An innovative brewing method combining traditional gaiwan techniques with pour-over precision. Honduran Pacas beans showcase their natural chocolate-caramel notes, enhanced by aromatic pandan leaves and finished with a luxurious roasted chestnut foam that complements the coffee’s inherent nuttiness.
MethodPour Over
Prep time8
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp205°F
Preparation
- Prepare chestnut velouté: Blend roasted chestnuts with 30ml hot water until smooth. Whip cream to soft peaks, fold in chestnut mixture. Set aside.
- Pandan infusion: Bruise pandan leaves and place in serving cup to release aromatics.
Gaiwan-Bloom Technique
- Setup: Place V60 dripper over gaiwan (acting as intermediate vessel), then position over final serving cup.
- Rinse filter: Use 50ml water at 205°F to rinse filter and warm vessels.
- Coffee bed: Add ground Honduran Pacas, create small well in center.
Brewing Process
- Bloom phase: Pour 45ml water in slow spiral, starting from center. Let bloom for 45 seconds.
- First pour: Add 100ml water in continuous spiral, maintaining 2mm water level above coffee bed.
- Gaiwan transfer: At 1:30, transfer brew from gaiwan to serving cup, allowing pandan aroma integration.
- Final pours: Complete remaining 205ml water in two 100ml pours at 2:00 and 2:45.
- Finish: Top with chestnut velouté, serve immediately.