Find your next
perfect cup.

Counter Culture Slow Motion Decaf

N/A

“Tasting notes: molasses, cocoa, smooth. Recommended grind settings: Ode Gen 2 5.2 (single serve) / 7.1 (batch), Opus 6.1 / 8.1, Ode+SSP 6.0 / 7.2. Revised audited profile uses 94C bloom and stepped pulse temperatures for clarity and sweetness.”

Guji Bloom — Kurasu Ethiopia Denbi Uddo

Ethiopia, Guji (Denbi Uddo, Shakiso)

“Floral, strawberry, apricot, orange wine, chocolate. Clarity-focused profile with extended bloom and stepped temperature decline. Grind: Ode Gen2 4.1 (single) / 6.2 (batch); Opus 4.3 / 7.2; Ode+SSP 4.2 / 6.1. Target ~720μm single, ~980μm batch.”

Caffe Vita Theo Blend

Peru & Honduras

“Tasting notes: dark chocolate, baking spice, dark berries. Single Serve Grind: Ode Gen2 5.2, Opus 6.2, Ode+SSP 5.1, Baratza Encore 19 (~825μm). Batch Grind: Ode Gen2 7.2, Opus 8.2, Ode+SSP 7.1, Baratza Encore 26 (~1050μm). Designed to maximize chocolate sweetness, rich body, and dark berry complexity with a gentle temperature step-down profile.”

Sidama Fruit Bloom

Arbegona, Sidama, Ethiopia

“Tasting notes: guava, honeydew melon, berry compote, caramel. Recommended grind settings — Single Serve: Ode Gen2 2.2, Opus 3.3, Ode+SSP 3.1 (~650μm). Batch: Ode Gen2 5.2, Opus 6.1, Ode+SSP 6.0 (~900μm).”

Hebe Bombe Nigusse Nare

Sidama, Bensa, Bombe, Ethiopia

“Tasting notes: strawberry, peach, raspberry, hibiscus, blueberry, red currant, sugar cane, milk chocolate. Grind settings — Ode Gen2: 4.2 (single) / 6.2 (batch); Opus: 5.2 / 7.2; Ode+SSP: 3.2 / 5.2. Designed to highlight clean berry sweetness, florals, and structured clarity typical of Nigusse Nare naturals.”

AMOC Las Brisas

Mataquescuintla, Jalapa, Guatemala

“Producer: Marvin Carias. Varietals: Pache, Catuai. Tasting notes: macadamia, green apple, smooth. Recommended grind settings — Single Serve: Ode Gen2 4.0, Opus 5.1, Ode+SSP 4.1 (~675-700μm). Batch: Ode Gen2 6.2, Opus 8.1, Ode+SSP 7.1 (~950μm).”

Fight or Flight Chocolate Fortress

Blend

“Chocolate-forward, low-acid profile designed to emphasize dark chocolate fudge, caramel, cocoa powder, and body while suppressing red wine and fruit notes. Grind: Ode Gen2 5.1 (single) / 6.2 (batch); Opus 6.1 / 7.2; Ode+SSP 5.0 / 6.1. Microns ~800μm single, ~975μm batch.”

Ferris Coffee West Coast Blend

Blend

“Tasting notes: Semi-sweet Chocolate, Peanut, Creamy. Recommended grind settings - Single Serve: Ode Gen2 4.2, Opus 5.3, Ode+SSP 5.1 (~775μm). Batch: Ode Gen2 6.2, Opus 7.3, Ode+SSP 7.1 (~975μm).”

Onyx Power Nap

Ethiopia Worka & Colombia Huila

“Tasting notes: peach, cocoa, brown sugar, floral sweetness. Recommended grind settings — Single Serve: Ode Gen2 5.1, Opus 6.2, Ode+SSP 5.0 (~725μm). Batch: Ode Gen2 7.1, Opus 8.1, Ode+SSP 7.0 (~975μm).”

Onyx Honduras Edgardo Reyes

Santa Barbara, Honduras

“Tasting notes: peach, white grape, honey, turbinado sugar. Recommended grind settings — Single Serve: Ode Gen2 4.2, Opus 5.2, Ode+SSP 4.1 (~650μm). Batch: Ode Gen2 6.2, Opus 7.2, Ode+SSP 6.1 (~900μm).”

YES PLZ Ntwari II Natural 15.5

Buhumuza, Burundi

“15.5 ratio variant emphasizing blackberry, cherry compote, dark chocolate and caramelized sweetness. Single: Ode Gen2 5.0, Opus 6.0, Ode+SSP 5.2 (~775μm). Batch: Ode Gen2 6.1, Opus 7.2, Ode+SSP 7.0 (~1025μm).”

YES PLZ Ntwari II Natural

Buhumuza, Burundi

“Expected notes: mixed berries, cherry, dark chocolate, fruit compote, floral sweetness. Recommended grind settings — Single Serve: Ode Gen2 4.2, Opus 5.3, Ode+SSP 5.1 (~725μm). Batch: Ode Gen2 6.2, Opus 7.3, Ode+SSP 7.1 (~975μm).”

Tana Ethiopia Guji Natural 15.5

Guji, Ethiopia

“Blueberry compote, yuzu, cherry, bittersweet chocolate. Single: Ode Gen2 4.1, Opus 5.1, Ode+SSP 5.0 (~700μm). Batch: Ode Gen2 6.1, Opus 7.1, Ode+SSP 7.0 (~950μm).”

Generic Coarse V60 Transfer

N/A

“Generic Aiden profile for coffees that work well in V60 with a coarse Opus 9 grind and a 2:3-style multi-pour pattern. Built to reduce Aiden's higher extraction versus manual V60 by using fewer pulses, lower temperatures, and coarser grinding. Core: ratio 1:16, bloom 2.5:1, bloom 35s at 92C. Single serve: 3 pulses, 30s interval, temps 92C / 90.5C / 90.5C. Batch: 3 pulses, 35s interval, temps 91.5C / 90C / 89C. Recommended grinds: Single serve — Ode Gen2 8.2, Opus 9.3, Ode+SSP 9.1, ~1100um. Batch — Ode Gen2 9.2, Opus 10.1, Ode+SSP 10, ~1250um. For very large batch 1-1.5L, use Opus 10.3-11 as a practical adjustment.”

Ladro Signature Espresso

Latin America + Africa blend

“Tasting profile: creamy chocolate, dark cherry, caramel; designed as a sweet, rounded Aiden filter profile for an espresso-roast blend. CORE: Ratio 1:15.5; bloom ratio 2.5:1; bloom time 35s; bloom temp 93.5°C. SINGLE SERVE: 3 pulses; 22s between pulses; pulse temps 93°C, 92°C, 90.5°C. Grind: Ode Gen2 5.2, Opus 6.1, Ode+SSP 6, approx ~780μm. BATCH: 3 pulses; 30s between pulses; pulse temps 92.5°C, 91.5°C, 90°C. Grind: Ode Gen2 7.2, Opus 8.1, Ode+SSP 8, approx ~1000μm.”

Golden Hour

N/A

“Tasting profile: honey, stone fruit, soft milk chocolate; silky body with bright but balanced acidity. CORE: Ratio 1:16; bloom ratio 2.5:1; bloom time 35s; bloom temp 94°C. SINGLE SERVE: 3 pulses; 23s between pulses; pulse temps 94°C, 93°C, 91.5°C. Grind: Ode Gen2 5.2, Opus 6.1, Ode+SSP 6, approx ~780μm. BATCH: 3 pulses; 30s between pulses; pulse temps 93°C, 92°C, 90.5°C. Grind: Ode Gen2 7.2, Opus 8.1, Ode+SSP 8, approx ~1000μm.”

Square Mile, Red Brick by Barista Harpo

Blend

“Sweet caramel-focused profile. Ratio 1:17, bloom 3:1 for 60s at 96C. Single: 4 pulses (96,95,94.5,93.5C) every 30s. Batch: 1 pulse at 95C. Recommended grind settings: Opus 6.2 (~800um single, 8.2 ~950um batch), Ode Gen2 6.2 single / 7.2 batch, Ode+SSP 7.0 single / 8.1 batch.”

Norandino Golden Harvest

Peru – Norandino Cooperative (Piura & Cajamarca)

“Brown sugar, orange, milk chocolate, stone fruit, floral honey. Recommended grind settings — Single Serve: Ode Gen2 5.1, Opus 6.1, Ode+SSP 5.2 (~760μm). Batch: Ode Gen2 8.1, Opus 9.1, Ode+SSP 8.2 (~1000μm).”

Everyday Balanced 1:15

N/A

“Balanced daily-driver profile for coffees that are not ultra-light roasts. Designed to increase clarity and flavor separation versus a 1:14 profile while maintaining sweetness and body. Core: Ratio 1:15, Bloom 2.5x for 35s at 93C. Single Serve: 2 pulses, 25s apart, 94C then 92C. Recommended starting grinds: Comandante C40: 22 clicks (~850-900um). 1Zpresso ZP6: 5.0 (~800-850um). Expect balanced sweetness, improved note separation, moderate body, and strong consistency across washed and natural coffees.”

Don't Forget to Look at the Moon

Peru, Ethiopia

“Milk chocolate, apricot, caramel. Recommended grind settings — Single Serve: Ode Gen2 4.2, Opus 5.3, Ode+SSP 5.1 (~775μm). Batch: Ode Gen2 6.2, Opus 7.3, Ode+SSP 7.1 (~975μm).”

ROST Rwanda Humure Raspberry

Rwanda, Humure CWS, Red Bourbon, 1550 MASL

“A clarity-focused Fellow Aiden profile for ROST Rwanda Humure CWS, targeting raspberry, date-like sweetness, and black-tea structure. CORE: Ratio 1:16, bloom ratio 1:2.5, bloom time 38s, bloom temp 94.5°C. SINGLE SERVE: 3 pulses, 25s between pulses, pulse temps 95°C / 94°C / 93°C. Recommended grind for Fellow Opus: 5.2 for 250–350 ml, 5.3 for 400–450 ml. Fellow Ode Gen2: ~4.2 for 250–350 ml, ~5.0 for 400–450 ml. Fellow Ode+SSP: ~5.1 for 250–350 ml, ~5.2 for 400–450 ml. Approx single-serve grind size: ~740–790 μm. BATCH: 4 pulses, 30s between pulses, pulse temps 94.5°C / 94°C / 93°C / 92.5°C. Batch grind guidance: Opus 7.1–8.1, Ode Gen2 6.1–7.1, Ode+SSP 6.2–7.2, approx ~930–1030 μm.”

Muzambinho Collective

Brazil

“Tasting notes: Peanut Brittle, Sultana, Milk Chocolate. Single Serve: Ratio 15.5, Bloom 2.5:1, 40s, 93C. Pulses 93C,92C,90C. Batch: Pulses 93C,92C,91C. Recommended grind: Ode Gen2 5.2 single / 7.2 batch, Opus 6.2 single / 8.2 batch, Ode+SSP 6.1 single / 8.1 batch.”

GPT: Julio Madrid Gummy Bears

Columbia

Jones Chuck Roast Balanced

Guatemala

“Orange marmalade, caramel, hazelnut. Recommended grind settings: Single Serve - Ode Gen2 4.2 (~775um), Opus 5.3, Ode+SSP 5.1. Batch - Ode Gen2 6.2 (~975um), Opus 7.3, Ode+SSP 7.1.”