FILTRO Etiopía

Method: Solo dripper with Kalita paper filter
Dose: 25 g coffee
Water: 400 g, Lanjarón
(1:16 ratio)
Temperature: 89 °C
Grind: Timemore S3, 8 clicks
Total time: approx. 2:50

Pouring
Bloom: pour up to 60 g at 30"
First pour: up to 170 g at 50"
Second pour: up to 260 g at 1:20
Third pour: up to 340 g at 1:45
Final pour: up to 400 g at 1:55
Drawdown finishes at approx. 2:50

In the cup
Clean cup with fresh acidity, very round and not bitter at all.

Tip
Go coarser on the grind, raise the temperature and stretch the ratio up to 1:17 (about 425 g of water for 25 g of coffee). You get a fresher cup with more marked grapefruit and blueberry-like acidity. It’s very clean and fresh, but the sweeter notes fade.