Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!
– Pre-wet filter paper with hot water to warmup the dripper and rinse out papery taste.
– pour in grinds. Make a small indentation into the center of the grinds.
– pour 80ml of water slowly into the coffee. After, pick up the dropper and swirl slightly to insure all grounds are wet. Wait 45 seconds
– pour 120 ml of water in a circular motion. Ensure to disrupt the bed enough to create a steady stream.
– at 1:20, pour another 120 ml. Grab a spoon and stir the bed gently.
– after stirring the bed, pour the remaining 80 ml into the bed slowly into the center.
– once you can start to see through the water on top, pick up the dripper and swirl again to create a flat bed. Let the brew finish and enjoy!
What makes this recipe so special?
I find this recipe brings out the citrus in geisha coffee better than your typical brew. In fact, the citrus is so strong it almost masks the floral taste of most geisha coffee.
How to grind coffee?
Grind setting 1 to 10
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.
1. Extreme fine grinding
<200-200 µ – Extra Fine (I) (confectioners sugar)
2. Finest grinding
300 µ – Fine II (flour)
3. Fine grinding
4. Medium-fine grinding
7. Medium-coarse grinding
8. Coarse grinding:
9. Coarsted grinding
10. Extreme coarse grinding
1500-1600 µ – Coarse II (coarse kosher salt)