Exceptional Coffee Brew Guide: Fellow Aiden copyUpdated 2 hours ago
In this article, we're delighted to share the official Fellow Aiden Brew Guide for the second coffee in our Exceptional Coffee series, Santa Elisa Gesha. Although gesha is a challenging variety to grow, it should not be intimidating to brew! We recommend following the same recipe you already use at home and adjusting grind settings as needed. For best results we suggest using filtered tap water or coffee-specific solutions like Third Wave Water.
In our testing we've found that this coffee benefited significantly from around 7-10 days of rest between roasting and brewing. While 23-25 grams of coffee is optimal for most pour over cones to achieve an optimal depth of ground coffee; we've adapted the following recipes to 17 grams to yield an even 10 servings per bag.
If you want to follow the same brewing specs we're enjoying in our roastery, we suggest the below recipe:
Notes
- This Fellow Aiden recipe can be downloaded here!
- Ensure your brewer is on a level surface before brewing.
- Stir the coffee well after it brews.
- Adjust grind setting as needed.
- On a Gen 2 Fellow Ode grinder, we're enjoying results brewing a single cup (290mL) between settings 4-5. For larger batches, we've been enjoying a 750mL yield between settings 6-7.
Single Cup Details
- Coffee: 17g
- Grind: Medium
- Water: 290mL
- Water Temp: 206.5ºF
- Ratio: 1:17
Batch Details
- Coffee: 44g
- Grind: Medium
- Water: 750mL
- Water Temp: 206.5ºF
- Ratio: 1:17
Directions
- Bloom: 97°C (206.5°F), 1:2 ratio
- Wait 45 seconds
- First pulse: 93°C (199.5°F)
- Wait 10 seconds
- Second pulse: 92.5°C (198.5°F)
- Wait 10 seconds
- Third pulse: 92°C (197.5°F)
- Wait 10 seconds
- Fourth pulse: 91.5°C (196.5°F)
- Wait 10 seconds
- Fifth pulse: 91°C (196°F)