For this fortnight's exclusive Fresh Crop content, Alex shares his recipes for brewing our latest coffee, Ethiopia Yirgacheffe Chelchele (washed).
Make way, our Ethiopia Yirgacheffe Chelchele now comes in two. For a beautifully stark comparison of coffee processes, I’m honoured to introduce you to our washed process Chelchele.
A coffee that had me hooked from its scent alone, and compared to the natural process, this one’s brighter, a little lighter and a hell of a lot more spunky.
If you missed out on reading about the kebele, or village, of Chelchele that these incredible coffees are sourced from, you can find a beautiful post Zach wrote here, which goes into the origin and taste of our fantastic natural process Ethiopia Yirgacheffe Chelchele we still have on the menu.
From the exact same water station in Chelchele, the sole difference in these coffees is the way they are processed. Natural processing is something Ethiopia has traditionally favoured in the industry, using sweetness in the fruit of the coffee in the most eco-friendly way.
Ripe coffee cherries are hand sorted and dried on a flat surface, with an incredible amount of attention going into ensuring the cherries dry evenly, anything too fast would cause it to ferment, and anything too slow could cause mould to grow.
Washed coffee, on the other hand, relies on the bean absorbing natural sweetness from its cherry during growth, stripping back the pulp of the fruit and drying the beans after fermenting and manually rinsing. This process is considered the way to tell the true character of a single origin, and our washed Chelchele definitely does just that.
Where naturals are found to have serious depth, rounded fruit flavours and sweet bodies, our natural process Chelchele brought us stone fruits, boozy berries and a creamy milk chocolate finish. Now, the washed process of the exact same coffee brings you a signature clean cup.
One of black tea, jasmine, bergamot and a sweet caramelised sugar to end, it is a delicate and floral regional sibling to our phenomenal natural process that will have you wondering how they could possibly be the same beans. But I definitely recommend you find it out for yourself.
For my filter recipe, I stuck with the classic V60, creating something that works well hot, or iced - perfect for the unpredictability of a Melbourne summer, and versatile for any weather.
Preheat your kettle to 93 degrees with filtered water, weigh and grind your coffee while it heats.
Fold your v60 filter paper and place it in the dripper atop your vessel of choice. You should rinse with hot water to remove any papery taste from the filter, and this will also help preheat your vessel.
When following this recipe over ice, I recommend rinsing the paper and dripper before placing it atop your vessel as there’s no need to preheat here!
Add your ground coffee to the dripper, levelling the bed of grinds out with a gentle shake or tap of your palm. Tare your scales to 0.
Start your timer and pour 40ml of hot water over the coffee, here, you should ensure the grinds are fully saturated to allow the most even extraction. Allow to sit for 30-35 seconds.
Begin to pour the rest of the hot water. Here, I like to do a pour in two increments to keep the temperature of the brew a little more controlled for even extraction. Try 110ml to start, and 100ml to finish, and over ice, 60ml then 100ml.
By staggering the pour, I found the flavours had that time to really develop, meaning if you’re making this over ice… the flavour carries through perfectly! At around 3:00, your brew should finish. Serve in your favourite mug, or add some fresh ice to a glass for a chilled refreshing reflection of this beautiful coffee.
Domestic Espresso Recipe:
Dose: 18g ground at a fine setting
Yield: 31g extracted
Time: 28-30 seconds
Note: This espresso recipe is developed on a Breville Bambino Plus home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.
On espresso it’s smooth, well rounded with a delicious caramel aftertaste. As a filter coffee, expect warming notes of butterscotch and milk chocolate, balanced beautifully with a hint of lemon and a tangy acidity. It’s sweet, toffee-like, and exactly the kind of coffee I love to drink.