POURS

3

Timor Rotutu

Designed for: Mandarina · praline

Pionero · Western Letefoho-Ermera, Timor

First brew estimate — rate it to improve

Lavado · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Balanced density bean

Direct extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–52.

Bloom · 44s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→91°C

Gentle temperature descent — 2°C

Starts at 93°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral.