Brew Guide | October 23, 2023
to medium coarse
- Bloom coffee with 60g of water in a circular pattern. Keep the kettle off heat to slowly lower the temperature.
- Between 0:45-1:15, slowly pour 130g in a circular pattern, gently swirl.
- Between 1:45-2:15 (or when water level is right about the brew bed), slowly pour 130g in a circular pattern.
- Allow drawdown. Final brew time should be between 3:00-3:30.
This coffee is super flexible and it works great in no-bypass brew methods like the Tricolate or Pulsar as well.
With Ethiopian coffees you are more likely to get more fines, so I go just a bit coarser on the grind and avoid too much agitation during brewing to keep flow rate steady.