Here's how we brewed this exclusive Good Food Award winning coffee from Washington’s Olympia Coffee.
Olympia has worked with Amparo Pajoy since she started producing coffee 14 years ago on her farm in San Sebastian De La Plata. This coffee by Amparo won a Good Food Award: an annual competition that recognizes exceptionally delicious and sustainably produced foods, and we’re delighted to share it with you exclusively here. We tasted brown sugar, milk chocolate, and apple.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Caturra, Colombia, Arusi
⛰️ Elevation: 1,800 MASL
🔥 Roast: Medium
Brew Guide for Olympia Amparo Pajoy
Pour Over
* Stagg X/ Flat Bottom Drippers
Ingredients:
- Coffee: 21g
- Water: 320g at 202°F
Grind Settings:
- Ode + SSP Burrs: 4.1 - 5
- Ode Gen 2 Burrs: 3.1 - 4
- Ode Gen 1 Burrs: 2.1 - 3
- Opus: 5 - 5.2 (inner ring at 0)
Steps:
- Grind coffee at medium setting
- Rinse filter with 202°F water
- Bloom: Pour to 50g water, wait 40 seconds
- Continuous pour stages:
- Pour to 120g, swirl when water is 0.5 in / 1 cm above grounds
- Pour to 220g
- Final pour to 320g, swirl
- Target brew time: 3:00 - 4:00 minutes
Espresso
Recipe:
- Coffee: 18g
- Yield: 40 - 46g
- Temperature: 202°F
- Ratio: 1:2.2 - 2.5
- Pressure: 9 bars
- Pull time: 25 - 28 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:
- Ode + SSP: 4 - 5
- Ode Gen 2: 3 - 4
- Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
- Ode + SSP: 6.1 - 9
- Ode Gen 2: 5.1 - 8