Gesha Spirits — Espresso

Brewing guide to make a great espresso at home

coffee in 19 grams
coffee out 39 — 40 grams
brew time 27 — 29 seconds
name Gesha Spirits
land Colombia
region Huila
altitude 1890 meters
variety gesha
process semi-washed, anaerobic
body medium
flavor profile lavender, peach, tropical fruit

The Gesha Spirits, an extraordinary gesha from Huila, Colombia. Our first collab with Giraffe Coffee Roasters, limited available at both bars.

This nano lot gave us 24kg, which is semi-washed and anaerobic fermented for 200 hours. It's super clean and balanced due to the strict berry selection. This espresso will give you floral and citrus aromas. Tones of lavender, peach and tropical fruits.

The 24kg coffee is roasted in two batches which results in 2 x 10kg coffee. Both roasts are completed and a special gift pack is now available in the bar, It contains 200gr espresso roast and an information card, costing €33.33.

Weigh and grind your coffee with precision so you are sure everything is according to the recipe. If you have any questions or your home setup is not complete yet, visit the bar and we'll help you out.


  1. ready your machine
  2. preheat your cup
  3. clean your portafilter
  4. place the portafilter on scale and tare (0gr.)
  5. grind coffee to `fine` size, see reference
  6. add coffee to portafilter (19gr.)
  7. level and tamp the coffee
  8. place cup on scale and tare (0gr.)
  9. place portafilter with coffee in machine
  10. place cup under machine
  11. start espresso program + start timer
  12. brew for 27 — 29 seconds
  13. when finished, place cup with coffee on scale
  14. scale should display ~ 39 — 40 grams
  15. enjoy your espresso

general espresso tips:

  1. when brew time is too short, grind more fine
  2. when brew time is too long, grind more coarse
  3. make sure your coffee is flat when tamped
  4. discard one dose of coffee after adjusting your grinder
  5. add 1:1 amount of water for an Americano
  6. this recipe is a guideline and can be adjusted according preference and taste