Gesha Bloom Suggest Brewing

Best Match:

Pour-Over (V60)

• Grind Size: Medium-fine, similar to table salt.
• Coffee-to-Water Ratio: 1:15 (e.g., 20g coffee to 300g water).
• Water Temperature: 195°F to 205°F (90°C to 96°C).
• Brew Time: 3–4 minutes.
• Instructions:
  1. Rinse the filter with hot water and discard the rinse water.
  2. Add coffee grounds and pour a small amount of water to bloom (30–45 seconds).
  3. Pour remaining water slowly in circles, allowing full drainage between each pour.

Tip: A slow, patient pour allows the delicate floral and lemongrass notes to develop fully without bitterness.

Chemex

• Grind Size: Medium-coarse, like sea salt.
• Coffee-to-Water Ratio: 1:16 (e.g., 30g coffee to 480g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 4–5 minutes.
• Instructions:
  1. Place the Chemex filter with three layers facing the spout and rinse with hot water. Discard rinse water.
  2. Add coffee grounds and pour a small amount of water to bloom (45 seconds).
  3. Gradually pour the remaining water in steady, concentric circles.
  4. Allow the brew to drip completely before removing the filter.

Tip: The thick Chemex filter removes fine particles beautifully, producing a clean, fragrant cup that lets the honey and floral notes of the Gesha shine through.

French Press

• Grind Size: Coarse, resembling breadcrumbs.
• Coffee-to-Water Ratio: 1:15 (e.g., 30g coffee to 450g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 4 minutes.
• Instructions:
  1. Add coffee grounds to the French press and pour in hot water.
  2. Stir gently, then place the plunger on top without pressing.
  3. Steep for 4 minutes, press the plunger down slowly and serve immediately.

Tip: Stir the coffee halfway through steeping to extract flavors evenly. Clean your French press after each use to preserve the delicate floral notes.

AeroPress

• Grind Size: Fine, similar to table salt.
• Coffee-to-Water Ratio: 1:13 (e.g., 17g coffee to 220g water).
• Water Temperature: 175°F to 185°F (80°C to 85°C).
• Brew Time: 2 minutes.
• Instructions:
  1. Use the inverted method, add coffee, and pour water to bloom (30 seconds).
  2. Stir and fill with remaining water, steep for 1 minute.
  3. Flip and press slowly for over 30 seconds.

Tip: The lower water temperature preserves the delicate lemongrass brightness and honey sweetness unique to the Gesha variety.

Espresso

• Grind Size: Fine, like powdered sugar.
• Coffee-to-Water Ratio: 1:2 (e.g., 18g coffee to 36g espresso out).
• Water Temperature: 195°F to 200°F (90°C to 93°C).
• Brew Time: 25–30 seconds.
• Instructions:
  1. Grind beans finely and distribute evenly in the portafilter.
  2. Tamp firmly and evenly with consistent pressure.
  3. Lock the portafilter into the machine and pull the shot for 25–30 seconds.
  4. A well-pulled shot will have a rich, golden crema on top.

Tip: Adjust grind size if extraction is too fast (grind finer) or too slow (grind coarser). Even tamping pressure is key to a balanced shot.

Drip Coffee

• Grind Size: Medium, similar to coarse sand.
• Coffee-to-Water Ratio: 1:16 (e.g., 1 heaping tablespoon per cup of water).
• Water Temperature: 195°F to 205°F (90°C to 96°C).
• Brew Time: 5–6 minutes.
• Instructions:
  1. Place a filter in the basket and add coffee grounds.
  2. Fill the reservoir with fresh, cold water.
  3. Turn the machine on and allow the coffee to drip fully before serving.

Tip: Clean your machine regularly to prevent mineral buildup that can dull the delicate floral notes of this coffee.

Cold Brew

• Grind Size: Coarse, resembling breadcrumbs.
• Coffee-to-Water Ratio: 1:8 (e.g., 50g coffee to 400g cold water).
• Water Temperature: Cold or room temperature.
• Brew Time: 12–24 hours.
• Instructions:
  1. Combine coarse coffee grounds and cold water in a jar or pitcher.
  2. Stir gently, cover, and refrigerate for 12–24 hours.
  3. Strain through a cheesecloth or fine sieve and serve over ice.

Tip: Cold brew results in a smooth, naturally sweet cup with low acidity — the floral and honey notes of the Gesha come through beautifully at longer steep times.