For this fortnight's exclusive Fresh Crop content, Brayden shares his recipes for brewing with our Ethiopia Banko Gotiti - one recipe for filter, and one for espresso!
Nestled within the Gedeo district of Ethiopia sits Banko Gotiti, a 30-hectare area that is encircled by the Banko and Raju Rivers.
Coffee grown in Banko Gotiti develops under dense shade at altitudes of 1870-1980 metres above sea level, with a cool climate that promotes slower maturation.
This allows the sugars within the coffee cherries to deepen with more complexity. During the summer, this area receives plentiful rain with the perfect balance of mild and cool nights.
The 'Banko' as we call it, is the shining example of a complex natural coffee that is indulgent with notes of fruit and milk chocolate.
When the Gotiti hits the cupping table, we are instantaneously blown away by the fruity aroma of cherries and strawberries. This coffee has become a fan favourite within the Padre family over the past two seasons.
For me, this coffee represents the beautiful summer mornings at our South Melbourne Market cafe - indulging on a double espresso over ice that tastes like strawberry milk before the start of a hectic weekend.
To showcase the flavours and aromas the Banko Gotiti has to offer, I have chosen to brew with the newest inclusion within the Aeropress range of products – the Aeropress GO. This small but powerful brewer has been designed to be the compact and portable version of the incredible Aeropress that we all know and love.
The Aeropress Go is an all-in-one brewer that includes a convenient dosing scoop, a compact stirrer, a filter holder and even a vessel to drink out of! It really is everything that a coffee lover needs on-the-go.
For this recipe, I have chosen to brew the Aeropress GO as a 2-cup brew. With Melbourne’s upcoming easing of restrictions and summer weather nearing – I thought it would be a perfect time to showcase the duality of the Aeropress GO as a travel brewer to share with friends at the park or out camping!
This brew with the Banko Gotiti allows for beautifully fruity aromas of strawberries and cherries with a deliciously smooth body, and notes of caramel and butter.
As the coffee cools, the flavours deepen into a cherry-cola sweetness with a butterscotch mouth feel and a light finish of dark chocolate.
Aeropress GO Recipe:
Bring your kettle to a temperature of 95℃. As this coffee is over a lighter roast, the higher temperature of the water, the more complex and fruity flavours we are able to extract from the coffee.
Open your filter cap included within the Aeropress Go and place a single paper filter on the filter mesh cap and twist it into the chamber. If you prefer a cleaner result in your cup, I recommend placing an additional paper filter on the mesh cap.
Place the chamber of the Aeropress on top of your vessel and pour 50 grams of hot water on top to wet your filter to remove any papery taste from your end cup.
Note: Remember to dispose of this water before you start your brew!
Next, grind your 12.5 grams of coffee at a medium consistency – I used 24 clicks on my Comandante C40 for this recipe. This amount also fits the included dosing scoop perfectly!
Once all this prep is done, we are able to get into the brew!
Pour your ground coffee into the chamber of the Aeropress and shake to flatten the bed. The flatter the bed, the more even we are able to extract the coffee when we pour our water.
Start your timer and pour 50 grams of water on top of the bed and stir vigorously with the included stirrer. Be mindful not to touch the paper filter as this could move the filter and allow grinds into your cup!
Wait 30 seconds to allow the coffee to finish blooming.
Pour the remaining 175g of water into the chamber.
This should fill the chamber right up to the top. Pouring the water at a more aggressive, faster speed allows the longest and most even contact time between the coffee and the water.
Wait 1 minute and 45 seconds.
At this time, we are ready to start plunging.
Place your plunger over the chamber and begin to press the plunger down to release the liquid into your vessel until you hear a hissing noise. Once you hear the hissing noise, you’re done!
This should take about 15 seconds and be done slowly and without too much force.
Plunging is the best way for me to see if my grind size needs adjusting. If it is too easy to plunge down, the coffee is too coarse. If it is too hard to press, it is too fine.
At this time, your coffee should be ready!
Take your Aeropress off your vessel and dispose of the finished puck and paper filter.
Top up the end coffee with 75 grams of hot water.
Divide the end brew into two and you’re ready to share your Aeropress with your friend!
There you have it! A delicious coffee to share with your friends brewed with the most versatile and portable brewer – the Aeropress GO!
Time: 30 seconds
Temp: 93 ℃
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.
You can find the last Fresh Crop Exclusive here, where Bessie brews our Guatemala Las Rocas.
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.