POURS

3

Whisky

Designed for: whisky barrel · dried fruit

Xb · Honduras, Brazil

First brew estimate — rate it to improve

✦ tailored from bag label

Natural, Barrel Age · Light

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

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Balanced extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 66

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range.

Bloom · 30s

Short bloom — low CO₂, fast saturation

30s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→85°C

Gentle temperature descent — 3°C

Starts at 88°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Natural, Barrel Age ceiling: 90°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 (very-soft) favours fewer pours. Natural, Barrel Age process: anchors structure at 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.