This week's drop is Verve's Ricardo Zelaya Gesha. We make a visit to Verve in Santa Cruz to brew Pour-Over and Espresso with the Verve team then go back to Hailie in the Fellow Playground for Aeropress and French Press!

Ricardo Zelaya Gesha

🌎 Origin: Antigua, Guatemala
💦 Process: Washed
🔬 Varietal: Gesha
⛰ Elevation: 1,600-1,850 MASL



Dose: 24.5g
H20: 350g
Temp: 205 F
Grind setting: 4 on Ode with SSP, 3 + 1 click on Ode, medium to medium fine
Total Brew Time: 3:45-4 mins

1. Bloom at 49-54g H20 (approximately 2x the amount of coffee to water).
2. Wait 30-40s (closer to 40s if the coffee is 1.5-2 weeks off roast).
3. Pour up to 150g before the slurry dries, then 250g, and finally 350g.


Dose: 19.5g
Out: 40g 22-23s


H20: 210g
Temp: 205 F
Grind Setting: 4 + 2 clicks on Ode with SSP, 4 on Ode, medium to medium coarse
Total Brew Time: 2 mins

1. Bloom: Pour water up to 210g.
2. Wait 30s before agitating back and forth evenly for 10s.
3. Wait until 2 min to plunge.

French Press

Dose: 46.5g
H20: 750g
Temp: 205 F
Grind Setting: 6+1click

1. Pour up to 750g
2. Wait until 40s, agitate 10s
3. Plunge 1/2 way down at 2:00
4. Plunge all the way down at 4:00


Beach Intro! 0:00
About this Coffee w/Kylee 0:50
Pour-Over Recipe 2:15
Quick Espresso Recipe 8:25
Aeropress Recipe 12:25
French Press Recipe 17:15