RECIPES Pour-Over Ode Setting 2-3, 205F, 3:45-4:15 drawdown Pour 1 - 50g bloom for 35s Pour 2 - 100g to 150g Pour 3 - 100g to 250g Pour 4 - 100g to 350g Espresso 200F+ Boiler Temp 18 grams in, 54 grams out 28-32 seconds Aeropress: -20g in / 200g out at 200F -Agitate at 30s, 10 seconds of stirring slightly aggressively -Plunge at 1:30s French press: -48g in Clara to ~700g water, 205F water temp. -Bloom 30s -Agitate gently and evenly (not aggressively) for 10s -Let brew until 4 min mark, then plunge!
Thanks for the tips! I just ordered this coffee, and first pulled a 1:2 and it was quite acidic… did a quick TH-cam search for this coffee, found this video, went 1:3 in 32 seconds and wow what a difference! So much lighter with certain fruity notes. I taste strawberry, but smell blueberry. Super cool! Thanks for the brew ratio tip with this variatal!
Loved the dynamic perspective of Brain and Hailie. I too am experimenting with pour over and espresso brew methods from the same beans. Definitely going to try Hailie's recipe on my Stagg [x] but waiting for my white Ode to arrive... and Brian just reminded me of the 1:3 ratio which I could try. Looking forward to more videos
Haha can't wait to test both methods. I've always struggled with light roast espressos. So that tip to pull longer shots is definitely something I'm excited about trying.
Yes try it out and let us know if you like it! I've found pulling longer to be one of the easiest ways to get flavor notes in light roast coffee. Thanks, Brian
Hey there, For Aeropress we'd recommend: -20g in / 200g out at 200F -Agitate at 30s, 10 seconds of stirring slightly aggressively -Plunge at 1:30s French press: -48g in Clara to ~700g water, 205F water temp. -Bloom 30s -Agitate gently and evenly (not aggressively) for 10s -Let brew until 4 min mark, then plunge! Thanks, Brian
I have breville touch and new to this. What I have been reading is 1:2 or 1:2.5 ratio. 18g in 54g is 1:3 ratio. Isn’t that over extraction and will turn bitter? Do you count 28-32 sec from the time the machine start dripping? Usually I try to grind the finest as long as the flow of extraction is “smooth and not too slow”, I use a scale while it is extracting to measure the output 1:2.5. If I run over 30 sec, I try to adjust my grinding to coarser to get faster flow and be within 30 sec from the first drip of coffee. Thanks for any tips and sharing your knowledge here!
I am curious, by the time we keep experiencing the “best setting”, we waste a lot of coffee!! How do you keep this to minimum trials to reach your optimum result?
Hey Ali, With some of these lighter roasts coffees a longer ratio is generally recommended! 1:3 extracts fine for this coffee and we use a relatively coarse grind size as well. As you explore dialing in you will actually find out that time is less important compared to other variables. You'll also find out different coffees/grinders extract differently so you don't have to chase time. I'd recommend you explore some more. Thanks, Brian
Hey Jonathan, I'd aim for the correct bloom time and then the overall draw down time. Pour when the bed becomes dry after each pour! Let me know if you need any help Thanks, Brian
@@FellowProducts still not shipped. I live in TX and the coffee is shipping from a city only about 3 hours from me. Pretty frustrating but my Ode crapped out on me today so I won’t even be able to enjoy it when it comes in.
Two weeks sitting in transit? I’m guessing that’s bad for the beans. Bottom line is that this coffee has no flavor. I’ve tried different grind levels on the ode (including the one referenced in the video). Not happy with this coffee.
@@Dandeez not enough information from you. How did you brew the coffee? If you describe your steps in greater detail, perhaps that would provide clarity for conversation.
RECIPES
Pour-Over
Ode Setting 2-3, 205F, 3:45-4:15 drawdown
Pour 1 - 50g bloom for 35s
Pour 2 - 100g to 150g
Pour 3 - 100g to 250g
Pour 4 - 100g to 350g
Espresso
200F+ Boiler Temp
18 grams in, 54 grams out
28-32 seconds
Aeropress:
-20g in / 200g out at 200F
-Agitate at 30s, 10 seconds of stirring slightly aggressively
-Plunge at 1:30s
French press:
-48g in Clara to ~700g water, 205F water temp.
-Bloom 30s
-Agitate gently and evenly (not aggressively) for 10s
-Let brew until 4 min mark, then plunge!
Thanks for the tips! I just ordered this coffee, and first pulled a 1:2 and it was quite acidic… did a quick TH-cam search for this coffee, found this video, went 1:3 in 32 seconds and wow what a difference! So much lighter with certain fruity notes. I taste strawberry, but smell blueberry. Super cool! Thanks for the brew ratio tip with this variatal!
Loved the dynamic perspective of Brain and Hailie. I too am experimenting with pour over and espresso brew methods from the same beans. Definitely going to try Hailie's recipe on my Stagg [x] but waiting for my white Ode to arrive... and Brian just reminded me of the 1:3 ratio which I could try. Looking forward to more videos
Nice to see an ATX roaster on the fellow drops. This is my local place and its fantastic.
Haha can't wait to test both methods. I've always struggled with light roast espressos. So that tip to pull longer shots is definitely something I'm excited about trying.
Yes try it out and let us know if you like it! I've found pulling longer to be one of the easiest ways to get flavor notes in light roast coffee.
Thanks,
Brian
Would you recommend an aeropress or french press for this? (I don’t have a pour over or espresso machine)
Hey there,
For Aeropress we'd recommend:
-20g in / 200g out at 200F
-Agitate at 30s, 10 seconds of stirring slightly aggressively
-Plunge at 1:30s
French press:
-48g in Clara to ~700g water, 205F water temp.
-Bloom 30s
-Agitate gently and evenly (not aggressively) for 10s
-Let brew until 4 min mark, then plunge!
Thanks,
Brian
@@FellowProducts SO COOL that you replied with very specific recommendations! So cool! Your response is getting me to order now!
I have breville touch and new to this. What I have been reading is 1:2 or 1:2.5 ratio. 18g in 54g is 1:3 ratio. Isn’t that over extraction and will turn bitter? Do you count 28-32 sec from the time the machine start dripping? Usually I try to grind the finest as long as the flow of extraction is “smooth and not too slow”, I use a scale while it is extracting to measure the output 1:2.5. If I run over 30 sec, I try to adjust my grinding to coarser to get faster flow and be within 30 sec from the first drip of coffee. Thanks for any tips and sharing your knowledge here!
I am curious, by the time we keep experiencing the “best setting”, we waste a lot of coffee!! How do you keep this to minimum trials to reach your optimum result?
Hey Ali,
With some of these lighter roasts coffees a longer ratio is generally recommended! 1:3 extracts fine for this coffee and we use a relatively coarse grind size as well. As you explore dialing in you will actually find out that time is less important compared to other variables. You'll also find out different coffees/grinders extract differently so you don't have to chase time. I'd recommend you explore some more.
Thanks,
Brian
Also, how do I know what kind of burrs my current fellow ode has? I bought it i'd say 2 months ago.
The SSP burrs are an upgrade, so you have the standard ones. 👍
Any tip on time? At what time marks are you pouring? (Pour over recipe)
Hey Jonathan,
I'd aim for the correct bloom time and then the overall draw down time. Pour when the bed becomes dry after each pour! Let me know if you need any help
Thanks,
Brian
Got a text that my order shipped on 2/2...2/7 and it still hasn't actually been picked up by the PO!
Hey Justin,
Let us know the status on this! There may be shipping delays depending on where you are.
Thanks,
Brian
@@FellowProducts still not shipped. I live in TX and the coffee is shipping from a city only about 3 hours from me. Pretty frustrating but my Ode crapped out on me today so I won’t even be able to enjoy it when it comes in.
Same for me, stuck on Acceptance Pending at the roaster
Same here. Pending package acceptance in Texas since 2/7.
Mine just moved today, predicted the 16th
What scale are you using?
Hey Shaun,
We use the Acaia Pearl and Lunar in this video!
Thanks,
Brian
I think I'll try both methods and pretend to be the tie breaker
Constructive criticism and just an idea for future videos. Maybe shorten them up a tad.
Yep we're trying stuff out all the time :) Our La Cabra video was able to cover all 4 brewing methods in a similar amount of time
So…I just received my coffee two days ago! None of these flavors are there. Probably because the coffee sat in transit for two weeks
How are you brewing? Our bag in this video was actually about 4 weeks off roast!
Two weeks sitting in transit? I’m guessing that’s bad for the beans. Bottom line is that this coffee has no flavor. I’ve tried different grind levels on the ode (including the one referenced in the video). Not happy with this coffee.
@@Dandeez not enough information from you. How did you brew the coffee? If you describe your steps in greater detail, perhaps that would provide clarity for conversation.