POURS

3

Tokyo Kissa

Designed for: Bittersweet Cocoa · Toasted Marshmallow

Blue Bottle · Latin America, Ethiopia

Washed · Dark

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

Medium density — balanced extraction profile

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

Engine Calibration

Balanced extraction

Balanced density bean

Direct extraction

Even saturation

Grind · 66

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72.

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 · 85→85°C

Near-isothermal extraction

Starts at 85°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

Dark roast targets F1 range 3. Bean density (medium) neutral.