Milk-focused Single Origin
This particular coffee is grown, harvested and processed by members of the Fero cooperative, a group of some 4,000 farmers living in the Wonsho District of the Sidama Zone. Fero farmers have worked to improve coffee quality and soil health over recent years participating in workshops led by an importing cooperative, Cooperative Coffees. Established in 1975, Fero receives excellent technical and processing support from the Sidama Coffee Farmers Cooperative Union, a secondary level cooperative of which Fero is a member. In the cup, you can expect notes of bakers chocolate, malt and sweet finish.
Espresso recipe we are using:
• Ground coffee weight: 19g
• Beverage weight: 38-39g yield
• Brew Ratio : 1:2
• Brew (extraction) time: 25-26 seconds
• Water temperature: 92°C
• Resting Period: Rested (27-35 days from roasting date)
*Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g.
Hot tips:
Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time. If you’re still dialing things in, our grinders for espresso coffee guide may help.
