Brew Guide - Panama | Bambito Estate | Geisha | Washed 2024
Ratio: 1:16
Roast Date: 19/03/2024
Freeze Date: 29/03/2024
Recipe Date: 15/08/2024
Barista: Ollie
Water Dose: Po - 100 Degrees / 240g
Temperature: 100c
Grind Size Ek (White): 9.8
Clicks On Comandante Mk4: 22
Psa: 670 µm
Dose: 15g
Yield: 209.6
Time: 3’00”
TDS: 1.36
Ext: 19%
Tasting Notes: Bergamot, white peach, jasmine, floral, black tea, silky.
Brew Notes: Like many Panama Geishas, these coffees tend to be very dense, causing the particles to absorb a lot of water and potentially leading to choking if not brewed delicately. When first dialing in this coffee, our brew experienced choking, so we had to implement a much gentler agitation during the blooming phase to achieve a consistent drawdown. Our agitation technique involved using the paddle to stir 2 times from west to east and 2 times from north to south, only halfway through the brew bed. We then used a gentle and steady pour, reaching 240g with a focus on pouring into the center for the last 10–20g.
This coffee was brewed using cafec 2 cup filter papers for more solubility.
TOOLS PO: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs