Ethiopia - Benti Nenka Guji Hambela
Ethiopia - Benti Nenka Guji Hambela
Ethiopia - Benti Nenka Guji Hambela
Ethiopia - Benti Nenka Guji Hambela
Ethiopia - Benti Nenka Guji Hambela
Ethiopia - Benti Nenka Guji Hambela

Ethiopia - Benti Nenka Guji Hambela

65.00 Sale Save

peach iced tea, mango, blackberry, pineapple

Weight 250 grams
Roast Profile Espresso & Filter
Grind Size Whole Beans

Producer: EDN Ethiopian Coffee
Farm: Benti Nenka Smallholder Farmers
Location: Hambela, Benti Nenka Village
Variety: Kurume, 74112
Process: Natural Anaerobic
Altitude: 1,950 - 2,300 masl

Fermentation ▪▪▪▪▫
Sweetness ▪▪▪▪▪
Acidity ▪▪▪▪▫
Roast ▪▫▫

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium Coarse

(like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)

COFFEE AGE: 7-14 days, ideally

COFFEE DOSE: 17 grams

WATER WEIGHT: 255 mL

WATER TEMPERATURE: 90°C-92°C

TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 34 to 40 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 to 1:2
  • TEMPERATURE: 90°C - 93°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C

1. Heat water to 90°C-92°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Coarse.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

To get a well-extracted espresso—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.