Brew Guides Ethiopia Bensa Shantawene Natural Filter
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- čas přidán 27. 08. 2024
- Cultivated at the base of Bombe Mountain, this coffee was picked in ripe cherry form and dried on raised beds inside the fruit, also known as natural processing. Through technique and agronomy, Shantawene has become a staple of Onyx. Fresh, clean tropical fruit that embosses itself on the palate. This is a clean, unapologetic fruit forward coffee that will expand your view on what coffee can taste like.
FILTER - Kalita Wave
25g Coffee : 400g Water 205°F
~3:15 drain
How about on a ode 2?
Great video!
Could your V60/Kalita recipes be used on an Origami dripper? I noticed y'all use a lot of the V60 and Kalita Wave, and the Origami seems to (try to) be a combination of both. Thanks!
You can use the Origami dripper. It tends to flow a little more quickly in the beginning of a brew and can choke with kalita filters. But, it is a fun and versatile brewer.
I ordered a 2lb bag cant wait to try it out.
2lbs of gold.
How about a Comandante clicks?
0:36 Grinding on 20 clix standard C40
@@OnyxCoffeeLab THX!
Do you think that your V60 recipe (15g coffee to 300g water) on ~11 clicks on an encore would work for this coffee? I just ordered this one and the Gare Ware Jilo and super excited to try some v60 brews with them!
For sure! Lots of these recipes will be interchangeable and bring out different aspects of each coffee.
@@OnyxCoffeeLab Follow up question on this recipe, you said that the drain time for the Shantawene is quicker than a regular Ethiopian. How long would you expect a more typical Ethopian to drain? I tried this recipe with another Ethopian I had, and drain time on the lower end of things still came to be ~3:30 on my V60 with a grind setting of 15 on the encore. Apologies for all the questions haha, I appreciate your quick responses and the knowledge!
@onyxcoffeelab You said this is a “really soluble” coffee. How would one determine this prior to brewing?
You can make guesses before brewing. But, this was an anomaly. Traditionally, Ethiopian coffees (high elevation), and natural processing causes coffee to be more dense and need longer to extract. This coffee did not. When making a recipe it was draining quite quickly, but tasted great and met our strength standards.