By Hailie Stevens |

Fellow's Take on Cat & Cloud Carlos Pola | Brew Recipe

Here's how we brewed this exceptional El Salvador natural process, roasted in a tiny surf town by Cat & Cloud.

Based in Capitola, Cat & Cloud were named “Best Coffee Roaster in California” by Food & Wine Magazine. They sourced this natural lot from producer Carlos Pola, who uses an extended drying time to bring out more sweetness and nuance. We tasted juicy strawberries, mint mojito, a tropical punch of passionfruit, and a velvety mouthfeel.

🌎 Origin: Apaneca Llamatepec, El Salvador

🌞 Process: Natural

🔬 Variety: Limonares

⛰️ Elevation: 1,400 MASL

🔥 Roast: Light

Brew Guide for Cat & Cloud Carlos Pola 

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 20g

  • Water: 330g at 206°F

Grind Settings:

  • Ode + SSP Burrs: 4.1 - 6

  • Ode Gen 2 Burrs: 3.1 - 5

  • Ode Gen 1 Burrs: 2.1 - 4

  • Opus: 4.2 - 6 (inner ring at 0)

Steps:

  1. Grind coffee at medium setting

  2. Rinse filter with 208 water

  3. Bloom: Pour to 45 g water, wait 30 seconds

  4. Continuous pour stages:

    • Pour to 100g, swirl when water is 2cm above grounds

    • Pour to 200g

    • Pour to 275g

    • Final pour to 330g, swirl

  5. Target brew time: 3:45 - 4 minutes

Espresso

Recipe:

  • Coffee: 18.0 - 18.3g

  • Yield: 37 - 39g

  • Temperature: 203°F

  • Ratio: ~ 1:2

  • Pressure: 9 bars

  • Pull time: 26 - 29 seconds

Note: Mixed berries, grapefruit acidity, with a  juicy finish is the sweet spot

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: 5 - 6

  • Ode Gen 2: 4 - 5

  • Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 6 - 8

  • Ode Gen 2: 5 - 7

  • Opus: 6 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)