By Hailie Stevens |

Fellow's Take on Armando Leivas Dark Roast by KOS | Brew Recipe

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:

  1. Grind coffee at medium-fine setting

  2. Rinse filter with 192°F water

  3. Bloom: Pour to 40g, wait 30 seconds

  4. Continuous pour stages:

    • Pour to 100g

    • Pour to 200g

    • Final pour to 300g

  5. 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)