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
Instructions
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1
<h2>Preparation</h2> <ol><li><strong>Prepare chestnut velouté</strong>: Blend roasted chestnuts with 30ml hot water until smooth. Whip cream to soft peaks, fold in chestnut mixture. Set aside.</li><li><strong>Pandan infusion</strong>: Bruise pandan leaves and place in serving cup to release aromatics.</li></ol> <h2>Gaiwan-Bloom Technique</h2> <ol><li><strong>Setup</strong>: Place V60 dripper over gaiwan (acting as intermediate vessel), then position over final serving cup.</li><li><strong>Rinse filter</strong>: Use 50ml water at 205°F to rinse filter and warm vessels.</li><li><strong>Coffee bed</strong>: Add ground Honduran Pacas, create small well in center.</li></ol> <h2>Brewing Process</h2> <ol><li><strong>Bloom phase</strong>: Pour 45ml water in slow spiral, starting from center. Let bloom for 45 seconds.</li><li><strong>First pour</strong>: Add 100ml water in continuous spiral, maintaining 2mm water level above coffee bed.</li><li><strong>Gaiwan transfer</strong>: At 1:30, transfer brew from gaiwan to serving cup, allowing pandan aroma integration.</li><li><strong>Final pours</strong>: Complete remaining 205ml water in two 100ml pours at 2:00 and 2:45.</li><li><strong>Finish</strong>: Top with chestnut velouté, serve immediately.</li></ol>