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My first Ethopian

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  • My first Ethopian

    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 2C. 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!

  • #2
    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.

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    • #3
      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

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      • #4
        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; 21 April 2016, 10:18 PM.

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        • #5
          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.����

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          • #6
            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 2C. 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!

            Comment


            • #7
              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?

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              • #8
                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.

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                • #9
                  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.

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                  • #10
                    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.

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                    • #11
                      Good things come from Ethiopia, not only coffee.
                      Attached Files

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                      • #12
                        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.

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                        • #13
                          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.

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