What's the Ideal Pour-Over Temperature for Herbazu Black Honey Geisha Coffee? How Many Seconds for Pour-Over Geisha Coffee?

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Costa Rica COE Winner Herbazu Estate Geisha Black Honey Process

❤A sweet, clean, and balanced coffee that's not typical Geisha but very palatable❤

Origin: Costa Rica

Region: West Valley

Estate: Herbazu

Variety: Geisha

Altitude: 1500m

Processing: Black Honey Process

Flavor Notes: Citrus, Dried Cranberry, Cocoa, Clean mouthfeel, High sweetness

The owner of Herbazu Estate is the brother of the Pelada farm owner, and their farms are adjacent to each other. The estate has won COE awards multiple times and became the COE champion in 2015. As a regional leader, he persists in challenging himself, researching and developing cultivation methods, and achieved an excellent fourth place in COE a few years ago. Despite these outstanding achievements, he never becomes arrogant. Every harvest season when we meet, he always asks about our cupping results for his beans. He continuously cultivates new varieties and actively participates in COE competitions. He inherited his father's personality and his grandfather's farm with excellent soil. In his cultivation area, you can see 27 rows of Geisha trial plots, including mutated orange Geisha, Bourbon varieties, and natural mutations of unknown varieties. Every time we visit his farm, we approach it with great anticipation, and we always learn something new. This diligent and humble approach gives us complete confidence in his beans.

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

Three-Stage Pour-Over Method

Stage-wise extraction, dividing one portion of water into three separate pours

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

Uses Kalita wave filter (cake-style dripper)

Increase bloom time or number of pour interruptions to enhance coffee richness and intensity

The Stage-wise Extraction of Three-Stage Pour-Over

Advantages: More layered than single-pour methods, clearly distinguishing the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume after blooming, typically pouring when the coffee liquid level drops to near the coffee bed surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Higher requirements for water flow rate and volume control.

FrontStreet Coffee's Recommended Pour-Over Parameters for Geisha Coffee

The cake-style dripper uses immersion extraction, increasing the contact surface area between coffee grounds and water, which can improve texture compared to V60 brewing, resulting in a thicker mouthfeel.

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

Technique: Bloom with 27g water for 30 seconds. Starting the timer when brewing begins, pour hot water from the gooseneck kettle in clockwise circles centered in the filter. Pour to 27g, then stop pouring and wait 30 seconds before the first pour.

First Pour: Pour in circles similar to the bloom, but slightly slower speed. Increase speed when reaching the outer edge. Stop pouring around 1:15. Wait for the liquid level to drop by 1/3, then pour again. The second pour should concentrate in the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction around 2:05. The tail section can be discarded (the longer the extraction time, the more astringency and roughness will increase).

Pour Stages: 30g - 125g - 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