Here's how we brewed this one is a pinnacle of Burundian coffee, singing a harmonious medley of sweetness and acidity with notes of berries, oolong tea, and sweet cherries.
🌎 Origin: Kayanza, Burundi
🔬 Variety: Red Bourbon
⛰️ Elevation: 1,850–2,100 MASL
🔥 Roast: Light
Rest coffee for at least 2 weeks. Optimal brewing time is 3-10 weeks off roast.
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
● Coffee:15g
● Water: 288g at 211°F
Grind Settings:
● Ode + SSP Burrs: 5.1 - 6.1
● Ode Gen 2 Burrs: 4.1 - 5.1
● Ode Gen 1 Burrs: 4 - 5
● Opus: 5.1 - 6.1 (inner ring at 0)
Steps:
1. Grind coffee at medium to medium-coarse setting
2. Rinse filter with 211°F water
3. Bloom: Pour to 30g water, wait 60 seconds
4. Continuous pour stages:
○ Pour to 70g, swirl when water is right above grounds
○ Pour to 110g
○ Pour to 150g
○ Final pour to 288g, swirl
5. Target brew time: 3:00 minutes
Espresso
Recipe:
● Coffee: 17g
● Yield: 60g
● Temperature: 210°F if possible, 200°F minimum
● Ratio: 1:5
● Pressure: 4 bars
● Pull time: 30-60 seconds
Note: Low Bar preinfusion, max out at 4 bars through the rest of the infusion. Pull at 30 seconds if pulling at higher than 4 bars (i.e. standard 9 bar.)
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 Burrs: 4.2 - 6.1
● Ode Gen 2 Burrs: 4.1 - 5.1
● Opus: 4.2 - 6.1 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
● Ode + SSP: 6.1 - 9.1
● Ode Gen 2: 5.1 - 8.1
● Opus: 6 - 9.2 (Use finer settings for 450-750ml, coarser for larger volumes)