Training Log by Niels te Vaanhold - My Gesha Village Brewing approach

What a great start of the day! I just received the geisha village last week, one of my Absolut favorite coffees. Two years ago was my first time tasting this amazing coffee in Amsterdam at 4850. Now having it on a filter for the second time is even better.

I prefer to use Kalita wave 185 for my filter coffees. I found that with this flatbed brewer I get more body in my coffee. I always use the same recipe because I think you have to focus on brew time and TDS.

The recipe I always use is pretty simple, 1:15

15 grams of coffee (EK 43 Grinder, size 6-7)

250 grams of water

With a temperature of 92-96 degrees.

After pre-wetting the filter, I make sure to make a flatbed of coffee. Then its time for the first pour, I start my timer and pour 50 grams of water for the bloom. I don’t stir my coffee in the blooming time because I found that a lot of times it is not consistent and it blocks the Kalita from dripping. After 45 seconds, its time for the second pour, up to 150 ml ending at 1.00 minute. Then at 1.30,, its time for the last pour up to 250 ml ending at 1.45 minute. In this way, it is really easy to control your brew because you always have 45 seconds in between the pour.

Also for the compulsory round, it is an excellent method because if you want to brew three coffees at the same time, you always have 15 seconds in between each cup to pour the water.

After brewing, I want to have a total drip time of around 3.30 minutes, no longer than 3.40 minutes because then the coffee gets to dry.

For my brew, I used spa blauw mineral water. It’s a low ppm water, and a lot of times it is too soft, but for the geisha village it is fantastic!