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Ethiopia Sidama Besha
Jasmine · Black Tea · Lemon · Orange · Peach
豆
20g
湯
300ml
温度
94°C
時間
2分30秒
ドリッパー
Hario V60
抽出ステップ
スパイラル注湯0:0040ml10s
蒸らし0:1030s
スパイラル注湯0:40110ml30s
1回目の抽出1:1020s
スパイラル注湯1:30150ml30s
2回目の抽出2:0030s
ガイドノート
A recipe designed to maximize the bright acidity and peach sweetness of Ethiopian washed beans. It emphasizes a clean cup profile by utilizing the Hario V60's fast flow rate.
Since the coffee is pre-ground, keep the water temperature high at around 94°C to fully extract the bright aromatics characteristic of Ethiopia.
If the extraction takes too long, it may become bitter; aim to finish within approximately 2 minutes and 30 seconds.
2026年2月18日 · @pourist.app