Measure your beans carefully

Use about 15–18g of Geisha coffee per cup. And yes, this is one of those moments where “close enough” is emotionally disrespectful.

Grind fresh, always

Go for a medium-fine grind. Not powder, not chunky chaos—just balanced perfection.

Heat your water properly

Aim for around 90–96°C. Boiling water = flavor crime in this case.

Rinse your filter (if using pour-over)

It removes paper taste and makes your setup feel way more professional than it probably is.

Bloom the coffee

Pour a small amount of water over the grounds and let it sit for 30–45 seconds. This is the coffee “I’m waking up, don’t rush me” phase.

Slowly pour the rest of the water

Take your time. No rushing. Think of it like storytelling, not a race.

Let it drip and settle

Watch it like it’s a mini performance. Because honestly, it kind of is.