Here's how we brewed this one of the most striking and complex coffees we’ve tried this year, roasted by Wisconsin’s JBC Coffee Roasters.
Colombian producer Wilton Benitez uses his background in chemical engineering to perfect coffee processing, and this unique Yellow Bourbon scored 96 points from Coffee Review! It went through thermal shock, where it was rinsed with hot and cold water, before being anaerobically fermented. We tasted orange, funfetti, jasmine, berry jam, and a whole bouquet of florals.
🌎Origin: Cauca, Colombia
⚗️ Process: Thermal Shock Anaerobic
🔬 Variety: Yellow Bourbon
⛰️ Elevation: 1,950 MASL
🔥 Roast: Light
Brew Guide for JBC Coffee Roasters | Wilton Benitez Yellow Bourbon
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee:18g
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Water: 300g at 205°F
Grind Settings:
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Ode + SSP Burrs: 6.1 - 7.1
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Ode Gen 2 Burrs: 5.1 - 6.1
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Ode Gen 1 Burrs: 4.1 - 5.1
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Opus: 7.1 - 8.1 (inner ring at 0)
Steps:
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Grind coffee at medium to medium coarse setting
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Rinse filter with 205°F water
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Bloom: Pour 50g water, wait until 45 seconds
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Continuous pour stages:
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Pour to 150g, wait until water is just above the top of the bed
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Pour to 300g, shake brewer back and forth gently, and left and right to level the bed
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Target brew time: 2:45 - 3:00 minutes
Espresso
Recipe:
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Coffee: 20g
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Yield: 50g
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Temperature: 200°F
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Ratio: 1:2.5
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Pressure: 9 bars
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Pull time: 25-26 seconds
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:
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Ode + SSP: 6.1 - 7.1
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Ode Gen 2: 5.1 - 6.1
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Opus: 7.2 - 8.2 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 7.1 - 9.1
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Ode Gen 2: 6.1 - 8.1
Opus: 7 – 9 (Use finer settings for 450-750ml, coarser for larger volumes)