Brew Recipe for Equator Colombia Finca Santa Monica Peach Maceration
Using Stagg X Dripper
Ingredients:
21g of Colombia Finca Santa Monica Peach Macerated 357g of waterSteps
1. Measure and grind coffee at a medium-coarse setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with Gen 2 Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 6.1 on Ode + SSP burrs, which would be leaning toward the middle coarser of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 60g of water for the bloom
Fully saturate your coffee grounds with 60g of water, and allow 35-40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g, then 250g, and finish at 357g. The total brew time varies, but we’re aiming for around 3:00-3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of peach pastry, brown sugar, stone fruit compote, and peach rings.
Espresso
Ingredients:
20g of the same coffee 40g of water at 200 F About a 1:2 ratioSteps
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.
4. Grind your coffee
We suggest a 28-32 second pull time. I’d start with 1 external 4 internal for Opus, or 2 external 0 (neutral) internal– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at 9 to 10 bars with a 28-32 second pull time.
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!