Lightロースト
Geisha
시트러스 · 복숭아
豆
16g
湯
250ml
温度
94°C
時間
2分30秒
抽出ステップ
スパイラル注湯0:0040ml10s
蒸らし0:1030s
スパイラル注湯0:40100ml25s
1回目の抽出1:0520s
スパイラル注湯1:25110ml25s
2回目の抽出1:5040s
ガイドノート
A high-temperature, short extraction recipe designed to maximize the bright acidity and delicate floral notes of Panama Geisha.
Geisha's floral notes are better expressed when brewed at higher temperatures (94°C+).
Since the coffee is pre-ground, be careful not to let the total extraction time exceed 2:30.
★★★★★
2026年2月13日 · @pourist.app