BaristaBloom

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Washed Geisha

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Country
Nicaragua
Farm
La Bendicion Farm
Variety
Geisha
Process
Washed
Roast
Medium roast
Style
Opus 5.5 Ultimate Recipe
Dripper
Omni Dripper
Grinder
Fellow Opus Gen 2
Coffee dose
15g
Brew ratio
1 :9
Water
135ml
Grind setting
6.2

For this Washed Geisha, I suggest a setting leaning toward medium-fine grind that makes extraction easier to proceed. The recipe uses 4 pours, with 3 pours after the bloom, and drips onto ice. By keeping all pours at 3.5 ml/s, you can replenish water at each stage with short pour times. I use 85°C, within the extraction temperature range listed on the bag.

  1. Water: +30ml (30ml)
    Temp.: 85℃
    Flow: 3.5ml/s
    Bloom
    Agitation before pourPause after pour (seconds): 25Agitation after pour
  2. Water: +35ml (65ml)
    Temp.: 85℃
    Flow: 3.5ml/s
    Pour 2
    Pause after pour (seconds): 5
  3. Water: +35ml (100ml)
    Temp.: 85℃
    Flow: 3.5ml/s
    Pour 3
    Pause after pour (seconds): 5
  4. Water: +35ml (135ml)
    Temp.: 85℃
    Flow: 3.5ml/s
    Pour 4
    Pause after pour (seconds): 0

Add 15 g of ground coffee to the dripper, then start brewing with the machine's button.

Date: Nov 6, 12:14 UTCAlgorithm version: 6.10.1

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