Yirgacheffe

Premium Coffee Market
Reserve Espresso Medium Roast 

Flavour notes: A distinct taste of wilderness, Citrus Fruit, Lemon zing and Acidity.

You cannot generally have a farm identified coffee from Ethiopia because 90% of Ethiopian coffees are sold through the Ethiopian Coffee Exchange (ECX). The ECX collates blended lots from small farms, grades them according to size, number of defects etc and identifies them by region.  Yirgacheffe is a village, all other coffees are denoted by a region or by the small ancient city of Harrar.

Direct trade is permitted on the last 10% of the market but the identification is to the processing mill, which identifies specialty blended lots arriving at their gates by cupping after processing.

This coffee is through the ECX and therefore lower priced than competitors.

Family Farm  |  Forest Coffee  |  Hand Picked  |  Uncertified Organic

$20.50

Clear

Earn up to 21 Dominion LoyaltyPoints

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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