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Thread: Ethiopia Biftu Gesha Sundried

  1. #1
    Senior Member greenman's Avatar
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    Ethiopia Biftu Gesha Sundried

    Roasted 400g Ethiopia Biftu Gesha Sundried 7 days ago for filter brewing, have been enjoying tasty fruity V60s during the week but yesterday I got the Mazudashchi cold brewer out and added 100g of Biftu and topped up with water and left in frig for 24hours brew time. Have just decanted into a bottle and gave it the taste test, the aroma coming off the brew was intense fruity notes, in the cup it was rich and fruity, a super tasty cold brew.
    I did a fairly quick roast reaching first crack 8min30sec and pulled roast 9min mark.
    Andy and simonsk8r like this.

  2. #2
    Senior Member simonsk8r's Avatar
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    Ahh big fan of the Biftu... for some reason I've never really gotten into cold brew or cold drip... I just don't really get it haha. But I'd imagine the Biftu would taste awesome through it

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    Love the Biftu greenman - but that sounds like a pretty quick roast. I always had more success with a longer roast, but targeted for espresso based so that will be a big difference.

  4. #4
    Senior Member greenman's Avatar
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Love the Biftu greenman - but that sounds like a pretty quick roast. I always had more success with a longer roast, but targeted for espresso based so that will be a big difference.
    I did the shorter roast to accentuate the acidity and fruit notes, the fruit really shone through in the cold brew compared to other origins which produce a bit of a generic flavour.

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    Roasted it this afternoon, about 40 seconds after FC, a few hours resting in the bag and it's already taken a gingerbread smell, with some baked dark chocolate notes. Very exciting. Can't wait to see this evolve this week.

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    This morning, it became my favourite CS coffee yet!

    A mere 12 hours after roasting, upon grinding a strong smell of wild blueberries came out. I used to eat these by the handful in the Alps. Very different from the baked blueberry smell of the Sidamo.

    By the time I had rinsed the filter and put the grounds in it, the smell had evolved to take strong notes of green olives, with slight saltiness (maybe suggested).

    In the cup, it was the same Ethiopian power fruit as the Sidamo, but much more tame, more balanced, and with these green olive notes that tied the whole thing together, and a hint of preserved lemon, whilst the mouthfeel is closer to the gingerbread hinted post roast. I could drink this every morning for the next year and not get bored. The Sidamo is a bit "too much" for regular use...
    DesigningByCoffee and Dimal like this.

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