By Hailie Stevens |

Fellow's Take on Peru El Morito by Kiss the Hippo | Brew Guide

Here's how we brewed this beautiful easy drinker from one of the UK’s most acclaimed roasters: Kiss the Hippo.

Kiss the Hippo is a pioneer in sustainability, boasting carbon negative status and a staff of UK Barista Champions. This certified organic coffee comes from producer David Flores, who blends traditional expertise with scientific processes. It’s mellow and balanced with notes of blackberry, apple, and milk chocolate.

🌎 Origin: San Jose de Lourdes, Peru

💦 Process: Washed

🔬 Variety: Bourbon, Caturra

⛰️ Elevation: 1,750 MASL

🔥 Roast: Light

Brew Guide for Kiss the Hippo Peru El Morito

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 21g

  • Water: 340g at 210°F

Grind Settings:

  • Ode + SSP Burrs: 4.2 - 5.2

  • Ode Gen 2 Burrs: 3.2 - 4.2

  • Ode Gen 1 Burrs: 2.2 - 1.2

  • Opus: 5.2 - 6.2  (inner ring at 0)

Steps:

  1. Grind coffee at medium- coarsesetting

  2. Rinse filter with 210°F water

  3. Bloom: Pour to 40g water, wait 30 seconds

  4. Continuous pour stages:

    • Pour to 200g

    • Final pour to 340g, swirl vigorously for 5 seconds when water is just above the bed of grounds

  5. Target brew time: 2 - 3 minutes


Espresso

Recipe:

  • Coffee: 18g

  • Yield: 36g

  • Temperature: 200°F

  • Ratio: 1:2

  • Pressure: 9 bars

  • Pull time: 27 - 31seconds

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 - 8

  • Ode Gen 2: 5 - 7

  • Opus: 7 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)