BREW METHOD: POUROVER
BARISTA: OLLIE
WATER DOSE: PO - 100 degrees / 240g
TEMPERATURE: 100 C
GRIND SIZE EK (WHITE): 9.8
CLICKS ON COMANDANTE MK4: 22
PSA: 670 UM
DOSE: 15
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.