With this recipe we get a very aromatic, sweet and balanced espresso, with a marked citric acidity, and a very long honey aftertaste, where we can find black tea, bergamot and chocolate notes.
What we like the most is its super silky body!
- In: 19 g
- Out: 40 g (dividided espresso)
- Time: 30 segc aprox.
Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.
In V60 this Ethiopia stands out for its bright acidity, but once again we’re surprised by its sweetness and silky body, we find citric flavors, black tea and honey notes.
- Dose: 13g (medium grind – 28 clicks with Comandante c40)
- Water: 200g at 96ºC
We’ll make 4 pours in controlled circles (from the center to the edges and back to the center), seeking to saturate all the coffee in each pour.
- Bloom 50g
- @30s up to 100g
- @1:00 up to 150g
- @1:30 up to 200g
- @3:00 total brew time aprox.
Recipe based on results with Hario V60 Ceramic, comandante c40 grinder and 80ppm water.
Adado Washing Station sits nearby the town of Yirgacheffe. Arabica coffee plants are native to the area. Arabica grew there before anywhere else in the world because of the high altitudes, nutrient-rich soil, adequate rainfall, warm days and cool nights of this region. The washing process is the traditional Ethiopian one. After pulping the cherries, they are fermented for 36-72 hours. Then they are washed again, removing the remaining mucilage. Finally the coffee is dried in beds for up to 12 days.
Leave us your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.
Find more recipes, news and tips to make the most of specialty coffee and bean-to-bar chocolate.
Subscribe to our newsletter
Subscribe now to receive these tips, news and promotions by email.