Brew Recipe for Olympia El Salvador Jose Landaverde Gesha Natural

Using Stagg X Dripper


22.5g of El Salvador Jose Landaverde Gesha Natural

350g of water



1. Measure and grind coffee at a medium-fine setting

Measure out 22.5g of coffee beans and grind them on a medium-fine setting. We used setting 4.2 on Ode with SSP Burr / 3.2 on Ode with Gen 2 Burrs, which is about 2.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.1 - 6!

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 around 40 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g; when water drains about halfway, swirl 5x, then pour to 250g; then finish at 350g, and agitate with 5-10 gentle swirls once water drains halfway. The total brew time varies, but we’re aiming for 3:00 - 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of apple, prune, pink florals, and punchy red fruit jam.



18.5g of the same coffee

40g of water at 200 F

1:2.2 ratio

30 second pull time


1. Measure and grind coffee

Measure out 18.5g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 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!