By Hailie Stevens |

Fellow's Take on Ethiopia Tadesse Yonka Gemada by Camber | Brew Recipe

Tadesse Yonka owns the Gamacho washing station and is renowned for selecting top quality cherries. This lot placed third in Ethiopia's Taste of Harvest competition, and our own tasting panel ranked it as “holy moly!” We tasted concord grape, cacao nib, dark purple fruit, and florals.

🌍 Origin: Sidama, Ethiopia

🌞 Process: Natural

🔬 Variety: Heirloom

⛰️ Elevation: 2,050 MASL

🔥 Roast: Light

Brew Guide for Camber Ethiopia Tadesse Yonka Gemada

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee:22g

  • Water: 350g at 210°F

Grind Settings:

  • Ode + SSP Burrs: 4.1 - 5.1

  • Ode Gen 2 Burrs: 3.1 - 4.1

  • Ode Gen 1 Burrs: 2.1 - 3.1

  • Opus: 5 - 6 (inner ring at 0)

Steps:

  1. Grind coffee at medium setting

  2. Rinse filter with 210°F water

  3. Bloom: Pour to 50g water, wait 40seconds

  4. Continuous pour stages:

    • Pour to 150g, swirl when water is 0.5” above grounds

    • Pour to 250g

    • Final pour to 350g, swirl

  5. Target brew time: 3:00 - 4:00 minutes


Espresso

Recipe:

  • Coffee: 18g

  • Yield: 36g

  • Temperature: 200°F

  • Ratio: 1:2

  • Pressure: 9 bars

  • Pull time: 28 - 32 seconds

Aiden Brewer Settings

You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP: 4.1 - 5.1

  • Ode Gen 2: 3.1 - 4.1

  • Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 6 - 7

  • Ode Gen 2: 5 - 6

  • Opus: 7 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)