POURS

5

ANGELENO DARK ROAST®

Designed for: dark chocolate · roasted walnut

ESPRESSO REPUBLIC. · MEXICO

✦ tailored from bag label

Washed · Dark

Pour Sequence · 5 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

Direct extraction

Active agitation

Grind · 66

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range.

Bloom · 35s

Short bloom — low CO₂, fast saturation

35s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→86°C

Descending curve — 4°C drop across pours

Starts at 90°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Dark roast targets F1 range 3. Bean density (very-soft) favours fewer pours. Flat filter geometry: +1 pour for even bed coverage.