Tasting notes: Jasmine, Tangerine and Black Tea
Origin: Telila CWS, Gera, Jimma
Country: Ethiopia
Process: Washed
Altitude: 2000 MASL
Variety: Heirloom
There’s an instant buzz here at the KOTA roastery when Dan the roast master finalises the roast of a new origin. Not only is this because it means we have a fantastic new coffee to offer to our wonderful customers, but it also means we get to have a play around and try the new origin on a variety of different brew methods for ourselves (what can we say, it’s a perk of the job and an absolute treat).
Today we wanted to share the V60 recipe we’ve been using for Kecho Anderacha; our latest coffee launch from Ethiopia. We’re all for you going away and making up your own recipes to bring out the notes of coffee you enjoy, but this is for those who want a nicely balanced starting point.
A little bit about Kecho Anderacha
Processed by Telila Washing Station:
This is a privately owned washing station in Western Ethiopia, and although it’s only in its fifth year of operation, it has made a massive name for itself in the coffee industry because their experienced team are working to process fantastic origins. They pay exceptional attention to detail during the drying process, which results in a cup profile which is clean and clear. The lots are carefully separated by Kebele upon arrival at the washing station too, which is an unusual and impressive practice – it really sets them apart from others in the area.
Imported by Osito:
This importer’s journey began back in 2014 when founder Kyle met Colombian coffee producer Jose Jadir Losada. Over the years, they’ve produced a fantastic and unique partnership to help build sustainable supply chains between Colombian farmers and international roasters. In 2018, Osito expanded to source from Ethiopia, Burundi and Mexico. Their focus is on building long-term, transparent relationships with farmers which is absolutely integral to our values here at KOTA coffee.
Here is our product page for Kecho Anderacha
Our V60 recipe
Dose of coffee: 14.5g coarse ground coffee
Amount of water: 250ml water
(Ratio): 1:17
Water temperature: 94 degrees
Total brew time: 3m15s
1) Boil your kettle, and rinse your V60 filter paper and place it in your V60 cone. This is universally recommended as it removes any fibres which are left behind from the factory production of them, and prevents any chance of a papery taste overwhelming your coffee.
2) Grind 14.5g coffee to a coarse setting. We appreciate it's hard to judge exactly what 'coarse' is, so give this recipe a try and if your brew time takes way too long (over 3m30s is a recommended upper limit of brew time) you'll know to make it coarser, and if the brew happens too quickly (Under 2m50s) then you'll know to make it finer.
3) Set your V60 up on your scales, add your coffee dose in and start the timer.
4) Bloom your coffee by pouring 50ml of water into the V60 cone. This pour should take around 10 seconds, then leave the coffee until the timer hits 30 seconds.
5) At 30 seconds, start your first main pour - you want to pour up until the scale reads 150ml of water, and this should take approximately 20 seconds (until the timer is reading 50 second brew time overall).
6) At 1 minute 20 seconds, pour another 100ml of water until your scales read a total of 250ml of water. This pour should also take around 20 seconds (at this point your timer will be at the 1 minute 40 mark).
7) Your brew can now continue to drip through until all the water has filtered through your coffee. This process should finish at the 3 minute 15 second mark. If it takes longer, make your coffee coarser next time, and if it is finished before this mark, then make your coffee finer.
