Speciality Ethiopia
The term Specialty coffee is used to refer to coffee that is graded 80 points or above on
a 100 point scale by a certified coffee taster (SCAA) .Specialty coffees are coffees at their
peak and are different to other coffee because specialty coffee has been grown at the
perfect altitude, at the correct time of year, in the best soil, and then picked at just the right
time. All this translates into some of the most exciting and tasty coffee in the world, They are
grown in the highlands and can be monitored and processed very carefully at harvest where
every step from growth to fermentation is monitored to improve its quality periodically.
900,00 EGP
CompareHow to prepare:
- Measure from 7 to 9 gram of coffee for single dose and from 14 to 18 for double dose (you need to know the capacity of your basket to know your dose amount).
- Grind the coffee (It should be fine grind but it’s courses than Turkish coffee).
- Put the coffee in the portafiliter and the portafiliter should be empty, dried and hot.
- Use needle to breaks up any clumps, and evens out the density of coffee within the puck.
- Use coffee distributor to evenly distribute coffee grounds in the portafilter.
- Use the tamper to evenly pack the coffee grounds for a quality shot.
- Put the portafiliter in the espresso machine head and start extraction.
- Espresso extraction should produce a double espresso of 50-60ml in 25-30 seconds or a single espresso of 25-30ml in the same time.
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