Woods Ethiopian Yergachev Coffee 250g

Ethiopian Yirgacheffe Variety: Hirlom Processing: Washed Region: Yirgacheffe Elevation: 2100 meters Size: 250 grams Cup hints: Jasmine, Blueberry, Apricot, Hibiscus flower Coffee preparation guide – WOODSV60 Hot: Coffee amount: 20 grams (strong) / 18 grams (light) Quantity: 230 ml (one cup) Preparation time: 3–4 minutes Method: Use medium grind coffee, rinse the filter, add the coffee, moisten with 40 grams of water at 93°C for 30 seconds, then pour gradually until 260 grams of water, and stir gently. V60 Cold: Coffee amount: 25 grams (strong) / 20 grams (light) Quantity: 300 grams (one cup) Preparation time: 2:30–3 minutes Method: Rinse the filter, add 180 grams of ice, then the coffee, moisten with 40 grams of water at 93°C for 30 seconds, then pour until 160 grams of water, and stir gently. Espresso: Coffee amount: 18 grams Yield: 36 grams Extraction time: 30–33 seconds Grind size: Espresso (200–400 microns) Temperature: 93°C 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 grams.