How to Drink Panama Geisha Coffee Las Rocas - Grade Classification of New Blue Label Geisha Coffee Beans

Many coffee enthusiasts splurged on expensive coffee beans during the Double Eleven shopping festival, yet due to their premium price, they often approach brewing with excessive caution. Unfortunately, they fail to extract the remarkable flavors these beans can offer. Among these premium beans, Geisha stands out as the most expensive variety overall. FrontStreet Coffee would like to share how to properly brew Geisha coffee.

What Makes Geisha So Special?

To many, Geisha feels like the luxury item of the coffee world. In fact, the name "Geisha" is an elegant translation of "Geisha" and represents a coffee variety, similar to how we use terms like Typica or Bourbon. In reality, we rarely hear products directly named "Typica coffee beans" or "Bourbon coffee beans" – these varieties are typically just noted in the variety section. However, many products prominently feature "Geisha" in their names.

This all traces back to the year when Hacienda La Esmeralda used Geisha to win the BOP championship. Due to Geisha's highly distinctive flavor profile and its inherently appealing taste, it stands in stark contrast to other varieties. Combined with extensive promotion and marketing, Geisha has replaced Blue Mountain as the king of the new generation, even gaining mainstream recognition beyond coffee circles.

Taking Panamanian Geisha coffee beans as an example, they feature pointed ends with a plump middle. After roasting, they emit delicate floral aromas. Their characteristics are particularly distinctive and memorable. Geisha coffee beans grown at high altitudes are harder than other varieties. The resulting coffee offers captivating floral notes, distinct and clean citrus acidity, with sweetness reminiscent of honey or brown sugar. The finish brings forth aromas similar to green tea, oolong tea, or jasmine tea.

How Should Geisha Coffee Be Brewed?

Given Geisha's distinctive characteristics and relatively high price, failing to fully extract its flavors would be quite wasteful. Therefore, we can tailor a brewing approach specifically for Geisha.

For this brewing demonstration, we'll use Las Rocas volcanic rock Geisha coffee beans from the 2021 new harvest season. Actually, these coffee beans are essentially Hacienda La Esmeralda's "New Blue Label," which still demonstrates excellent quality.

FrontStreet Coffee still chooses 15g of coffee, paired with a Hario V60 small-sized dripper. For the grind size, we'll use a slightly coarser grind than FrontStreet Coffee typically uses, with a 78% pass-through rate on a #20 sieve. This is mainly because Geisha beans are quite hard and tend to settle at the bottom, potentially blocking the drainage holes.

Correspondingly, the coffee-to-water ratio is adjusted to 1:16. On one hand, this uses more water to maintain extraction efficiency; on the other hand, it adjusts the coffee concentration to between 1.15%-1.25%, which is the optimal range for experiencing the coffee's best flavors. As for water temperature, we maintain it at 91 degrees Celsius.

During brewing, first pour 25ml of hot water for a 30-second bloom. Because Geisha beans are hard and don't absorb water as strongly, 25ml is sufficient to wet the entire coffee surface. Using more water for blooming would only result in excess water dripping into the server below. During blooming, use a gentle approach with small circular movements from center to outward – this blooming technique works best.

After blooming, move to the second pour, where you'll need to inject 120ml of water. Pour in a "mosquito coil" pattern from center to outward, raising the coffee bed. This pour should complete in about 1 minute. Then wait for the water level to drop. Normally, the water level drops evenly and slowly, reaching the halfway point around 1 minute 10 seconds to 1 minute 15 seconds, forming a "bowl shape."

Now begin the final pour, injecting 90ml of water this time. Pour in a half-circle pattern along the water surface, completing around 1 minute 35 seconds. Simply wait for all the coffee liquid to drip into the server below, then remove the dripper. The total brewing time should be approximately 2 minutes to 2 minutes 5 seconds.

This brewing method will produce Geisha coffee with rich floral and fruit aromas, sweetness from fruits and honey, and an overall smooth, non-bitter profile. Coffee enthusiasts who appreciate this should definitely give it a try!

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