Ethiopia Faysel Abdosh Washed Filter: Brewing Guide

By Code Black Coffee | Published: 2026-11-01

Category: How-to Guides

Learn a repeatable pour over recipe for the Ethiopia Faysel Abdosh washed filter coffee, with ratios, grind, and a step-by-step method that highlights its clean, floral character.

Quick answer

Brew the Ethiopia Faysel Abdosh washed filter at a 1:16 coffee-to-water ratio (15 g coffee to 240 g water), medium-fine grind, and 200–205°F water. Use a three-pour pulse method with a 45-second bloom, then let the bed drain fully between pours for a clean, floral cup.

Why washed Ethiopian coffees reward a gentle pour

Washed Ethiopian lots like this one are prized for clarity and delicate aromatics. They can turn bitter or hollow if you pour too aggressively or use water that is too hot. Keep the pour gentle and the water temperature moderate to protect the floral top notes.

The Faysel Abdosh Project lot is processed with a triple fermentation protocol, which can add complexity without heavy fruit. That means your recipe should aim for balance: enough extraction to sweeten the cup, but not so much that the finish turns dry.

When to adjust the recipe

If the cup tastes sour or weak, tighten the grind one click finer or increase the water temperature by 5°F. If it tastes bitter or ashy, coarsen the grind slightly or drop the temperature. Change only one variable at a time so you can taste the difference.

For a larger batch, scale the coffee and water proportionally and expect a slightly longer drawdown. A 30 g dose with 480 g water works well in a larger dripper, but keep the same ratio and pour structure.

Step-by-step pour over recipe

Weigh and heat: Weigh 15 g whole bean coffee and heat 240 g water to 200–205°F. Rinse the paper filter with hot water and discard the rinse water. A preheated brewer and rinsed filter reduce papery flavors and keep the brew temperature stable.
Grind just before brewing: Grind to a medium-fine texture, similar to table salt. If using a blade grinder, pulse in short bursts to avoid overheating the beans. Grind size is the easiest variable to adjust if the brew runs too fast or too slow.
Bloom: Start a timer and pour 45 g of water in a slow spiral, saturating all grounds. Wait 45 seconds. A fresh washed coffee may not bubble much—that is normal. Do not stir the bloom aggressively; a gentle swirl is enough to ensure even saturation.
First pour: At 0:45, pour in a slow spiral until the scale reads 140 g. Keep the water level below the rim of the dripper and avoid pouring directly onto the filter walls. A steady, low pour keeps the bed even and prevents channeling.
Second pour: At 1:30, pour again to reach 240 g. Give the dripper a gentle shake to level the bed, then let it drain completely. The total brew time should land around 2:30–3:00; adjust grind if it finishes much faster or slower.
Serve and assess: Remove the dripper once the bed is flat and the dripping slows to a stop. Swirl the carafe and serve warm. Taste at a few temperatures to catch the floral notes. Note the time and grind for next time; small tweaks are easier to repeat when you write them down.

Product facts

Ethiopia Faysel Abdosh Project Washed Filter - Single Origin: Washed coffee from the West Guji zone, comprising mixed heirloom varieties and processed with Testi’s triple fermentation protocol. The washed process and heirloom varieties typically produce a clean, floral cup, so a gentle pour over recipe helps preserve those delicate notes.
Ethiopia Faysel Abdosh Project Washed Filter - Single Origin