How to drink Sidamo coffee, Sidamo coffee brewing method

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How do you drink Sidamo coffee?

Honeyed words of the hand. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

Coffee beans in Ethiopia are graded according to the proportion of defective beans. Indonesian beans are mainly divided into six grades, namely G1--G6. Ethiopia also uses this method, with the highest grades of washed beans G1 and G2, and those of sun-dried beans G1 and G3.

Washing: Grade-1;Grade-2 (G1 > G2)

Sun: Grade-1 and Grade-3--Grade-5 (G1 > G3 > G4 > G5)

Producing area: Oromia, Ethiopia

Varieties: Ethiopian native species

Haiba: 2000

Treatment: washing

The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.

Gas pressurized grinding method: very fine

Steam pressurized coffee is the use of steam pressure to instantly extract the coffee liquid, espress represents the meaning of fast, espresso espresso has a strong bitter taste, just brewed coffee, the surface will appear delicate and soft foam, because hot water in an instant, one breath will be drawn out of the coffee caused by bubbles, these bubbles are the unique flavor of espresso.

Brewing steps:

First use the lower half of the pot, pour the water into the pot full (because the water will be absorbed by the coffee powder), pour the coffee powder into the cup and gently press it with a spoon, cover it up and down, and then cover the kettle. Remember to lock it so as not to let the steam or heater leak, put the coffee pot on the gas stove, boil it over high fire and turn it into a small fire after the hot water rises, and remember not to open the lid so that the hot water will overflow and so on when the hot water rises to the upper half. Pour it into the coffee cup quickly before the hot foam disappears.

Water drop grinding method: fine

It mainly uses coffee to dissolve with water and slowly extract it from the water. because it needs to be extracted drop by drop in a coffee distiller, it takes a long time, and the taste of the coffee varies with the degree of roasting. The amount of water. The time is different, so it is suitable for deep-baked coffee beans, otherwise the sour taste will be too strong.

Brewing steps:

Pour the water into the kettle and fix the filter paper in the cylinder filter tube, put in the coffee, and fix the coffee powder by the upper light pressure. All the coffee powder is soaked in the filter tube and assembled with the cup that receives the coffee powder. Adjust the drip suppository (about 40-42 drops per minute) in about 5-6 hours.