Fellow's Take on Olé by Immigrant Culture | Brew Recipe

This Drop is Olé, a medium roast coffee that’s warm, sweet, and instantly familiar, with a silky finish that makes you want to pour another cup. Those qualities are the result of years of hard work on the part of Félix Torres at Finca Hoyo Frío, who put this coffee through what he calls a triple process: an overnight rest, two rounds of fermentation, and a final cold-water wash to lock in clarity. The result is a coffee reminiscent of aguapanela, a Colombian cane sugar drink with a gentle brown-sugar sweetness, a little caramel warmth, and a soft, comforting finish.

Aguapanela, Candied Orange, Caramelized Fruit.

🌎 Origin: Curiti, Santander, Colombia
⚗️ Process: Triple Process
🌱 Variety: Typica, Castillo, Caturra
🔥 Roast: Medium

Note: Suggested rest time for this coffee is a minimum of 1 week off roast, peaking at 2 - 2.5 weeks.

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 "Olé - Immigrant Culture"

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

• Olé works beautifully as espresso and especially well in milk drinks. The goal is to build a sweet, rounded shot with enough structure to carry through milk, highlighting aguapanela, candied orange, soft fruit, and a silky body. For straight espresso, aim closer to 40g out. For milk drinks, aim closer to 38g for a slightly denser and sweeter shot

• For cappuccinos and lattes, pull 20g in and 38g out in 26-28 seconds - this keeps the coffee sweet and concentrated, giving the drink a warm brown-sugar sweetness with soft orange and caramel-like depth

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

• Clean your Series 1 regularly for optimal performance

Pour Over

Stagg X / flat bottom drippers

Ingredients:

• Coffee: 18g

• Water: 280g at 198°F

• Ratio: 1:15.5

Grind Settings:

• Ode + SSP Burrs: 6.2 - 7.1

• Ode Gen 2 Burrs: 5.2 - 6.1

• Opus: 6 - 7 (inner ring at 0)

Steps:

1. Grind coffee at a medium setting

2. Rinse filter with 205°F water

3. Bloom: Pour to 50g water, wait 35 seconds

4. Continuous pour stages:

• Pour to 120g

• Pour to 200g

• Final pour to 280g

5. Target brew time: 2:20 - 2:50 minutes

Note: This recipe is built for sweetness, balance, and comfort, highlighting aguapanela, candied orange, soft fruit, and a silky finish. If the cup tastes bitter or dry, grind coarser or lower the water temperature to 196°F. If it tastes too soft or muted, grind finer or raise the temperature to 200°F.

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 this Brew Profile Link.

Grind Settings:

Single Serve

• Ode + SSP: 4 - 6

• Ode Gen 2: 3 - 5

• Opus: 4 - 6.1 (inner ring at 0)(Use the finer end for more sweetness and orange character. Use the coarser end if the cup tastes dry, heavy, or too roasty.)

Batch Brew

• Ode + SSP: 6.1 - 10

• Ode Gen 2: 5.1 - 9

• Opus: 6 - 10 (inner ring at 0)(Use the finer end if the cup tastes thin or muted. Use the coarser end if the finish feels dry or the sweetness disappears.)