Colombia Geisha Patio Bonito Washed

Coffee in

18 g

Water

300 g

Time

2:45

Temperature

92°C

Grind: medium

1. 1.Rinse the filter with hot water.
2. 2.Add 18 g of freshly ground coffee.
3. 3.Pour 50 g of water and let it bloom for 30–40 seconds. (30 s)
4. 4.Continue pouring gently in 3–4 portions, keeping an even water level.
5. 5.Allow the coffee to draw down.

Roaster's tip: skip aggressive stirring and fast pouring — the calmer the brew, the more elegance and floral aromas in the cup.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

93°C

Grind: medium-coarse

1. 1.Let the coffee bloom.
2. 2.Pour in several equal portions.

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

92°C

Grind: medium (slightly finer than for V60)

1. 1.Put a paper filter in and rinse it with hot water.
2. 2.Add 15 g of freshly ground coffee.
3. 3.Pour 150 g of water at 92°C.
4. 4.Stir gently 2–3 times.
5. 5.Attach the plunger and wait until 1:45.
6. 6.Press slowly for about 30–40 seconds. (30 s)

Roaster's tip: slow pressing and calm extraction bring out more floral aromas and preserve the variety's exceptional clarity.

Coffee in

18 g

Water

300 g

Time

4:00

Grind: coarse

Roaster's tip: do not press the plunger too quickly; gentleness always pays off.