Brew Guide | August 26, 2024

Wilton Benitez Anaerobic Thermal Shock Bourbon

OKŪS Coffee Roasters

Coffee Details

Origin

Colombia

Region

Cauca

Processing

Anaerobic Thermal Shock

Varietal

Bourbon

Elevation

1,900 MASL

Producer

Wilton Benitez

Farm

Granja El Paraíso-92

Recipe Details

Brewer

Hario v60

Grind

fine

14 clicks on Comandante

Dose

15 grams

Water

240 mL

Water Temp

195 °F

90.6°C

Recipe Steps

  1. Bloom the coffee with 30g of water.
  2. At 0:30, pour an additional 70g of water in a circular pattern (total water weight: 100g).
  3. At 1:00, pour an additional 70g of water in a circular pattern (total water weight: 170g).
  4. At 1:30, pour the final 70g of water in a circular pattern (total water weight: 240g)
  5. Total brew time should be around 2:00-2:15 minutes.

Pro tip: Use a slightly lower water temperature with Wiltons coffee to highlight more of the purple fruit and less of the herbal aspect. For those who really want to hit that Rhubarb note, we find more of it comes out with hotter water temps.