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.

18g of NOMAD Competición

270g of water

199 - 200 °F

1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

3. Grind your coffee

We suggest a brew time of 28-32 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-32 second pull time. This coffee would also respond well to 3 - 5 seconds of lower pressure pre-infusion - we highly recommend experimenting with this!

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro

20g of the same coffee

40g of water at 200°F

1:2 ratio

28-32 second pull time