Geisha Colombia: a V60 starting recipe.
A starting recipe for Geisha Colombia on the Hario V60 02. It is a smaller brew than our general V60 guide, with a slightly finer grind. Keep the dose, water and pours steady while you find the grind that suits your grinder.
About this Geisha.
Our Geisha comes from the La Esperanza farm in Valle del Cauca, Colombia, grown at 1,648–1,852 m. It is a natural anaerobic coffee from the 2026 harvest, roasted light and recommended for filter. Aroma: cranberry, plum, light notes of rum and citrus. Flavour: floral, orange zest, passion fruit and honey, with notes of amaretto and a grape finish. Geisha Colombia ›
At a glance.
| Brewer | Hario V60 02 and matching paper filter |
|---|---|
| Server | jug or mug that holds 500 ml |
| Coffee | 20 g |
| Water | 340 g, in five pours: 60 g, 80 g, 80 g, 60 g, 60 g |
| Ratio | 1:17 |
| Grind | medium |
| Water temperature | 92 °C (kettle setting) |
| Brew time | about 3:45 min from the first pour |
Step by step.
- Set the kettle to 92 °C. Weigh 20 g of coffee and grind it medium.
- Fold the filter along the seam, seat it in the brewer and rinse it with hot water. Discard the rinse water.
- Set the server on the scale and the brewer on the server. Add the ground coffee, shake the brewer gently to level the bed and tare.
- Start the timer and pour 60 g over about 15 s, wetting all the grounds. Swirl the brewer gently and wait until 0:45.
- Pour in small, gentle circles over the coffee, not onto the bare filter. At 0:45, pour to 140 g on the scale over about 20 s. At 1:20, pour to 220 g over about 20 s.
- At 1:55, pour to 280 g over about 15 s. At 2:30, pour the last 60 g over about 15 s, to 340 g on the scale. Then give the brewer one gentle swirl.
- Let it drain until the stream breaks into drips; the brew time is about 3:45. Remove the brewer and swirl the coffee gently before serving.
Taste and adjust.
If it finishes draining well before the brew time and tastes thin or sharply sour, grind a little finer next time.
