Introducing our newest Ethiopian single addition - the ETHIOPIA YIRGACHEFFE KONGA SEDE. This coffee really does hit the nose with intense apricot to the point that when you grind this beautiful coffee, you'll need to enlighten the nearest person that this is in fact a coffee and not a delicious piece of fruit!
The Konga Sede has already become immensely popular here at Padre HQ, we love the juiciness and honey-like sweetness it brings to the cup. You will notice a silky, buttery body as a filter and a smooth creamy body as espresso.
I'm tasting notes of fresh butter, apricot, honey, blackcurrant, soft floral and toffee.
The device I have chosen to create this recipe is the V60. This method of brewing coffee at home is always my go-to. The simplicity of it is of course a drawcard but really, it’s the end result - a clean, sweet and smooth cup - that seals the deal. The V60 delivers a true reflection of the nuanced flavours in a coffee, especially those more pronounced Ethiopian flavours.
Now for the brew! What you'll need is a V60 device, scales/timer (you can use regular kitchen scales if you don't have coffee scales), a kettle with a gooseneck spout, filter paper, a bamboo paddle (optional) and some Konga Sede coffee.
V60 1 Cup Recipe
Temp: 98 degrees
Turn the kettle on. Whilst your waiting for it to reach temperature, fold the filter paper along the dotted lines and place in the device with the folded side facing the handle.
Give the paper a good rinse, this removes any papery-like taste and pre-heats the cup that your coffee will drip into. A stable temperature is key when brewing coffee!
Tip your excess water out and add your ground coffee into the V60. Give it a light tap to ensure your coffee grounds are sitting as evenly as possible then set your device on the scale and tare to zero.
Start the timer and slowly pour 30 grams of water into the bed and lightly swirl the device to ensure even coverage of water. You are still wanting a flat bed at the completion of the this swirling motion. Let this sit for 45 seconds.
This stage of the brewing process is known as the "bloom". The bloom's purpose is to let any unwanted gasses escape, therefore aiding in a more even extraction and an overall better tasting coffee. Let’s hear it for the "bloom!".
Begin to pour the water in an anti-clockwise direction from the centre outwards. The aim is to control the flow rate of the pour to mimic the coffee coming out.
Continue to pour from the centre, outwards until you reach a yield of 250 grams.
You should aim to finish the pour at 1:30 mark - don’t panic if you are slightly longer or slightly faster, this is more so a guide.
Once you have reached your 250g, stir 3-5 times in a clockwise direction (opposite to the direction you poured). Be careful not to have the paddle too deep in the brew. If you don’t have a paddle a teaspoon will do the trick.
Lightly shake the V60 from side to side to settle and flatten the coffee bed.
Note: if the water stalls too soon, your grind might be too fine, and if it seeps through too quickly, your grind may be too coarse.
Decant your coffee and enjoy!
(espresso recipe below)
Time: 28-30 sec
Temp: 94 Degrees
Note: This espresso recipe is developed on a Breville Bambino Plus 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.
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.