The most suitable method for brewing Sidamo coffee beans

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The Best Brewing Method for Sidamo Coffee Beans

Brewing Test: Philharmonic Pressure

Altitude: 1900-2200 m

Grade: G1

Treatment: Full sun exposure

Bean seed: original species

Brewing method: Aile pressure

Powder water ratio: 1:13

Brewing temperature: 90℃

Brewing time: 2 minutes

Freshness: 3 days

Degree of grinding: medium grinding (bean grinder: WPM)

Taste:

Different from hand brewing, the Sidamo brewed by Philharmonic Pressure is a little heavier, the BODY feeling is strengthened a lot, less sour and refreshing, but more powdery texture. If you don't like this powdery texture, you can pass the filter paper again, and the taste will be more refreshing.

The palate presents a soft, caramelized sweetness with a mouthwatering sensation, followed by a hint of hazelnut and dark chocolate bitterness at the end, with a mellow finish.

Brewing Test: Hand Brewing

Treatment Plant: Hambela Coffee Estate

Altitude: 1900-2200 m

Grade: G1

Treatment: Full sun exposure

Bean seed: original species

Baked beans: self-baked beans

Brewing method: staged hand brewing

Powder water ratio: 1:15

Brewing temperature: 90℃

Brewing time: 2 minutes 15 seconds

Freshness: 3 days

Grindability: Fine grinding (Bean grinder: WPM)

Taste:

Red wine smooth texture, ripe apples, plums sour and sweet, the end of the smoke has been removed, coffee slightly cooler sour feel brighter, and taste softer.

Sidamo has a unique aroma and taste.

Sitama coffee beans are slightly gray, some places are coarse and some places are fine, the acidity is soft and strong, the alcohol is appropriate, and the sweet and spicy aroma is one of the courtyard coffees in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma.

Sunlight Sidamo tastes close to floral, but slightly earthy. Wash it with nutty fruit aromas, with a slight cocoa aroma, but the two have in common a smooth taste and viscosity, pleasant acidity and aroma. Light or medium roasts are suitable for single serve, medium or deep roasts are suitable for blended coffee and a good Espresso base.

Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. It is elegant and playful, mild and pleasant on the palate, with a strong impact on the palate with bright lemon acids later, with a unique full-bodied taste, sweet and pleasant, slowly rising finish with unique sweetness.