Brew it

• French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
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  How to French press Ethiopia Yrgacheffe. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • French press
  • Coarse grind
  • Kettle
  • Scale

  1. Heat water to about 200°F.
  2. Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
  3. Pour, stir, and steep for 4 minutes.
  4. 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.
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  How to drip brew Ethiopia Yrgacheffe. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • Drip brewer
  • Paper filter
  • Medium grind
  • Scale

  1. Grind medium, a little coarser than table salt.
  2. Use about 1g of coffee for every 16g of water.
  3. Brew with filtered water.
  4. If it tastes bitter, grind coarser. If it tastes sour, grind finer.
• Pour-overWater poured by hand through paper. This coffee opens slowly, and the brighter notes stay easy to pick out.
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  How to pour over Ethiopia Yrgacheffe. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • Pour-over dripper
  • Paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the paper filter and dump that water.
  2. Use about 1g of coffee for every 16g of water.
  3. Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
  4. Pour in slow circles and finish around 3 to 4 minutes.
• EspressoWater is forced through a fine puck. This coffee is packed tight, so the sweetness and body show up in a short, strong cup.
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  How to pull Ethiopia Yrgacheffe as espresso. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • Espresso machine
  • Fine grind
  • Tamper
  • Scale

  1. Dose about 18g and aim for 36g of espresso in 25 to 30 seconds.
  2. If the shot runs fast and tastes sharp, grind finer.
  3. If it chokes and tastes bitter, grind coarser.
  4. Serve right away. Espresso fades within a minute.
• AeroPressA short steep, then a press through paper. This coffee lands in the middle: fuller than drip, cleaner than a French press.
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  How to brew Ethiopia Yrgacheffe in an AeroPress. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • AeroPress
  • Paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the paper filter. Use about 15g of coffee and 220g of water at 200°F.
  2. Steep for 1 to 2 minutes.
  3. Press gently for about 30 seconds.
  4. Stop when you hear a hiss. Pressing the last bit adds bitterness.
• PodA sealed portion through a machine. This coffee is brewed for a fast, straightforward cup.
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  How to brew Ethiopia Yrgacheffe in a pod machine. It is a coffee from Yirgacheffe, Ethiopia.

  You’ll need

  • Pod machine
  • A fresh pod

  1. Use a fresh pod and filtered water in the tank.
  2. Run a blank shot if the machine has been sitting. It rinses the old coffee out.
  3. Brew on the smaller cup setting if you want more flavor.
  4. This is the fast cup. A pour-over will show more of the coffee.