Quick answer
To brew Colombia Nestor Lasso Ombligon, use a pour-over or espresso method with a 1:16 coffee-to-water ratio, water at 92-94°C, and a medium-fine grind. This rare coffee rewards precise extraction to highlight its intense sweetness and layered complexity.
Why Ombligon Demands a Different Approach
Ombligon is a rare Colombian varietal, and this lot from Nestor Lasso undergoes thermal shock processing, which amplifies its natural intensity. Unlike typical single-origin coffees, it has a high sweetness and layered profile that can turn bitter or muted if brewed carelessly. The 2022 World Barista Championship recognition underscores its potential, but you need to treat it with precision. Start by letting the beans rest 7-10 days after roast for optimal degassing.
Choosing Your Brew Method
Pour-over methods like V60 or Chemex offer clarity and highlight the coffee's fruity and floral notes. Espresso can work but requires a finer grind and careful dialing to avoid overwhelming intensity. For a balanced cup, we recommend a pour-over with a 1:16 ratio. If you prefer espresso, use a 1:2 ratio in 25-30 seconds. Note that the catalog does not specify roast level, so adjust grind based on taste: if sour, grind finer; if bitter, coarser.
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Step-by-Step Brewing Guide
- Measure and Heat Water: Weigh 15g of coffee and heat 240g of water to 92-94°C. Use a scale for accuracy. Mistake: Using boiling water scorches the coffee, leading to bitterness. Checkpoint: Water should be just off boil, with no steam rising vigorously.
- Grind Coffee: Grind to a medium-fine consistency, like table salt. If using espresso, go finer. Mistake: Grinding too coarse results in weak, sour coffee. Checkpoint: Grind size should be consistent; adjust as needed after tasting.
- Rinse Filter and Add Coffee: Place a paper filter in your dripper and rinse with hot water to remove paper taste. Discard rinse water, then add coffee and level the bed. Mistake: Skipping rinsing can impart papery flavors. Checkpoint: Filter should be damp and coffee bed even.
- Bloom: Pour 45g of water evenly over the coffee, ensuring all grounds are saturated. Wait 30-45 seconds. Mistake: Pouring too fast causes channeling and uneven extraction. Checkpoint: Coffee should bubble and expand; if not, it's too fresh or water too cool.
- Pulse Pour: In three stages, pour remaining water in circular motions: first to 120g, then to 180g, then to 240g. Allow each pour to drain slightly before next. Mistake: Pouring all at once leads to overflow and uneven extraction. Checkpoint: Total brew time should be 2:30-3:00 minutes.
- Serve and Taste: Once dripping stops, remove dripper and swirl carafe. Serve immediately. Taste and note flavors. Mistake: Letting it sit too long makes it cold and dull. Checkpoint: Adjust grind for next brew based on taste—finer if sour, coarser if bitter.
Product Facts
- Colombia Nestor Lasso Ombligon - Cafes Only: This natural processed, thermal shock Ombligon is one of the most intense coffees we have ever roasted. With layered, high sweetness, this micro-lot propelled itself to the number one spot at the WBC in 2022, and has since garnered many more accolades. We have partnered with Lohas in Colombia to bring this specially processed Ombligon, which has wowed Baristas and Consumers alike. The thermal shock process enhances sweetness and complexity, so brewing with precision is key to unlocking its full potential.
