How to Brew Panama Blue Label Geisha Coffee Beans for Best Taste - Geisha Pour-over Coffee Parameters and Flavor Characteristics

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An Introduction to Panama Geisha

When mentioning Geisha, the first thing that comes to mind is always the Geisha from Panama's Hacienda La Esmeralda. Today, let's explore various brewing methods for the Blue Label Geisha from Hacienda La Esmeralda~

Bean Introduction

FrontStreet Coffee · Panama Blue Label Geisha
Origin: Panama
Region: Baru
Estate: Esmeralda (Hacienda La Esmeralda)
Grade: SHB
Growing Altitude: 1500M
Processing Method: Fine washed processing
Roast Level: Light roast

What is FrontStreet Coffee's Panama Hacienda La Esmeralda Blue Label Geisha?

The Geisha from Hacienda La Esmeralda is divided into three grades: Red Label, Green Label, and Blue Label. FrontStreet Coffee's Hacienda La Esmeralda Blue Label Geisha is grown at an altitude of 1,500 meters and is a blend from three different estates: Jaramillo, Cañas Verdes, and El Velo. Additionally, FrontStreet Coffee's Blue Label Geisha is only available in washed processing.

Brewing Methods

Kalita Three-Hole Trapezoid Dripper

The Kalita trapezoid dripper, also known as a "fan-shaped dripper" or "trapezoidal dripper," has smaller holes at the bottom. The cup walls of the Kalita trapezoid dripper have many ribs arranged in straight lines with consistent spacing between them, designed to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, primarily using immersion for extraction.

Parameters & Technique:

Water temperature: 90°C; medium-fine grind (BG 5R: 58% pass rate through China standard #20 sieve), powder-to-water ratio 1:15.
15g of coffee powder, bloom with 30g of water for 30 seconds, pour to 129g in stages, continue pouring to 230g when the water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time: 1'55"

Flavor:

The entry features distinct citrus, lemon, and bergamot flavors, with fresh jasmine and ginger flower aromatics, carrying honey sweetness and green tea notes.

V60

The V60 dripper is designed with emphasis on the speed of water level drop, allowing coffee powder particles to achieve better extraction with faster flow rates. The internal ribs use curved vortex structure design to assist in accelerating water flow, extending from the bottom to the top, indicating smooth exhaust effects. The curved ribs increase water flow paths to enhance the contact time between coffee powder particles and water.

Parameters & Technique:

Water temperature: 90°C; medium-fine grind (BG 5R: 58% pass rate through China standard #20 sieve), powder-to-water ratio 1:15.
15g of coffee powder, bloom with 28g of water for 30 seconds, pour to 128g in stages, continue pouring to 230g when the water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time: 1'50"

Flavor:

The aroma carries ginger flower fragrance, with citrus and lemon acidity upon entry. The mid-section has honey sweetness, while the finish features green tea notes and brown sugar sweetness.

Cake Dripper

The cake dripper has a flat bottom and belongs to semi-immersion extraction, with longer immersion time. The bottom of the dripper has 4 holes, resulting in relatively uniform flow speed.

Parameters & Technique:

Water temperature: 90°C; medium-fine grind (BG 5R: 58% pass rate through China standard #20 sieve), powder-to-water ratio 1:15.
15g of coffee powder, bloom with 30g of water for 30 seconds, pour to 130g in stages, continue pouring to 230g when the water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time: 1'52"

Flavor:

The aroma has jasmine flower fragrance, with citrus sweet and sour upon entry. The mid-section features chocolate and nut flavors, carrying honey sweetness. The mouthfeel is relatively full-bodied, with overall balance.

Cold Brew

Cold brew is a type of cold extraction method where coffee powder and water are placed in a low-temperature environment for extended extraction time, then filtered to complete.

Parameters & Technique:

Grind size: medium-fine (BG 5R: 58% pass rate through China standard #20 sieve), 20g of powder, powder-to-water ratio 1:10. Pour the powder into a cup, add 200g of room temperature water, stir with a stir bar for ten circles to fully saturate the coffee powder and water. After soaking for 12 hours, filter the coffee liquid.

Flavor:

The aroma carries light ginger flower and jasmine flower fragrances, with lemon, honey, nuts, and green tea flavors upon entry. Overall, it's relatively refreshing.

*Flavor descriptions vary by individual and are influenced by water temperature and brewing methods. This brewing provides descriptions limited by the flavor wheel under the same brewing equipment and parameters, intended for reference purposes.

Summary

When brewing this bean - FrontStreet Coffee's Hacienda La Esmeralda Blue Label Geisha - with different drippers, the flavor and mouthfeel performances are as follows:

The editor feels that if everyone wants a cup of FrontStreet Coffee's Hacienda La Esmeralda Blue Label Geisha with rich flavor layers, you can try brewing it with a V60 dripper; if you want a cup of FrontStreet Coffee's Hacienda La Esmeralda Blue Label Geisha that leans toward balance or mouthfeel, why not try brewing it with a cake dripper! And if you want to get a cup of overall refreshing FrontStreet Coffee's Hacienda La Esmeralda Blue Label Geisha, perhaps you can try the Kalita three-hole dripper or cold brew~

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473