Here's how we brewed this house coffee at Copenhagen’s world-famous April Coffee Roasters, sustainably sourced from an individual producer.
This coffee is part of April’s Sustainable Profile project, which buys large lots directly from individual producers to create a more equitable supply chain. El Socorro has placed highly in Guatemala’s Cup of Excellence and their washed Yellow Bourbon is fantastically clean. We tasted a sweet, balanced cup of nougat, macadamia, and honeydew melon.
🌎 Origin: Palencia, Guatemala
💦 Process: Washed
🔬 Variety: Yellow Bourbon
⛰️ Elevation: 1,800 MASL
🔥 Roast: Medium
Brew Guide for April Coffee Roasters Guatemala SP
Pour Over
Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 20g
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Water: 300g at 205°F
Grind Settings:
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Ode + SSP Burrs: 4 - 5
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Ode Gen 2 Burrs: 3 - 4
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Ode Gen 1 Burrs: 2 - 3
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Opus: 4 - 5 (inner ring at 0)
Steps:
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Grind coffee at medium setting
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Rinse filter with 205°F water
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Bloom: Pour 50g water, wait 35 seconds
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Pour to 100g, then 200g, and final pour to 300g with 5 - 10 swirls after
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Target brew time: 2:00 - 3:00 minutes
Ratio: 1:15
Espresso
Recipe:
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Coffee: 18g
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Yield: 36g
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Temperature: 200°F
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Ratio: 1:2
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Pressure: 9 bars
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Pull time: 28 - 32 seconds
Note: This coffee also performs well at a 1:2.5, with same pull time!
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:
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Ode + SSP Burrs: 4 - 6
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Ode Gen 2 Burrs: 3 - 5
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Opus: 4 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 6 - 9.1
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Ode Gen 2: 5 - 8.1
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Opus: 6 - 9.1 (Use finer settings for 450-750ml, coarser for larger volumes)