West Harrar

Premium Coffee Market
Reserve Espresso Medium Roast

Flavour notes: Heavy, sweet with stone fruit notes.

An Ethiopian sundried is a special coffee. Because these are purchased through the ECX they are a rainbow coffee. You never quite know what you will get but it is always a treasure. Good sundried coffees are difficult to process because you can’t see the process compared to contemporary wet processing.  They are an art only the top batches are worth drinking, they are heavy, sweet with stone fruit notes. A must try.

Family Farm  |  Forest Coffee  |  Hand Picked  |  Uncertified Organic

$20.50

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Description

GUIDE 
  • Every coffee is different. If you change blends, it is likely you will have to adjust your grinder setting to achieve the best result from your new coffee.

  • Use the maximum time setting for pre infusion to obtain a smooth full-bodied espresso.

  • Use a 20g or 22g basket for the best results.

  • Level out the coffee in your filter basket before tamping, making sure the coffee is distributed very evenly to prevent channelling.

  • A naked filter basket assists in identifying channelling.

  • Your coffee tamper needs to be a snug fit into your filter basket.

  • Espresso should pour slowly, like honey. Starting as a drip and turning into a fine pour.

  • Change to a finer grind setting if the shot runs too quickly

  • Change to a coarser grind setting if the shot runs too slowly

  • Always use heated cups to preserve the temperature and quality of the espresso

  • Use the largest filter basket available to get the best results from your machine

MEASUREMENT 
  • Goal the coffee to start dripping from the spout between 5 and 10 seconds.

  • To start pouring from the spout between 15 and 20 seconds.

  • As coffee pours it will change from a rich brown colour to a pale blonde colour before finishing.

  • If the colour is paling too early before 20 seconds an under extracted sour tasting coffee will be produced. Grind finer is the first solution.

  • A 6 to 8 oz pour, depending on your choice of strength, goal 30 to 35 seconds and produce 40ml (27g weight) of espresso. For a 12oz cup goal 60ml (37g weight). This volume and weight is the maximum extraction amount. Flavours are washed after this time and volume.

  • If using less than 22g of coffee aim for a slightly shorter shot time and produce a little less espresso.

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