3:13 this is also what people did in Finland back in the day. It was a luxury to drink coffee made with fresh grounds and usually saved for guests etc. Otherwise you drank coffee made with used grounds and it had a different name that is nowdays used to describe bad tasting or cheap coffee. I know one eco cafe that makes their batch brew with 20% old grounds to save coffee and it actually tastes normal. I can imagine that 100% used grounds would taste horrible though but it was different times
Brilliant video. Im happy to know more about coffee from the Gugi region as well as heirloom varieties. I love Bule Hora beans . Beautiful vibrant blue berry notes
I get coffee sample packs from a local roaster in Colorado and inadvertently discovered my favorite coffees are specifically from the Guji region. I recommend Color Coffee Roasters for those in the US.
Best coffee I’ve had was some Guji that tasted more complex than any Gesha I’ve had. It missed the smooth feel of geshas but the taste was just incredible tropical with incredible precived sweetness. Tasted like fruit juice and very little bitterness. It also had some notes of roses which was interesting.
Just received a box of 2022 guji mormora Saturday. Roasted it last night, brewed this morning. Could hardly smell it whole roasting compared to the yirgacheffe I usually roast. Then tasted the toasted bean and they differed although a little taste to them. This morning I brewed and it tasted like yirgacheffe sans chocolate and not as heavy. So I'm happy with it.
@@Rydecoffeecoach i honestly feel like we Ethiopian coffee lovers appreciators are some of the luckiest people on earth. They are miles ahead over that way.
I got Guji coffee beans from a local roaster. I cold brew my coffee. Anyway, this Guji coffee was dreadful, IMHO. Maybe I just don't like the particular flavour, or maybe it was the cold brew method. It tasted "off" somehow. Or was this what is termed a chocolate flavour? I've had other Ethiopian coffees before and they were great.
It could have been a bad batch or sometimes the anerobic fermentation method can be overwhelmingly boozy and this can taste like off wine. I think you have to look at the roaster and question if they are roasting well or just purchasing low grade coffees (which will also taste off). High grade Guji, roasted well, should be amazing!
Can you please give some extra information for the espresso extraction? We only saw grams in, what was the grams out, temperature and timing ? Thank you
Hye Nick! Yep no worries. With this particular one I found the best volume out was ~41ml, Temp was at 94C/201.2F Timing wise, its hard to draw a comparison because the Synesso has 4 stages of extraction (Preinfusion, ramp up, full bar, ramp down) but if you can aim for 27sec with no preinfusion.
Yes it's a Synesso! But I've also had it custom powder coated and using the American oak handles and paddles. They are lovely machines and highly manual so you can really lose many hours going down a rabbit hole of espresso. 😂
I have a Jabena and while its more ornamental than practical I reckon it would be lovely to experience a true Ethiopian coffee like this. Good luck with your cafe!
so you've put 22.5 gr in. and then WHAT????? how much out? temperature? time? pre-infusion? help us a bit 🙏 your content is still valid if you don't hold a cup of coffee in your hand while talking...😉
😂 good points! This is an older video so I used to hold the coffee all the time. But I realised it gave everyone anxiety so I've stopped that now. 🥳 As for the recipe, sorry I didn't give you all the data! 22.5in, 47g out in 27s +preinfusion (I use a Synesso or a Decent so preinfusion is only one variable of many, but I'd try 2.6s or ~3s, temperature should be 93°C/199.4F Remember this is just a starting guide, obviously depending on your grinder, farm/processing, roaster, machine things will need tweaking but go with your palate and make sure you enjoy it! Hope this helps! 👌
Hi Keneni! I'm not an importer but certainly would love to chat with you and see what I can do to support you guys. 👌👌 Email hello-at symbol-coffeebeansdelivered-dot-com-dot-au
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
3:13 this is also what people did in Finland back in the day. It was a luxury to drink coffee made with fresh grounds and usually saved for guests etc. Otherwise you drank coffee made with used grounds and it had a different name that is nowdays used to describe bad tasting or cheap coffee. I know one eco cafe that makes their batch brew with 20% old grounds to save coffee and it actually tastes normal. I can imagine that 100% used grounds would taste horrible though but it was different times
Very interesting! I didn't know people did that. It would be weaker in caffeine too.
Brilliant video. Im happy to know more about coffee from the Gugi region as well as heirloom varieties. I love Bule Hora beans . Beautiful vibrant blue berry notes
I'm loving this channel. Definitely gonna recommend it.
Thank you!! 🙏
I get coffee sample packs from a local roaster in Colorado and inadvertently discovered my favorite coffees are specifically from the Guji region. I recommend Color Coffee Roasters for those in the US.
10q for introducing my country ETHIOPIA coffee to the world🙏🙏
Anytime! I love Ethiopian coffees and hopefully next year I can travel there again!
Best coffee I’ve had was some Guji that tasted
more complex than any Gesha I’ve had. It missed the smooth feel of geshas but the taste was just incredible tropical with incredible precived sweetness. Tasted like fruit juice and very little bitterness. It also had some notes of roses which was interesting.
Yeh I often get floral flavours coming through but I'm sure they are actually aromas being translated via my nose into tastes.
I am thinking opening a small coffee shop in Ethiopian way in the states.
Lovely and informative!
Thank you! 🙌
Thx for yr information!
Really informative! Love it - thank you 😊
Thanks Dawn! 🤗🥰
Just received a box of 2022 guji mormora Saturday. Roasted it last night, brewed this morning.
Could hardly smell it whole roasting compared to the yirgacheffe I usually roast.
Then tasted the toasted bean and they differed although a little taste to them.
This morning I brewed and it tasted like yirgacheffe sans chocolate and not as heavy. So I'm happy with it.
Watching this while enjoying Halo Beriti 1:16 on Origami dripper..
Ooh yeh, lovely! 🙌🙌
@@Rydecoffeecoach i honestly feel like we Ethiopian coffee lovers appreciators are some of the luckiest people on earth. They are miles ahead over that way.
Totally!
Great Coffee from Ethiopia
Yirgachefe
Guji
Sidama
Harar
Lekempti
Limu / Jimma
So many great regions! ❤️
I’m partial to Worka
Best coffee I have ever had
It's so yummy, hey! Unbelievable flavours.
I got Guji coffee beans from a local roaster. I cold brew my coffee. Anyway, this Guji coffee was dreadful, IMHO. Maybe I just don't like the particular flavour, or maybe it was the cold brew method. It tasted "off" somehow. Or was this what is termed a chocolate flavour? I've had other Ethiopian coffees before and they were great.
It could have been a bad batch or sometimes the anerobic fermentation method can be overwhelmingly boozy and this can taste like off wine. I think you have to look at the roaster and question if they are roasting well or just purchasing low grade coffees (which will also taste off). High grade Guji, roasted well, should be amazing!
Can you please give some extra information for the espresso extraction?
We only saw grams in, what was the grams out, temperature and timing ?
Thank you
Hye Nick! Yep no worries. With this particular one I found the best volume out was ~41ml, Temp was at 94C/201.2F Timing wise, its hard to draw a comparison because the Synesso has 4 stages of extraction (Preinfusion, ramp up, full bar, ramp down) but if you can aim for 27sec with no preinfusion.
@@Rydecoffeecoach May i ask what Espresso machine u are using? It looks wonderful
Yes it's a Synesso! But I've also had it custom powder coated and using the American oak handles and paddles. They are lovely machines and highly manual so you can really lose many hours going down a rabbit hole of espresso. 😂
Gugi coffee is the best by far.
I only drink coffee fromJebena(kettle). The espresso machine kills its taste.
I have a Jabena and while its more ornamental than practical I reckon it would be lovely to experience a true Ethiopian coffee like this. Good luck with your cafe!
We call it straight drop.
Roasted my first batch of Guji recently
enjoy!
I am first viewers
But Ethiopian brewing is not using an espresso maker!
True. But that doesn't really change the video.
Can I know the total time for this V60 ?
Aim for 2:30-3:30 total. I like a 40sec bloom, 1:30 first pour and finish within 3:30
how dark is the roast
It's an omni roast, so works as a filter and espresso.
I also sell guji coffee
so you've put 22.5 gr in. and then WHAT?????
how much out? temperature? time? pre-infusion? help us a bit 🙏
your content is still valid if you don't hold a cup of coffee in your hand while talking...😉
😂 good points! This is an older video so I used to hold the coffee all the time. But I realised it gave everyone anxiety so I've stopped that now. 🥳
As for the recipe, sorry I didn't give you all the data! 22.5in, 47g out in 27s +preinfusion (I use a Synesso or a Decent so preinfusion is only one variable of many, but I'd try 2.6s or ~3s, temperature should be 93°C/199.4F
Remember this is just a starting guide, obviously depending on your grinder, farm/processing, roaster, machine things will need tweaking but go with your palate and make sure you enjoy it!
Hope this helps! 👌
Thanks for introducing our Guji Coffee, we are also Guji coffee farmers...can I get your contact please?
Hi Keneni! I'm not an importer but certainly would love to chat with you and see what I can do to support you guys. 👌👌 Email hello-at symbol-coffeebeansdelivered-dot-com-dot-au
10q
hey bro... are kidding me ? adding milk to coffee is not a coffee anymore :) if you want milk shake then go to Starbucks, lol