Here's how we brewed this unique roast from Hydrangea, a Berkeley-based roaster famous for its light, fruit-forward coffees from rare varietals made in high-end, small, limited lots.
Made by Andrés Martinez, this semi-washed Gesha’s flavors shine through with beautifully balanced flavors and notes of bergamot, jasmine, and peach. Now available in limited supply.
🌎 Origin: Inza, Cauca, Colombia
🔬 Variety: Gesha
⛰️ Elevation: 1,870 MASL
🔥 Roast: Light
Pour Over
Stagg X/ flat bottom drippers
Ingredients:
-
Coffee: 15g
-
Water: 240g at 194°F
Grind Settings:
-
Ode + SSP: 4 - 6
-
Ode Gen 2: 3 - 5
-
Ode Gen 1 Burrs: 2 - 4
-
Opus: 4 - 6 (inner ring at 0)
Steps:
-
Grind coffee at medium setting
-
Rinse filter with 194°F water
-
At 0:00 — pour to 80g
-
At 0:40 — pour to 160g
-
At 1:20 — pour to 240g
-
Target brew time: 3:00 - 4:00 minutes
Espresso
Recipe:
Traditional Espresso:
-
Ratio: 1:3
-
Coffee: 18
-
Yield: 54
-
Pull time: ~30 seconds
-
Pressure: 9 bars
Note: We encourage you to experiment with pre-infusion (3 bars for 10 seconds) and ramp down with this coffee, if possible!
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
-
Ode + SSP: 4 - 6
-
Ode Gen 2: 3 - 5
-
Opus: 4 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
-
Ode + SSP: 6.1 - 10.1 [Setting]
-
Ode Gen 2: 5.1 - 9.1 [Setting]
-
Opus: 6.1 - 10.1 (Use finer settings for 450-750ml, coarser for larger volumes)