Rinse the filter with water just off boil. Let the V60 and server cool slightly — target 91°C brew water.
0:30Gesha varieties are delicate; slightly lower temps prevent scorching the floral compounds.
Add 12g of medium-fine ground Gesha Natural. Create a flat, level bed.
0:10Start timer. Bloom with 24g of water (2x dose). Swirl gently once.
0:40Natural-processed Geshas release intense fruit aromas during bloom — take a moment to appreciate the fragrance.
At 0:40, pour very slowly in a tight center circle to 100g. Keep the stream as thin as possible.
0:30At 1:10, continue the slow center pour to 200g. Give a single gentle Rao spin.
0:40Allow complete drawdown by 3:00-3:15. The resulting cup should be tea-like with pronounced jasmine and bergamot.
1:15