Ethiopian Yirgacheffe is characterized by its unique aroma and acidity. Please enjoy the shallow roast that allows you to fully appreciate its character. The set also includes a Bolivian medium roast, which has a gorgeous aroma and acidity.
Use 16-18g of coarsely ground Shallow Roasted Yirgacheffe. The water temperature should be 95°C. First wet for 40 seconds with hot water, then brew two to three times up to 120 mL. The extraction time is 1 minute 30 seconds to 40 seconds, including pre-wetting.
Use more coffee and brew at a higher water temperature to bring out the full flavor. However, keep the brewing time short and enjoy a clean, crisp taste.
Use 14-16g of medium ground Bolivian Medium Roast. The water temperature should be 90°C. First, wet for 40 seconds, then two to three times up to 120 mL. The extraction time is 1 minute 40 seconds to 50 seconds, including pre-wetting.
Drop the hot water a little slower to get a more solid concentration than a shallow roast.
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