I'm working on a new recipe for Orea V4 wich combines a double bloom with an agitation-rich circular pour for the middle part and two Melodrip pours for the end part to prevent overexreacting and pulling too many bitter components from the grounds.
This was my first attempt, using a Thermal shock natural Geisha from Wilton Benitez:
Coffee: Bluebird Wilton Benitez Geisha Thermal Shock Natural
Dripper: Orea V4, narrow, fast base
Filter: Sibarist Fast Orea special edition
220g Water | 91°C | 73ppm
15g Coffee | zp6 3.2
0:00 +20g bloom (20g)
0:30 +20g bloom (40g)
1:00 +80g circular pour (120g)
1:30 +50g Melodrip (170g)
2:00 +50g Melodrip (220g)
TBT: 2:30
TDS: 1.73%
Ext. Yield: 23.21%
Notes:
The coffee came out very potent, more spicy and funky as I like it.
I think I'm pushing ot too hard with that grind on the zp6 and with Sibarist fast filters in the narrow Orea V4 with fast base.
I'd keep the pouring pattern as it is, the hardest part is probably wetting the grounds evenly by only using 20g of water, alternatively I could use 2x 25g water for the "double-bloom" and change the agitation pour from 80g to 70g.
90-92°C should work well with most anaerobic fermented Geishas, for funkier light roasted coffees I'd probably go down to 88-90°C.
The dials Id turn to tweak the recipe for my coffee would be grind size and brew ratio, I think those delicate and complex Geishas will do better at a brew ratio of 1:16-1:17.
And grinding faster to cut down extraction and tbt should also get me back intona desired ballpark of 19-21% ext. yield.
But who knows, maybe 14-18% ext. yield could be awesome with this coffee as well.
Samo blooms and snap chilling the bloom (18.18-22.72% of the brew) could also be interesting techniques to experiment with.
I feel like those high extraction cups just start to be drinkable at like 30-40°C
Also sometimes faster isn't always better, I could use some regular Orea flat filters which have the crepe on one side which are slower than Sibarist and going from 3.2 to like 5.8-5.5, or even 6.0.