90+ Juliette Honey Process Gesha: Pour-over vs Syphon Brewing _ Panama Gesha Coffee Pour-over Tutorial

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90+ Juliette Name Origin Story:

Juliette | H2 Level 39

Name Origin:

At the Ninety Plus Geisha estate, there is a path from the farm house to the coffee drying area. When walking along this path, one can see a row of exceptionally beautiful datura flowers. In the evening hours, these bell-shaped flowers emit a captivating fragrance that is intoxicating, yet this aroma lasts for only about an hour. We affectionately call this floral scent "Beauty of the Night." There is also a legend about datura. It is said that a local indigenous tribe in Panama would place this flower under their pillows while sleeping at night to protect themselves from harm, as they believe datura possesses special energy to protect the family.

Besides datura, deadly nightshade, henbane, and mandrake also belong to the "witch herbs" family. Because these plants are considered to have mystical powers, they are often used by wizards to prepare magical beverages. Datura is an essential ingredient for wizards when brewing love potions - those who drink the love potion can win their beloved's heart. However, datura is also often prepared by wizards into a poison that can cause madness or death.

Once, when we were conducting a small-scale vaporized flavor evaluation of a coffee in our sensory laboratory, we suddenly detected in this coffee a mixture of honeysuckle, orange, milk chocolate, and floral aromas. This aroma instantly transported us back to that evening walking on the path lined with datura flowers. Its soft and feminine flavor profile left us immersed in deep contemplation of the datura flowers and Shakespeare's work - the tragic love story of "Romeo and Juliet." Therefore, we named this Geisha coffee "Juliette Coffee."

Origin:

Ninety Plus Panama Geisha Estate

Altitude:

1250-1650m

Variety:

Ethiopian Heirloom Original Variety

Processing Method:

Honey Processing

Flavor Profile:

Building upon the inherent flavors of the Geisha variety, it also possesses rich floral aromas. When tasted, it reveals notes of orange peel, caramel, and dried cashew nuts.

FrontStreet Coffee's Common Pour-Over Technique for Geisha Coffee: Three-Stage Method

Three-Stage Pouring Method

Segmented Extraction:

Dividing one portion of water into three stages for pouring

Suitable for:

Light roast, medium-light roast, and medium roast coffee beans

Equipment:

Using Kalita wave filter (cake-shaped filter)

Enhancement:

Increase bloom time or number of pour interruptions to enhance the richness of coffee flavor

Three-Stage Pouring Segmented Extraction Method

Advantages:

More layered than single continuous pour, can clearly distinguish the front, middle, and back-end flavors of coffee. The method involves increasing water volume after blooming, typically pouring when the coffee liquid is about to drop to the powder surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages:

Requires higher standards for water flow rate and volume.

FrontStreet Coffee's [Geisha Coffee Pour-Over Parameter Recommendations]

The wave filter uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can enhance texture and provide a more viscous mouthfeel.

15g coffee grounds, water temperature 91-92°C, grind BG 5R (Chinese standard 20-mesh screen pass rate 64%), water-to-coffee ratio approximately 1:15-16

Technique: 27g water for blooming, bloom time 30s. The hot water in the pour-over kettle should be poured clockwise in circles around the center of the filter. Start timing when brewing begins, pour water to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, like before, pour in circles, slightly slowing down the speed, increasing pace when reaching the outer circle, stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate on the center, ensuring the water flow doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects. End extraction at around 2:05 seconds. The tail end can be discarded (the longer the time, the more astringency and rough texture will increase).

Pouring Segments:

30-125-230g