Here's how we brewed this knockout natural process, roasted all the way in London, UK: Ethiopia Wete Ambela by Kiss the Hippo!
Grown high in Yirgacheffe and processed at the Konga sun-drying station, this Grade 1 lot is the highest quality offered in Ethiopia: only the ripest cherries, meticulously sorted to reduce defects. The result is a vibrant and complex cup, with tons of florals and a juicy acidity. We tasted bergamot, floral black tea, lime, and red fruit.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Ethiopia Landrace
⛰️ Elevation: 1,950 - 2,100 MASL
🔥 Roast: Light
Brew Recipe for Kiss the Hippo Ethiopia Wete Ambela Natural
Using Stagg X Dripper
Ingredients:
20g of Ethiopia Wete Ambela Natural
300g of water
208°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 20g of coffee beans and grind them on a medium-coarse setting. We used setting 5.2 on Ode with SSP Burr / 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.3 - 6 - and note that the inner ring was set to +3 at 5.3 for us!
2. Heat water and rinse the filter
Heat water to 208°F and rinse your filter before putting your coffee grounds in.
3. Pour 40g of water for the bloom
Fully saturate your coffee grounds with 40g of water, and allow around 30 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, swirl 10 times, then pour to 300g. After last pour, agitate with 5-10 swirls once water drains halfway. The total brew time varies, but we’re aiming for between 2:00 - 3:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of bergamot, lime, floral black tea, and red fruits.
Espresso
Ingredients:
20g of the same coffee
40g of water at 205°F
1:2 ratio
25-30 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 25-30 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 25-30 second 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!