Day 4 - Coffee Advent Calendar 2022

Foray into the cradle of coffee, Ethiopia. This is Daanisa Shakiso from Kittel Atelier de Café , a coffee roaster in Montreal, Quebec.

Cultivated in the department of Shakiso in the Guji zone, this coffee is produced from old varieties and JARC. The latter was developed by the Jimma Agricultural Research Center to resist drought and disease as well as to be well adapted to the Ethiopian climate and soil.

In espresso

1 to 3 ratio (1 part coffee to 3x water). If you have an 18g portafilter for the double espresso, you will need to reach 54g of liquid ideally between 25 to 35 seconds. Here we go with a slightly longer ratio to bring out the qualities of this coffee.

In filter

Kittel's team suggests using a somewhat smaller proportion with a 1:15 ratio.

Quantity: 16 g ground coffee (sugar grain size) / 240 ml cup

  • The bloom: start by pouring 80 g of water for the first 45 seconds in order to release the CO2 contained in the grain and the volatile aromatic compounds;
  • Then pour in a circular motion from the inside out 80 g of water for another 45 seconds;
  • Wait 1 minute 30 seconds;
  • We finish with a last sequence of 80 g of water for a total infusion time of 2 minutes 30 seconds.

    • You will discover notes of apricot, limoncello and honey.

    Varieties: JARC, old varieties
    Processes: Natural
    Origin: Ethiopia
    Region: Shakiso, Guji
    Roast profile: Mean

    Until tomorrow!

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