Filter/Espresso: Tangerine, subtle apricot & chocolate. Grapefruit acidity.
We found out that this coffee with that level of roast goes excellent with your everyday filter or with your skilfully extracted espresso shot. In a proper filter preparation (see our guide for tips), you can expect intense tangerine alongside subtle apricot and chocolate notes and grapefruit acidity throughout. In filter as well as espresso, with a proper job done, you will find a sweet, sweet drink all the way to the bottom.
Our usual recommendation is not to under-extract your brew, meaning you will miss extracting those tasty compounds within the grounds. Over-extraction, is not a big deal the same as under-extracting but prepare yourself of extra bitterness in your drink.
I found the sweet spot for this Ethiopian as an espresso with this recipe*: 18g dose, 32g yield in around 35 seconds. Adjust your extraction technique to match these parameters and you will probably get lucky like me J By the way, my water is filter and the temperature is 90degrees Celcius. Please, bear in mind that these recipes and recommendations are just guidance purpose only and they may not achieve desired results due to different conditions, set-ups and training.