beverageMedium
Freshly Brewed Ethiopian Yirgacheffe Coffee
A premium single-origin coffee known for its bright, floral notes and clean finish, prepared tableside.
Prep
2 min
Cook
6 min
Total
8 min
Serves
1
Level
Medium
Dietary Information
vegangluten_freeketo
Community Recipe
User contributed
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Ingredients
- 18 gwhole-bean Ethiopian Yirgacheffe coffee
- 300 mlfiltered soft water at 92–96 °C
- 1 slicelemon peel (optional)
- 1 stripdark-chocolate nib (optional)
Recipe serves 1 people
Instructions
- 1present a stoppered carafe of whole beans tableside for aroma preview
- 2grind beans right beside the guest on medium-fine setting (consistency of granulated sugar)
- 3pre-warm the ceramic Aeropress or Hario V60 dripper and cup with hot water; discard rinse water in brass waste bowl on tray
- 4add ground coffee to filter; start timer and bloom with 50 ml water (30s) to release trapped CO₂ and reveal floral bouquet
- 5pour remaining water in slow, circular motions until reaching 300 ml; two-minute drawdown yields a golden-cedar crema ring
- 6decant into preheated stemware; offer a quick light-steam cocoa note, then serve with side stand featuring a twist of lemon peel and a single dark-chocolate nib
- 7instruct guest to sip first without garnish, then taste again with optional citrus for a heightened berry-sweet finish
Prep Time
2m
Cook Time
6m
Total Time
8m
Servings
1
Chef's Notes
Water quality is paramount—avoid hard tap water that mute floral nuances. Blooming time and grind size are key to capturing Yirgacheffe's signature jasmine and bergamot aromatics. Re-steep once within 5 minutes for a mellower cup, turning brighter citrus into honey-like sweetness.
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Nutrition Facts
Nutrition information not available for this recipe.
Recipe Info
Total Time: 8 mins
Serves: 1
Difficulty:Medium
Dietary Info
VeganGluten_freeKeto