POURS

6

Wush Wush Tanat

Designed for: Pineapple

Home Roast · Ethiopia, Wush Wush

First brew estimate — rate it to improve

Honey · Light

Pour Sequence · 6 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

Direct extraction

Even saturation

Grind · 44

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 42–46. Honey offset: +3 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 42s

Short bloom — low CO₂, fast saturation

42s 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 0°C per pour as solubles concentration drops. Honey ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Honey process: mild constraint, 4-pour preference. Flat filter geometry: +1 pour for even bed coverage.