Raquel Lasso Gesha Pourover Recipe

Coffee: 20g (medium-fine grind)

Water: 320g @198°F 92°C

Ratio: 1:16

Prep: Rinse filter in hot water, add grounds to create a small well

Bloom: Pour 40g water covering grounds, give a gentle swirl, let rest for 45 seconds

Pour 1: Pour to 100g in a spiral motion moderately agitating grounds. 

Let water level go down 2ish centimeters

Pour 2: Gently to 200g with low agitation, give a gentle swirl 

Let water level go down 2 centimeters

Final Pour: Gently to 320g with gentle pour with little to no agitation of the grounds 

Brew time of 3:00-3:30 

Enjoy!