Here's how we brewed this beautifully clean natural process from Nebraska’s Archetype Coffee!
This lot comes from Gargari village near the city of Gedeb in Yirgacheffe and consists of the unique Kurume variety. Kurume is a subvariety of Ethiopian heirloom, known for its tiny, dense beans and exceptional cup quality. We tasted sweet cream, apricot, deep red berries, and berry dark chocolate.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Kurume
⛰️ Elevation: 1,983 MASL
🔥 Roast: Light
⚖️ Bag Size: 10 oz (285 g)
Brew Recipe for Archetype Ethiopia Gargari Gutity
Using Stagg X Dripper
Ingredients:
22g of Archetype Ethiopia Gargari Gutity
350g of water
202°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 23g of coffee beans and grind them on a medium setting. We used setting 6.1 on Ode with SSP Burr / 5.1 on Ode with Gen 2 Burrs, which is about 4.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 6 - and note that the inner ring was set to 0 at 5 for us!
2. Heat water and rinse the filter
Heat water to 202°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.
4. Continue pouring in three stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, swirl 5 times, then pour to 250g; once water drains to about 0.5 in above the bed of grounds, pour to 350g; when water is approximately 0.5 in above the bed of grounds, swirl 5 times. The total brew time varies, but we’re aiming for around 4:30 - 5:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of dark chocolate, red berries, dried apricot, and sweet cream.
Espresso
Ingredients:
20g of the same coffee
50g of water at 205°F
1:2.5 ratio
28 second pull time
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 205°F.
4. Grind your coffee
We suggest a brew time of 28 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 28 second total pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!