(vellon) Etiopia Keramo Daye Bensa

OriginEthiopia

Summary

Ethiopian single origin coffee from Keramo Daye Bensa, roasted by Dropshot Coffee. Available as whole beans or ground to order for espresso, moka, AeroPress, French Press, V60, filter machine or ibrik.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 25 s
Temperature: 92°C

Target extraction yield 20-22%. Tested on Dalla Corte Mina with IMS competition baskets; water RO with TDS 130-150 ppm, 7.2-7.4 pH.

French press

Coffee in: 18 g
Coffee out: 265 g
Water: 300 g
Time: 4:00
Temperature: 94°C

Grind: 700-900 microns

Set up your grinder

0:00Pour around 80 g of water over the ground coffee in circular motions to wet all the coffee and start the bloom. (15 s)
0:40Pour the rest of the hot water in circular motions, keeping all coffee particles immersed.

Target extraction yield 18-20%. Finish extraction at minute 4 and transfer to a server to stop further extraction. With a basic press filter, grind coarser and extend brew time.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

DropShot Coffee Roasters

DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…

AI-assisted description, based on roaster & cupping data.

All coffees Go to website