COLOMBIA FINCA LAS FLORES FLORAL SYMPHONY GEISHA NATURAL – BOXED JAR

How We Brew at Julith

V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.

Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C

-Place the filter and rinse with hot water.
-Add the coffee and close the switch.

-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.

-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.

Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.

Serve and drink while warm.

How You Can Brew at Home

V60
A percolation method of brewing.

Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C

-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.

-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.

-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.

-Finish with a centered pour to 255 ml.

The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.

Pour. Taste. Adjust next time.

A pressure based method of brewing.

Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C

• Preheat the group head, portafilter, and cup.
  
  
• Grind coffee fine (espresso range) and put 20 g into the basket.
  
  
• Distribute evenly and tamp firm and level.
  
  
• Lock in the portafilter and start extraction.
  
  
• Aim for a steady, even flow from the start.
  
  
• Stop the shot at 40 g yield.
  
  

The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.

Dial In Tips

• Shot runs too fast (under 25 seconds): Grind finer.
  
  
• Shot runs too slow (over 32 seconds): Grind coarser.
  
  
• Sour or sharp cup: Grind slightly finer or extend extraction by 1–2 seconds.
  
  
• Bitter or dry cup: Grind slightly coarser or stop the shot earlier (around 38 g).
  
  

Pull. Taste. Adjust next time.