POURS

4

Triple Double

Designed for: Strawberry · cherry

Portrait · Columbia

✦ tailored from bag label

Natural · Light

Pour Sequence · 4 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 55

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 38–46. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 40s

Standard bloom — moderate CO₂ degassing

48s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→86°C

Gentle temperature descent — 3°C

Starts at 89°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 · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours.