Brewing a dry process Yirgacheffe with Samir Benouar of Milka Coffee R

Samir Benouarowns a small coffee shop and roastery called Milka Coffee Roasters in Sacramento, CA. Drinking coffee, being in a coffee shop, making drinks or roasting coffee are his happy places. Samir takes the chill approach to coffee making and to running his shop, with the perspective that we should all have more fun in coffee, especially in the day-to-day operations. I hope you all have chance to stop by and say hi to the Milka crew, they would appreciate it and I think you all would love it as much as I do!!

Brewing a dry processed Yirgacheffe, Ethiopia, with Samir Benouar

Cuisine

Ethiopian Coffee

Servings

193ml

COFFEE

Tesfaye Doni Dry Process, Yirgacheffe, Ethiopia Roasted by Milka Coffee Roasters, Sacramento, CA

Tesfaye Doni exports this coffee himself, which allows us to taste his coffee and hard work. This also helps him negotiate a better price per kilo, year after year. We bought this tasty coffee from Coffee Shrub in Oakland.

Link:

BREW FORMULA

Radio: 1:14 (16g coffee: 225g water - 250g water for darker roasts)

Medium Fine

Water Temp: 207 F

Author:

Samir Benouar (He/ Him)

Image of Brewing a dry processed Yirgacheffe, Ethiopia, with Samir Benouar

Ingredients

Small Origami Dripper
Conical filter
Gooseneck kettle
Scale with Timer
Grinder
Mug (to brew into)
16 grams Tesfaye Doni Dry Process, Yirgacheffe, medium fine grind size

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Directions

Grind your coffee, heat the water, put the filter in the Origami dripper, and put the grinds in the filter. Make sure your bed of grounds is nice and flat. Shaking the brewer a few times should do the trick!
Pour, in a circular motion, 50 grams of water. You want to make sure you pour hard enough to disturb the coffee at the bottom of the conical filter. Once you are finished pouring, swirl the slurry 4 or 5 times by grabbing the brewer by the top and shaking it in a circular motion.
After 25 seconds start your second pour of 100 grams. This time pour straight down the middle and just as hard as the first pour. This bit of agitation will make sure your coffee is extracting fully and as evenly as possible. After pouring, repeat the slurry swirl.
At 1:15 start your third pour by gently pouring 50 grams of water in a circular motion. From here on out we want to be a bit more gentle so as to not disrupt the brew bed. For us this helps curb any astringency and maintains clarity of sweetness and acidity. We do not slurry swirl on this step.
At 1:50 we pour our last pour of 25 grams (50 grams for darker roasts.) We want to continue the gentle circular pouring motion. When we are done we simply lift the brewer off the glass and lightly tap it back down. This settles any floating coffee and creates a nice flat bed (which I will admit is probably more aesthetics than function).
The final step is to stir your coffee vigorously and enjoy!