Here's how we brewed this sweet and nuanced Indonesian coffee, exclusive to Fellow from our friends at Verve Coffee Roasters!
The Ribang Gayo Musara Cooperative won Indonesia’s 2022 Cup of Excellence and their natural process coffee is one of Verve’s favorites year after year. We tasted red grape, candied apple, strawberry, and sweet cream, with slight spice undertones. Clean, juicy, complex, and sweet!
🌏 Origin: Aceh Province, Sumatra
🌞 Process: Natural
🔬 Varietal: Abyssinia, Ateng, Gayo 1, Gayo 2, Timtim
⛰️ Elevation: 1,500 - 1,700 MASL
⚖️ Bag Size: 12 oz
Brew Recipe for Verve - Ribang Gayo Natural
Using Stagg X Dripper
Ingredients:
23g of Indonesia Ribang Gayo Natural
350g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 23g of coffee beans and grind them on a medium-coarse setting. We used setting 6.1 on Ode with SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode with Gen 2 Burrs. This would be sitting toward the middle-coarser end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 46g of water for the bloom
Fully saturate your coffee grounds with 46g of water, and allow about 35 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; then 250g; and finish at 350g. The total brew time varies, but we’re aiming for around 3:15 - 4:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of red grape, sweet cream, spices, and pine.
Espresso
Ingredients:
20g of the same coffee
35g of water at 200 F
1:1.75 ratio
**I also suggest trying at a 1:1.5 ratio, so 20g in and 30g out. This coffee has many qualities that make it syrupy sweet and viscous as espresso!
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a longer 35-40 second pull time. I’d start on the finer end of the grind spectrum for espresso on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at around 9 bars with a 35-40 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!