Recipe · Pour Over

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

Name: Honduran Pacas Gaiwan-Bloom Pour-Over with Pandan Leaf Aroma & Roasted Chestnut Velouté
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 1
Ingredients: 22g Honduran Pacas single-origin coffee beans; 350ml filtered water; 2 leaves fresh pandan leaves; 30g roasted chestnuts; 60ml heavy cream

Make Honduran Pacas Gaiwan-Bloom Pour-Over with Pandan Leaf Aroma & Roasted Chestnut Velouté with measured ingredients and step-by-step instructions. CoffeeLogik has not personally tested this recipe.

Difficulty

Advanced

Time

18 min

Serves

1

Ingredients

22g Honduran Pacas single-origin coffee beans

350ml filtered water

2 leaves fresh pandan leaves

30g roasted chestnuts

60ml heavy cream

Tips

Bean selection : Choose medium-light roasted Honduran Pacas for optimal flavor clarity
Grind timing : Grind beans immediately before brewing to preserve volatile compounds
Pandan handling : Gently bruise leaves - don't tear to avoid bitterness
Temperature control : Maintain consistent 205°F throughout brewing process
Timing precision : Use timer for each pour phase - timing affects extraction balance
Velouté texture : Chestnut foam should be light and airy, not dense

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Method

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.

3

Setup : Place V60 dripper over gaiwan (acting as intermediate vessel), then position over final serving cup.

4

Rinse filter : Use 50ml water at 205°F to rinse filter and warm vessels.

5

Coffee bed : Add ground Honduran Pacas, create small well in center.

6

Bloom phase : Pour 45ml water in slow spiral, starting from center. Let bloom for 45 seconds.

7

First pour : Add 100ml water in continuous spiral, maintaining 2mm water level above coffee bed.

8

Gaiwan transfer : At 1:30, transfer brew from gaiwan to serving cup, allowing pandan aroma integration.

9

Final pours : Complete remaining 205ml water in two 100ml pours at 2:00 and 2:45.

10

Finish : Top with chestnut velouté, serve immediately.

Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.

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