ORGANIZERS OF THE BIGGEST COFFEE FESTIVALS IN PORTUGAL * LISBON COFFEE WEEK * PORTO COFFEE WEEK * WORKSHOPS * CATERING * CONSULTING * TEAM BUILDING     ORGANIZERS OF THE BIGGEST COFFEE FESTIVALS IN PORTUGAL * LISBON COFFEE WEEK * PORTO COFFEE WEEK * WORKSHOPS * CATERING * CONSULTING * TEAM BUILDING    
Tasteology - specialty coffee subscription. The best Portuguese coffee in your home.
Store
Request a quote

Ethiopia, Yirgacheffe

Coffee of the month January 2025
Articles and FAQ
Search
Don't miss the news

About coffee

Source: Ethiopia, Yirgacheffe
Process: Washed
Variety: Heirloom
Toaster: The Folks

Hario V60

COFFEE: 21g
WATER: 335g

  1. Heat the water to 96ºC;
  2. Prepare your V60filter and server. Wet the filter with hot water to make it adhere well to the surface;
  3. Moi 21g of coffee - medium grind (identical to fine beach sand);
  4. Discard the server water used to wet the filter;
  5. Place the ground coffee in the filter, level the coffee bed slightly with a gentle touch, and pour in 60g of water in 15 seconds, making sure that all the coffee is wet. This stage is called bloomingThis is essential to release gases and improve extraction;
  6. Wait 2 minutes before continuing;
  7. Pour in the remaining water in consistent circular movements (the size of a €1 coin) until you reach 335g in total, maintaining an average speed of 8-9 grams per second. Complete the extraction by 2'45";
  8. When all the water has run through the coffee, remove the V60 from the server and stir gently to even out the drink.

PRO TIP: Regarding point 6: The older the coffee, the less time you need to spend blooming.

Leave a Reply

Your email address will not be published. Required fields are marked *

Articles and FAQ
Search
Don't miss the news