Brewing coffee is always about try and error, and diving deep into blend filter coffee has been one of my experiments recently.

This brew is experimenting with the same green bean but roasted differently.

Year: 2024

Origin: Panama

Producer: HiU Coffee

Variety: Geisha

Processing: Washed

Roaster: Ikawa Pro50

Agtron: 86.7 & 92.6 at EK43 Size 11

So, here’s my thoughts when making the brewing recipe:

1) The idea of using a blend of one bean but roasted in different styles came into my sight when watching the 2025 WBrC Champion Mr Pang’s presentation. To my understanding, the different roasting profile ==> different roasting level ==> different characteristics of the beans to be expressed when brewing. I guess I’m able to tell the difference of Agtron 86.7 and 92.6 at cupping, but when brewing I will put more focus on flavours and textures these two profiles try to highlight.

2) Theoretically, the roasting level of Agtron 86.7 is darker than Agtron 92.6, which I will translate into more sweetness and body vs. more flavour expression. So, I assume the blend of these two profiles is to use Agtron 86.7 to compensate the lighter body that Agtron 92.6 may present, meanwhile Agtron 92.6 will give more iconic washed Geisha aroma and flavour than Agtron 86.7 does.

3) The grounds on the upper level of the coffee bed is being extracted more than the one at the bottom as they are always the first part to contact with hot and fresh water. Therefore I plan to have the Agtron 92.6 on the upper part to highlight more on the flavour

4) Plan to use a slightly lower water temp at 94 as the beans are roasted almost 3 months ago, and using 1:15 to stop the extraction before it goes too far. BUT I will stick to the normal grind size as I personally prefer coffee with ample mouthfeel.

So here’s the actual recipe –

Dripper: Kalita Wave Dripper

Filter Paper: a specially structured wave filter paper designed by a friend to highlight the clarity of flavours

Water: Volvic

Dose: 14.6g

Water: 225g (~1:15)

Water Temp: 94-94-80

Water Dose: 30-150-45

Blooming: 0-10s pouring in circular motion

1st Pour: 20-60s pouring in circular motion, inner-outer circle and avoid touching the walls

2nd Pour: 1:20-1:35 pouring at the centre

Finish at 02:00

Always go for Kalaita Wave when I want to brew something round and sweet!

The fragrance of the beans: there is an obvious difference between Agtron 86.7 and Agtron 92.6 – the former brings a slightly more fermented / soy sauce / brown spice -ish aroma, while with the latter I can get more fruit candy like sweetness.

High-temp: Very distinct fruit yoghurt gummy aroma, followed by soft citrus acidity –> Orange blossoms and nectarine –> typical Geisha almond aroma

Mid-temp: Citrus acidity, the yoghurt gummy is almost gone –> fruit hard candy like sweetness, juicy texture that reminds me of juicy and fleshy blood orange –> mild orange blossom at the end

Low-temp: Stronger citrus acidity –> fruit hard candy comes in later than before –> juice-tea like texture

No negative flavours / textures at all. Happy with my trial 1 recipe! But I might think about how to highlight more on the sweetness…look forward to trial 2!