Day 22 - Coffee Advent Calendar 2022

Yirgacheffe: a must.

A recognized region of Ethiopia, Yirgacheffe is often a discovered origin of this coffee region. Bearing the name of one of the flagship washing stations in this region, Dumerso, this coffee is the result of the work and knowledge of Hirut and Mahder Birhanu, acquired 12 years ago. Lighter roasting, it is more to be appreciated as a filter. It is here the know-how of our friends at Cantook, in Quebec, that you will have the pleasure of discovering.

In filter

Quantity: 20g ground coffee (sugar grain size) / 320ml cup

1. The bloom: start by pouring 40g water for the first 30 seconds to release the CO2 contained in the grain and the volatile aromatic compounds;
2. Then pour in a circular motion from the inside outwards another 140g water;
3. We end with a last 140g of water in a circular motion when the 2nd stage has not yet completely run out for a cup of 320 ml in total.

Desired infusion time in filter : 2 minutes 30 to 3 minutes.

In espresso

18g for (double espresso) to extract 40 g of liquid in 25 seconds .