Here's how we brewed this dark roast Guatemala with notes of cacao and creamy cashew, roasted by Florida’s KOS.
Armando Leivas grows his coffee in the Nuevo Oriente region of Guatemala just above the border with Honduras, where volcanic soil yields a dynamic flavor profile. We tasted cacao nibs, creamy cashew, and orange peel.
🌎 Origin: Zacapa, Guatemala
💦 Process: Washed
🔬 Variety: Caturra
⛰️ Elevation: 1,500 MASL
🔥 Roast: Medium-Dark
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
Coffee: 20g
Water: 300g at 192°F
Grind Settings:
Ode + SSP Burrs: 3.2 - 4.1
Ode Gen 2 Burrs: 2.2 - 3.1
Ode Gen 1 Burrs: 1.2 - 2.1
Opus: 4 - 4.3 (inner ring at 0)
Steps:
Grind coffee at medium-fine setting
Rinse filter with 192°F water
Bloom: Pour to 40g, wait 30 seconds
Continuous pour stages:
Pour to 100g
Pour to 200g
Final pour to 300g
Target brew time: 3:00 - 4:00 minutes
Espresso
Recipe:
Coffee: 20g
Yield: 40g
Temperature: 200°F
Ratio: 1:2
Pressure: 9 bars
Pull time: 28 -32 seconds
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: 6 - 7
Ode Gen 2: 5 - 6
Opus: 7 - 8 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
Ode + SSP: 7 - 8.2
Ode Gen 2: 6 - 7.2
Opus: 8 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)