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DON PABLO – Omni-Roast
DON PABLO – Omni-Roast
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Flavour: Vanilla, milk chocolate, red apple
Acidity: 4/6
Intensity: 4/6
Body: 3/6
Country: Colombia (100%)
Region: Huila
Producer: Don Pablo
Altitude: 1,600 m
Type: Arabica (100%)
Process: Washed
Variety: Castillo, Colombia, Cenicafé 1
Description
Our Don Pablo Omni-Roast is whatever you make of it! Your taste, your rules. As a filter coffee, it has a nutty, classic character, but when prepared in an espresso machine, it delivers a modern interpretation of espresso that highlights the fruity notes of our Colombian coffee and intensifies its exciting acidity profile. This is made possible by the ideal growing conditions at 1,600 m in the Huila region, blessed with fertile volcanic soils. They provide the perfect foundation for the high-quality coffees of this region.
Artwork
Artwork by Hoker One (@hoker_one): Düsseldorf-based Hoker One has his roots in the graffiti scene and a passion for calligraphy and illustration. His “Heads” series adorns canvases, building façades, and sports cars. And, like our Omniroast, each one creates a completely different effect on every surface.
Preparation instructions
Hand filter
Coffee amount: 16 g
Grind size: medium
Temperature: 94 °C
Total extraction time: 2:30 min
Water amount: 250 g
For a great filter coffee, we recommend using a Hario V60 pour-over dripper or a Kalita Wave. A scale with a stopwatch will also make preparation much easier. Of course, you can also use a standard kitchen scale and your phone’s stopwatch.
STEP 01
Heat your kettle with at least 350 g of water. If you can set the temperature, set it to 94°C. If it has no temperature-control setting, let the water cool for 2 minutes after boiling.
STEP 02
Insert the paper filter and rinse both the filter and the vessel, such as a glass carafe, with the heated water. This prevents the taste of paper from ending up in your cup and preheats your equipment. Pour out the water afterward.
STEP 03
Grind 16 g of coffee at a medium grind setting—slightly finer than sea salt—and fill the pour-over dripper.
STEP 04
Pour approximately 50 g of water over the coffee grounds in circular motions and let them bloom for up to 30 sec. This allows the coffee to degas.
STEP 05
Now pour in another 100 g of water in circular motions and let it drain through until approximately 1:30 min.
STEP 06
Pour in another 100 g of water in circular motions. This brings the total weight to 250 g, and the water should have drained through in approximately 2:30 min. If the time is longer or shorter, adjust the grind size next time (too long: coarser; too short: finer).
STEP 07
Enjoy your time out and our Don Pablo.
Portafilter
Coffee dose: 19g
Grind size: fine
Temperature: 94 °C
Total extraction time: 32–34 seconds
Water volume: 36g
For preparing espresso in a portafilter machine, we recommend:
STEP 01
We recommend 19g of coffee. Choose a fine grind size.
STEP 02
Use the tamper to firmly press down the ground coffee and lock the portafilter into place. Then start the brewing process immediately.
STEP03
We recommend a brew ratio of 1:19. With 19g of coffee, 36g of espresso should flow from the portafilter machine. The entire brewing process should be completed in 32–34 seconds.