Recommended Recipes
for Yirgacheffe and Esmeralda Geisha Coffee
It’s a recipe for 12oz (1cup) / hot.
The result of this recipe is very smooth. It’s a coffee that feels like it’s coated, and you can feel a very good balance and heavy body.
It is also a simple recipe that is easy to memorize and can be completed in a short time of 2 minutes and 40 seconds. If you use this recipe coffee with a good acidity, you can complete a smoother and sweeter coffee.
Be Ready
- Boil water to 94°C
- Place filter in dripper and rinse with hot water
- Preheat the server
- Grind coffee to medium fine size
- Place dripper on cup
- Place server with dripper on scale and tare
- Add 20 grams of coffee to center of filter
- Tare scale
- Settle well evenly.
1st Pour
- Pour 80ml of water.
- Wait for 60 seconds.
- Try to pour as much as possible around the middle.
- You don't have to boil the water again. Keep using water that naturally lowers the temperature.
1 minute
2nd Pour
- Pour 40ml of hot water.
- Wait for 40 seconds
- After 2 minutes and 40 seconds in total, separate the server and the dripper to finish brewing.
- Do not exceed 2 minutes and 40 seconds even if there is water left in the dripper.
- If there is too much water left, grind the coffee coarsier little.
40 seconds
Add water
- Add 120ml of hot water to the brewed coffee.
- Swirl well enough.
- Depending on the concentration, you can add more or less water.
- If you want enjoy iced coffee, add 80ml instead of 120ml.
Geisha Coffee House
Summary
Easy and great recipe for Yirgaceffee and Esmeralda Geisha Coffee.
It is a recommended recipe because it has a good balance, a smooth taste, a pleasant acidity, and a rich sweetness.
Equipments
1 Hario V60 02 Dripper
1 Paper Filter
1 Gooseneck kettle
Server
Grinder(Auto/Manual)
Sclae with Timer
Cup (12oz recommended)
Recipe
20g of coffee
280ml of water
1:14 Ratio
2'40" Total Brew time