1:15 · 160 ml + 65 g ice
Geisha
에센티아 팩토리 · Tierras Altas, Panama, Finca Los Pozos
Natural Intrinsic · Medium
Tasting notes: 리치 · 파인애플 · 망고 · 사탕수수 설탕
Tailored from the bag label.
Choose a number to see why
Ice · 65 g in the cup before you start
- 0:00Bloom40 ml of water · 88 °C · wait 44 s, swirl40 ml+40 ml
- 0:57Pour 1Slow spiral · 88 °C · wait 19 s, swirl105 ml+65 ml
- 1:36Pour 2Slow spiral · 88 °C · let it drain160 ml+55 ml
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Why this recipe
Geisha · 에센티아 팩토리
Grind 53 · 88 °C · 44 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Coarse sea salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
40 ml of water, then a 44-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 105 → 160 ml
Spiral pours reach the edges and stir the whole bed.