Our annual creepy collab with Brandywine is back! Here is how brewed this frightfully fruity anaerobic natural from Ethiopia.
This year’s Felloween installment by Brandywine is an anaerobic natural process, grown on the GERA Estate in Ethiopia’s Jimma region. It’s a decadent, structured cup with a deeply fruited character. We tasted cherry, watermelon lollipop, candied fruit, cascara tea, and a juicy berry-like acidity. Peek the exclusive spooky bag art by Brandywine’s Todd Purse!
🌍 Ooorigin: Jimma, Ethiopia
⚗️ Paranormal Process: Anaerobic Natural
🔬 Very Spooky Varietal: 74-110, 74-112, 74-140, 74-165
⛰️ Eldritch Elevation: 1,900 MASL
Brew Recipe for Brandywine Felloween III Ethiopia Gera Anaerobic Natural
Using Stagg X Dripper
23g of Ethiopia Gera Anaerobic Natural
350g of water
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 6.1 on Ode with SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode with Gen 2 Burrs. This would be sitting toward the coarse end of the Pour Over range 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 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow about 35-40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g and agitate with 5 swirls after the water drains about halfway; then pour to 250g; then finish at 350g, and agitate with 5-10 swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:50 - 3:15 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of cherry, watermelon lollipop, candied fruit, and cascara tea.
20g of the same coffee
40g of water at 202 F
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 30 seconds.
4. Pull shot at low bars for the first 15 seconds, and then 7-9 bars!
Pull your shot at low bar pressure (around 2 bars) for 15 seconds, and then ramp up to around 7-9 bars with 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!