Here's how we brewed this caramel-sweet treat roasted in Pennsylvania by Passenger.
Passenger has worked with the Divino Niño producer group since 2018 and this coffee is a testament to their long and fruitful relationship. It’s deeply sweet and lively, with notes of cherry, marzipan, and caramel.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Field Blend
⛰️ Elevation: 1,300 - 1,700 MASL
🔥 Roast: Light
Brew Guide for Passenger Colombia Divino Niño
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 22g
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Water: 350g at 205°F
Grind Settings:
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Ode + SSP Burrs: 6 - 7
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Ode Gen 2 Burrs: 5 - 6
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Ode Gen 1 Burrs: 4 -5
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Opus: 7 - 8 (inner ring at 0)
Steps:
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Grind coffee at medium-coarse setting
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Rinse filter with 205°F water
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Bloom: Pour to 50g water, wait 40 seconds
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Continuous pour stages:
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Pour to 150g, swirl when water is 0.5” above grounds
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Pour to 250g, swirl 5x when water is 0.5” above grounds
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Final pour to 350g, swirl
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Target brew time: 2:45 - 3:45 minutes
Espresso
Recipe:
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Coffee: 19 g
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Yield: 47 - 51g
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Temperature: 208 °F
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Ratio: 1 : 2.5 - 2.7
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Pressure: 7 bars
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Pull time: 25 - 40 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:
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Ode + SSP Burrs: 6 - 7.1
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Ode Gen 2 Burrs: 5 - 6.1
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Opus: 7 - 8.1
Batch Brew
Grind Settings:
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Ode + SSP Burrs: 7.2 - 9
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Ode Gen 2 Burrs: 6.2 - 8
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Opus: 8.3 - 10