Organic Etiopien, Hunkute Sidamo

85,00 kr.280,00 kr.

Milky chocolate, floral clean notes and cherries.

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The Sidama zone covers a large area with very different growing conditions. Hun- kute is located in the highlands and have two different washing stations in the same area. The coffees are truly unique and have proven to be distict in avors. The coffees are brought in from more than 2000 meters above sea level. There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties.

It’s a consistent and strong cooperative with a consistent quality production.

 

Variety 100 % Heirloom varietals
Processing Washed/unwashed
Land/Region Ethiopia, Dalle Sidamo
Cooperative Hunkute
Altitude 1900-2000 masl
Cupping Score 88
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.  
Dosering 20 g dobb shot
Ekstraktion 27-29 sek
Vægt i væske 38 g.
Ekstraktion rate  20/38= 0,54%
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.