For this fortnight's exclusive Fresh Crop content, we asked Tanya to share her recipe for brewing our Ethiopia Yirgacheffe Chelchele Natural.
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Ah Ethiopia! The birthplace of Arabica. Although we do not know the exact details of the discovery, one of my favourite legends involves dancing goats and a goatherd named Kaldi. A story for another time… now, let’s talk all things natural.
Natural processed coffees have always fascinated me. The process involves leaving the cherry on and allowing the natural sugars to interact with the seed while the enzymes break down the mucilage. For those who do not know what mucilage is - it is the layer after the skin, that surrounds the seed, a sticky, sugary substance.
Sometimes it is known as dry processed and it can also be very touch and go. If producers are not careful when turning the cherries often and removing any over-ripe ones, then they can end up with funky flavours emerging, and not the good kind of funky.
This coffee may not have funk but it certainly has style. The winey acidity is one of my favourite parts when tasting it on espresso. The thickness to the body makes for a delicious mouth feel and once you start drinking it, you will not be able to stop. On the flip side, tasting it on filter, in this case using a Chemex, produces a sweet floral cup with a black tea nose.
3-cup Chemex Recipe
Temp: 94 Degrees Celsius
Place the folded filter paper into the Chemex. Thoroughly (and I mean thoroughly!) rinse the filter paper with hot water. Not only will this remove any paper taste, it will also pre-heat your Chemex. So it is really a win, win!
Tip out the water and place your freshly ground coffee into the filter cone. Give it a gentle shake to ensure your coffee bed is level. Place your Chemex on a set of scales, tare to zero and we are ready to go.
Start the timer and pour 40g of water onto the coffee bed. This first phase is what we call a bloom. We want to make sure we use enough water to saturate all of the coffee. Using a bamboo paddle (or any small blunt instrument), gently dig from side to side, but only a little. This will ensure the coffee bed is evenly saturated.
Begin to add the remaining 220g of water in a heavy circular motion. Once the water level is approximately one centimetre from the top edge of the Chemex pour in the centre around the same rate at which the coffee in dripping into the vessel part.
We want to do this in one continuous pour. Your pour should finish around the one and a half minute mark.
Once you have finished pouring give your Chemex a gentle shake from side to side, only once. This will help give us a flat coffee bed at the end and help with even extraction.
Note – if the water stalls, your grind might be too fine. If it runs through too quickly, your grind might be too coarse.
Once the drip begins to taper, the brew is finished! Remove and discard the paper filter and get ready to enjoy this juicy cup.
Dose: 18g ground at a fine setting
Yield: 36g extracted
Time: 32 seconds
Note: This espresso recipe is developed on a Rocket Appartamento home espresso 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.
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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.