Espresso brewing for Ethiopian coffees

Ethiopian coffees are generally known for its floral characteristics and delicate sweetness. And in this case, I will recommend extracting your espresso with a long extraction time. It appears nice and chocolatery until its fully extraction

The coffee beans are usually small and dense, as they are grown at a higher altitude than other coffees. It can be a challenge to dial in as your grinder has to be tweeked with a more course setting than normal.

There are two options when dialing in your espresso shot.

1 / short extraction = more acidity / from 20-24 sec / coarser grind setting

2 / long extraction = more sweetness / from 29 – 31 sec / finer grind setting

Target mass is the same.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

 

Dose	20 g dobb shot
Extraction time	29-31 sec
Liguid mass	40 g.
Extraction rate	20/40= 0,50%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.