“Qaballe” means cold, because of the chilly high-elevation climate this coffee was grown in, up to 2,350 MASL. It was processed by Ture Waji, known as “The King of Guji” for his impressively clean natural processed coffees. We tasted a complex, tealike cup of sweet lemon, warm spices, jasmine, and florals. Best brewed 3 weeks off roast!
🌍 Origin: Guji, Ethiopia
🌞 Process: Natural
🔬 Variety: Ethiopian Landrace
⛰️ Elevation: 2,150 - 2,350 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Brew Recipe for ILSE Qabballe
Using Stagg X Dripper
Ingredients:
15g of Kenya Kapsokisio
255g of water
205°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 15g of coffee beans and grind them on a medium setting. We used setting 3.1 on Ode with SSP Burr / 2.1 on Ode with Gen 2 Burrs, which is about 1.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4.1 and 5.1 - and note that the inner ring was set to 0 at 4.1 for us!
- Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in, making sure to dispose of the rinse water prior to brewing.
3. Pour around 50g water for the bloom
Fully saturate your coffee grounds with around 50g of water, and allow 1 minute for the bloom.
4. Continue pouring in 2 more stages
After the bloom, pour to 150g. Then, at 1:45, pour to 255g. Total brew time varies, but we’re aiming for between 3:00 - 4:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of lychee, grape, melon candy, and peach jam.
Espresso
Ingredients:
17g of the same coffee
50g of water at 201°F
1:2.9 ratio
28-32 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 201°F.
4. Grind your coffee
We suggest a brew time of 28-32 seconds.
4. Pull shot at 6 bars!
Pull your shot at 6 bars with around a 28-32 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
Aiden
Single serve:
1:17 ratio
1:2 bloom ratio
205°F bloom temp
0:40 - 0:45s bloom time
208°F pulse temps
0:40 sec between pulses
2 pulses
Batch:
1:17 ratio
1:2 bloom ratio
205°F bloom temp
0:40 - 0:45s bloom time
205°F pulse temps
0:40 sec between pulses
3 pulses
Steps
1. Measure and grind coffee
Measure out the weight of beans (dry dose) that Aiden recommends once you enter in the amount of water volume you want out. For single serve at 150ml out, grind around 4 on Ode + SSP, 3 Ode Gen 2 - a medium-fine grind setting. We ground at this setting when using 9.6g of coffee in to 150ml of total liquid out. Grind setting will need to be incrementally coarser as the amount of coffee increases.
For batch, we’d recommend grinding around 9 on Ode + SSP, which is 10 on Ode Gen 2 - a coarse setting. We used a setting 10 on Ode Gen 2 with 97g of coffee in to 1500ml of liquid out. Grind setting will need to be incrementally finer if using less coffee.
2. Make sure your Aiden is programmed to the parameters above.
You can enter in your own custom Brew Profile in the “Edit Profiles” menu! You can edit single serve and batch settings under “advanced” at the bottom of the profile editor screen.
4. Rinse your filter
We suggest rinsing your paper filter in the Aiden basket prior to brewing (and if you rinse when the basket is in your Aiden machine, be sure to dump out the excess water from the carafe!)
4. Start your brew!
Once you have your Brew Profile setup in the “Edit Profiles” menu, go back to the main menu, and into “Guided Brew”. You should see your custom Brew Profile if you scroll down!
5. Wait for the chime, swirl, and pour!
Aiden will chime when the coffee is ready to go! Simply swirl your carafe to get all of the good stuff in the coffee mixed evenly, and pour!