Fellow's Take on Camber's Honduras Parainema (Pour-Over + Espresso)

This week's drop is Camber's Honduras Parainema! We go over our pour-over and espresso recipes. We tasted apple streusel, orange blossom, sugarcane, stone fruit pastry, and sweet kiwi at the end: delicious and decadent. Thanks for watching and let us know if you have any questions!
🌎 Origin: Santa Barbara, Honduras
💦 Process: Washed
🔬 Varietal: Parainema
⛰ Elevation: 1,500 MASL
POUR-OVER
Dose: 22g
H20: 350g
Temp: 205 F
Grind setting: Fine-Medium Fine. 1-2 on Stock Ode, 4-5 on SSP MP (5 clicks off chirp).
Sieving is optional but recommended if you want more clarity in your brew!
Espresso Recipe:
Dose: 18g in
Out: 54g out
Time: 20-25s
Standard Espresso Recipe:
Dose: 18g in
Out: 36g out
Time: 30-35s
Named one of Gear Patrol’s Best New Food & Drink Products of 2021!
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[@dianachiu9316]

Love the on-screen recipe shots! Really helps me visualize the grams of water or coffee i need to use. Thanks!

[@MarkWPiper]

This one sounds tasty too! If I'm honest, I skipped this video on Tuesday because I knew I'd want it. Still working on my previous bags.
Thanks for clarifying about draining the bed between pours. Keep up the great and tasty work!

[@MrBahBZ]

Boost the volume, Fellow audio mixer guy.

[@nilsalb]

😂

[@jonathancasanova3029]

While I love the clarity you get from the stagg x, I'm curious of any chemex recipes or suggestions you guys may have? Like Ode settings, ratios, dose, etc.

[@MrBahBZ]

Boost the volume, Fellow audio mixer guy.