Brasil – Fazenda Anoris

Since the beans are dark-roasted and extract easily, I used a coarser grind to help keep the flow from stalling and adjusted the brewing water to a ratio of 14.5. I divided the water into 4 pours after a small bloom, delivering each pour quickly at a flow rate of 3.5 ml/s so the pouring time would not become too long. I kept all pours at 82°C and added the extra water separately after extraction.

1. Water: +30ml (30ml)
   Temp.: 82℃
   Flow: 3.5ml/s
   Bloom
   Pause after pour (seconds): 2525s
2. Water: +63ml (93ml)
   Temp.: 82℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 1010s
3. Water: +62ml (155ml)
   Temp.: 82℃
   Flow: 3.5ml/s
   Pour 3
   Pause after pour (seconds): 0—
4. Water: +62ml (217ml)
   Temp.: 82℃
   Flow: 3.5ml/s
   Pour 4
   Pause after pour (seconds): 0—
5. Water: +25ml (242ml)
   Temp.: Room temperatureRT
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   Bypass
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