Here's how we brewed this uniquely processed coffee that’s popping with sweet melon notes, roasted by Revel Coffee!
Julio Cesar is a third-generation grower who pushes the boundaries of coffee processing at Finca Milan, located in the central foothills of the Andes. This nitro washed coffee is a result of Julio's innovative protocols, in which nitrogen was injected during fermentation to facilitate microbial metabolic processes. The result is a delicate, sweet, and perfectly balanced cup. We tasted watermelon, guava, cantaloupe, and sweet cucumber water.
🌎 Origin: Risaralda, Colombia
⚗️ Process: Nitro Fermentation Washed
🔬 Variety: Caturra
⛰️ Elevation: 1,600 MASL
🔥 Roast: Light
Brew Recipe for Revel Colombia Julio Cesar Washed Nitro
Using Stagg X Dripper
Ingredients:
22.5g of Colombia Julio Cesar Washed Nitro
350g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 22.5g of coffee beans and grind them on a medium-coarse setting. We used setting 5.2 on Ode with SSP Burr / 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.3 and 6 - and note that the inner ring was set to +3 at 5.3 for us!
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g. The total brew time varies, but we’re aiming for between 2:45 - 3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of watermelon, sweet cucumber water, guava, and cantaloupe.
Using Stagg XF Dripper
Ingredients:
43g of Colombia Julio Cesar Washed Nitro
680g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 43g of coffee beans and grind them on a medium-coarse setting. We used setting 7.2 on Ode with SSP Burr / 6.2 on Ode with Gen 2 Burrs, which is about 5.2 on Ode with Gen 1 Burrs.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 90g of water for the bloom
Fully saturate your coffee grounds with 90g of water, and allow 35 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 300g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 500g; once water drains halfway, pour to 680g. The total brew time varies, but we’re aiming for between 2:45 - 3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of watermelon, sweet cucumber water, guava, and cantaloupe.
Espresso
Ingredients:
18g of the same coffee
40g of water at 205°F
1:2.2 ratio
28 second pull time
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 205°F.
4. Grind your coffee
We suggest a brew time of 28 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 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!