How to Brew a 90+ Ethiopian Washed Coffee Using a Siphon Pot

If you’ve ever struggled to get a clean, fragrant cup from a high-scoring Ethiopian washed coffee—especially one with bright citrus, floral lift, and tea-like depth—you’re not alone. Many coffee lovers find siphon brewing tricky, especially with delicate beans like the 90+ LevelUp Nistu Ruz. This guide walks through exactly how to extract its full potential using a siphon (vacuum) coffee maker.

To brew the 90+ LevelUp Nistu Ruz Ethiopian washed coffee in a siphon pot, use a 1:12 brew ratio (e.g., 20g coffee to 240ml water), a medium-fine grind around 20 clicks on a Comandante (or equivalent to pour-over medium-fine), water temperature at 90–92°C, and a 45-second bloom with just enough hot water to saturate the grounds.

What Is the 90+ LevelUp Nistu Ruz?

Ninety Plus is a globally recognised specialty coffee producer known for rare, high-scoring beans and innovative processing. Their LevelUp series, a sub-brand co-launched with Bodhi Leaf, features Ethiopian beans named after their flavours rather than regions—in local languages. The Nistu Ruz is one such coffee, named after its distinctive aromatic profile.

Flavour Profile of Nistu Ruz: What Makes It Special?

This Ethiopian washed coffee offers an aromatic mix of flowers, lemon, and orange peel on the dry grounds. The brewed cup delivers honeyed lemon, juicy mandarin, and fresh lychee mid-palate, finishing with smooth notes of Darjeeling black tea. It’s vibrant, layered, and tea-like—a hallmark of high-altitude Ethiopian genetics processed with precision.

Origins & Processing: Why This Coffee Tastes Like It Does

The Nistu Ruz comes from Ethiopia, grown at 1800–2100 metres above sea level using Ethiopian heirloom varieties. It’s processed using the washed (wet) method, which highlights clarity, acidity, and fruit tones. Ninety Plus employs a custom “Profile Processing” system, fine-tuning every step of cultivation, harvest, and processing to enhance unique fruit characteristics. Unlike standard classifications (Washed, Honey, Natural), Ninety Plus uses a fruit-intensity grading system (W2, H2, N2)—so a “H2” can come from any method if the fruitiness matches that grade.

Why Use a Siphon Pot for This Coffee?

Siphon brewing excels at highlighting clarity, aroma, and subtle flavours—making it ideal for high-scoring Ethiopian beans like Nistu Ruz. The vacuum process extracts cleanly without over-extraction bitterness, preserving the tea-like body and citrus blossom notes. With precise control over brew time, temperature, and agitation, you can highlight every facet of this complex coffee.

Step-by-Step: Brewing Nistu Ruz in a Siphon Pot

Follow these steps for best results:

• Ratio: 1:12 (e.g., 20g coffee to 240ml water)
• Grind Size: Medium-fine (approx. 20 clicks on a Comandante grinder, similar to pour-over medium-fine)
• Water Temperature: 90–92°C
• Bloom: Add just enough hot water to saturate the grounds (about double the coffee weight), and let bloom for 45 seconds
• Main Brew: After blooming, gently stir and add remaining water. Allow total brew time of around 45–90 seconds after bloom (depending on heat source)
• Final Step: Remove heat source once brew nears completion to trigger vacuum draw-down. Let coffee fully descend before serving

Use a gooseneck kettle for controlled pouring, and aim for consistent agitation during the main brew phase to ensure even extraction.

Common Mistakes to Avoid

• Using too coarse a grind, which leads to under-extraction and flat flavour
• Overheating the water above 92°C, which can scorch delicate acids
• Not blooming properly, resulting in uneven extraction and muted aromatics
• Agitating too aggressively, which may over-extract bitter compounds
• Leaving the coffee in the siphon too long post-drawdown, risking over-steeping

Frequently Asked Questions

What grind size should I use for siphon brewing with Nistu Ruz?

Use a medium-fine grind, around 20 clicks on a Comandante grinder—or about the same as a pour-over medium-fine setting. This grind balances extraction speed and clarity in the siphon’s unique brewing environment.

What water temperature is ideal for brewing this Ethiopian coffee in a siphon?

The recommended water temperature is 90–92°C. Going higher may over-extract and dull the bright acidity; lower may under-extract and mute the fruit and floral notes.

Can I use any siphon pot for this brew method?

Yes, but make sure your siphon has precise temperature control and a stable heat source. The brew method relies on maintaining consistent heat to achieve proper extraction and vacuum draw-down.

Why is bloom important when brewing Nistu Ruz?

The bloom (pre-wetting the grounds) releases trapped CO₂ and kickstarts even extraction. For this coffee, bloom with just enough water to saturate the grounds for 45 seconds to enhance aroma and clarity.

How does the 90+ Profile Processing affect the taste of Nistu Ruz?

Ninety Plus tailors growing, harvesting, and processing for each bean to maximise its unique fruit characteristics. For Nistu Ruz, this results in a cup that expresses pronounced citrus, floral, and tea notes—far beyond standard washed profiles.

What makes the LevelUp series different from regular 90+ coffees?

LevelUp is a sub-brand of 90+ that names beans after their flavour (in local Ethiopian languages) rather than region. It focuses on fruit-forward profiles, using a unique grading system based on fruit intensity rather than traditional processing labels.

Recommended FrontStreet Beans for Siphon Brewing

For siphon fans exploring Ethiopian profiles, try FrontStreet Coffee’s Ethiopia Yirgacheffe (bright citrus, floral, and jasmine notes) or Ethiopia Gedeb (juicy lemon, bergamot, and stone fruit with a tea-like body). Both are light- to medium-roasted single origins that respond beautifully to siphon extraction, highlighting clarity and complexity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.