Here's how we brewed this scary good coffee, summoned to haunt your mugs by Red Rooster!
This is Red Rooster’s third year buying from Finca El Mirador, the family farm of third generation producer Miller Bustos. It’s an anaerobic natural, packed with fruit notes and syrupy sweetness. We tasted hibiscus, red fruit candy, cherry, mandarin, and a juicy citric acidity.
🌎 Origin: Huila, Colombia
⚗️ Process: Anaerobic Natural
🔬 Varietal: Colombia, Bourbon
⛰️ Elevation: 1,550 MASL
Brew Recipe for Red Rooster Colombia El Mirador
Using Stagg X Dripper
Ingredients:
20.5g of Colombia El Mirador Anaerobic Natural
350g of water
203°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 20.5g of coffee beans and grind them on a medium-coarse setting. We used setting 6.1 on Ode with SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode with Gen 2 Burrs. This would be sitting toward the coarse end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 203°F and rinse your filter before putting your coffee grounds in.
3. Pour 41g of water for the bloom
Fully saturate your coffee grounds with 41g of water, and allow about 40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; when water drains about halfway, agitate 5x and then pour to 250g; then finish at 350g, and agitate with 10-20 swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:15-2:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of hibiscus, cherry, red fruit candy, and mandarin.
Using Stagg XF Dripper
Ingredients:
41g of Colombia El Mirador Anaerobic Natural
700g of water
203°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 41g of coffee beans and grind them on a medium-coarse setting. We used setting 7.1 on Ode with SSP Burrs, which is about 5.1 on Ode with Gen 1 Burrs, which is a 6.1 on Ode with Gen 2 Burrs. This would be sitting toward the coarse end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 203°F and rinse your filter before putting your coffee grounds in.
3. Pour 82g of water for the bloom
Fully saturate your coffee grounds with 82g of water, and allow about 40-45 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 300g; when water drains about halfway, agitate 5x and then pour to 500g; then finish at 700g, and agitate with 10-20 swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:15-2:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of hibiscus, cherry, red fruit candy, and mandarin.
Espresso
Ingredients:
18g of the same coffee
40g of water at 203 F
1:2.2 ratio
Steps
1. Measure and grind coffee
Measure out 18g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 203°F.
4. Grind your coffee
We suggest a brew time of 26-28 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 26-28 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!