🌎 Origin: Costa Rica, Colombia, & Kenya
⚗️ Process: Co fermented & Classic washed
🔬 Variety: Various
⛰️ Elevation: Various
🔥 Roast: Medium
Tasting notes: Peach cobbler, berry compote, cinnamon roll
Pour Over
Stagg X/ flat bottom drippers
Ingredients:
- Coffee: 18.5g
- Water: 300g at 198°F
Grind Settings:
- Ode + SSP Burrs: 5.2
- Ode Gen 2 Burrs: 4.2
- Ode Gen 1 Burrs: 3.2
- Opus: 6.1-6.2 (inner ring at 0)
Steps:
- Grind coffee at medium-coarse setting
- Rinse filter with 198°F water
- Bloom: Pour to 50g water, wait 45 seconds
- Continuous pour stages:
- Pour to 100g
- Pour to 150g (after 15 seconds)
- Pour to 200g (after 15 seconds)
- Pour to 250g (after 15 seconds)
- Final pour to 300g (after 15 seconds)
- Target brew time: 2:00-2:30 minutes
Tasting Notes: Peach cobbler, berry compote, cinnamon roll, warm spice
Thanks to the Black & White team for this dial!
Espresso
Recipe:
- Coffee: 20g
- Yield: 40g
- Temperature: 200°F
- Ratio: 1:2 (can go up to 1:3!)
- Pressure: 9 bars
- Pull time: 24 seconds
Note: Start on the coarser end of the grind spectrum for Opus. Stir with a small spoon before tasting to integrate all layers.
Aiden Recipe
To access or edit the profile with the brew parameters, use this Brew Profile Link.
Single Serve Grind Settings:
- Ode + SSP: 3.2 - 6
- Ode Gen 2: 2.2 - 5
- Opus: 3.2 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew Grind Settings:
- Ode + SSP: 6.1 - 9.1
- Ode Gen 2: 5.1 - 8.1
- Opus: 6.2 - 9.2 (Use finer settings for 450-750ml, coarser for larger volumes)