How to brew Geisha and light roast coffee.
How to Brew: Geisha +
How to brew delicious Geisha or light roast coffee
This time, we will briefly introduce some tips for brewing Geisha and other light roast coffee more deliciously, as well as some of the approaches and basic ideas behind adjusting light roast coffee that we use at THE WORD COFFEE.
Adjust the extraction depending on the variety and refining method
GEISHA: Geisha
Geisha is characterized by its floral and gorgeous aroma reminiscent of jasmine. Panama Geisha in particular has a strong and delicate aroma and flavor that is special, and it boasts the best cup quality among the many specialty coffees available.
On the other hand, if Geisha coffee (especially washed coffee) is extracted incorrectly, the cup may be weak and unsatisfying, even if it has a good aroma.
To bring out the aroma and flavor of the Geisha coffee, try using a slightly warmer water temperature than usual, and if you want more body, try using a little more powder.
ANAEROBIC+: Anaerobic and others
Anaerobic processes and special fermentation processes are refining methods that aim to emphasize the individuality of the ingredients, but because they have a stronger aroma than coffee refined using normal methods, they tend to produce a heavy, cloying cup if you use the usual extraction recipe. If you feel this way, try using a slightly coarser mesh or changing the ratio.
In addition, the shop offers natural and washed coffee, as well as coffee that is extracted and fine-tuned depending on the variety.
In order to express all of the unique and distinctive flavors of coffee as much as possible in one cup, the extraction method is slightly adjusted for each brand, such as the water temperature, mesh (particle size of the powder), ratio, etc.
One of the attractions of light roast coffee is that even slight adjustments can dramatically change the flavor.
Approach to light roast coffee
Basic
The components (flavors) of coffee are extracted roughly in the following order: sourness → sweetness → bitterness → impurities.
When using a permeable dripper, if you want to emphasize the acidity, finish the extraction within 2 minutes, and if you want to bring out the sweetness, finish the extraction within 3 minutes. With light roast coffee, the bitterness is minimal, so if you take more than 3 minutes to extract, an unpleasant taste will come out, so try adjusting the extraction time to get the taste you like.
taste
It is said that the temperature at which the human palate can best detect flavor is around 70-60℃. Generally, light roast coffee is brewed at a high temperature (90-95℃). It is delicious even immediately after pouring into a cup, but you can fully appreciate all the flavors contained in the cup by enjoying the aroma of hot coffee and letting it cool to a moderate temperature before sipping it.
aging
Lightly roasted coffee beans have hard cells and gases that are produced during roasting and can inhibit extraction are less likely to escape, so we recommend letting the beans sit (age) for about a week after roasting.
Just by changing your approach a little to suit the coffee, you may be able to make a light roast coffee that tastes better than usual.
About Geisha
This is an Ethiopian native variety that was discovered in 1931 near Gesha Village in the Benchi Maji region of Ethiopia. It was brought to Costa Rica from Tanzania via Kenya, and finally to Panama. Geisha cultivation in Panama began around the 1960s, but the cultivation itself is difficult, and due to various factors, there was a gap of about 40 years. The turning point came in 2004. When the Peterson family of Panama entered Geisha varieties in the "Best of Panama" contest and auction, they received very high praise for their incredible flavor, and were sold at auction for $20 per pound, the highest price ever. Since then, Panama Geisha varieties have continued to be sold at high prices, and despite the high price, they continue to fascinate coffee lovers around the world, and are now cultivated all over the world.