Namusairo Classic Geisha V60 High-Temp Drip
Namusairo's high-temperature V60 recipe for Geisha beans, maximizing floral aromatics and delicate sweetness.
| Bean | Panama Geisha Washed |
| Roast | light |
| Method | Pour-over |
| Water Temp | 96°C |
| Coffee Dose | 16g |
| Total Water | 250ml |
| Total Time | 120s |
Step-by-Step
- High-Temp Blooming (30s) · 40g
Bloom with 40g of 96°C hot water to awaken the flavors.
- Primary High-Speed Spiral Pour (40s) · 110g
Spin 110g in a high-speed spiral to activate convective turbulence.
- Secondary Center-Focused Drain (50s) · 100g
Concentrate the remaining 100g to the center to finish.