Here's how we brewed this rich and luxurious dark roast by Greenville’s Methodical.
Based in Greenville, SC, Methodical are celebrating their ten years of roasting coffees as beautiful as the bags they come in. This dark roast has depth, nuance, and irresistible flavor. Expect the rich intensity and the surprising sweetness of a perfect slab of dark chocolate.
🌎 Origin: Sáo Paolo, Brazil
🌞 Process: Natural
🔬 Variety: Mundo Novo, Catuaí
⛰️ Elevation: 800 - 1,100 MASL
🔥 Roast: Dark
Brew Guide for Methodical Oscuro Dark Roast
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 26g
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Water: 400g at 198°F
Grind Settings:
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Ode + SSP Burrs: 8.2 - 9.2
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Ode Gen 2 Burrs: 8-9
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Ode Gen 1 Burrs: 5-6
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Opus: 8-9 (inner ring at 0)
Steps:
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Grind coffee at medium-coarse setting
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Rinse filter with 198°F water
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Bloom: Pour to 52g water, wait 30 seconds
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Continuous pour stages:
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Pour to 200g, swirl when water is 0.5” above grounds
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Pour to 300g
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Final pour to 400g, swirl
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Target brew time: 3:30 - 4:00 minutes
Espresso
Recipe:
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Coffee: 18g
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Yield: 40g
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Temperature: 200°F
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Ratio: 1:2.22
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Pressure: 9 bars
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Pull time: 28-32 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 Burrs: 8.2 - 9.2
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Ode Gen 2 Burrs: 8-9
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Opus: 7 - 8 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 9.2 - 10.2
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Ode Gen 2: 8.2 - 9.2
Opus: 8 - 9(Use finer settings for 450-750ml, coarser for larger volumes)