Bag Size: 10 oz (283 g)

Roast: Medium-Dark

Origin: Antigua, Guatemala, Santa Barbara, Honduras

Elevation: 1,700 - 2,200 MASL

Varietal: Caturra, Bourbon

Process: Washed, Anaerobic

Roaster Tasting Notes: Sweet, Juicy, Complex

We Tasted: Stone Fruit, Citrus, Burnt Caramel

All coffees are roasted to order and shipped direct from Cat & Cloud within 1-2 business days.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

Food & Wine Magazine named Cat & Cloud the “Best Coffee Roaster in California” and their work goes beyond the phenomenal coffees they roast. The Capitola-based roasters interrogate the structure of the industry on their podcast and are transparent about every level of the business, from sourcing to barista pay. 

Espresso - Series 1 Settings

How to Access:

1. Turn on your Series 1 espresso machine
   
   

2. Navigate to “Profiles” screen using the dial
   
   

3. Select “profiles” and either:
   
   

   1. Select “medium roast” profile and “make active” OR
      
      

   2. Add custom profile with parameters below and “save”

Series 1 Profile Parameters:

• Dose: 18g

• Ratio:1:2

• Temp: 193°F

• Declining temp: Off

• Transition: Smooth

Preinfusion:

• Off or On: On

• Duration: 10 seconds

• Pressure: 3 bar

• Fill flow rate: 4.5ml/s

Infusion:

• Duration: 21 seconds

• Pressure: 9 bars

Ramp Down:

• Off or On: Off

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: 18g

• Yield: 36g

• Ratio: 1:2

• Temperature: 193°F

• Pressure: 9 bars

• Pull time: 26- 31 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 Recipe

Using Stagg [X] Dripper

Ratio: 1:16

Coffee: 18g

Water: 288g

Bloom: Aggressively pour 45 - 55g, swirl twice, and let saturate for 45 seconds

Pulse Pours: After the bloom, add remaining water in two slow pours, allowing enough time between pours for the water to drain just above the coffee bed

Total Brew Time: 3 - 3:30 minutes

Notes: Your grind setting should be set so total brew time is between 3 - 3:30 minutes.

Grind coarser to speed up, finer to slow down.

Aiden Grind Guidance

Single Serve
Grind Settings:
Ode + SSP: 5.2 - 6.2
Ode Gen 2:  4.2 - 5.2
Opus: 6 - 7 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew
Grind Settings:
Ode + SSP: 5.2 - 6.2
Ode Gen 2: 4.2 - 5.2
Opus:  6 - 7 (Use finer settings for 450-750ml, coarser for larger volumes)