Today I brewed a cup of washed Gesha Bourbon from Campo Verde in Peru (roasted by Bean & Bean Coffee). I paid $90 for four ounces, which works out to only $22.50 per cup of coffee (a bargain).
Biggish beans, lovely aroma…
Do you even sift, brah? 28 grams of whole beans will yield 20 grams of sifted grind using 25 Clix on the Comandante C40. Ground very easily, this is not a Gesha, it is Gesha Bourbon. Quite a bit of chaff too.
The single most important step when making pour-over is to sift out the fines (anything smaller than 800 microns). Having a perfectly consistent, correctly sized grind means you will have a perfectly consistent cup of coffee that is bright and clean.
Drained pretty fast… standard recipe, 15:1, 50 ml bloom, pour to 150 ml total on second pour, pour to 300 ml on third and final pour. Look at that color! I use a hand-blown Chemex (pronounced sha-may) 3 cup (means 1 cup).
A perfect ten ounce cup of coffee, every time:
Hmmm, this was different … I’ve never had Gesha Bourbon variety before… and I’m not super thrilled with it. It got me pretty high, but it wasn’t Gesha and it wasn’t Bourbon and I’m not sure those two should be crossed? I wouldn’t pay $22.50 a cup for this again, but it’s good to try new things.
[UPDATE: I got a big blast of cinnamon! while drinking another cup, so it’s interesting for sure, but I still wouldn’t get it again.]
Earlier: