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Catalog/This Is It
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This Is It
11th Hour CoffeeIncluded ($30/month)
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mediumEthiopia
fruitycrispbright
A medium roast blend of washed and natural Ethiopian coffees. Fruity, crisp, and bright, with the tea-like body typical of high-grown Ethiopian coffee.
Heart it if you’d brew it, or pass.
Brew it
What high acidity means
This Is It is a high-acidity coffee from Ethiopia. Acidity means a bright, lively taste, not a sour cup. The bright note is part of that brightness.
- Brew it as a pour-over or Chemex if you want that brightness clear and easy to taste.
- If it tastes sharp, grind a little coarser or use water around 195°F.
- Cold brew is the softer path. A long cold steep keeps the fruit and takes the snap out.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Read more
How to French press This Is It. It is a high-acidity coffee from Ethiopia.
High acidity can taste sharp when it’s brewed hot. This method softens that snap and keeps the fruit.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
This Is It tastes mostly fruity.
Fruity×1
fruity
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Other×2
crisp, bright
A note outside the main families. It still shapes the cup, just not in one tidy slice.
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