Ethiopia - Gotiti | Today Eighth Roastery | 250G

Specifications of the eighth day My Ethiopian Geisha coffee Dry processed Breed: Heirloom Elevation: 1950 meters above sea level Hints: Cherry - Grapefruit - Caramel Size: 250 grams Espresso preparation recipe: Coffee amount: 20 grams Water amount: 30 ml Water temperature: 90 degrees Extraction time: 28-30 seconds Suggested pour-over recipe: Coffee amount: 20 grams Water amount: 300 ml Water temperature: 90 degrees Extraction time: 2:30 - 3:00 Grind size: Medium V60 Preparation method for Ethiopian Geisha: Pour 20 grams Pour 40 ml Pour up to 120 ml Pour up to 220 ml Final pour up to 300 ml Extraction ends at 2:30 - 2:45 We recommend leaving the coffee after roasting for 15 days or more to develop its flavors better.