How Much Water is Appropriate for 90+ Lotus Natural Geisha Pour-Over Coffee_How Much for One Cup of Hand-Dripped 90+ Lotus Coffee

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Lotus | Lotus N2

Origin of the Name: The development of Lotus flavor was inspired by the lotus flower, which emerges unstained from mud. This is a perennial aquatic plant that is sometimes mistaken for water lilies. Although natural processed Geisha coffee is made by directly drying fresh cherries, the clean taste of the coffee beans is similar to washed processing. The lotus flower itself can adapt to environments with humans or other warm-blooded animals by regulating the temperature of its petals. Lotus breaks people's conventional impressions of the basic Geisha flavor profile. In naming it "Lotus," we were also influenced by a song called "Lotus Flower" by the British Oxford band "Radiohead." This song primarily expresses the pursuit of inner peace, freedom, low-key existence, and a lifestyle that loves music and sensory enjoyment—just like this coffee, hoping that those who drink it can also experience such a state of mind. The music video presents a pure yet diverse expression of music.

Coffee Information

Origin: Ninety Plus Panama Geisha Estate

Variety: Geisha

Level: 39

Altitude: 1250m-1650m

Processing Method: Natural

Flavor: A mixed aroma of fig and honey, with a rich layered taste of melon, kiwi, and subtle tropical fruits upon entry.

Three-Stage Pour-Over Method

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

Three-Stage Pour-Over 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.

Uses Kalita wave filter (cake cup).

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

Advantages of the Three-Stage Pour-Over Method

Advantages: More layered than single-pour methods, clearly defining the front, middle, and back-end flavors of the coffee. The technique involves increasing the amount of water poured after each bloom, typically pouring when the coffee liquid is about to drop to the surface of the coffee bed, using small, medium, and large water flows for three-stage extraction.

Disadvantages

Disadvantages: Requires higher standards for water flow rate and volume.

FrontStreet Coffee's Geisha Pour-Over Parameters

Cake cup adopts immersion extraction, increasing the surface area contact between coffee grounds and water. Compared to V60 brewing, it can improve texture and create a thicker mouthfeel.

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

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

For the first pour, circle as before, but the speed can be slightly slower. When reaching the outer circles, speed up slightly. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should be concentrated in the center, and the water flow should not hit the area where 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).

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