Gesha Spirits — V60

recipe
coffee in	20 grams
water in	340 grams
coffee out	300 grams
brew ratio	1 : 15
brew time	3.00 min — 4.00 min
temperature	93 degrees celcius
info
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. A filter cup, preferable AeroPress / V60, 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. The first roast is completed and a special gift pack is now available in the bar, It contains 200gr filter 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.

steps:

1. boil water to 93 degrees, or untill it auto-stops
2. place filter in dripper and rinse with hot water
3. preheat your cup or server
4. grind coffee to `medium` size, see reference
5. place dripper on cup or server
6. place server with dripper on scale and tare (0gr.)
7. add coffee to center of filter (20gr.)
8. tare scale (0gr.)
9. start timer [0:00]
10. pour water twice the amount of coffee (40gr.)
11. swirl dripper if not all coffee is wet
12. bloom coffee till 30 seconds [0:30]
13. slowly pour water to 50% of total (170gr.)
14. wait 30 seconds [1:15]
15. slowly pour water to 100% of total (340gr.)
16. let it brew untill dripper is half-full [2:00 - 3:00]
17. stir with spoon to losen up the coffee
18. swirl dripper a last time
19. let it brew and finish [3:00 - 4:00]

Above steps are guidelines and can be adjusted according preference and taste. A different grind size for example will change the duration, just like a faster / slower pour. All coffees will release different flavours during a brew, meaning you can play with the recipe to find your personal brew.

general V60 tips:

1. when brew is finished too fast, grind more fine
2. when brew is finished too slow, grind more coarse
3. coffee won't bloom when it's an old(er) roast
4. use a gooseneck kettle to control the water flow
5. pour water on the coffee, not on the filter
6. pour water in circles to distribute evenly
7. take your time and don't rush it, it will ruin your brew
8. learn from your success brews and mistakes, it will help you in future brews
9. filter coffee cooled down will release additional flavours