ETHIOPIA WAMENA – ANAEROBIC

FOR FILTER

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 91 – 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 650 to 750 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!

FOR ESPRESSO:

• DOSE: 18 to 20 grams
• YIELD: 32 to 36 grams
• TIME: 22 to 26 seconds
• RATIO: 1:1.8 – 1:2
• TEMPERATURE: 90°C – 92°C

MILK RATIO SWEET SPOT:

DOSE

• 90ml cup: 18-20 grams
• 120ml cup: 18-20 grams
• 150-180ml cup: 18-20 grams
• 210-240ml cup: 18-20 grams

YIELD

• 90ml cup: 40 mL (split shot)
• 120ml cup: 20-24mL
• 150-180ml cup: 22-28mL
• 210-240ml cup: 30-32mL

TEMPERATURE: 90°C – 93°C

– Ready your brewing tools ahead.
– Keep your coffee gear and containers clean.
– Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
– Be consistent with water quality and measuring weight, ratios, and time.
– Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!