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    BREW RECIPES

    Make your brew with:

    Panama Geisha Filter Single Origin Coffee - Sandi Estate

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    Classic Pour-Over Geisha Coffee

    You’ll Need:

    • 15g Geisha coffee beans
    • 250ml water (heated to 93°C / 200°F)
    • Pour-over dripper (e.g., V60)
    • Paper filter
    • Grinder (if using whole beans)

    Steps:

    1. Grind Coffee
      Grind 15g of Geisha beans to a medium-fine consistency.
    2. Prepare Filter & Dripper
      Place the paper filter in the dripper and rinse with hot water, then discard the rinse water.
    3. Add Grounds
      Add ground coffee to the filter and level.
    4. Bloom
      Pour 30-40ml of water to wet the grounds, letting them bloom for 30 seconds.
    5. Main Pour
      Slowly pour the remaining water in circles, aiming to finish in 2-3 minutes.
    6. Serve
      Remove the dripper and enjoy the aromatic, floral notes of your Geisha coffee.

    Make your brew with:

    Panama Caturra Filter Single Origin Coffee - Damarli Estate

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    Classic Espresso

    What You'll Need:

    • 18-20 grams of freshly ground El Baru coffee (fine grind, like table salt)
    • Espresso machine
    • Tamper
    • Scale
    • Timer

    Steps:

    1. Grind and Dose: Measure 18-20 grams of coffee and grind it finely. The grind size should be similar to table salt.
    2. Prep the Portafilter: Add the ground coffee to the portafilter, ensuring an even distribution. Tamp firmly with consistent pressure to create a level surface.
    3. Preheat the Machine: Run a small amount of hot water through the group head to preheat it before inserting the portafilter.
    4. Brew the Espresso: Insert the portafilter and start the extraction. Aim for 30-35 seconds to produce 36-40 grams of espresso (a 1:2 coffee-to-water ratio).
    5. Enjoy: Sip slowly to savor the rich, complex flavors of your espresso.

    This recipe is a guideline, so feel free to adjust the dose, grind, or extraction time based on your taste preferences!