Ethiopia - Hamasho 74158 Natural
Location: SidamaProcess Station: Hamasho
Producer: Asefa Dukamo Koma
Harvest Date: October 2022-February 2023
V60 Brewing advice:
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,25% or slightly higher for a clean and transparent taste.
When brewing this coffee, we recommend a dose of 11,8g of coffee, a 200g of brewing water. We recommend a grind size of 7.0 (1000 - 900 microns).
The pour structure as follows:
- 00:00 pre-infuse the grounds, about 30g of water (pouring gently into the center and circling outward, about 10s
- 00:40 pour 50g of water in 10s as fast as possible in concentric circles
- 01:10 pour 50g of water in 10s as fast as possible in concentric circles
- 01:40 pour 70g of water in 10s as fast as possible in concentric circles. Shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)
Total brew time: 2:40 – 2:50 minutes
All grind settings reference a Ditting Sweet Lab 807. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Espresso Brewing advice:
For this coffee, the optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for an extraction yield of 20,0% and a target TDS of 9,7%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.
Milk Espresso Brewing Advice:
For this coffee, we recommend a coffee to milk ratio of 1:3,0 with steamed milk at 65C-70C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,51%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.