Brewing recipes for Nensebo (Ethiopia)
Our keen home brewing nerd Mick has been busy experimenting with our new coffee release from Ethiopia so you don't have to*. Check out these two recipes for a couple of popular brewing methods to get you started.
* Who are we kidding, of course you are going to want to experiment loads yourself, but here's a place to hit the ground running. And if you do have a favourite recipe, why not tag us @steampunkcoffee via Instagram so that we can share yours too.
Pour-over
Grind setting: Medium to medium-fine (we used Niche Zero setting of 35; equivalent to Baratza Encore setting of 12)
Brewing ratio: 32g coffee to 500g water at 100c
Technique:
Place a filter in the brewer (we used a Hario V60, but this recipe will also work with a Kalita Wave) and rinse with warm or hot water, then drain
Place the brewer on a flask or mug
Add 32g ground coffee, and make a small well in the grounds with your finger
Start a timer, then gently pour 70–90 g water, and allow the coffee grounds to ‘bloom’
At 45 seconds, start pouring slow, gentle circles of water, aiming to pour a total of 300 ml by 1 minute 15 seconds
At 1 minute 15 seconds start a second slow, gentle, circular pour aiming to pour a total of 500 ml by 1 minute 45 seconds
Allow all of the liquid to drain into the flask (ours took about 3 minutes 45 seconds in total, but it may take a little longer, ideally draining fully by 4 minutes 30 seconds)
Clever Dripper
Grind setting: Medium-fine (we used Niche Zero setting of 25; equivalent to Baratza Encore setting of 4)
Brewing ratio: 18g coffee to 300g water at 100c
Technique:
Place a filter in the Dripper and rinse with warm or hot water, then drain
Add 300g water, start a timer and then add 18g ground coffee, stirring gently until all of the grounds are wet
Steep for 2 minutes
Stir gently (no whirlpools)
Leave for 30 seconds
Place the Dripper over a mug or flask to release the coffee
Allow to drain until all of the liquid has passed through the bed of coffee grounds
