Escape - Nerds Box - Kohi X Escape

Kohi (100g)

Notes - Flora, lemongrass, sugar cane and orange zest

Origin - Colombia

Process - Washed

Profiles - Tangy and fruity

Recommendation - Discovery Filter

Escape (100g)

Notes - Froot loops, sweet mascarponne and earl gray

Origin - Colombia

Process - Anaerobic white honey

Profiles - Tangy and fruity

Recommendation - Discovery Filter

In this box: 100g of Geisha by Escape and 100g of Geisha by KOHI. We love brewing them by hand: this method highlights the syrupy sweetness of Julio Madrid's Washed Geisha and brings out the fruity side of Sebastian Ramirez's White Honey Geisha with Anaerobic Fermentation.

Manual Infusion Recipe
Coffee: 50:50 → Escape:KOHI
Ratio: 1:15 | Dose: 20g
Grind: 8.2 (Mahlkönig UFL)
Infuser: Flower Dripper | Filter: Abaca
Water temperature: 94°C
Total brewing time: 3:00

Steps:

Wet the filter.

1st pour : 50g, pre-infusion of 45s.

2nd pour : 150g with Melodrip, pour for 45s.

Let the water flow for 30 seconds.

3rd pour: At 2:00, pour 100g with Melodrip.

End of infusion at 3:00.

That said, we're all nerds here—this is a safe space. So go ahead, create your own recipe and share it with the class!