Ethiopia Chelchele Coffee – 250 g

Ethiopian Shilshili: naturally fruity not infusion variety: Heirloom processing: dried region: Yirgacheffe size: 250g hints of the cup: flowers, bergamot, peach, lavender. Coffee preparation guide – WOODSV60 hot: coffee amount: 20 g (strong) / 18 g (light) amount: 230 ml (one cup) preparation time: 3–4 minutes method: use medium grind coffee, rinse the filter, add coffee, moisten with 40 g water at 93° Celsius for 30 seconds, then pour gradually until 260 g water, and stir gently. V60 cold: coffee amount: 25 g (strong) / 20 g (light) amount: 300 g (one cup) preparation time: 2:30–3 minutes method: rinse the filter, add 180 g ice, then coffee, moisten with 40 g water at 93° Celsius for 30 seconds, then pour until 160 g water, and stir gently. Espresso: coffee amount: 18 g yield: 36 g extraction time: 30–33 seconds grind size: espresso (200–400 microns) temperature: 93° Celsius pressure: 9 bar water type: contains 50–100 parts per million of magnesium and calcium method: use espresso-specific coffee ground finely and evenly, set machine to 93° and 9 bar, extract for 30–33 seconds to get 36 g.