Here's how we brewed this deliciously creamy and fruity lot from Thailand’s burgeoning specialty coffee industry, roasted by Equator.
Coffee farming is a relatively new industry in Thailand, but growing demand is enticing a young generation of innovative producers. This lot was fermented for nine days before being dried, adding body, sweetness, and intense fruit flavors. We tasted raspberry, chocolate buttercream, and rum.
🌏 Origin: Chiang Rai, Thailand
⚗️ Process: Anaerobic Natural
🔬 Variety: Chiang Mai
⛰️ Elevation: 1,250 MASL
🔥 Roast: Light
Brew Guide for Equator Coffees Thailand Mae Chedi Anaerobic Natural
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
● Coffee: 21g
● Water: 340g at 200°F
Grind Settings:
● Ode + SSP Burrs: 5 - 6
● Ode Gen 2 Burrs: 4 - 5
● Ode Gen 1 Burrs: 3 - 4
● Opus: 5.5 (inner ring at 0)
Steps:
1. Grind coffee at 5.5 setting
2. Rinse filter with 200°F water
3. Bloom: Pour to 60g water, wait 25 seconds
4. Continuous pour stages:
○ Pour to 130g, swirl when water is ¼ inch above grounds
○ Pour to 200 g
○ Pour to 270 g
○ Final pour to 340g, swirl
5. Target brew time: 2:30 minutes
Espresso
Recipe:
● Coffee: 19g
● Yield: 47.5g
● Temperature: 200°F
● Ratio: 1:2.5
● Pressure: 9 bars
● Pull time: 26 - 29 seconds
Note: This coffee performs well at 1:2 all the way up to 1:3! Also, we’d suggest experimenting with a slow ramp up or lower bar (2 - 3) preinfusion!
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 Burrs: 5 - 6
● Ode Gen 2 Burrs: 4 - 5
● Opus: 5.5-6 (Use finer settings for 150-250ml, coarser for larger volumes) Batch Brew
Grind Settings:
● Ode + SSP: 6 - 8
● Ode Gen 2: 5 - 7
● Opus: 6.5-7 (Use finer settings for 450-750ml, coarser for larger volumes)