Tanzania Acacia Hills Castillo Washed

With Built-in grind set to a medium grind as the baseline, I adjusted it slightly finer to make it easier to extract the sweetness and fruitiness noted on this bean’s label. There are 3 pours in total; after the bloom, I pour equal amounts each time to keep the extraction going, and finish with a center pour. The flow rate is the same 3.5 ml/s for all pours, with a plan to replenish the water without unnecessarily prolonging each pour. The temperature is kept consistent within the 84–86 °C range noted on the label.

1. Water: +45ml (45ml)
   Temp.: 85℃
   Flow: 3.5ml/s
   Bloom
   Pause after pour (seconds): 2525s
2. Water: +45ml (90ml)
   Temp.: 85℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 55s
3. Water: +45ml (135ml)
   Temp.: 85℃
   Flow: 3.5ml/s
   Pour 3
   Pause after pour (seconds): 0—