June 13, 2020

Brewing: Ethiopia Shakiso

Welcome to our first post in a new series, specifically tailored to dialing in brewing recipes! Our inspiration behind this series is to help our community either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.

Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.

So without further ado, let's brew some Ethiopia Shakiso!

Ethiopia Shakiso

Region - Guji
Varietal - Ethiopian Heirloom
Process - Natural
Elevation - 1900 - 2100 M
We Taste: raspberry, candy apple, chamomile

Shakiso is a town in southern Ethiopia, located in the Guji Zone of the Oromia Region. Coffee farming is a core part of the culture here. Just south of Yirgacheffe, and Sidamo, the coffee is distinct, having a different flavor profile while maintaining a lot of the same characteristics.

This is a natural processed coffee, which means after the cherries have been picked, they are dried on raised beds (the full fruit, with the seed inside) for 15 to 21 days. Every two hours the cherries are moved to ensure uniform drying. After the drying period, the seeds are picked and sorted from the cherries by hand. We love natural processed coffees for their distinct fruitiness!

The flavors of this Ethiopia Shakiso are wild. We have a soft spot for natural processed Ethiopians, and this new crop is everything we could have hoped for. Tons of fruit notes, with a refined acidity. When we cupped this coffee, our team tasted raspberries, candy apple, and chamomile.

Alex Says...

This Ethiopia natural was incredibly sweet, almost like a really fruity candy. This coffee definitely shines on AeroPress in my opinion. It just brings out this really silky and syrupy body, while maintaining all that great sweetness. It starts off with this really nice, floral and raspberry candy vibe. Then it’s followed with a kind of sweet orange acidity. While it’s cooling down I get more of a green apple and tea like duo happening that’s also really nice. ⁣

Aeropress Recipe

Quick Facts

Method: AeroPress (Inverted)⁣
Ratio:  15g coffee / 240g water⁣
Grind: 17⁣ setting on Baratza Encore
Water Temperature: 205F
Filter: 2 standard Aeropress filters (for extra clarity & sweetness)⁣

Brew
0:00 - 30g | stir 4x⁣
0:30 - 240g⁣
1:10 - stir, cap, flip, & slow press until 2:00⁣
Total Brew Time - 2:00⁣

1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool before brewing.

2. Grind - Weigh out 15g of coffee, and grind on your Baratza Encore at setting 17.

3. Add to Aeropress - Add your coffee to the Aeropress, on top of your scale. For the "inverted method", the piece with the plunger will be on the bottom, with the plunger facing upwards. Pop the other piece on top, then pour in your coffee (so coffee is sitting inside the top piece, and on top of the the "plunger". Make sure your coffee bed is evenly leveled.

4. Pre-wet Filters - Grab your two filters, place them inside the cap, and pre-wet them with warm water. This avoids any papery tastes in your coffee. This is also a good chance to pour some warm water in your mug, to avoid coffee cooling upon contact. Keep your filters and mug to the side for now.

5. Begin Brewing - Make sure your scale is zeroed, and start your timer. Add 30g of water, then stir four times to ensure all grounds are saturated. Wait until your timer says 30 seconds.

6. Continue Brewing - At 30 seconds, continue pouring water until you reach 240g. When your timer reaches 1:10, stir again, secure your filters and cap, flip the Aeropress over onto your favorite mug, and press down slowly. You'll know when you're done pressing when you hear the hissing sound - try to time it so that happens at 2:00.

7. Enjoy!

Iced Aeropress Recipe

Quick Facts

Method: Iced AeroPress (Inverted)⁣
Ratio:  25g coffee / 200g water⁣ / 200g ice
Grind: 17⁣ setting on Baratza Encore
Water Temperature: 205F
Filter: 2 standard Aeropress filters

Brew
0:00 - 50g
0:45 - 100g
1:15 - 150g
1:45 - 200g | stir, cap, flip, & slow press until 2:30
Pour over fresh ice.
Total Brew Time - 2:30

1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool before brewing.

2. Grind - Weigh out 25g of coffee, and grind on your Baratza Encore at setting 17.

3. Ice - Weigh out 200g of ice in a glass, and put to the side. Grab an additional glass, and fill with ice  (this one you'll enjoy your finished product in).

4. Add Coffee to Aeropress - Add your coffee to the Aeropress, on top of your scale. For the "inverted method", the piece with the plunger will be on the bottom, with the plunger facing upwards. Pop the other piece on top, then pour in your coffee (so coffee is sitting inside the top piece, and on top of the the "plunger". Make sure your coffee bed is evenly leveled. Grab your two filters, pre-wet them with warm water, and place them inside the cap (you don't need them just yet).

5. Begin Brewing - Make sure your scale is zeroed, and start your timer. Add 50g of water, then wait until your timer reads 45 seconds.

6. Continue Brewing - At 45 seconds, continue pouring water until you reach 100g. When your timer reaches 1:15, pour until you reach 150g. When your timer reaches 1:45, pour until you reach 200g, then stir, secure your filters and cap, flip the Aeropress over your glass with ice, and press down slowly. You'll know when you're down pressing when you hear the hissing sound - try to time it so that happens at 2:30.

7. Pour Over Ice - Swirl your glass around to melt the ice cubes and cool your coffee, then pour over fresh ice.

6. Enjoy!

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