Fellow's Take on Mind Blown by Proud Mary Coffee | Brew Recipe

Processed at Munkaze Washing Station in the Kayanza region, this coffee showcases why Burundi, despite being one of the world's smallest coffee-producing countries, is beloved for its remarkably expressive coffees.

It's everything we love about naturally processed coffees while remaining incredibly approachable, with a fruit-forward profile featuring notes of blackcurrant, honey, and milk chocolate. 

🌎 Origin: Burundi

⚗️ Process: Natural

🔬 Variety: Bourbon

🔥 Roast: Medium

Note: Suggested rest time for the Burundi Munkaze Mind Blown Natural for 10 days after roasting.

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Why we dialed it like this and other brew thoughts

Series 1 - This coffee is pulling exceptionally at a 1:2.5 ratio, presenting a lot of juicy medjool date and clear acidity, while still being very round and balanced. We found that bumping up the dose to 20g in with a slightly longer contact time worked well as well!

Pour over - An intentionally slow pour for longer contact time allows this natural process Burundian to fully express its complexity. The extended brew time and deliberate pacing help extract the coffee's fruity sweetness and floral notes while avoiding harsh tannins.

Aiden - The Aiden's pulse brewing with intentionally slow contact time brings out the balanced sweetness and clarity of this Burundian natural. The extended bloom and deliberate pulse timing help extract the fruity sweetness and floral characteristics while avoiding over-extraction of harsh tannins.

 

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Espresso - Series 1 Settings

You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use this Shot Profile link.

How to Access:

1. Turn on your Series 1 espresso machine

2. Navigate to "Profiles" on the touchscreen

3. Scroll down and select "Fellow Drops"

4. Select "Proud Mary Mind Blown Burundi Munkaze Natural"

5. Follow the guided workflow to pull your shot

6. Enjoy!

Grind Guidance

Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!

Tips

• Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)

• Clean your Series 1 regularly for optimal performance

 

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Pour Over

Stagg X/ flat bottom drippers

Ingredients:

• Coffee: 15g

• Water: 225g at 206°F

Grind Settings:

• Ode + SSP: 4 - 6

• Ode Gen 2: 3 - 5

• Opus: 4 - 6

Steps:

1. Grind coffee at medium setting

2. Rinse filter with 206°F water

3. Bloom: Pour to 45g water, wait 60 seconds

4. Continuous pour stages:

• Pulse 1: 100

• Pulse 2: 175

• Pulse 3: 225

Ratio: 1:15

 

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Aiden Brewer Settings

You can access this profile in the Fellow 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 the parameters below or this Brew Profile Link.

Single Serve

Settings:

• Temperature: 205°F (96°C)

• Ratio: 1:15

• Bloom: 1:3 ratio, 60 seconds

• Pulses: 3

• Time between pulses: 25 seconds

Grind Settings:

• Ode + SSP: 4 - 6

• Ode Gen 2: 3 - 5

• Opus: 4 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Settings:

• Temperature: 205°F (96°C)

• Ratio: 1:15

• Pulses: 4

• Time between pulses: 35 seconds

Grind Settings:

• Ode + SSP: 6 - 9.2

• Ode Gen 2: 5 - 8.2

• Opus: 6 - 10 (Use finer settings for 450-750ml, coarser for larger volumes)