How Fine Should You Grind Gesha Village Gold Label Gesha for Pour-Over? What's the Optimal Pour-Over Time for Gesha?

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Gesha Village

Gold Label Batch

Natural Process · Gori Gesha Coffee

What is the Gold Label Batch?

Gold Label Batch

Accounting for only 5% of Gesha Village's annual production, this batch is typically chosen by competition participants worldwide. Roasters with high-quality requirements also purchase it. It has complete traceability, with each batch featuring prominent flavors and high complexity. It is the second-best grade in the estate, surpassed only by the auction lots.

A Gold Label Gori Gesha coffee with rich berry and rum aromas, featuring blueberry, fig, and star fruit flavors

The natural processing brings rich citrus and berry sweetness

The ultra-high altitude (2000-2300m) enhances the fruit's rich sweetness

The owner of Gesha Village is Adam Overton, a genuine American who was not previously a coffee shop owner but a documentary director. His wife, Rachel Samuel, is Ethiopian and a photographer. In 2007, the couple was commissioned to Ethiopia to shoot a documentary about coffee. As the filming progressed and their contact with Ethiopia's land and people deepened, their dream of establishing their own estate began to sprout.

Today, FrontStreet Coffee introduces a commonly used hand-pour method for Gesha coffee: Three-Stage Pouring

Three-Stage Pouring Method

Segmented extraction, dividing one portion of water into three stages

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 coffee's richness

Three-Stage Pouring Segmented Extraction Method

Advantages: Provides more layered complexity than single continuous pour, clearly distinguishing the front, middle, and back end flavors of the coffee. The method involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Has higher requirements for water flow rate and volume.

FrontStreet Coffee's Hand-Pour Parameters for Gesha Coffee

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 make the coffee feel more viscous;

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

Technique:

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

For the first pour, circle similarly to before, but the speed can be slightly slower, increasing speed a bit 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, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction at around 2:05 seconds. The tail section can be discarded (the longer the time, the more astringency and rough texture will increase).

Pouring 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