Brew Guides Ethiopia Shantawene Filter

Yes! We’ve been laboring through this terrible year for Shantawene to arrive. This is the staff’s top five, if not favorite growing region we buy coffee from every year. Complexity is the hallmark of this washed coffee from the Bombe mountains in Ethiopia. Crisp acidity, bright florals, sweet and clean, this coffee pairs well with any filter device or as a single origin espresso. You’ll see this on all our café menus if that helps make your decision.
FILTER - Hario V60 02
15g Coffee : g Water °F
Ground med-fine 10-11 Baratza Encore
19clix Comandante C40
Start Timer - Pour 50g and stir
@ 30s Pour to 150g
@ 1m15s Pour to 250g
~2m15s drain

[@GormGrumGormly]

Thanks for the Commendante grind setting

[@OnyxCoffeeLab]

Any time

[@drewdecuir5675]

Solid recipe and great video quality! I was surprised you went that fine with this coffee. I’m usually at 18 or so on the encore but I’ll give this a try soon. Elika, what’s your favorite coffee offering THIS year?

[@AsCitiesBurn32]

I was usually around the same setting and tried the finer setting from an earlier video and it was so much better. The technique here is what makes it work at the setting I think.

[@drewdecuir5675]

Michael T. Now I gotta try it. Thanks man!

[@OnyxCoffeeLab]

For sure! You'll find most of our recipes are geared towards grinding as fine as we can. Except for rare circumstances, see Aeropress Concentrate with Propaganda! But, especially with a washed Ethiopia, we were surprised at its drain time. This year, this coffee is sooooo good! Natural Las Lajas and the Pacamara from Santa Rosa have a special place in my heart. For the extra special coffees, the Anaerobic Panama Gesha is outstanding and one of the best coffees I've ever had, along with the La Palma Sidra #9.

[@JT-zy2ft]

Been really liking this brew method. Will there be a brew guide for the Colombia La Palma SIDRA #423 when it’s shipped?

[@OnyxCoffeeLab]

Glad you like it, and for sure! You can find the recipe for the Sidra #423 on the coffee page, or czcams.com/video/cCEq45yXA3Y/video.html

[@sackableoffence3575]

Hey mate. What would your grind settings be on a Wilfa Uniform Silver grinder. I have Clicks from 1-41

[@OnyxCoffeeLab]

I'm actually not familiar with that grinder. If you'd like a specific recommendation, could you send a picture of some coffee ground at 1, 20, and 41 for reference to [e-mail] subject "Mirza & Wilfa"?

[@PinkiSquares]

Hey there! Any idea how many clicks would be ideal for a Timemore C2?

[@OnyxCoffeeLab]

I'm unfortunately unfamiliar with that grinder. If you have some details on it, please email [e-mail] for help.

[@ematt98]

Would you happened to knew how many clicks this would be on a Hario mini mill slim hand grinder?

[@OnyxCoffeeLab]

I don't know for sure, as we don't have this grinder. But, based on some comparison charts, I would recommend starting at 7 clicks.

[@everydayasian]

Can I get an ID on the silver container and bowl you used to keep the grounds in?

[@OnyxCoffeeLab]

The silver container is a stainless steel cocktail shaker, widely available at restaurant supply stores. The bowl is a standard sized Cupping Bowl we use for quality control.

[@everydayasian]

@@OnyxCoffeeLab thank you! Appreciate all of the informative videos!

[@shahruzmoshtael]

How would you scale this recipe up? Like if you wanted to brew 30 grams instead?

[@OnyxCoffeeLab]

For a much larger recipe you could try our recipe for the Las Lajas Natural czcams.com/video/83tNv27_GGM/video.html. Expect a longer drain time than described for the Costa Rica.