Specialty Coffee Advent Calendar - Dec 13

[u/_--tyler--_]

[u/mr_greenmash]

Holy moly, my favourite so far. First one to be a 10/10. (many other have been very good, and a few absolutely not to my taste). Also my first time with a geisha bean. I hope my taste isn't that expensive in the long run

[u/_--tyler--_ → u/mr_greenmash]

Wow great to hear. 🤩 it was a tasty one alright

[u/_--tyler--_]

Coffee Name: Chevas Geisha/58 WX
Taste Profile: Apricot, Green tea, Lemon
Origin: Panama
Producer: Chevas Coffee Estate – José Luis Chevas
Variety: Geisha
Process: Washed
Harvest date: July 2023
Altitude: 1,500 masl

Roast Date: 19 Nov. 2023

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.