Ethiopian coffees are often the gateway for people to appreciate the more nuanced flavours that coffee has to offer. Upon grinding the beans, there is an explosion of fragrance which translates into the wildly fruity characteristics that are uncovered in the brew.
The Banko Gotiti, as we affectionately call it, is a firm favourite at Padre Coffee; we first discovered it last season and we’re proud to welcome it back to our offering.
Last year the Banko Gotiti blew me away, and it grew a cult following within a few days of its release. Showcasing succulent flavours of mango, passionfruit, mandarine and cascara, this year it's back to pack a punch with a variety of flavours that are just as impressive.
Lovers of espresso and filter, get ready as I’ve created two exclusive recipes!
So, what's in the cup? Juicy raspberries, black tea, green apple, vanilla and cocoa.
First up, is my Chemex recipe. The Chemex really is the complete package for home brewing - clever, simple, beautiful and easy to use. Each Chemex is hand blown from heat-resistant Pyrex glass, and are made to be virtually indestructible.
The conical top portion of the carafe, together with the unique Chemex filters, serve to remove sediment, oils and fats from the final cup.
The result? A clear, bright, and deliciously smooth cup of coffee.
Time: 3:30 min
Temp: 98 Degrees
Place the folded filter into the Chemex, with the thick (three layered) side facing the spout, then rinse thoroughly with hot water. This serves to both rinse the filter to eliminate any paper taste, and also pre-heats the brewer to ensure your brew doesn’t prematurely cool. Tip the rinsing water out of the brewer, and place your ground coffee dose into the filter cone. Shake the coffee bed gently to level, then set the Chemex on the scales and tare to zero.
Start the timer and pour 50g of water onto the coffee bed, preferably using a goose-necked kettle so that you can control your pour. This should be enough to saturate the coffee without too much dripping into the vessel. Using a bamboo paddle (a blunt knife or spoon can suffice), stir the slurry, which can help to ensure the coffee bed is evenly saturated without any dry pockets.
This initial saturation will release gasses from the coffee, known to us coffee folk as the blooming stage of brewing - this aids with an even extraction. This bloom stage lasts for 50 seconds.
Begin to add water in a slow circular motion. Try to pour in small amounts, gently allowing the hot water to soak through the coffee but keeping the water level below the top edge.
If you've poured the water too fast, don't panic, simply take a breath and as soon as you've got more space to continue, proceed to the desired 300g yield.
It typically takes about three and a half minutes to reach the full 300ml.
Note - if the water stalls too soon, your grind might be too fine, and if it seeps through too quickly, your grind might be too coarse.
Once the drip begins to taper, the brew is finished. Remove and discard the filter and get sipping!
Time: 33 sec
Temp: 94 Degrees
Note: This espresso recipe is developed on a Breville coffee 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.
If you need any further help on brewing the coffee or you're buzzing off the walls with how delicious it is, reach out - as we'd love to hear from you! Send an email to email@example.com.
This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.