Brew Guide for Heart Colombia Diomed Montano Tovar
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
Coffee: 25g
Water: 375g at 205°F
Grind Settings:
Ode + SSP Burrs: 7 - 7.2
Ode Gen 2 Burrs: 6 - 6.2
Ode Gen 1 Burrs: 5 - 5.2
Opus: 7.3 - 8.1 (inner ring at 0)
Steps:
Grind coffee at medium-coarse setting
Rinse filter with 205°F water
Bloom: Pour to 75g water, wait 40 seconds
Continuous pour stages:
0:40 - 0:50: Pour to 125g
Let drain until ground just become visible, but are still covered with water (15 - 20 seconds)
Continue pouring in 50g increments at the same intervals until reaching 375g total water weight
Target brew time: 2:45 - 3:00 minutes
Espresso
Recipe:
Coffee: 20g
Yield: 46g
Temperature: 200°F
Ratio: 1:2.3
Pressure: 7 bars
Pull time: 30 seconds
Note: Conical burr grinders might fare better with a slightly smaller yield and a shorter pull time.
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: 6.2 - 7.2
Ode Gen 2: 5.2 - 6.2
Opus: 6 - 7 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
Ode + SSP: 8.2 - 9.2
Ode Gen 2: 6.2 - 7.2
Opus: 9 - 10 (Use finer settings for 450-750ml, coarser for larger volumes)
Heart Colombia Diomed Chocolate Au Lait with Dandelion House Hot Chocolate
Ingredients:
Coffee: 20g
Water: 200g at 208°F
Chocolate: 30g
Steamed milk of your choice!
Steps:
Brew your coffee at a 1:10 ratio, using 20g of coffee and 200g total of water
Pour 50g for the bloom and wait 40 seconds
Pour up to 150g, swirl vigorously 20 times
Pour up to 200g, swirl vigorously 10-20 times
Steam milk of choice
Weigh 30g chocolate into your final vessel
Pour a small amount of milk into vessel with chocolate and stir to dissolve
Pour coffee into milk and chocolate mixture
Top with the rest of the steamed milk, and cocoa powder!
Heart Colombia Diomed Mocha with Dandelion House Hot Chocolate
Ingredients:
Coffee: 20g
Water: 200g at 208°F
Chocolate: 30g
Steamed milk of your choice!
Steps:
Brew your coffee at a 1:10 ratio, using 20g of coffee and 200g total of water
Pour 50g for the bloom and wait 40 seconds
Pour up to 150g, swirl vigorously 20 times
Pour up to 200g, swirl vigorously 10-20 times
Steam milk of choice
Weigh 30g chocolate into your final vessel
Pour a small amount of milk into vessel with chocolate and stir to dissolve
Pour coffee into milk and chocolate mixture
Top with the rest of the steamed milk, and cocoa powder!
Heart Colombia Diomed Mocha with Dandelion House Hot Chocolate
Ingredients:
Espresso: 17g in to 30g out
Temp: 200°F
Chocolate: 30g
Steamed milk of your choice!
Steps:
Pull your shot using 17g in to 30g out, between 28 - 32 seconds
Steam milk of choice
Weigh 30g chocolate into your final vessel
Pour espresso into vessel with chocolate and stir to dissolve
Pour milk into espresso and chocolate mixture
Top with cocoa powder or cacao nibs!