Here's how we brewed this latest seasonal creation from Black & White: a Colombian coffee transformed into a candy-sweet Valentine’s treat.
Black & White love to work with producer Rodrigo Sanchez for his incredibly unique processing methods. This coffee combines two different co-fermented lots: one with honeyed bananas and molasses, and one with red berries and mint, together creating a complete confection. We tasted powdered sugar, pink bubblegum, buttercream frosting, and strawberry jam.
🌎Origin: Huila, Colombia
⚗️ Process: Co-Ferment
🔬 Variety: Caturra, Bourbon
⛰️ Elevation: 1,500 MASL
🔥 Roast: Medium - Light
⚖️ Bag Size: 12 oz (340 g)
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 18.5g
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Water: 300g at 204°F
Grind Settings:
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Ode + SSP Burrs: 5.1 - 6.2
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Ode Gen 2 Burrs: 4.1 - 3.1
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Ode Gen 1 Burrs: 3.1 - 2.1
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Opus: 6.1-6.2 (inner ring at 0)
Steps:
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Grind coffee at medium-coarse setting
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Rinse filter with 204°F water
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Bloom: Pour to 50g water, wait 45 seconds
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Continuous pour stages (every 15 seconds):
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Pour to 100g
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Pour to 150g
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Pour to 200g
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Pour to 250g
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Final pour to 300g
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Target brew time: 2:00-2:30 minutes
Espresso
Recipe:
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Coffee: 18g
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Yield: 40g
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Temperature: 200°F
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Ratio: 1–2.2
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Pressure: 9 bars
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Pull time: 24 seconds
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3 seconds of pre-infusion
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
Single Serve
Grind Settings:
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Ode + SSP Burrs: 5.1 - 6.2
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Ode Gen 2 Burrs: 4.1 - 3.1
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Opus: 5.1 - 6.2 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 7 - 9.2
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Ode Gen 2: 6 - 8.2
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Opus: 7 - 9.2 (Use finer settings for 450-750ml, coarser for larger volumes)