name: Substance Café Panama – Iris Estate Afterglow
dose_g: 14
grind: 61
stage_temps:
- 110.0
- 92.0
pours:
- label: Bloom
  ml: 56
  temp_c: 92
  pattern: spiral
  pause_s: 70
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Main pour
  ml: 175
  temp_c: 90
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 16.5
kind: custom
dripper: Omni
water_ml: 231
time: 2:45–3:15
note: "A **natural Geisha** from Iris Estate, Jamison Savage's farm in Panama's Chiriquí\
  \ highlands (1,850–2,300 m),\ndried slowly on raised beds and rested before export.\
  \ The lot is known for peach, orange, toffee and white\nflorals. A 100 g bag, so\
  \ the recipe is built to land early rather than to explore.\n\n**Why these numbers.**\n\
  \n- **14 g, 1:16.5 (231 ml).** Seven brews from the bag instead of six. The roaster\
  \ brews this kind of coffee\n  at 12 g / 200 g (1:16.7); 1:16.5 keeps that light,\
  \ tea-like strength while giving the floral side room.\n- **Grind 61.** The coarse\
  \ side of where the other filter coffees here were dialed (57–64, middle 60). Delicate\n\
  \  natural Geishas have read bitter at 60 and landed at 60–62, and a natural turns\
  \ bitter long before it turns\n  sour — so it opens one step coarse.\n- **92 °C\
  \ bloom, 90 °C main pour.** The roaster brews at about 91 °C. Florals fade and bitterness\
  \ rises first\n  above that, so the main pour sits just under it.\n- **Two pours.**\
  \ A 56 ml bloom (4× dose) held 70 s, then one spiral main pour. Fewer pours keep\
  \ the fines down\n  and the peach and florals separate from the toffee. RPM 120\
  \ for lift.\n\n**Rest it.** Roasted 5 October. The roaster asks for at least a week\
  \ for filter; a natural Geisha opens fully\nnearer three weeks.\n\n**Off? one change\
  \ at a time:**\n\n- **Bitter / drying / a long slow drawdown** → coarser, grind\
  \ 62.\n- **Sour / thin / the peach does not arrive** → stretch the bloom to 85 s\
  \ first, then grind 60.\n- **Flat, florals muted** → raise the main pour to 91 °C\
  \ before touching the grind.\n- **Still foaming after the bloom** → it is too young\
  \ or the bloom too short; give it more days, or 85 s."