1:15 is definitely the best? Exploring the best coffee powder-water ratio for hand brewing Gesha coffee

Among so many types of coffee, Gesha coffee is famous for its unique floral and fruity aroma and rich flavor levels. So how should we express the flavor of Gesha coffee when brewing it?

Generally speaking, when adjusting the brewing parameters, we first consider the grind of the beans and the brewing water temperature, but the coffee bean to water ratio is also very important. The amount of water used during brewing affects the final flavor of the coffee. Today, I plan to compare what coffee bean to water ratio should be chosen to express the characteristics of Geisha coffee.

⊙ Bean Information ⊙

The beans used for the experiment today are Panama Emerald Manor Blue Label Geisha! The roasting date is July 19th, and the brewing date is July 26th, which is just right for aging.

【Panama Blue Label Geisha】

【Origin】: Panama

【Origin】： Baru

【Manor】: Esmeralda (Emerald Manor)

【Level】： SHB

【Growing altitude】: 1500M

[Processing method]: fine water washing

[Roasting degree]: Light roast

Blue Label Geisha is a blend of beans from three different estates in the Emerald Estate (Jaramillo, Cañas Verdes, El Velo). Blue Label Geisha is only washed.

⊙ Brewing Comparison⊙

The editor chose four powder-water ratios, namely 1:15, 1:16, 1:17 and 1:18. Only the powder-water ratio was changed, and the grinding degree, water temperature and brewing method remained basically the same.

Parameters: Powder quantity: 15g; Grinding degree: medium-fine grinding (BG5R: China standard No. 20 sieve pass rate 58%); Water temperature: 90℃. The brewing method is segmented extraction.

【1:15】

Method: Steam with 33g of water for 30 seconds, add water to 1-30g segment, and continue to add water until 225g is exposed when the water level drops to expose the powder bed. Remove the filter cup when the water level drops to expose the powder bed. (Start timing from steaming) The extraction time is 2'07".

Flavor: lemon, grapefruit, plum, nectarine, green tea, floral, honey. The taste is relatively thick.

【1:16】

Method: Steam with 31g of water for 30 seconds, add water to 125g, and continue to add water until the powder bed is exposed. When the water level drops, continue to add water until 242g is exposed. When the water level drops, the powder bed is exposed, remove the filter cup. (Start timing from steaming) The extraction time is 2'20".

Flavor: Fermented aroma, lemon tea, citrus, nuts, tea, honey, floral aftertaste. The sweet and sour taste is obvious, a bit like a cup of fruit tea.

【1:17】

Method: Steam with 29g of water for 30 seconds, add water to 123g, and continue to add water until 255g is exposed. Remove the filter cup when the water level drops to expose the powder bed. (Start timing from steaming) The extraction time is 2'28".

Flavor: berry, lemon, sweet orange, bergamot, nuts, honey, chocolate, floral. The aroma is obvious, the flavor is rich and clean, and the overall feeling is relatively refreshing.

【1:18】

Method: Steam with 32g of water for 30 seconds, add water to 125g, and continue to add water until the water level drops to 270, and remove the filter cup when the water level drops to reveal the powder bed. (Start timing when steaming) The extraction time is 2' 30 ".

Flavor: Ginger flower, brown sugar, lemon, citrus, cream, wax apple. The flavor is clear and the aroma is obvious, but the aftertaste is short.

⊙ Conclusion ⊙

When the coffee powder to water ratio is [1:15], the concentration of the coffee is higher and the flavor is concentrated, so the extracted Blue Label Geisha can only taste some obvious flavors, with a heavier tea taste, and the taste is the mellowest among the four cups; when the coffee powder to water ratio is selected at [1:16], the extracted Blue Label Geisha can feel that the flavor is obviously richer than the coffee powder to water ratio of [1:15]; when the coffee powder to water ratio is [1:17], the extracted Blue Label Geisha tastes better in terms of flavor performance and sweetness, and the flavor layers are richer and clearer; after the coffee powder to water ratio is extended to [1:18], the extracted Blue Label Geisha has a strong ginger flower fragrance and a clearer flavor, but it lacks some layers and aftertaste, and tastes relatively bland.

After comparison, I think that if you are brewing a coffee with rich flavors like Geisha, you might as well try to increase the coffee powder to water ratio. Try using the coffee powder to water ratio of [1:16] and [1:17] to highlight the rich flavors of Geisha.

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