Updated on February 09, 2023 - 3 min read

The Ethiopia Yirgacheffe Chelchele is this fortnight's Fresh Crop coffee feature. Lachlan from Padre Coffee Brunswick East shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

Spring is around the corner, and I’m gearing up for a camping trip with family and friends. This season, I’ll be bringing Ethiopia Yirgacheffe Chelchele. It’s a delightful coffee with berry undertones, strong floral notes, and bright acidity - a perfect getaway treat! I can’t wait to pitch a tent and share this coffee with the people I care about most. 

The region of Yirgacheffe is fascinating in the grand scale of coffee history! It is considered by many to be the birthplace of coffee and is renowned for its high quality produce. In Yirgacheffe, there is  an ideal combination of climate and high altitude which contributes to the bean’s development. Yirgacheffe Chelchele is an example of quality over quantity, with its sweet fruity notes unmatched.

You might ask, why not use something a little more basic for a camping trip? Fortunately, you can enjoy the full flavour of this coffee without the need for fancy equipment. Today I’ll show you how to get the best out of this wonderfully complex and full tasting coffee with an easy-going plunger recipe.

Brewing this coffee with a plunger brings out the beans’ fruity notes and syrupy undertones, which I absolutely love. When I drink coffee, I like to relax and have a moment of tranquillity to myself. Ethiopia Yirgacheffe Chelchele encapsulates a quiet but enriching experience of flavours, making it the perfect combination for camping.


  • Brew Infusion Plunger
  • 36g Ethiopia Yirgacheffe Chelchele
  • Coffee grinder
  • Scales
  • Timer
  • Cupping spoons
  • Mug or coffee server


  • Dose: 36g
  • Grinder size: Medium-coarse grind
  • Yield: 600ml
  • Time: 4:00mins
  • Temperature: 94 degrees Celsius
  • Ratio: 1:16.6


Grind your 36g of coffee to a medium coarse grind.

Grab your 600ml plunger. Boil your water – even a good old fashioned pot would suffice! Make sure you have a spoon for stirring.



Tip your ground coffee into the plunger.

Fill the plunger with 600ml of your boiled water - or, if you don’t have scales, about 3/4 of the way.

Start your timer for four minutes and let the coffee infuse.

After four minutes, take a spoon and break the crust with a gentle stir, then wait for the coffee particles to drop to the bottom of the plunger.

With both spoons, scoop around the entire circumference of the plunger to remove any remaining coffee grounds from the surface of the brew. 

Plunge a centimetre underneath the surface of the water.

Pour the brew into your favourite coffee mug.

And voila! Pour your friends and families a delicious cup of Ethiopia’s finest.


  • Dose: 21g
  • Yield: 38g
  • Time: 34-38secs
  • Ratio: 1:1.8

On the Slayer LP we use 21g of coffee and aim for a yield of 38g, 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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