We brewed this coffee many different ways in the roastery and this is our preferred recipe. To get the most out of this recipe, we recommend using a 1/2 packet of Third Wave Water per 1 gallon of distilled water.

In a Nutshell:

• Use a slightly coarser grind to avoid a bitter, muddle brew caused by the excess fines that Ethiopian coffees produce.
• There is a finer line with this coffee between under extracted weak notes and covering up the notes with over-extraction.
• We used less water with this coffee because it's a natural. We find naturals do better with ratios near 15/1. Anything more than that and they over-extract/notes are covered up.
• You know you hit the mark when you have something resembling purply plum/blueberry medley- with solid sweetness in your cup.

We brewed this coffee many different ways in the roastery and this is our preferred recipe. To get the most out of this recipe, we recommend using a 1/2 packet of Third Wave Water per 1 gallon of distilled water.

In a Nutshell:

• This is a dense, sweet, coffee that requires a boost in extraction or it will taste sour.
• We used a slightly finer grind for this coffee
• In order to boost the extraction we added an extra pour which extended our brew time (this increases extraction).
• We also increased our coffee/water ratio to 1/16.8 which is higher than our standard ratio. (This also increases extraction)

We brewed this coffee many different ways in the roastery and this is our preferred recipe. To get the most out of this recipe, we recommend using a 1/2 packet of Third Wave Water per 1 gallon of distilled water.

In a Nutshell:

• This is a lower density coffee so don't push the extraction.
• Grind coarser for this coffee
• A sweet coffee with light fermentation and subtle citrus, pink lemonade notes.

We brewed this coffee many different ways in the roastery and this is our preferred recipe. To get the most out of this recipe we recommend using 1/2 strength Third Wave water and grinding your coffee fresh.

In a Nutshell:

• Grind coarser than usual for this coffee.
• Brew for a low extraction (ie coarser grind, faster drawdown.
• You should find the cup to be light bodied with a smooth finish. Obvious berry notes (stronger than your average specialty coffee) should be present!

If you find the coffee too weak, try grinding 1 setting finer.

If the coffee seems to be too harsh without obvious fruit notes, move your grind size 1 setting coarser.

Discussion:

• 2-4 weeks off roast is ideal to brew.
• This coffee drains a little faster than average. Don't try to extend brew time.
• When brewed well, this coffee will taste like spiced raspberry.
• Agtron Color of Roast- Whole Bean | 65 | Ground Color |104|

Brew Guide:

• Grind Size: 23 on the Commandante| 5 2/3 on Fellow Ode Gen 2 | 9.6 on EK 43
• Ratio: 19 grams of coffee/305 grams of Third Wave Water (1/2 strength)
• Water Temp 200F (lowered from 205 to slow extraction just a touch because we felt 23 clix was on the edge of being too fine which will make the cup too bitter. 24 clix wasn't sweet enough.

1. Pour to 60 grams in 10 secs. Immediately spin to mix water and coffee.

2. @ 30 secs, pour to 200 grams by :55. Immediately spin the brewer, once, gently.

• Pour from about 5 inches above the top of the V60, or just below the point where the water stream breaks up before it hits the surface.

3. @ 1:25 pour up to 305 grams by 1:40. Spin once, very gently.

• Pour from a normal height (2-3 inches above surface of the water for a smooth less aggressive slurry churn. Too much agitation here could create a bitter, over-extracted coffee.

4. Total brew time (when you can see the coffee bed) should be between 2:25-2:40

• Extraction Percentage | 20.2%
• TDS | 1.38%

*If you find that your coffee is too sharp and acidic up front, try grinding finer. If your coffee dries your tongue out and lacks flavor, try grinding coarser.

Discussion:

• 2-4 weeks off roast is ideal to brew.
• This is a bit of a slower draining coffee that will get dull and bitter if you don't force the coffee through pretty quickly.
• When brewed well, this coffee will have a nice clementine acidity. The finish is a little less syrupy than last years harvest but still solid.
• The brew can stall if you use too much agitation.

Brew Guide:

• Grind Size: 23 on the Commandante
• Ratio: 19 grams of coffee/310 grams of Third Wave Water (1/2 strength)
• Water Temp 205F

1. Pour to 60 grams in 10 secs. Immediately spin to mix water and coffee.

2. @ 30 secs, pour to 215 grams by :55. Immediately spin the brewer, once, gently.

• Pour from about 5 inches above the top of the V60, or just below the point where the water stream breaks up before it hits the surface.

3. @ 1:25 pour up to 315 grams by 1:45. Spin once, very gently.

• Pour from a normal height (2-3 inches above surface of the water for a smooth less aggressive slurry churn. Too much agitation here could create a bitter, over-extracted coffee.

4. Total brew time (when you can see the coffee bed) should be between 2:50-3:05.

*If you find that your coffee is too sharp and acidic up front, try grinding finer. If your coffee dries your tongue out and lacks flavor, try grinding coarser.

Ratio 6 Electric Brewer

Fellow Ode Grinder (Generation 2)

Thirdwave Water