By Hailie Stevens |

Fellow's Take on Olympia Coffee El Salvador Cerro Las Ranas Honey | Brew Recipe

Here's how we brewed this clean honey-processed Bourbon from El Salvador, roasted by Washington’s Olympia Coffee.

This coffee is a staple component in many of Olympia’s blends and it also shines on its own. Clean, well-structured, and with a balanced acidity, we tasted stroopwafel, candied nuts, and cocoa.

🌎Origin: Ahuachapán, El Salvador

🍯 Process: Honey

🔬 Variety: Bourbon

⛰️ Elevation: 1,600 MASL

🔥 Roast: Light

Brew Guide for Olympia Coffee | El Salvador Cerro Las Ranas Honey

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 20g

  • Water: 300g at 205°F

Grind Settings:

  • Ode + SSP Burrs: 5.1 - 7

  • Ode Gen 2 Burrs: 4.1 - 6

  • Ode Gen 1 Burrs: 3.1 - 5

  • Opus: 5.1 - 7 (inner ring at 0)

Steps:

  1. Grind coffee at medium setting

  2. Rinse filter with 204°F water

  3. Bloom: Pour to 60g water, wait 30 seconds

  4. Continuous pour stages:

    • Pour to 120g, swirl when water is around 4 inches above grounds

    • Pour to 180g

    • Pour to [260]g

    • Final pour to 320g, swirl

  5. Target brew time: 3:15 - 3:45 minutes

Espresso

Recipe:

  • Coffee: 18g

  • Yield: 36 - 38g

  • Temperature: 200°F

  • Ratio: 1:2

  • Pressure: 9 bars

  • Pull time: 22 - 26 seconds

Aiden Brewer Settings

To access or edit the profile with the brew parameters, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP Burrs: 5.1 - 7

  • Ode Gen 2 Burrs: 4.1 - 6

  • Opus: 5.1 - 7 (inner ring at 0) (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 7.1 - 10

  • Ode Gen 2: 6.1 - 9

  • Opus:  7.1 - 10 (Use finer settings for 450-750ml, coarser for larger volumes)