Colombia Gesha Flower Bomb

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 0:00Pour 50 g of water in a circular motion, swirl gently, and wait 30 seconds. (30 s)
2. 0:30Continue pouring water in a circular motion to 200 g.
3. 1:30Pour remaining water to 300 g in a circular motion and swirl gently.

Rinse the paper filter with hot water before starting. Total brew time 2:30-2:45.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than V60)

1. 0:00Pour 70 g of water in a circular motion to wet all the coffee, wait 30 seconds. (30 s)
2. 0:30Pour water to 300 g in a circular, thorough motion and swirl gently.
3. 2:15At 2:15, pour the remaining 200 g and swirl gently.

Rinse the paper filter with hot water first. Total brew time 3:15-3:45.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

Brew bag with 12 g of coffee. Place the bag in a cup, pour hot water, agitate, steep 5-7 minutes, then remove.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 0:00Pour 40 g of water and stir thoroughly. (30 s)
2. 0:30Add the remaining 160 g of water and stir again.
3. 1:30Seal the Aeropress and begin pressing.
4. 1:30Press slowly for 30-40 seconds. (30 s)

Use the inverted method. Rinse the filter paper first.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Add 30 g of freshly ground coffee to the preheated French press.
2. 2.Pour 500 g of water all at once and stir thoroughly.
3. 3.Wait 4 minutes, then break the crust with a spoon. (4:00)
4. 4.Attach the metal sieve, slowly press the plunger, and serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind coarser than for filter.
2. 2.Pour the ground coffee into the filter and secure it in the Hario bottle.
3. 3.Pour 600 g of water into the bottle.
4. 4.Close the bottle and shake to wet all the coffee.
5. 5.Steep in the refrigerator for 8-12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste.