Jen brews our Ethiopia Tega and Tula Organic Limu

by Georgia Folker June 07, 2022 4 min read

Jen from Padre Coffee Brunswick East shares her recipes for the Ethiopia Tega and Tula Organic Limu below for this fortnight's Fresh Crop Exclusive!

As the winter mornings start to feel fresh, I’m reaching for my first warm cup of coffee with a little more enthusiasm - well, maybe it's urgency. Either way, this fortnight’s Fresh Crop coffee is a lovely reward for getting out of bed!

The Ethiopia Tega & Tula Organic Limu is a sophisticated single-origin that flaunts flavours of tart peach, smooth caramel, with a hint of juicy blueberry, all sitting pretty atop a velvety bed of honey. It’s a little bit sweet, really bright, and flavourful, but still has those tea-like characteristics that are a signature of Ethiopian single origins. Overall - very elegant, and super tasty!

I’ve chosen to make my coffee using the V60 pour-over method - currently my personal favourite. It’s a nice ritual to start my day as well as being a really affordable and straightforward way to make coffee! 

While still great, it also feels a little more special than my long-preferred Bialetti stovetop espresso. The process may be slightly more involved, but still easy like Sunday morning - every day of the week. 

Not only that, it takes just the right amount of time that while it’s doing its thing, I can pop some sourdough bread in the toaster and choose some music to set the mood. If pre-caffeinated decisions are a bit much for you too, allow me to recommend Khruangbin’s 2020 album Mordechai, or Mildlife’s Automatic.

When the brew is finished, I resume a seat in my courtyard to take a sip, breathe in the fresh air and soak up the morning sunshine while pondering the day ahead. 

Tega and Tula Specialty Coffee Farm's worker roasting green coffee beans with traditional method.

Now, more about the beans! This coffee, they are all sourced from one farm - called Tega & Tula Specialty Coffee Farm, situated in the district of Gibo, in Keffa, Ethiopia. The farm was established 22 years ago by Ahadu Woubhset, who believes in quality when it comes to producing, method, and the lives of the workers and local community.

This dedication applies to investing in better tech, improving drying techniques, and ensuring fair payment rates for his team. That level of care and quality carries through all the way from Ahadu’s farm in Ethiopia right to your cup! So your appreciation for its journey and all the hands that have brought it here makes it taste even better.

To brew yourself a filter coffee using these beans, you’ll need the following tools and toys: 

FILTER EQUIPMENT
  • 18g Ethiopia Tega & Tula Organic Limu Filter coffee - ground medium-coarse on EK43
  • 1 x 2 Cup Hario V60
  • 1 Hario filter paper
  • 1 x Drip scale
  • 1 x Timer
  • 1x Goose-neck kettle and filtered water to boil
RECIPE
  • Dose: 18g 
  • Yield: 270g 
  • Bloom: 30sec
  • Time: 2:40sec - 3mins
  • Temperature: 98 degrees Celsius
  • Ratio: 1:15

    PREPARATIONS

    Turn on your kettle. While the water is heating, measure and ground your coffee beans.

    Place the V60 cone on top of a glass carafe or straight on top of your coffee cup. Pop your little V60 + cup tower on top of your scale and tare.

    Fold the filter paper along the seam for a neat fit inside the V60 cone. Once your water is hotter than a seatbelt buckle in the middle of January (98 degrees Celsius), gently pour over the paper in a circular motion.

    This helps the paper stick to the sides of the cone, allows the coffee to filter through evenly, and heats up the vessel underneath! Make sure you pour out the excess water before continuing, so it doesn’t dilute your brew.

    STEP BY STEP GUIDE

    00:00
    Weigh out 18g of ground coffee. Spoon the coffee into the middle of the filter paper, and level it out with a shake, shake, shake that would make KC & The Sunshine Band proud. You want a nice, even bed of coffee before you begin.


    00:30
    Begin pouring 32g water in a spiral from the centre outwards - then back again over the dry grounds, ensuring all of the coffee is now saturated.

    Let it bloom for 30 seconds. This process will release carbon dioxide from the beans, and you’ll begin to smell the lovely aroma.

     

    01:20 - 03:10
    Pour another 150g more! Once that initial tipple of water has drained through, wait another 30sec.

    Then, you can soak the coffee with the remaining boiled water - take your time here and continue to pour in a spiral for extra meditative bliss (and because it’s fun).

    When you reach a yield of 270g, and the grounds are all evenly saturated, step back and let the tools do the rest!

    When brewing mine, it took approx. 2min and 40sec (on top of the bloom).

    03:10
    Breathe in the flavour-filled bouquet of peachy caramel and blueberries - take a sip, and enjoy!

    ESPRESSO RECIPE

    Domestic espresso recipe (using a Breville Bambino)

    • Dose: 22g
    • Yield: 36g
    • Time: 40secs
    • Ratio: 1:1.76

    On the Slayer LP we use 22g of coffee and aim for a yield of 36g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.

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