Panama Blackmoon Chiroso Anaerobic #38

Any roasting information not confirmed on the coffee label is left unknown, and the grind setting is proposed with the aim of achieving extraction balance while taking Chiroso’s fruity notes and Anaerobic Natural processing into account. The water is divided after the bloom across a total of three pours, with the final pour directed into the center, creating a concise brewing flow that takes your requested Hiflux Fastfilter into account. All pours flow steadily at 3.5ml/s to replenish the water quickly and avoid unnecessarily long pours; the temperature helps with flavor extraction in the earlier stages and is lowered at the end to control the latter part of the extraction.

1. Water: +45ml (45ml)
   Temp.: 90℃
   Flow: 3.5ml/s
   Bloom
   Pause after pour (seconds): 2525s
2. Water: +90ml (135ml)
   Temp.: 90℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 1010s
3. Water: +90ml (225ml)
   Temp.: 84℃
   Flow: 3.5ml/s
   Pour 3
   Pause after pour (seconds): 0—
4. Water: +25ml (250ml)
   Temp.: 85℃
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   Bypass
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