Sasaba - Ethiopian Filter Coffee

Time

50 s

Temperature

93°C

1. 0:00Pre-infusion at 2-3 bar (25 s)
2. 0:25Brew at 9 bar (25 s)

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

95°C

3 pours, extraction time includes blooming.

Coffee in

15 g

Water

250 g

Time

2:50

Temperature

93°C

Grind: 26 clicks C40 MK4

1. 0:00Pour 50 ml water and swirl (10 s)
2. 0:10Bloom (35 s)
3. 0:45Pour 50 ml (15 s)
4. 1:05Pour 50 ml (10 s)
5. 1:25Pour 50 ml (10 s)
6. 1:45Pour 50 ml, then swirl (10 s)

Also works with 18g/300ml or 20g/325ml, pouring in 60ml/65ml increments and grinding slightly coarser (27 clicks).

Coffee in

18 g

Water

170 g

Time

2:00

Temperature

90°C

Grind: 25 clicks

1. 0:00Add 50 ml water and stir slowly 5 times (30 s)
2. 0:30Fill up to 170 ml, stir 10 times, put filter on, let air out and place on server (30 s)
3. 1:30Start pushing slowly and finish at 2:00 (30 s)

After brewing, pour in 50 ml slightly cooled water.

Coffee in

17 g

Water

250 g

Time

2:40

Temperature

90°C

Grind: 27 clicks

1. 0:00Bloom with 50 g water, then open valve (25 s)
2. 0:35Pour to 150 g
3. 1:15Close valve and pour to 250 g
4. 1:50Open valve again and gently swirl