Brew Ethiopia Faysel Abdosh Washed Espresso at Home

Quick Answer

Start with a 1:2 brew ratio, a medium-fine grind, and a 25-30 second extraction time. Adjust based on taste to highlight the washed Ethiopian character.

Steps to Dial In Ethiopia Faysel Abdosh Washed Espresso

1. 1. Set Your Dose and Ratio: Use 18 grams of coffee in your portafilter. Aim for a 1:2 brew ratio—36 grams of liquid espresso out. This balanced ratio gives room to taste the bean's character without over-extracting. Weigh your dose and yield every shot until consistent.
2. 2. Adjust Grind for 25-30 Second Extraction: Grind fine enough that the first drop appears at 5-7 seconds and the total shot time lands between 25 and 30 seconds. If it runs faster, grind finer; slower, grind coarser. Common mistake: chasing a specific time instead of tasting the result. Time is a guide, not a rule. Taste each shot and adjust.
3. 3. Control Brew Temperature: Set your machine to 92°C (198°F). The triple fermentation can make this coffee sensitive to heat; a lower temperature prevents harsh bitterness while allowing floral notes to shine. If your machine lacks PID control, flush the group head before pulling the shot. A stable lower temperature is key for washed Ethiopian espresso.
4. 4. Taste and Refine: Evaluate the shot for balance. If it tastes sour (under-extracted), grind finer, increase dose, or raise temperature slightly. If bitter or astringent (over-extracted), grind coarser, reduce dose, or lower temperature. Keep notes on each change. Adjust one variable at a time and taste systematically.

Product Facts

• Ethiopia Faysel Abdosh Project Washed Espresso - Single Origin: This lot comprises mixed heirloom varieties and is processed using Testi’s triple fermentation protocol. The triple fermentation can produce complex fruit and floral flavors, so you need precise temperature and grind control to avoid muddiness.