Results 1 to 13 of 13
Like Tree18Likes
  • 3 Post By snedden9485
  • 3 Post By Dimal
  • 2 Post By Dimal
  • 1 Post By Gavisconi007
  • 1 Post By sprezzatura
  • 1 Post By snedden9485
  • 2 Post By Dimal
  • 1 Post By Dimal
  • 3 Post By Yelta
  • 1 Post By Dimal

Thread: My first Ethopian

  1. #1
    Senior Member
    Join Date
    May 2015
    Location
    Newcastle
    Posts
    229

    My first Ethopian

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Had a small bag of Ethopian Sidamo Guji to try this morning which I roasted in the behmor on a p5 setting to just on second crack. Tried some 3-4 days post roast this morning and wow. Absolute syrup from the naked PF. It was slightly too slow, really need to open the grind up. Taste was spectacular, very complex and bright as a double shot Picollo, but not remotely bitter. Will try the remainder in a few days again.

    Makes es me very keen to roast up some Ethopian gambella I have as a SO and try. My eyes are opened to the Ethiopians!
    Dimal, sprezzatura and madaxle like this.

  2. #2
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,122
    I actually prefer most Ethiopian batches pulled as a tighter shot rather than at the standard espresso rate. Mainly for the reasons you described yourself above...

    Mal.

  3. #3
    Senior Member skidquinn's Avatar
    Join Date
    Oct 2015
    Location
    Brisbane
    Posts
    143
    Quote Originally Posted by Dimal View Post
    I actually prefer most Ethiopian batches pulled as a tighter shot rather than at the standard espresso rate. Mainly for the reasons you described yourself above...

    Mal.
    Hi Mal - I haven't had much success with Ethiopians so far, so willing to learn. Excuse the ignorance, but by pulling as a tighter shot, do you mean a finer grind, meaning a slower pour?
    Thanks
    GQ

  4. #4
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,122
    Quote Originally Posted by skidquinn View Post
    Hi Mal - I haven't had much success with Ethiopians so far, so willing to learn. Excuse the ignorance, but by pulling as a tighter shot, do you mean a finer grind, meaning a slower pour?
    Yes mate, that's exactly it....
    Long syrupy pours of Ethiopian goodness; the best way to enjoy it in my opinion...

    Mal.
    Last edited by Dimal; 21st April 2016 at 09:18 PM.
    snedden9485 and skidquinn like this.

  5. #5
    Senior Member Gavisconi007's Avatar
    Join Date
    Mar 2014
    Posts
    604
    Quote Originally Posted by Dimal View Post
    Yes mate, that's exactly it....
    Long syrupy pours of Ethiopian goodness; the best way to enjoy it my opinion...

    Mal.
    Especially if said Ethiopian Goodness has been pushed out through a Titan Conical yessiree.����
    Dimal likes this.

  6. #6
    Senior Member sprezzatura's Avatar
    Join Date
    Dec 2013
    Location
    Toogoom, QLD
    Posts
    931
    Quote Originally Posted by snedden9485 View Post
    Had a small bag of Ethopian Sidamo Guji to try this morning which I roasted in the behmor on a p5 setting to just on second crack. Tried some 3-4 days post roast this morning and wow. Absolute syrup from the naked PF. It was slightly too slow, really need to open the grind up. Taste was spectacular, very complex and bright as a double shot Picollo, but not remotely bitter. Will try the remainder in a few days again.

    Makes es me very keen to roast up some Ethopian gambella I have as a SO and try. My eyes are opened to the Ethiopians!
    Make sure you try the Ardi - it's unreal!
    snedden9485 likes this.

  7. #7
    Senior Member
    Join Date
    May 2015
    Location
    Newcastle
    Posts
    229
    I'm thinking of adding the gambella sundried in a blend. Thinking 60% Peru Ceja DS and 40% EthiopianGambella. The Peru should give it a smooth base and the Ethiopian should bring out some interesting flavours. Have you had much success with Ethiopians in blends Mal?
    sprezzatura likes this.

  8. #8
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,122
    Quote Originally Posted by snedden9485 View Post
    I'm thinking of adding the gambella sundried in a blend. Thinking 60% Peru Ceja DS and 40% EthiopianGambella. The Peru should give it a smooth base and the Ethiopian should bring out some interesting flavours. Have you had much success with Ethiopians in blends Mal?
    Every time mate and that blend with the Peru as a base is very, very nice after a few days for the flavours to develop...

    Mal.
    sprezzatura and snedden9485 like this.

  9. #9
    Senior Member
    Join Date
    May 2015
    Location
    Newcastle
    Posts
    229
    You think the 60/40 ratio is the go? Or a little less on the eth due to it being primarily for milk based drinks? It's definately one to rest at least 5 days with that Peru, it takes a while to smooth out.

  10. #10
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,122
    Give that ratio a go this time and see how you like it as time goes on.

    You will find that each bean type will have a different flavour peak profile over time and that this will influence the result in the cup. If you end up wanting more influence from the Guji than you detect with this blend, try a 50/50 next time, etc...
    That's how we find out what we like, just experimentation...

    Mal.
    snedden9485 likes this.

  11. #11
    Senior Member Yelta's Avatar
    Join Date
    Jun 2009
    Location
    Moonta SA.
    Posts
    7,059
    Good things come from Ethiopia, not only coffee.
    Attached Images Attached Images

  12. #12
    Senior Member
    Join Date
    Jun 2010
    Location
    Melbourne
    Posts
    150
    Quote Originally Posted by Yelta View Post
    Good things come from Ethiopia, not only coffee.
    Not to mention the great Abebe Bikila who won the Olympic marathon in Rome 1960 running in bare feet! Probably sat down and had a nice cup of coffee after that.........

    Abebe Bikila barefoot to Olympic gold | Olympic Video

    P.S The Gambella is a wonderful drop on it's own or added to a blend in my opinion.

  13. #13
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,122
    Quote Originally Posted by Yelta View Post
    Good things come from Ethiopia, not only coffee.
    Indeed...

    One of our friends here in Warwick is a young lady from Ethiopia and she happens to be bright, bubbly and always wearing a huge smile. She's only about 5' nothing but has a personality that is way bigger than her small stature...

    Mal.
    sprezzatura likes this.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •