Here's how we brewed this exclusive washed Burundi from superstar roaster Sey Coffee.
This coffee was grown on the Mutana hills around Burundi’s Kibira Forest, where rich, sandy soil supports a vibrant mix of crops. We tasted a silky cup of brown sugar, baked fruit, mulling spices and rooibos tea. Best brewed 3-5 weeks post-roast.
🌍 Origin: Kayanza, Burundi
💦 Process: Washed
🔬 Variety: Field Blend
⛰️ Elevation: 2,100 - 2,200 MASL
🔥 Roast: Light
Brew Guide for SEY Burundi Heza
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
- Coffee: 20g
- Water: 360g at 212°F
Grind Settings:
- Ode + SSP Burrs: 4 - 4.2
- Ode Gen 2 Burrs: 3 - 3.2
- Ode Gen 1 Burrs: 2 - 2.2
- Opus: 4 - 5 (inner ring at 0)
Steps:
- Grind coffee at medium-fine setting (this coffee can be ground even finer than suggested above!)
- Rinse filter with 212°F water
- Bloom: Pour to 60g water, wait 40 seconds
- Continuous pour stages:
- Pour to 160g, swirl when water is [height] above grounds
- Pour to 260g
- Final pour to 360g, swirl 1 - 2 times
- Target brew time: 4:00 - 5:00 minutes
Espresso
Recipe:
- Coffee: 16g
- Yield: 32 - 48g
- Temperature: 200°F
- Ratio: 1:2 - 1:3
- Pressure: 5 bars
- Pull time: 25 - 35 seconds
Note: Pull this shot at lower than 9 bars!
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: 4 - 4.2
- Ode Gen 2: 3 - 3.2
- Opus: 4 - 5 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
- Ode + SSP: 6.2 - 8.2
- Ode Gen 2: 5.2 - 7.2
Opus: 7 - 8 (Use finer settings for 450-750ml, coarser for larger volumes