POURS

4

Yirgacheffe District/Idido Gersi

Designed for: Rhubarb · strawberry lace

Gramos Coffee Roasters · Yirgacheffe District/Idido Gersi

✦ tailored from bag label

Natural, Yeast Fermentation · Light

Pour Sequence · 4 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

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

Body-forward extraction

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 65

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 61–69. Natural, Yeast Fermentation offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 47s

Standard bloom — moderate CO₂ degassing

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

Temp · 89→87°C

Gentle temperature descent — 2°C

Starts at 89°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural, Yeast Fermentation 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, Yeast Fermentation 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.