Honduran Pacas Gaiwan-Bloom Pour-Over with Pandan Leaf Aroma & Roasted Chestnut Velouté

Preparation

1. Prepare chestnut velouté: Blend roasted chestnuts with 30ml hot water until smooth. Whip cream to soft peaks, fold in chestnut mixture. Set aside.
2. Pandan infusion: Bruise pandan leaves and place in serving cup to release aromatics.

Gaiwan-Bloom Technique

1. Setup: Place V60 dripper over gaiwan (acting as intermediate vessel), then position over final serving cup.
2. Rinse filter: Use 50ml water at 205°F to rinse filter and warm vessels.
3. Coffee bed: Add ground Honduran Pacas, create small well in center.

Brewing Process

1. Bloom phase: Pour 45ml water in slow spiral, starting from center. Let bloom for 45 seconds.
2. First pour: Add 100ml water in continuous spiral, maintaining 2mm water level above coffee bed.
3. Gaiwan transfer: At 1:30, transfer brew from gaiwan to serving cup, allowing pandan aroma integration.
4. Final pours: Complete remaining 205ml water in two 100ml pours at 2:00 and 2:45.
5. Finish: Top with chestnut velouté, serve immediately.