Quick answer

Use a medium-fine grind, water just off the boil (200–205°F), and a 1:16 coffee-to-water ratio in a pour-over dripper. This recipe highlights the jasmine and citrus notes of Brayan Smith's Gesha without over-extracting.

Why this Gesha needs a gentle hand

Brayan Smith's Gesha is a light-roast coffee grown at 1,500–1,800 meters in Huila. Its dense bean structure and delicate floral character require a slightly cooler water temperature than a typical medium roast. Boiling water can scorch the fines and produce a bitter, flat cup.

The 1:16 ratio (e.g., 20g coffee to 320g water) gives enough extraction to bring out the jasmine and stone fruit while keeping the finish clean. A coarser grind than you'd use for a standard washed coffee also helps avoid clogging the filter.

Pour-over recipe for Brayan Smith Gesha

  1. Heat water and prep the dripper: Bring filtered water to 200–205°F (93–96°C). Rinse the paper filter in your dripper to remove paper taste and preheat the brewer. Discard rinse water. Water hotter than 205°F can mute floral notes; cooler than 195°F may under-extract.
  2. Grind 20g coffee medium-fine: Grind 20g of beans to a texture resembling sea salt—slightly coarser than table salt. Use a burr grinder for consistency. A grind that's too fine will stall the drawdown and cause bitterness. If the brew finishes in under 2:30, grind finer. Over 3:30, grind coarser.
  3. Bloom with 40g water: Pour 40g water evenly over the grounds, saturating all of them. Wait 30–40 seconds. A proper bloom releases CO₂ and allows even extraction. Skipping or rushing the bloom leads to uneven flavor. If you see no bubbling during bloom, the beans may be stale or the water is too cool.
  4. Main pour in two stages: After bloom, pour water in slow circles to 200g total, then wait 30 seconds. Finish by pouring to 320g total. Keep the water level below the rim of the dripper. Total brew time should be 2:45–3:15. Pour too fast and you'll agitate the bed, causing a muddy extraction. Pour too slow and the slurry cools.
  5. Serve and adjust: Let the brew finish dripping, then discard the filter. Swirl the carafe gently before pouring. Taste: if it's sour or thin, grind finer next time. If bitter or astringent, grind coarser or lower water temperature by 2°F. Keep a brew log to track grind size, water temp, and taste notes for consistent results.

About this coffee

  • Colombia Brayan Smith Gesha: Bryan is a third-generation grower from Huila who is actively refining farm practices and investing in new varieties. His farm sits at 1,500–1,800 meters above sea level. The high elevation and careful variety selection produce a dense, flavor-packed bean that rewards a precise, gentle brewing approach.

    Colombia Brayan Smith Gesha

    Colombia Brayan Smith Gesha