Here's how we brewed our very first coffee drop from Myanmar and it’s a fruity, well-balanced gem: Myin Dwin Myanmar by Broadcast!

Myin Dwin is both the name of this coffee’s variety and the village it was grown in. The village led the way in Myanmar’s Shan State when they moved from growing heroin poppies to coffee in the 1990s, bringing countless positive changes to the community. Their coffees are consistently high scoring and the profits are distributed equitably within the village’s households. We tasted a light, balanced cup of ripe red fruit, red currants, and berries.

🌏 Origin: Shan State, Myanmar

🌞 Process: Natural

🔬 Variety: Myin Dwin

⛰️ Elevation: 1,300 MASL

🔥 Roast: Light-Medium

Brew Recipe for Broadcast Myanmar Myin Dwin

Using Stagg X Dripper


21g of Myanmar Myin Dwin

350g of water



1. Measure and grind coffee at a medium-fine setting

Measure out 21g of coffee beans and grind them on a medium setting. We used setting 4.1 on Ode with SSP Burr / 3.1 on Ode with Gen 2 Burrs, which is about 2.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4 and 4.2- and note that the inner ring was set to +4 at 4 for us!

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 water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 32 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, pour to 350g. The total brew time varies, but we’re aiming for between 3:30 - 4:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of red currant, dried apricot, berries, and honeycomb.



20g of the same coffee

30g of water at 200°F

1:1.5 ratio

30-32 second pull time


1. Measure and grind coffee

Measure out 18g 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 brew time of 30-32 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 30-32 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!