Here's how we brewed this exclusive Colombia from coffee legend Scott Rao’s Colorado roastery. Please note: Prodigal suggests that a 3 - 4 week rest period before brewing their coffee will see this coffee at its peak!
This is the third lot that Prodigal has secured from farmer and producer Wilder Lazo, specially air-freighted to ensure freshness. Chiroso is a rare variety with a distinctly complex profile, and this lot was anaerobically fermented to bring out rich fruits and maximize cleanliness. We tasted a jammy cup of tropical fruit, cherry, caramelized sugar, and a bright acidity.
🌎 Origin: Huila, Colombia
⚗️ Process: Anaerobic Washed
🔬 Variety: Chiroso
⛰️ Elevation: 1,480 - 1,550 MASL
🔥 Roast: Light
Brew Recipe for Prodigal Rubí Chiroso III
Using Stagg X Dripper
Ingredients:
22g of Rubí Chiroso III
350g of water
200°F
Steps
1. Measure and grind coffee at a medium setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with SSP Burr / 4.1 on Ode with Gen 2 Burrs, which is about 3.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 - 5.3 - and note that the inner ring was set to 0 at 5 for us!
2. Heat water and rinse the filter
Heat water to 200°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow around 35-40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; when the water is approximately 0.5 in above the bed of grounds, pour to 250g; when the water is approximately 0.5 in above the bed of grounds, pour to 350g, and agitate with 10 swirls following your last pour. The total brew time varies, but we’re aiming for between 3:00 - 3:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of pineapple, peach jam, grapefruit, and florals.
Espresso
Ingredients:
20g of the same coffee
50g of water at 201°F
1:2.5 ratio
**If your basket is smaller than or larger than 20g, please adjust your dose and pull according to the 1:2.5 ratio.
25-30 second pull time
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 or around 201°F.
4. Grind your coffee
We suggest a brew time of 25-30 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 25-30 second pull time. If your espresso is tasting too sour at the end, you should tighten your grind (make it finer) and pull a longer shot. If your shot is tasting too bitter / chalky at the end, you should loosen your grind (coarsen it) and pull your shot quicker!
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!