By Hailie Stevens |

Fellow's Take on Los Sueños Decaf by Passenger | Brew Recipe

A sweet and caramely Colombia roasted in Lancaster, PA, by Passenger.

This is the second coffee we’ve featured from Passenger’s partnership with the Divino Niño coffee producers and it’s another stunner. Decaffeinated with ethyl acetate to preserve flavors and sweetness, we tasted cherry, raspberry, marzipan, caramel, and a black tea finish.

🌎 Origin: Huila, Colombia

⚗️ Process: EA Decaf

🔬 Variety: Field Blend

⛰️ Elevation: 1,300 - 1,700 MASL

🔥 Roast: Light

⚖️ Bag Size: 250 g (8.8 oz)

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 22g

  • Water: 350g at 200°F

Grind Settings:

  • Ode + SSP Burrs: 4.2 - 5.2

  • Ode Gen 2 Burrs: 3.2 - 4.2

  • Ode Gen 1 Burrs: 2.2 - 3.2

  • Opus: 4 - 5(inner ring at 0)

Steps:

  1. Grind coffee at medium setting

  2. Rinse filter with 350°F water

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

  4. Continuous pour stages:

    • Pour to 150g, swirl when water is 0.5” above grounds

    • Pour to 250g

    • Final pour to 350g, swirl

  5. Target brew time: 3:15 - 4:15 minutes


Espresso

Recipe:

  • Coffee: 18g

  • Yield: 36g

  • Temperature: 200°F

  • Ratio: 1:2

  • Pressure: 9 bars, with slow ramp up and slow ramp down

  • Pull time: 30 - 32 seconds

Aiden Brewer Settings

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

Single Serve

Grind Settings:

  • Ode + SSP: 6.1 - 7.2

  • Ode Gen 2: 5.1 - 6.2

  • Opus: 6.1 - 6.3 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 6 - 10

  • Ode Gen 2: 5 - 9

  • Opus: 7.1 - 8.3 (Use finer settings for 450-750ml, coarser for larger volumes)