We are proud to showcase the latest single origin coffee to be featured in our Good Coffee Doing Good initiative! In this blog, Zac will be brewing the coffee using a Chemex and talking a bit about our partnership with the coffee producer.
I know what you’re thinking… “Why is Zac wearing this [fantastic] Christmas shirt? Doesn’t he realise it’s February?” Well, yes, I do know it’s February. But we have a new Ethiopian coffee to share with you and to me it really feels like Chrsitmas!
We are especially happy to be sharing this coffee with you as it is the latest single origin coffee to be a part of our Good Coffee Doing Good campaign. We’re excited to be showcasing a coffee from producer Dawit Dagiso, a partnership made possible by the Lalisaa Project.
The Lalisaa Project gives producers access to support and resources designed to improve their yields and income. In Amharic, Lalisaa means to grow. And we sure are glad to have the honour to be contributing to the flourishing of Dawit’s farm.
Every time we cup new coffees, I’m always very excited when there’s an Ethiopian offering. Dawit Dagiso is a surprising combination of flavours which our team found during the cupping. For me, when I sip this coffee, I’m tasting a juicy fruit salad and winey goodness. It’s a beautiful thing. Ethiopian coffee seems to be my partner in crime. We are made for each other!
Preheat the kettle to 95 degree Celsius. As the water boils, weigh and grind 35g of coffee at a medium-coarse setting.
Fold and place the Chemex filter into the Chemex.
Once the water is boiled, soak the Chemex filter to remove the papery taste. This will also warm up the Chemex vessel. Tip out the excess water.
Add the coffee into the Chemex filter and give it a good tap to even out the coffee bed. Place the Chemex onto the scales and tare it to zero.
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Start the timer and immediately begin pouring in a circular motion until you hit around 70g. Allows the coffee to bloom for 30 seconds before the next pour.
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Once again, pour in a circular motion until the scale reads 200ml.
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At 90 seconds, continue to pour for the last time until the scales hit 560g.
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Allow the coffee some time to drop completely into the bottom chamber of the Chemex until it has completely drained.
Pour your brew into your favourite cup and enjoy!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21.5g 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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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.