#28 Ethiopia

Tigest Wako is a dedicated coffee producer based in Yirgacheffe region, Gedeo zone, in the kebele of Wogida, kebele of Jima'a. This is a region known for its fertile soil and ideal climate for growing coffee. 

Tigest was inspired by the introduction of specialty coffee in Ethiopia in 2010, which prompted her to start on her own farm and contribute to the growing industry.

In 2023, her hard work paid off as she achieved an impressive annual production of 119.00 quintals. She has also been in the top 150 candidates of Cup of Excellence two times.

Her goal is to increase productivity, become known as one of the best producers in Yirgacheffe, and eventually make her farm even more productive. Tigest's most rewarding aspect is "seeing the fruits of my labour pay off when I deliver high-quality beans to consumers."

Etiopisk kaffe: Espresso-ekstraktionstips

Etiopisk kaffe er kendt for sine florale karakteristika og delikate sødme. Til espresso anbefaler jeg en længere ekstraktionstid, som fremhæver sødmen og afslører rige, chokoladeagtige noter, når ekstraktionen når sit fulde potentiale.

Disse kaffebønner er typisk små og tætte, da de dyrkes i højere højder end mange andre kaffer. Denne densitet kan gøre det mere udfordrende at indstille korrekt, og det kræver ofte, at du justerer din kværn til en grovere indstilling end normalt.

Indstilling af din espresso

Når du arbejder med etiopisk kaffe, har du to muligheder afhængigt af, hvilken smagsprofil du ønsker at fremhæve:

1. Kort ekstraktion:

   • Fremhæver mere syrlighed.
   • Ekstraktionstid: 20-24 sekunder.
   • Kværningsgrad: grovere.

2. Lang ekstraktion:

   • Fremhæver mere sødme.
   • Ekstraktionstid: 29-31 sekunder.
   • Kværningsgrad: finere.

Target mass for begge muligheder forbliver den samme, uanset ekstraktionstiden.

Brug en vægt

Som en generel regel bør du altid bruge en vægt til at indstille din espresso. De første tre skud giver normalt en god indikation af flowet og, hvordan espressoen brygges.

Vigtig indikator:

Timingen af den første dråbe kan hjælpe dig med at justere kværningen:

• • • Hvis den første dråbe kommer for tidligt, kværn finere.
    • Hvis den første dråbe kommer for sent, kværn grovere.

Ved at følge disse trin og eksperimentere med ekstraktionstider kan du fremhæve de unikke florale og søde kvaliteter, som etiopisk kaffe er kendt for. God fornøjelse med brygningen!

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides