By Hailie Stevens |

Fellow's Take on Peru El Espiritu by Olympia Coffee | Brew Recipe

A versatile, crowd-pleasing Peruvian medium roast that shines across every brew method with notes of chocolate, nuts, and citrus.

Peru El Espiritu is sourced from small, independent farmers in the Cusco region, amongst the ancient ruins of the Wari civilization. It’s a beautiful expression of Peruvian coffee grown on soil enriched with centuries of history, ancient wisdom, and the Espíritu Wari.

🌎Origin: Cusco, Peru

⚗️ Process: Washed

🔬 Variety: Gesha, Bourbon, Caturra, Typica

⛰️ Elevation: 1,700–2,000 MASL

🔥 Roast: Medium

Olympia suggests that 1-2 weeks from the roast date is peak time to brew this coffee!

Manually enter the dialed parameters below into a new custom profile on the Profiles menu of your Series 1 - or you can use the preset profile “medium roast” if you want to pull a shot with less fuss!

Coming soon: Drops profiles automatically syncing to your Series 1.

How to Access:

  1. Turn on your Series 1 espresso machine

  2. Navigate to “Shot profile” menu using the dial and do one of the following:

    1. Select “Medium roast” profile and “Make active”

    2. Create a new profile with parameters below and set it to the active profile

Series 1 Profile Parameters:

  • Dose: 18g

  • Ratio: 1:2.5

  • Temp: 201°F

  • Declining temp: Off

  • Transition: Smooth

Preinfusion:

  • Off or On: On

  • Duration: 10 seconds

  • Pressure: 3 bars

  • Fill flow rate: 4.5ml/s

Infusion:

  • Duration: 20 seconds

  • Pressure: 9 bars

Ramp Down:

  • Off or On: On

  • Duration: 5 seconds

  • End Pressure: 3 bars

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!

Espresso Recipe

  • Dose: 18g

  • Yield: 36g

  • Ratio: 1:2

  • Temperature: 201°F

  • Pressure: 9 bars

  • Pull time: 30-35 seconds

Tips

  • 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: 22g

  • Water: 350g at 205°F

Grind Settings:

  • Ode + SSP Burrs: 4.2 - 5.2

  • Ode Gen 2 Burrs: 3.2 - 4.2

  • Ode Gen 1 Burrs: 2.2 - 3.2

  • Opus: 4.2 - 5.2 (inner ring at 0)

Steps:

  1. Grind coffee at medium setting

  2. Rinse filter with 205°F water

  3. Bloom: Pour to 60g water, wait 35-40 seconds

  4. Continuous pour stages:

    • Pour to 150g, swirl five times

    • Pour to 250g

    • Final Pour to 350g, swirl five times

  5. Target brew time: 3:30 - 4:30 minutes

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: 4 - 6.1

  • Ode Gen 2 Burrs: 3 - 5.1

  • Opus: 4 - 6.2 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 6.2 - 10.2

  • Ode Gen 2: 5.2 - 9.2

  • Opus: 6 - 10 (Use finer settings for 450-750ml, coarser for larger volumes)