Oma Gesha 1931

Choose a setting leaning toward medium grind and proceed with the brew to suit the naturally processed GESHA 1931. Divide it into 4 pours including the bloom, distributing the remainder across 3 pours and adding the water in small portions. After the bloom, brew at a higher water temperature, using a steady flow rate as the baseline: replenish the water faster at 3.5ml/s for the first high-temperature pour, then pour at 3.0ml/s to allow for a longer pouring time.

1. Water: +30ml (30ml)
   Temp.: 60℃
   Flow: 3.0ml/s
   Bloom
   Pause after pour (seconds): 4949s
2. Water: +65ml (95ml)
   Temp.: 90℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 1515s
3. Water: +65ml (160ml)
   Temp.: 90℃
   Flow: 3.0ml/s
   Pour 3
   Pause after pour (seconds): 1515s
4. Water: +65ml (225ml)
   Temp.: 90℃
   Flow: 3.0ml/s
   Pour 4
   Pause after pour (seconds): 0—