitation

Grind · 50

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–54. Natural offset: +6 (coarser). Limits over-extraction of process compounds.

Bloom · 39s

Short bloom — low CO₂, fast saturation

39s 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 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (medium) neutral. Natural process: anchors structure at 4 pours.