By Hailie Stevens |

Fellow's Take on Struttura by Camber Coffee | Brew Recipe

Here's how we brewed this deliciously versatile dark blend across, roasted in Bellingham, WA, by Camber.

Camber chose seasonal coffees for this blend to create sweet tones of dark chocolate, red fruits, molasses, and a full, honey-like body. Versatile across brew methods, it makes a dense, syrupy espresso and a vibrant cup of drip.

🌍Origin: Guatemala, Honduras, & Ethiopia

💦 Process: Washed & Natural

🔬 Variety: Various

🔥 Roast: Medium - Dark

⚖️ Bag Size: 12 oz (340 g)

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 22g

  • Water: 350g at 200°F

Grind Settings:

  • Ode + SSP Burrs: 3.2 - 4.2

  • Ode Gen 2 Burrs: 2.2 - 3.2

  • Ode Gen 1 Burrs: 1.2 - 2.2

  • Opus: 4.1 - 5.1 (inner ring at 0)

Steps:

  1. Grind coffee at medium-fine setting

  2. Rinse filter with 200 water

  3. Bloom: Pour to 60g water, wait 45 seconds

  4. Continuous pour stages:

    • When water level is just above bed of grounds, pour to 150g

    • Then pour to 250g

    • Final pour to 350g

  5. Target brew time: 2:45 - 3:15 minutes


Espresso

Recipe:

  • Coffee: 20g

  • Yield: 40-45g

  • Temperature: 200°F

  • Ratio: 1:2 - 1:2.25

  • Pressure: 8 bars

  • Pull time: 25-30 seconds

Aiden Brewer Settings

To edit the profile with the brew parameters or to access it, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP Burrs: 3.2 - 4.2

  • Ode Gen 2 Burrs: 2.2 - 3.2

  • Opus: 4.1 - 5.1 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 5 - 9

  • Ode Gen 2: 4 - 8

  • Opus: 5.1 - 9.1 (Use finer settings for 450-750ml, coarser for larger volumes)