Here's how we brewed this super-expressive yet balanced Colombian coffee, roasted in Calgary, Canada by Monogram Coffee.
Maximino Gutiérrez Tejada is an innovative Colombian producer, born into a coffee-growing family. This is a washed coffee, but without the water. Instead it was fermented in two stages, in-cherry and after pulping, helping preserve water and delivering outstanding flavors. We tasted an expressive yet balanced cup of stewed apple, butterscotch, black tea, and dark chocolate.
🌎 Origin: Tolima, Colombia
⚗️ Process: Washed Through Staged Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1,600 - 1,800 MASL
🔥 Roast: Light-Medium
Brew Recipe for Monogram Maximino Gutiérrez Tejada Yellow Caturra
Using Stagg X Dripper
Ingredients:
23g of Maximino Gutiérrez Tejada Yellow Caturra
350g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 23g of coffee beans and grind them on a medium-coarse setting. We used setting 7 on Ode + SSP burrs, which is a 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs. This would be leaning toward the coarser end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow about 35 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g, then swirl 5 times; then 250g; and finish at 350g. The total brew time varies, but we’re aiming for around 2:45-3:15 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of brown sugar, orange, and apple.
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 30-36 second pull time. I’d start on the coarser end 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 30-36 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!