A hard-to-get co-ferment from sustainability-focused KOS Coffee Roasters, bursting with fresh strawberry and peach notes, balanced by an exceptionally smooth, creamy quality.
Strawberry Shake comes from multigenerational coffee producer Viviana Martinez and her family farm in Quindío, Colombia. Viviana has transitioned the farm from traditional processing toward small-batch co-ferments and experimental methods designed to create rare, fruit- and floral-forward coffees.
This coffee underwent an extended in-cherry fermentation before being fermented with fresh strawberries, letting its natural sweetness and acidity shine through. The result is a vibrant, fruit-forward cup that’s also clean and easy-drinking.
We tasted notes of fresh strawberries and peach, accompanied by a creaminess that gives it an incredibly smooth quality—one that especially impressed our tasting panel.
🌎 Origin: Quindío, Colombia
⚗️ Process: Co-Ferment
🔬 Variety: Pink Bourbon + Castillo
🔥 Roast: Light
Note: KOS suggests resting this coffee 12-14 days before brewing for optimal extraction!
Series 1 Settings
To access or edit the shot profile, use this Shot Profile Link or the parameters below.
Series 1 Profile Parameters:
- Dose: 18g
- Ratio: 1:2.5
- Temp: 199°F / ~92.5°C
- Declining temp: Off
- Transition: Fast
Preinfusion:
- Off or On: On
- Duration: 5 seconds
- Pressure: 3 bars
- Fill flow rate: 3.5 mL/s
Infusion:
- Duration: 20 seconds
- Pressure: 8 bars
Ramp Down:
- Off or On: Off
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!
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
Flat Bottom
Ingredients:
- Coffee: 22g
- Water: 330g total at 204°F (96°C)
- Ratio: 1:15
Grind Settings:
- Ode + SSP Burrs: 6 - 7
- Ode Gen 2 Burrs: 5 - 6
- Opus: 6 - 7 (with inner ring set at 0)
With this recipe, use larger, slower pours to fully saturate the bed and ideally keep it more full throughout the brew process.
Steps:
- 00:00-00:10 - 100 gram bloom
- 00:10-00:45 - Rest
- 00:45-01:15 - 130 gram pulse
- 01:15-01:30 - Rest
- 01:30-01:50 - 100 gram pulse
- 01:50-02:15 - Rest
- 02:15-02:45 - Rest & Serve
Hario V60 Size 02
Ingredients:
- Coffee: 22g
- Water: 330g total at 204°F (96°C)
- Ratio: 1:15
Grind Settings:
- Ode + SSP Burrs: 6 - 7
- Ode Gen 2 Burrs: 5 - 6
- Opus: 6 - 7 (with inner ring set at 0)
Steps:
- 00:00-00:10 - 65 gram bloom
- 00:10-00:30 - Swirl saturated coffee two times, Rest
- 00:30-00:45 - 65 gram pulse
- 00:45-01:00 - Rest
- 01:00-01:30 - 100 gram pulse
- 01:30-01:45 - Rest
- 01:45-02:15 - 100 gram pulse
- 02:15-02:40 - Rest & Serve
Aiden Brewer Settings
To access or edit the brew profile use the brew parameters below, or this Brew Profile Link.
Single Serve
Settings:
- Temperature: Various
- Ratio: 1:15
- Bloom Ratio: 1:3
- Bloom Time: 40 seconds
- Bloom Temperature: 98°C
- Pulses: 3
- Time between pulses: 29 seconds
- Pulse 1 Temperature: 97°C
- Pulse 2 Temperature: 97°C
- Pulse 3 Temperature: 97°C
Grind Settings:
- Ode + SSP Burrs: 3.1 - 6.1
- Ode Gen 2 Burrs: 2.1 - 5.1
- Opus: 3.1 - 6.1 (with inner ring set at 0)
Batch Brew
Settings:
- Temperature: Various
- Ratio: 1:15
- Bloom Ratio: 1:3
- Bloom Time: 40 seconds
- Bloom Temperature: 98°C
- Pulses: 1
- Time between pulses: 36 seconds
- Pulse 1 Temperature: 98°C
Grind Settings:
- Ode + SSP: 6.2 - 10.2
- Ode Gen 2: 5.2 - 9.2
- Opus: 6.2 - 10.2
