Aeropress - Gesha Natural Finca Las Nubes, Pereira
AeroPress is an excellent brewer for our 94 Pueblos specialty natural coffees. We made this video using @jimseven - James Hoffmann technique @aeropress and @josefinaceramica (ceramic cups)
11g coffee (Gesha Natural - Las Nubes, Pereira 94 Pueblos. Fine grind.)
200g water (brought to a boil and used immediately)
Put the filter into the cap.
Don't rinse or preheat the brewer
Put coffee into the brewer
Place on scales and then add water to just wet the coffee. About 30g
Start a timer, and immediately place the piston piece into the top of the brewer, about 1cm in
Wait 2 minutes
Holding the brewer and the piston, gently swirl the brewer
Wait 30 seconds
Press gently all the way
Pour over - Gesha Natural Finca Las Nubes, Pereira - Colombia
Dripping - Pour over method
Las Nubes farm brings us this time a delicate Geisha coffee with a floral and jasmine-like aroma, bright acidity, vanilla, lemongrass and soft wine notes. This is a small lot, don't miss it.
Pour over accentuates intricate flavors when compared to other brewing methods. This makes it a popular choice for specialty coffees, since it allows the flavors and aromas to shine.
Give the coffee the time to bloom. The bloom is the quick bubbling up of water that happens when you first pour. It is caused by the degassing of carbon dioxide that is built up in the roasting process. Light roasts and fresh coffee are likely to produce a big bloom because they usually contain more gasses.
Carbon dioxide can prevent even extraction because it repels water, and the disturbed grounds can sit at different heights.
Let the gasses escape and improve your extraction by giving 30 to 40 seconds after your first pour.