Here's how we brewed this exceptional decaf offering from San Francisco’s Linea Caffe.
This natural process coffee comes from the Suke Quto farm which is at the forefront of Ethiopia’s regenerative organic agriculture movement. It went through the chemical-free Swiss Water decaffeination process to retain its beautiful flavors from Ethiopia’s Guji Zone. We tasted mango, coconut, and muscovado sugar.
🌍Origin: Guji, Ethiopia
🌞 Process: Natural + Swiss Water Decaf
🔬 Variety: Kurume, Welicho, Ethiopia Heirloom
⛰️ Elevation: 1,800 - 2,200 MASL
🔥 Roast: Light-Medium
Brew Guide for Linea Caffe Ethiopia Suke Decaf
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
● Coffee:19g
● Water: 450g at 195 - 205°F
Grind Settings:
● Ode + SSP Burrs: 7 - 8
● Ode Gen 2 Burrs: 6 - 7
● Ode Gen 1 Burrs: 5 - 6
● Opus: 7 - 8 (inner ring at 0)
Steps:
1. Grind coffee at medium-coarse setting
2. Rinse filter with 195 - 205 ℉ water
3. Bloom: Pour to 40g water, wait 40 seconds
4. Continuous pour stages:
○ Pour to 150g, swirl or stir
○ Pour to 300g
○ Final pour to 450g, swirl
5. Target brew time: 4:20 minutes
Espresso
Recipe:
● Coffee: 19g
● Yield: 25 - 28g
● Temperature: 201°F
● Ratio: ~1:1.4
● Pressure: 8.75 - 9 bars
● Pull time: 25 - 26 seconds
Note:
Aiden Brewer Settings
To edit the Aiden Brew Profile with the brew parameters or access it, use this Brew Profile Link.
Single Serve
Grind Settings:
● Ode + SSP Burrs: 7 - 8
● Ode Gen 2 Burrs: 6 - 7
● Opus: 7 - 8 (inner ring at 0) (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
● Ode + SSP: 8 - 10
● Ode Gen 2: 7 - 9
● Opus: 8 - 10 (450-750ml) (Use finer settings for 450-750ml, coarser for larger volumes)