Here's how we brewed this beautifully balanced washed Ethiopia from an outstanding Colorado roastery Sweet Bloom.
The Buku Sayisa washing station is located at one of the highest coffee growing regions in Ethiopia, and this altitude produces small, dense beans with complex profiles. The washing station uses extended fermentation times to enhance flavors and the result is a sweet, beautifully balanced cup. We tasted lavender, lemon, peach, and black tea.
đ Origin: Guji, Ethiopia
đŚ Process: Washed
đŹ Variety: Heirloom
â°ď¸ Elevation: 2,100 - 2,300 MASL
đĽ Roast: Light-Medium
Brew Recipe for Sweet Bloom Ethiopia Buku Sayisa
Using Stagg X Dripper
Ingredients:
21g of Ethiopia Buku Sayisa
350g of water
208°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 21g of coffee beans and grind them on a medium-fine setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4 and 4.3 - and note that the inner ring was set to 0 at 4 for us!
2. Heat water and rinse the filter
Heat water to 208°F and rinse your filter before putting your coffee grounds in + discard rinse water before brewing.
3. Pour 50g water for the bloomÂ
Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom. Agitate with 5 gentle swirls after this first pour.
4. Continue pouring in four stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 10 gentle swirls, then pour to 250g; once water drains halfway, agitate with 10 gentle swirls, then pour to 350g; when water drains halfway, agitate with 10 gentle swirls. The total brew time varies, but weâre aiming for between 4:15 - 4:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of lavender, lemon, peach, and black tea.
Espresso
Ingredients:
19g of the same coffee
40g of water at 201°F
1:2.1 ratio
29 - 33 second pull time
Steps
1. Measure and grind coffee
Measure out 19g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 201°F.
4. Grind your coffee
We suggest a total pull time of 29 - 33 seconds.
4. Pull shot at 9 bars!
Preinfuse for 5 seconds and then pull for the remainder of the time, for a total pull time of 29 - 33 seconds (including preinfusion).
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 âspro.