Meghan-Annette lives in Seattle with their cat, Captain Jack Harkness. They like sunny days on the beach, drinking decaf coffee, and learning from passionate people.
IG: @meghanannette
Pourover
Origami + Flat Bottom Filter Filter
189ml
3:45-4:00 minutes
COFFEE
Banko Gotiti washing station, Kochere, Ethiopia, washed - Roasted by Camber Coffee, Bellingham, WA
This lot comes by way of the independent Banko Gotiti washing station, which is owned and operated by Birhanemeskel Abera. Mr. Abera manages 650 individual farmers who sell cherry to the station. The brew has an abundance of clarity, with flavors of meyer lemon, bergamot, pineapple, huckleberry, and orange peel.
BREW FORMULA:
Ratio: 1:15 (13g coffee: 195g water, with 20g bypass)
Fairly coarse grind (45 on Niche Zero)
Water Temp: 201 F
Author:Meghan-Annette (they/them)
13 gram Banko Gotiti washing station, Kochere, Ethiopia, washed, fairly coarse grind
Flat Bottom Filter
Small Origami Dripper
Gooseneck kettle
Scale
Grinder
Timer
Heat water in a gooseneck kettle 201 F. Rinse filter and preheat brewer.
Add 13g ground coffee and level the brew bed.
Bloom with
30g of water for 40 seconds.
Using a concentric-circular motion,
add water to 95g
Do 3 additional pours of 35g water each, every
25-30 sec, finishing at 195g. You should finish pouring at around
2:15sec.
Coffee should finish brewing around 3:45-4:00. When
coffee is done brewing, discard the spent coffee and filter paper.
Add 20g of water straight to the brewed coffee. Enjoy!
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