This new crop from Ethiopia, Yirgacheffe is absolute fantastic. The washing station Adado & Dado is hand sorting the unripe berries and only leave the best back. Its not new – but the outcome gets better and better.
At the moment the Gedeo Zone is blooming up and it looks as they have managed to recreate the hard core of Coffees, as it happens everywhere in Ethiopia.
This coffee is from small farm holders.
||100 % Organic Heirloom Arabica
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew.
I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right?
Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.
||20 g dobb shot
|Vægt i væske
|| 20/38= 0,52%
The dose is calculated using a 20g porta filter
Min dose 19G/Max dose 21 g. pr dobb espresso.