POURS

4

Market Lane

Designed for: stone fruit · milk chocolate

Market Lane · Blend

Washed · Light-Medium

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

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Layered extraction

Active agitation

Grind · 68

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 63–73. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range.

Bloom · 32s

Short bloom — low CO₂, fast saturation

32s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 86→80°C

Descending curve — 6°C drop across pours

Starts at 86°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light-Medium roast targets F1 range 4–5. Bean density (very-soft) favours fewer pours.