POURS

4

Lap Lae Winey

Designed for: Winey · Milk Chocolate

CHEEVA COFF · Thailand

✦ tailored from bag label

Natural · Light

Pour Sequence · 4 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Fermentation control

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 42

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–46. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 45s

Short bloom — low CO₂, fast saturation

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

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.