POURS

3

Velvet Spirit

Designed for: Caramel Candy · Baileys

Sipply · Guji, Ethiopia

✦ tailored from bag label

Anaerobic Natural · Light

Pour Sequence · 3 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 69

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 66–72. Anaerobic Natural offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→88°C

Near-isothermal extraction

Starts at 88°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Anaerobic Natural ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Anaerobic Natural process: constrains range to 3–4 pours.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.