Fellow's Take on Los Pirineos Pacamara by Tim Wendelboe | Brew Recipe

Here's how we brewed this beautiful example of the Pacamara coffee variety, delicately roasted in Oslo, Norway, by World Barista Champion Tim Wendelboe.

Tim Wendelboe’s Oslo cafe is a global destination for coffee lovers, known for their selective sourcing and super-light roast profile. This lot from an award-winning farm showcases the beautiful complexity of the distinct Pacamara variety. We tasted tart red berries, stone fruit, and dark chocolate.

🌎Origin: Usulutan, El Salvador

💦 Process: Washed

🔬 Variety: Pacamara

⛰️ Elevation: 1,100 - 1,400 MASL

🔥 Roast: Light

Brew Guide for Tim Wendelboe Los Pirineos Pacamara

Pour Over

Stagg X/ flat bottom drippers

Ingredients:

• Coffee: 19.5g

• Water: 300g at 208°F

Grind Settings:

• Ode + SSP Burrs: 5.1-6.1

• Ode Gen 2 Burrs: 4.1-5.1

• Ode Gen 1 Burrs: 3.1-4.1

• Opus: 5-5.2 (inner ring at 0)

Steps:

1. Grind coffee at medium-coarse setting (use finer end if coffee is 10+ days off roast)

2. Rinse filter with 208°F water

3. Bloom: Pour to 50g water, wait 40-45 seconds

4. Continuous pour stages:

• Pour to 150g, swirl when water is 0.5 in above grounds

• Pour to 250g (when water drains halfway), swirl semi-vigorously

• Final pour to 300g, swirl semi-vigorously

5. Target brew time: 2:00-2:30 minutes

Espresso

Recipe: 

• Coffee: 20g

• Yield: 40g

• Temperature: 201°F

• Ratio: 1:2

• Pressure: 9 bars

• Pull time: 28-32 seconds

Note: Stir with a small spoon before tasting to integrate all layers

Aiden Brewer Settings

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