Using the remaining 10g of beans with a 1:17 ratio to maximize the floral brilliance of the Geisha without introducing heaviness.

Two initial pours balance acidity and sweetness, followed by three pours to precisely calibrate strength and ensure a clean texture.

To compensate for the low-mineral filtered water, a high temperature of 95°C is used to fully extract the complex compounds from this dense light roast.

Considering your preference for acidity, a 45-second bloom ensures proper degassing and a high-clarity cup.

Utilizing the fast flow of the Abaca+ filter and V60 geometry to keep brew time efficient, preventing any astringency from the delicate Geisha.