Here's how we brewed this exclusive drop is our first coffee roasted at origin: Java Ijen Natural by Initial Coffee x Belift!
Belift is on a mission to redefine Indonesian specialty coffee, from careful sourcing and processing, to expert roasting. This coffee was grown on the slopes of the volcanic Mount Ijen and roasted in Surabaya, East Java, making it 100% Java in every sense.
We tasted blood orange, blueberry, passionfruit, and hibiscus, with a silky body, a grapefruit acidity, and a lingering dark chocolate aftertaste.
🌏 Origin: East Java, Indonesia
🌞 Process: Natural
🔬 Varietal: Kartika, Lini S, Java, Yellow Bourbon, Andungsari, Komasti
⛰️ Elevation: 1,200-1,400 MASL
Brew Recipe for Belift / Initial Coffee Java Ijen Natural
Using Stagg X Dripper
Ingredients:
20g of Java Ijen Natura
350g of water
202°F
1:17.5 ratio
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 20g of coffee beans and grind them on a medium-coarse setting. We used setting 6.2 on Ode with SSP Burrs, which is about 4.2 on Ode with Gen 1 Burrs, which is about a 5.2 on Ode with Gen 2 Burrs. This would be sitting toward the coarser end of the Pour Over range on Opus
2. Heat water and rinse the filter
Heat water to 202°F and rinse your filter before putting your coffee grounds in.
3. Pour 40-43g of water for the bloom
Fully saturate your coffee grounds with 40-43g of water, and allow about 30-40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g and swirl 5-10 times, semi-vigorously; then 250g and swirl 5-10 times, semi-vigorously; and finish at 350g. Swirl 5-10 times after your last pour, again semi-vigorously, once the water level goes down far enough to where you won’t spill over. The total brew time varies, but we’re aiming for around 3:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of berry, tropical fruit, hibiscus, blood orange.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200 F
1:2 ratio
Steps
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 200°F.
4. Grind your coffee
We suggest a 30 second pull time. I’d start in the middle of the grind spectrum for espresso on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at around 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!