By Hailie Stevens |

Fellow's Take on Heart x Dandelion | Brew Guide

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!