Brew Guide | June 30, 2025

Gesha Marsella

Mikava Coffee

1. At 0:00, add 50g of water (2.5x coffee weight) in a slow, circular motion. Stir gently to ensure all grounds are wet. Let it bloom for 30 seconds.
2. At 0:30, add water steadily until you reach 180g (1:10 ratio). Pour in a slow, controlled spiral, avoiding the edges.
3. At around 1:00, after the water drops slightly, pour up to 300g in a spiral motion, finishing by 1:45.
4. Let the water fully drain through by ~2:45–3:15.

Note:

• If it’s too sour, grind finer or extend brew time.
• If it’s too bitter, grind coarser or shorten the time.