Ethiopia Aricha Brew Guide

Our Ethiopian Aricha coffee is truly special, sourced from the renowned Yirgacheffe region to create notes of hibiscus, rose, lemon zest and strawberry balanced against chocolate body.

Whether you've already got your hands on this limited edition coffee or are looking for inspiration before buying, we've put together a V60 brew guide to help you get the best quality flavour and brew at home - crafted and approved by baristas.

V60 BREW GUIDE

You will need:

15.5g ground coffee (medium-fine grind)

Aim for 3 minute total brew time with 250g water.

Tips:

Try to use the best quality of water, preferably filtered.

Use water about a minute after boiling. If using a temperature control kettle, aim for 96c.

Equipment: A Gooseneck kettle is ideal for pouring.

Recipe:

1. Preheat the brewer. Place filter paper into the V60 and wet.
2. Weigh out your coffee and grind to a setting on the coarser side of medium. Place coffee into the filter paper and level. Tare scales and heat water to 96°C ideally.
3. Pour the coffee into the middle of the brewer, make a small well in the middle of the ground coffee with your finger. Reset the scales.
4. Set a stopwatch and begin by pouring 50g of water onto the centre of the coffee, ensuring all grounds are saturated, stirring or swirling if required. Keep the spout close to the surface and aim for about 5g/sec pour rate.
5. At 0:30 seconds, gently swirl the brewer to cover all the ground coffee in water and allow it to bloom.
6. At 0:45 seconds, pour to 100g using the same concentric circles for 10 seconds. Gently swirl and tap the brewer.
7. Repeat this method at 1:10 for 10 seconds, 1:30 for 10 seconds, and 1:50 for 10 seconds, pouring to 150g, 200g and 250g respectively by 2:00.
8. At 2:00, gently swirl the brewer to make sure all coffee is covered and wait for water to finish dripping
9. Your brew should aim to finish at 3:00, perfectly extracted for a sweet, smooth fruity floral coffee.

Enjoy!

 

Buy Ethiopia Aricha here.