Lightロースト
Geisha
Jasmine · Bergamot · Peach · Tropical Fruit
豆
17g
湯
255ml
温度
94°C
時間
2分30秒
ドリッパー
Hario V60
抽出ステップ
センター注湯0:0040ml10s
蒸らし0:1035s
スパイラル注湯0:45100ml25s
1回目の抽出1:1020s
スパイラル注湯1:30115ml30s
2回目の抽出2:0030s
ガイドノート
A Hario V60 recipe designed to maximize the bright acidity and notes of peach and tropical fruit in Panama Geisha.
To highlight the bright acidity of Geisha, we recommend slightly hotter water than typical light roasts.
Since the coffee is pre-ground, it may oxidize quickly; brew as soon as possible after opening.
2026年2月10日 · @pourist.app