Ethiopian Sidamo


400g composable bag


The Roasting

We treat this coffee at Matter of Taste in a way that is very typical to a light roast. The batch is heated to dry out the beans completely and then quickly progress to first crack. After the excitement of the colour change, we let the sugars inherent to the bean caramelized. After a short time, the crackling of the roasting is finished and we are left with a slightly puffed, light-coloured bean that highlights all of the delicious flavours created in the growing and processing of this coffee.

Brewing Instructions

Our baristas recommend a pour over for this coffee although we have found it to be enjoyable with our drip coffee as well. Try to bump up the coffee ratio a little and a coarser grind to emphasize the flavour.

Brewing Method Coffee to Water Ratio Coffee Dose Water  Grind*based on EK43 Time  Temperature
Drip 1:26 84-91g  2.2 liters  7, moderately coarse  Depends on your machine  195-205°F(90.5-96°C)
French Press (2 Cup) 1:17 18-20g  300-350g 11, very coarse  3:00-4:00 195-205°F(90.5-96°C)
Pour Over  1:14 25-27g  350-400g  8-8.5, coarse  2:30-3:30 195-205°F(90.5-96°C)
Siphon 1:14 25-27g  350-400g 7, moderately coarse  1:45-2:20 195-205°F(90.5-96°C)
Chemex  1:15 45-50g 700-750g  8-8.5, moderately coarse  5:00-6:00 195-205°F(90.5-96°C)
Espresso Varies greatly  6.5-20g  21-42g 1-2, very fine  20-35 seconds  185-204°F(85-96°C)

Additional information


Cupping Notes

, ,