Pour-over
Using the Stagg [X] Dripper
Here's how we brewed this A strikingly fresh and well-developed Peru, roasted by Barcelona’s NOMAD Coffee.
1. Measure and grind coffee at a medium-coarse setting
Measure out 18g of coffee beans and grind them on a medium setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 3 and 4 - and note that the inner ring was set to 0 at 3 for us!
2. Heat water and rinse the filter
Heat water to 199 - 200°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; wait until 1:10, then pour to 270g; agitate with 5 - 10 swirls. The total brew time varies, but we’re aiming for between 2:00 - 2:10 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of tropical fruit, chamomile, and wild floral honey.
Special Notes:
18g of NOMAD Competición
270g of water
199 - 200 °F
