Sam brews our Ethiopia Sidamo Keramo

by Georgia Folker February 01, 2022 2 min read

The Ethiopia Sidamo Keramo is this fortnight's Fresh Crop coffee feature. Sam from Padre Coffee South Melbourne Market shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

A parent will always say to their children “I love you all equally, I don’t have a favourite,” but we know there is always one that shines a tiny bit brighter in their eyes -and they know that too. 

At Padre Coffee, we love all of our coffee equally, but sometimes we each have that one that shines a little bit brighter than the rest. The one that you can’t help but call it your favourite. For me, that bright beacon of light is the Ethiopia Sidamo Keramo. 

After having the Sidamo Keramo as my go to espresso for the last couple of months, I was overly keen to get my mitts on the filter roast. From the moment you open the bag, you’re greeted with funky fruit smells that teases your senses. Once you start brewing the coffee, you know you’re in for a wild ride.

Pairing the Aeropress with the Sidamo is like when David Gilmour joined Pink Floyd. The same way David brought and expressed colour through sound, the Sidamo Keramo brings colour through the taste of cocoa nibs and cherry with an apricot jam sweetness.

Aeropress Inverted Method Recipe
  • 15g of coffee, ground at medium-fine for the Porlex and Rhinowares Grinder.
  • 200ml filtered water at 96 degrees
  • Aeropress microfilters
  • Drip scales with timer
  • Pourover kettle with temperature control


Put the paper filter into the cap, rinse well then put aside. 

Put the plunger inside the main chamber of the Aeropress, so it forms a seal. The chamber (the bigger part) should balance on the plunger (the smaller part), and the other side should be open and facing up. 

Preheat your kettle to 96 degrees with filtered water and while your kettle boils, weigh and grind your coffee. 

Add your coffee into the Aeropress chamber and you are ready!

Step by Step Guide:

00:00 - 00:30
Start your timer and evenly pour 30ml of hot water straight into the Aeropress. Stir in a circular motion with a paddle stir or spoon to ensure all grounds are wet. Wait for 30 seconds to let the coffee bloom. 

00:30 - 02:10
Add another 170ml of water, stir again, and wait for 01:30 minutes. 

02:10 - 02:30
Attach the Aeropress cap and screw it into place. Invert (flip) the Aeropress and place it on top of your cup, ensure that it's securely placed.

Start pressing down the plunger around 02:10 mark until you hear air hiss. The coffee should be extracted by 02:30.

Grab your favourite cup and enjoy! 


Domestic espresso recipe (using a Breville Bambino)

  • Dose: 21.5g
  • Yield: 36g
  • Time: 32secs
  • Ratio: 1:1.67

On the Slayer LP we use 21.5g 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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