How to Dial In Colombia Linarco Rodriguez Gesha Espresso

Quick answer

Start with a finer grind than usual, a 1:2.5 brew ratio, and water at 200°F (93°C). Then adjust based on taste to highlight the Gesha's floral and fruity notes without over-extracting.

Step-by-step dial-in process for Gesha espresso

1. 1. Start with a finer grind: Begin with a grind setting that is noticeably finer than what you'd use for a standard espresso blend. Gesha beans are dense and need more surface area to release flavor. If the shot runs too fast (under 25 seconds), grind finer. If it chokes (over 35 seconds), grind coarser. Common mistake: Starting too coarse and getting a sour, under-extracted shot.
2. 2. Use a 1:2.5 brew ratio: For an 18g dose, aim for 45g of liquid espresso in 28-32 seconds. This ratio is slightly longer than traditional 1:2, helping to extract the Gesha's sweetness without pulling into bitter compounds. Adjust dose by 0.5g if the shot tastes hollow or harsh. Checkpoint: The shot should have a balanced sweetness and a clean finish, not astringent.
3. 3. Set water temperature to 200°F (93°C): Gesha's delicate flavors are best at a lower temperature than typical espresso (which often uses 203-205°F). This prevents over-extraction of bitter tannins while still extracting fruit and floral notes. If the shot tastes flat, increase by 1-2°F; if it's sharp or burnt, lower by 1°F. Common mistake: Using standard espresso temperature and getting a bitter, muddled shot.
4. 4. Taste and adjust for acidity: The first shot may be bright or sour if under-extracted. If so, grind slightly finer or extend the ratio to 1:2.7. If it's drying or bitter, grind coarser or shorten the ratio. The goal is a balanced cup with clean acidity and a lingering sweetness. Checkpoint: Aim for a flavor profile that highlights floral and stone fruit notes without harshness.

Product facts

• Colombia Linarco Rodriguez Gesha Washed Espresso - Single Origin: This Gesha is grown at high altitudes in Huila by a network of 117 smallholders who share labs and drying facilities, focusing on chemical-free practices and biodiversity. High-altitude, carefully processed beans like this one have a dense structure that requires a finer grind and precise temperature control to extract their delicate floral and fruity flavors without over-extraction.