Coffee Recipe
sourced from an incredible farmer named diego bermudez in colombia. the varietal is the prized geisha.
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Ingredients
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Coffee
Equipment & Serving
Method
Coffee
Weigh and heat
Measure 20 g of whole Geisha coffee beans on a digital scale. Pour 320 ml of filtered water into the kettle and heat to 93°C (200°F). If your kettle lacks a thermometer, bring to a boil and let rest for 30 seconds.
Grind
Grind the 20 g of Geisha beans to a medium-fine grind suitable for pour-over (similar to fine sea salt). Grind immediately before brewing to preserve aromatic oils.
Prepare filter and pre-wet
Place a paper filter in the dripper and set the dripper over the serving cup or carafe. Rinse the paper filter thoroughly with hot water to remove paper taste and preheat the dripper and cup. Discard rinse water.
Bloom
Place the ground coffee in the filter, level the bed, and tare the scale. Start the timer and pour 40 ml of hot water evenly over the grounds to saturate them (twice the weight of coffee). Allow the coffee to bloom for 30–45 seconds — you should see gases release and the bed swell.
Main pour
After bloom, pour slowly in concentric circles from the center outward, adding water to reach a total of 160 ml by 1:00–1:10 (including bloom water). Maintain an even flow to keep the coffee bed level. Continue pouring to reach a total of 320 ml by 2:30–2:45. The full drawdown should finish around 2:45–3:15 minutes; adjust grind finer if it runs too fast, coarser if too slow.
Serve
When dripping stops, remove the dripper, swirl the cup to integrate flavors, and serve immediately to enjoy the Geisha's delicate floral and tea-like notes. Smell the cup first, then take a small sip to appreciate acidity, sweetness, and body.
Optional adjustments
If the brew tastes overly acidic or underextracted, use a slightly finer grind or increase contact time. If it tastes bitter or overextracted, coarsen the grind or shorten brew time. Adjust total water for stronger or weaker cups (e.g., 300 ml for stronger).
Equipment & Serving
Use the scale and timer throughout to ensure accuracy. Preheat cup and dripper during filter rinse. Use a gooseneck kettle for controlled pouring. Clean grinder and equipment between uses to avoid flavor contamination.