A unique experimental process that tastes like a tropical cocktail, roasted by Seattle’s Broadcast Coffees.
This coffee is an incredible example of what processing can do to flavor. It tastes like it was co-fermented with fruit, but was actually anaerobically fermented and then thermally shocked with cold water in an innovative experimental processing technique dreamed up by producer Rafael Vinhal. We tasted rum, pineapple, coconut cream, pistachio nougat, and manuka honey.
🌎 Origin: Minas Gerais, Brazil
⚗️ Process: Experimental
🔬 Variety: Red Catuai
⛰️ Elevation: 960 - 1,040 MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 250 g (8.8 oz)
Brew Guide for Broadcast Rafael Vinhal Piña Colada
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 198ºF water
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Bloom: Pour to 40g water, wait 40 - 45 seconds
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Continuous pour stages:
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At 40 - 45s spiral pour to 100g
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When water is 0.5” above the bed of grounds, pour to 150g
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Final pour up 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: 25 - 30 seconds
Note: This coffee could benefit from a 3 - 4 second preinfusion. We highly recommend experimenting there!
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: 5.1 - 6.1
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Ode Gen 2: 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 - 7.2
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Opus: 6.2 - 8.2 (Use finer settings for 450-750ml, coarser for larger volumes)