Training Log by Michael Manhart - Brewing Gesha Village Gesha

This is the latest Brewing approach from Michael using April Roasted Gesha Village Gesha, Natural Processed 1931 from the Surma block, lot #87

First pour: 40gr over 10 seconds for blooming

Second pour: at second 20 - 120 gr very gentle little agitation

Third pour: at second 55 the remaining 90gr with more agitation.

This brew was ready after 2:20 and I love my 1-2-3 Method as I always compare my coffee like this which gives me a constant starting point. Actually, the coffee was wonderful. Ethiopia, growing very high from Adam Overton's Farm. I am so happy that I can enjoy this and for sure I appreciate it. Let's see where different recipes take this coffee.