Here's how we brewed this exquisite microlot from one of Costa Rica’s most heralded farms, roasted by Bird Rock!
Located on the slopes of Poás Volcano, Volcan Azul has been in Alejo Castro’s family for 200 years, and under his management the farm has twice won Costa Rica’s Cup of Excellence. This Caturra lot is from the farm’s Gran Reserva selection, composed of micro and nano lots with unique and exotic qualities. We tasted maraschino cherry, cacao nib, and deep red fruit, with a boozy aroma, a citrus acidity, and a dark chocolate aftertaste.
🌎 Origin: Tarrazu, Costa Rica
🌞 Process: Natural
🔬 Varietal: Caturra
⛰️ Elevation: 1,500 - 1,700 MASL
Brew Recipe for Bird Rock Costa Rica Volcan Azul Natural
Using Stagg X Dripper
Ingredients:
22g of Costa Rica Volcan Azul Natural
350g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 22g 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. Bird Rock suggests setting 7 on Opus
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 44g of water for the bloom
Fully saturate your coffee grounds with 44g of water, and allow around 38 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; when water drains about halfway, agitate 5 gentle swirls and then pour to 250g; then finish at 350g, and agitate with 5 gentle swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:30-3:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of maraschino cherries, cacao nibs, deep red fruits, and citrus.
Espresso
Ingredients:
20g of the same coffee
40g of water at 205 F
1:2 ratio
Steps
1. Measure and grind coffee
Measure out 20g 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 28-30 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 28-30 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!