By Hailie Stevens |

Fellow's Take on Equator Holiday Blend | Brew Recipe

Brew Guide for Equator Holiday Blend

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 22g

  • Water: 350g at 205°F

Grind Settings:

  • Ode + SSP Burrs: 4 - 5

  • Ode Gen 2 Burrs: 3 - 4

  • Ode Gen 1 Burrs: 2 - 3

  • Opus: 4 - 5 (inner ring at 0)

Steps:

  • Grind coffee at medium to medium-fine setting

  • Rinse filter with 205°F water

  • Bloom: Pour to 50g water, wait 35 seconds

  • Continuous pour stages:

    • Pour to 150g, swirl when water is 1 inch above grounds

    • Pour to 250g

    • Final pour to 350g, swirl

  • Target brew time: 3:00 - 4:00 minutes


Espresso

Recipe:

  • Coffee: 18g

  • Yield: 36g

  • Temperature: 200°F

  • Ratio: 1:2

  • Pressure: Pre-infusion of 10 seconds at 3 bars, then 9 bars, then ramp down of 6 bars for around 5 - 10 seconds

  • Pull time: 36 - 45 seconds total

Note: Pulling this coffee as espresso can taste great as a quick-pulling shot, or as a long-pulling shot! It is brighter when pulled more quickly, and more mellow in acidity when pulled slowly. It’s very versatile!

Aiden Brewer Settings

To access or edit the brew parameters and transfer to your Aiden, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP Burrs: 4 - 5

  • Ode Gen 2 Burrs: 3 - 4

  • Opus:4 - 5 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP Burrs: 5.1 - 9

  • Ode Gen 2 Burrs: 4.1 - 8

  • Opus 5.1 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)