Gesha, Panama, is a great blending bean. Its volcanic terroir imbues a depth and roundness with as few as 3bean/15g. More just adds chocolate heavy top note to your brew. I live in Panama mixing Panama Catuai+ Panama Gesha for milk drinks i.e. Aussie capp’s. Geisha, Costa Rica, is a wonderful bean. Its flavor profile leans toward coffee richness to imbue CR rich soils in a pour-over. It has more acid than the Panama Gesha. Don’t pull straight Gesha shots since its so enjoyable mixed but go ahead but I don’t think straight 100% Gesha is presenting the beans piwer and strengths in best way
I paid $200AUD for a kilo of green Panama Gesha and it’s very floral, the smell of the raw beans is so different from other beans and definitely a citrus note on taste. I do make espresso with it and it’s worth it.
You migh want to use a air blower that they use it to clean the dust on the camera lens to clean your grinder after adjusting the grind size, so that you do not have to purge with expensive coffee. Any idea what is the difference between grouphead temp and actural brewing temp?
Hi Arthur, I have a Cremina, a DF64P for my flat burr and a Kinu for my conical burr grinder. Your videos were a great help to me when i got my Cremina. I prefer lighter roasted coffees and am experimenting with all the Gesha beans i can get my hands on. I love the control we have with a lever machine. Channeling can be avoided if one pays attention while pulling shots. A couple things, I’ve using both a paper filter on the bottom of the puck and a metal screen on the top as i have the head space in my portafilter. It keeps the shower screen clean and it has improved the consistency of my shots enough to be worth the added hassle. Also I’ve gone from your three drop infusion to pulling about 2 grams at approximately 3 bars to get the puck even more evenly infused. It’s made my shots both pull smoother and taste smoother. I’m using a 14.8grams in 35grams out on most coffees. If I’m having problems dialing in a coffee I’ll do a salami shot, which is super educational. I definitely prefer the first 20grams of a shot! I’d love for you to do a video about how those of us with level machines can avoid channeling by showing both bad shots pulled with too much pressure and good shots pulled mindfully and of course how one can turn a bad shot into a good shot which is the reason to have a lever machine in my opinion. I might not use the Gesha if you decide to do such a video! Thanks for your informative videos!
Thanks for the comment! Actually I now do 2 grams at 3bar preinfusion (as per my latest video). I still like the 1:2 ratio the best though. And thanks for the feedback on video ideas. That sounds like a good topic!
Much too long Arthur on the pre-infusion. Water temperature in the group head will be too cool now. Much better to pre-infuse at a pressure up 3 bar so you have the portafilter fully saturated and coffee dripping out across complete surface area of the basket in around 10 seconds.
Too much waste of a very expensive coffee. There is a threshold you cannot go beyond in regard to brewing filter roasts as espresso. And probably not very enjoyable too.
Gesha, Panama, is a great blending bean. Its volcanic terroir imbues a depth and roundness with as few as 3bean/15g. More just adds chocolate heavy top note to your brew. I live in Panama mixing Panama Catuai+ Panama Gesha for milk drinks i.e. Aussie capp’s.
Geisha, Costa Rica, is a wonderful bean. Its flavor profile leans toward coffee richness to imbue CR rich soils in a pour-over. It has more acid than the Panama Gesha.
Don’t pull straight Gesha shots since its so enjoyable mixed but go ahead but I don’t think straight 100% Gesha is presenting the beans piwer and strengths in best way
Wonderful video. Really insightful hearing your thoughts as you tweak.
thanks! what other kinds of videos do you want to see?
I paid $200AUD for a kilo of green Panama Gesha and it’s very floral, the smell of the raw beans is so different from other beans and definitely a citrus note on taste. I do make espresso with it and it’s worth it.
Sounds wonderful!
Greaaat video, please keep doing them!
Thanks! What kind of dialing videos do you want me to do next?
Looong time ago, bro. Please make videos more often! I like them a lot
I’m working on them :) got more in the pipeline
You migh want to use a air blower that they use it to clean the dust on the camera lens to clean your grinder after adjusting the grind size, so that you do not have to purge with expensive coffee.
Any idea what is the difference between grouphead temp and actural brewing temp?
are you purposefully pulling a low bar shot? looks like you're topping out at around 4 bars or so.
it was the grind level of my coffee. but i also rpefer to shoot around 6bar instead of 9 bar
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Hi Arthur, I have a Cremina, a DF64P for my flat burr and a Kinu for my conical burr grinder. Your videos were a great help to me when i got my Cremina. I prefer lighter roasted coffees and am experimenting with all the Gesha beans i can get my hands on. I love the control we have with a lever machine. Channeling can be avoided if one pays attention while pulling shots.
A couple things, I’ve using both a paper filter on the bottom of the puck and a metal screen on the top as i have the head space in my portafilter. It keeps the shower screen clean and it has improved the consistency of my shots enough to be worth the added hassle. Also I’ve gone from your three drop infusion to pulling about 2 grams at approximately 3 bars to get the puck even more evenly infused. It’s made my shots both pull smoother and taste smoother. I’m using a 14.8grams in 35grams out on most coffees. If I’m having problems dialing in a coffee I’ll do a salami shot, which is super educational. I definitely prefer the first 20grams of a shot!
I’d love for you to do a video about how those of us with level machines can avoid channeling by showing both bad shots pulled with too much pressure and good shots pulled mindfully and of course how one can turn a bad shot into a good shot which is the reason to have a lever machine in my opinion. I might not use the Gesha if you decide to do such a video!
Thanks for your informative videos!
Thanks for the comment!
Actually I now do 2 grams at 3bar preinfusion (as per my latest video). I still like the 1:2 ratio the best though.
And thanks for the feedback on video ideas. That sounds like a good topic!
Much too long Arthur on the pre-infusion. Water temperature in the group head will be too cool now. Much better to pre-infuse at a pressure up 3 bar so you have the portafilter fully saturated and coffee dripping out across complete surface area of the basket in around 10 seconds.
i saw an ad about video editing. id like to get in contact with you.
:)
Like is given to using scissors to open the bag.
I learned the Hard way
Too much waste of a very expensive coffee. There is a threshold you cannot go beyond in regard to brewing filter roasts as espresso. And probably not very enjoyable too.
Its part of the learning curve. And I feel like I can do a good job of it Now