POURS

4

Paksong Laos

Designed for: Mild citrus · Floral

Popular Coffee Roaster · Laos, Paksong

✦ tailored from bag label

Washed · Light

Pour Sequence · 4 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Aromatic preservation

Soft low-density bean

Layered extraction

Even saturation

Grind · 38

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 33–43. Density correction: +6 (coarser) for soft bean. Keeps extraction within range.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 94→94°C

Near-isothermal extraction

Starts at 94°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

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