Light - Medium Light roast
Ethiopia Guji Buku Abel
Jasmine · Rose · Strawberry · Peach · Blueberry
Dose
20g
Water (Ice)
200ml (120g)
Temp
95°C
Time
2m 30s
Grinder
Kingrinder K6
Dripper
Hario V60 02
Brewing Steps
Spiral Pour0:0040ml10s
Blooming0:1030s
Spiral Pour0:4070ml20s
1st Extraction1:0020s
Center Pour1:2090ml20s
2nd Extraction1:4050s
Guide Notes
A recipe designed to capture the bright strawberry and peach notes of Ethiopian natural beans by flash-chilling them directly over ice.
Concentrated extraction is key for iced coffee; use slightly hotter water (95°C) to quickly extract flavor compounds.
A medium-fine grind of 65-70 clicks on the Kingrinder K6 is recommended.
Swirl the server thoroughly after brewing to ensure the ice melts and the concentration becomes uniform.
February 23, 2026 · @pourist.app