Fellow's Take on Olympia Coffee Nicaragua La Roca | Brew Recipe

Here's how we brewed this super clean and sweet coffee roasted in Washington State by Olympia Coffee.

This coffee has a beautiful sweetness balanced by a crisp acidity and is delicious across brew methods. We tasted chocolate, brown sugar, and hazelnut.

🌎Origin: Jinotega, Nicaragua

💦 Process: Washed

🔬 Variety: Cataui, Caturra, Bourbon

⛰️ Elevation: 1,500 MASL

🔥 Roast: Medium

Brew Guide for Olympia Coffee | Nicaragua La Roca

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

• Coffee: 21g

• Water: 320g at 204°F

Grind Settings:

• Ode + SSP Burrs: 6.1 - 7.1

• Ode Gen 2 Burrs: 5.2 - 6.2

• Ode Gen 1 Burrs: 4.2 - 5.2

• Opus: 6 - 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

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 Burrs: 6.1 - 7.1

• Ode Gen 2 Burrs: 5.2 - 6.2

• Opus: 6 - 7 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

• Ode + SSP: 7.2 - 10

• Ode Gen 2: 6.2 - 9

Opus:  7.2 - 10 (Use finer settings for 450-750ml, coarser for larger volumes)