Brew Like Geylang


we recently dropped our retail beans for purchase and I know all y’all be thinking 

”how do i get my coffee to taste like the ones i had in Geylang?”

the dick-ish answer is you can’t because Geylang water is made different my homies. half kidding!

but it don’t mean you can’t get close though.

we’ve put together a brew guide below for all of y’all out there but remember the fun is in the experimentation so feel free to play around with the different variables to get the best cup you can get at home.

we recommend the following general setup:

Brewer type: Conical

Brewer type: Cafec Flower Dripper (1 cup)

Recommended Grind size: Medium Fine

Brewing ratio: 13 grams of coffee : 215-220 grams of water

Temperature of water: 100 degrees Celsius. Drop it like it’s hot baby!

EAST COAST - WAKANDA

[what we get: black cherries, sweet black tea, dark chocolate]

3 pour method

Keep the pour & flow rate gentle.

 

  • 1st pour: 100ml of water (end by 0:15)
  • 2nd pour: start at 0:30 mark till 180ml (end by 0:45)
  • 3rd pour: start at 1:15 mark and end at  215ml (end by 1:30)

 

End brewing at full draw down.

WEST COAST - RWANDA IZUBA

[ what we get: blueberries, juicy, blackcurrants, honey, prunes]

4 pour method

 

  • 1st Pour: 80ml (end by 0:15 )
  • 2nd pour: start at 0:30 mark till 160ml (end by 0:45)
  • 3rd pour: start at 1:00 mark till 200ml (end by 1:15)
  • 4th pour:  start 4th pour at 1:30 mark till 220ml (end by 1:45)

 

End brewing at full draw down.

DIRTY SOUTH - ETHIOPIAN SHENTABENE

[what we get: orange zest, chamomile, cacao nibs, blackcurrants]

4 pour method

 

  • 1st pour: 100 ml (end by 0:15)
  • 2nd pour: start at 30second till 150 ml (end by 0:45)
  • 3rd pour: start at 1:00 mark till 200 ml (end by 1:15)
  • 4th pour: start at 1:30 till 220ml (end by 1:45)

 

End brewing at full draw down.

 So knock yourself out. Try our recipes, try your own or hustle somethin’ up on YouTube.

PEACE.