90+ How many grams per cup for Geisha pour-over coffee_ What's the ideal water temperature for natural processed Geisha

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Perci丨Looking Forward N2 Level 39

Origin of the name: The name "Perci" is derived from "perspective," which itself means viewpoint or perspective. The name "Perci" refers to the unique and stunning stimulation we suddenly felt during our sensory experiments with this coffee, while conducting overall sensory evaluation as usual. This feeling gave us a different view of coffee than before. Drawing on the meaning of "perspective," we named it "Perci" to remind us that this is a coffee that made us see it in a new light.

When we first conducted a blind tasting of this coffee, we were certain it was Ethiopian natural processed coffee (in a sense, it was). And our first thought was that this was definitely not Geisha variety coffee. The basic flavors of Geisha include citrus, orange, and jasmine. But for "Perci," the basic flavors of Geisha are just a small component of its flavor profile. In addition, it also has many flavors such as mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral, and more.

Coffee Origin Information

Origin: Ninety Plus Panama Geisha Estate.

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety.

Processing method: Natural.

Flavor characteristics: Strong cherry, carob, vanilla, tropical fruit, and mixed juice flavors. Mango, pineapple, carob, banana, plum, red grape, honey, peach.

Three-Stage Pour-Over Method

Today, FrontStreet Coffee introduces a commonly used method for hand-pouring Geisha coffee: the three-stage method.

Three-Stage Pour Method

Segmented extraction, dividing one portion of water into three stages for injection.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

Uses Kalita wave filter (cake cup).

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

Three-Stage Pour Segmented Extraction Method

Advantages: More layered than single-pour method, can clearly distinguish the front, middle, and back-end flavors of coffee. The method is to increase the amount of water poured each time after blooming, usually pouring when the coffee liquid is about to drop to the surface of the coffee grounds, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Has relatively high requirements for water flow rate and volume.

FrontStreet Coffee's Geisha Coffee Hand-Pour Parameter Recommendations

Cake cups use immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can improve texture and make it taste more viscous;

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

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

For the first pour, circle as before, but you can slow down the speed slightly, speeding up a bit when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. For the second pour, focus on the center, avoiding pouring water where the coffee grounds meet the filter paper to prevent 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).

Segments: 30-125-230g

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473