Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are naturally dependent on the regional and varietal flavour profiles and growing conditions, but also on the roast type and brewing methods. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided some brewing recommendations!

 

Ethiopian Yirgacheffe Konga Tasting Notes

 

The Ethiopian Yirgacheffe Konga single origin coffee is known as an Ethiopian Heirloom coffee, which is processed with the fully washed method. This coffee is much more typical of what most consumers expect of African coffee, presenting more citrus acidity (think lemons and limes) and sweet berry flavours with hints of black tea.

 

Brewing Recommendations for Ethiopian Yirgacheffe Konga

 

The Ethiopian Yirgacheffe Konga single origin coffee is a smooth and medium bodied coffee that works particularly well as an espresso or paper filter coffee, such as Pour Over. Milk will overwhelm the acidity and comes through a bit mild, though it does add a sweet creamy quality to the coffee and it develops an almost caramel-like flavour. Aside from the addition of milk, the flavours are fairly stable and consistent across brew methods, largely differing in intensity and heaviness, i.e. the French Press is much heavier in body but less intense in flavour, while the Pour Over has a more intense flavour but lighter body.

Espresso Recipe

 

The Ethiopian Yirgacheffe Konga coffee has a medium body and an acidic but sweet flavour profile, with hint of lemon, berries and black tea. 

Dose: 23g Time: 34-36 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 7/10

 

French Press Recipe 

 

The aroma of the Ethiopian Yirgacheffe Konga in the French Press is acidic - reminiscent of lemons and lime. It begins quite mild with a general coffee flavour, then builds acidity and body as it cools, and tends to linger on the palette. The lime zest/citrus acidity develops a sweet spices flavour as it continues to cool and is a pleasant-to-drink coffee.

Dose: 20g Water Volume: 200ml Time: 2 mins Temperature: 90 C Bloom: 50g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 7/10

Pour Over Recipe  

 

The Ethiopian Yirgacheffe Konga single origin works wonderfully as a pour over. It features a beautiful sweet spices aroma with a bright lemon/lime acidity and hints of black tea in the finish. The acidity and sweetness intensifies as it cools, and is just an outstanding coffee.

 

Dose: 20g Water Volume: 300ml Time: 2 mins Break: Break at 180g/1min Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 8/10

Stovetop Recipe

The Ethiopian Yirgacheffe Konga can be a little temperamental in the stovetop, but worth it if you nail it! It's comes through with the strength of espresso, with sweet spices and lemon acidity. Add milk for a smooth jersey caramel/burnt sugar flavour. Definitely make sure your water is pre-boiled when making this coffee on the stovetop, if it takes too long to boil it will come through burnt.

Dose: 22g Time: 4-5 mins Temperature:  Pre-boil to 94 C Grind Level: Stovetop / Medium                             Flavour Rating: 8/10