MAMAM - Etiopia Christmas Coffee Washed Filter 250 g

Specialty-grade whole-bean coffee from Ethiopia, roasted by MAMAM.

Lightly roasted, perfect for pour-over brewers, drip machines, Chemex, AeroPress, French Press, and other alternative brewing methods.

In its flavour profile you’ll find notes of plum, orange, and vanilla.

Country of origin: Ethiopia

Region: Worka, Gedeb, Yirgacheffe

Farm: Bekele Gemeda

Variety: Heirloom

Processing method: Washed

Altitude: 2000 m a.s.l.

Cupping score: 87 / 100

ROASTER’S NOTE

This coffee reminds me of an evening tea with honey and lemon and a slice of yeast cake with plum, enjoyed by the glow of Christmas lights.

RECIPE

-16 g coffee

-250 g water at 96°C

-Medium grind size

1. Place a paper filter in the V60 dripper and rinse it with hot water (96°C). This warms up the dripper and removes the paper taste from the filter. For best results, always use filtered water (remember that brewed coffee is 98.5% water).

2. Discard the rinse water from the server.

3. Grind the coffee beans right before brewing and pour the grounds into the dripper. Gently level the coffee bed in the centre of the V60.

4. Place the V60 on a vessel set on a scale and ensure your water temperature is 96°C.

5. Tare the scale and start the timer.

6. Add 50 g of water. Your coffee will begin to bloom.

7. After 30 seconds, slowly pour more water until you reach 100 g, using gentle, circular movements clockwise.

   At 00:50, pour until you reach 200 g total.

   At 01:10, pour until you reach 250 g total.

8. Swirl the V60 and let the coffee draw down.

9. The total brew time should be around 3:00. You may need to adjust your grind size if the coffee drains too quickly or too slowly. Always taste and assess the final cup.