1:15 · 225 ml
Geisha Honey Peach
Coffee Quest · Los Patios/Colombia, Huila/Gigante
Peach Co-fermentation · Light
Tasting notes: Peach
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 90 °C · wait 35 s, swirl45 ml+45 ml
- 0:50Pour 1Circles · 87 °C · wait 26 s, swirl120 ml+75 ml
- 1:41Pour 2Circles · 85 °C · 3.1 ml/s · wait 26 s, swirl180 ml+60 ml
- 2:26Pour 3Circles · 85 °C · 3.1 ml/s · let it drain225 ml+45 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
Geisha Honey Peach · Coffee Quest
Grind 49 · 90 °C · 35 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →90 °C to start, then 87 °C and 85 °C. Hotter turns this bean harsh, so 90 °C is its limit.
45 ml of water, then a 35-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 120 → 180 → 225 ml
Circular pours wet the flat bed evenly.