Brew it yourself: Geisha La Esperanza as a V60

Climpson’s Head Barista Nicky sheds some light on brewing the ultimate v60 with the Geisha. 

Put away your kimono yoko, it's Colombian geisha time! 

 

The geisha variety of the arabica coffee bean is among the most celebrated of all coffee varieties. It is now close to 20 years ago since it took the specialty coffee world by storm by selling at insane prices at auction after it was discovered by chance by two coffee farmers apparently taking a leak at the side of the road in Boquete, Panama. Geisha coffees are famed for being overbearingly floral and fruity and once planted at their desired high altitude, as they are used to in their motherland of Ethiopia, produce a coffee fruit that when ripe, tastes like juicy fruit! It is with the utmost delight to be able to offer up this Colombian attempt at growing and processing this incredibly agriculturally hardy yet highly valuable coffee, at Climpsons. And an even bigger pleasure to stick it in my coffee mug several times to come up with the definitive recipe at which to enjoy this delightful bean.

 

So I'm sure all this talk of fruit has probably put off all you milk coffee connoisseurs, and with reason. This coffee sings solo, no choir of milk needed. Although our Colombian La Esperanza Geisha has been roasted to create a more balanced cup. The acidity is not overwhelming, however it simply wouldn't stand up to having milk chucked on it as the delicate floral aromas would simply drown in white lactose oblivion.

 

My definitive v60 recipe after a highly caffeinated Sunday morning research session came out as:

 

18g of coffee

Ground at 4.95 on the Climpson & Sons retail coffee grinder

250ml of Tesco Ashbeck bottled water 

 

The extraction time (time it takes for the water to filter through the coffee) should be 2 minutes and 15 seconds. Remember to pour 30g of water on the grounds and let it pre-infuse for 30 seconds. Give the grounds a good stir after 15 seconds to ensure maximum water/coffee contact.

 

The coffee in your cup at this recipe will have the gentle fruitiness of dried apricots, the mild acidity of a ripe satsuma and the body and floral nature of a cup of black Assam tea.

 

I attempted to drink it with my feet up but chose to keep them down in order to ensure that if I indeed spilled it, it would cover the length of me in its sweet coffee nectar, and it did.

 

Enjoy responsibly while listening to Wheatus' Teenage Dirtbag, and take a moment to realise how far you've come in life, since that song was played in high rotation on your local radio.

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