Here's how we brewed this exclusive custom blend designed to evoke a classic tiki drink, created by the madcap mixologists at Black & White Coffee Roasters.
Founded by two U.S. Barista Champs, Black & White are famous for their experimental blends that push the boundaries of what coffee can be. For this blend they combined four coffees, including unique co-fermented and yeast inoculated lots, to create the distinct flavors of the Painkiller cocktail. We tasted coconut cream, key lime, passionfruit, and dark rum. Cheers!
🌎 Origin: Various
🌞 Process: Advanced
🔬 Variety: Pink Bourbon, Castillo
🔥 Roast: Medium-Light
Brew Guide for Black & White Painkiller
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee:13g
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Water: 200g at 198°F
Grind Settings:
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Ode + SSP Burrs: 5.1 - 6.1
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Ode Gen 2 Burrs: 4.1 - 5.1
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Ode Gen 1 Burrs: 3.1 - 4.1
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Opus: 5 - 6 (inner ring at 0)
Steps:
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Grind coffee at medium to medium-coarse setting
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Rinse filter with 198°F water
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Bloom: Pour to 40g water, wait 40 seconds
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Continuous pour stages:
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Pour to 100g, swirl when water is 0.5” above grounds
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Pour to 150g
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Final pour to 200g
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Target brew time: 2:00 - 3:00 minutes
Espresso
Recipe:
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Coffee: 20g
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Yield: 40 - 50g
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Temperature: 200°F
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Ratio: 1:2 - 1:2.5
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Pressure: 9 bars
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Pull time: 22 - 26 seconds
Note: This coffee could benefit from a low bar preinfusion and ramp down too! Feel free to experiment!
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: 5.1 - 6.1
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Ode Gen 2 Burrs: 4.1 - 5.1
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Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 6.2 - 8.2
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Ode Gen 2: 5.2 - 6.2
Opus: 6 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)