Fellow's Take on Wilton Benitez Pink Bourbon by JBC | Brew Recipe

Today's Drop is a very special and striking light roast from Wilton Benitez, one of the most well-known and highly regarded coffee producers in the world, and roasted by Wisconsin-based JBC.

The Pink Bourbon coffee variety was first discovered and grown in Colombia and is known for its intense floral notes and pleasant acidity. It has a higher glucose content, which produces a sweeter cup and silkier body. 

Couple this unique variety with the meticulous and innovative processing by biochemical engineer-turned-producer Wilton Benitez, and the result is a delicious and memorable coffee. It’s juicy, sugary sweet, syrupy, and silky with tasting notes of guava, strawberry kiwi, blackberry buttercream, and lemon drop martini.

🌎 Origin: Colombia

🔬 Variety: Pink Bourbon

⛰️ Elevation: 1,900 MASL

🔥 Roast: Light

Espresso - Series 1 Settings

You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use the parameters below or click this espresso profile link.

How to Access:

1. Turn on your Series 1 espresso machine

2. Navigate to "Profiles" on the touchscreen

3. Scroll down and select "Fellow Drops"

4. Select "JBC Wilton Benitez Pink Bourbon"

5. Follow the guided workflow to pull your shot

6. Enjoy!

Series 1 Profile Parameters:

• Dose: 20g

• Ratio: 1:2.5

• Temp: 200°F

• Declining temp: Off

• Transition: Smooth

Preinfusion:

• Off or On: On

• Duration: 5 seconds

• Pressure: 3 bars

• Fill flow rate: 3 ml/s

Infusion 1:

• Duration: 15 seconds

• Pressure: 7 bars

Infusion 2:

• Duration: 5 seconds

• Pressure: 9 bars

Ramp Down:

• Off or On: On

• Duration: 10 seconds

• End Pressure: 6 bars

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!

Espresso Recipe

• Dose: 20g

• Yield: 50g

• Ratio: 1:2.5

• Temperature: 200°F

• Pressure: 9 bars

• Pull time: 25-30 seconds

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

Stagg X/ flat bottom drippers

Ingredients:

• Coffee: 18g

• Water: 300g at 205°F

Grind Settings:

• Ode + SSP Burrs: 6.1-7.1

• Ode Gen 2 Burrs: 5.1-6.1

• Ode Gen 1 Burrs: 4.1-5.1

• Opus: 7.1-8.1 (inner ring at 0)

Steps:

1. Grind coffee at medium to medium-coarse setting

2. Rinse filter with 205°F water

3. Bloom: Pour 50g water, wait until 45 seconds

4. Continuous pour stages:

• Pour to 150g, wait until water is just above the top of the bed

• Pour to 300g, shake brewer back and forth gently, and left and right to level the bed

5. Target brew time: 2:45-3:00 minutes

Ratio: 1:16.7

Aiden Brewer Settings

You can access this profile in the Fellow 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: 6.1-7.1

• Ode Gen 2: 5.1-6.1

• Opus: 7.2-8.2 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

• Ode + SSP: 7.1-9.1

• Ode Gen 2: 6.1-8.1

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