How to Brew Ethiopia Natural Coffee
A focused starting guide for The Bloom. Use even wetting, a measured ratio, and tasting notes from your own brew to refine the result.
Cozy Notes Coffee Co.
Updated
The Tasting Table / Brew guide
A focused starting guide for The Bloom. Use even wetting, a measured ratio, and tasting notes from your own brew to refine the result.
In this article
Identify the current coffee
The Bloom is our Ethiopia Natural light-medium roast. The Bloom Reserve is a separate listing. Use the current product information for the specific coffee you order rather than carrying an older regional or lot description into every new bag.
A filter starting recipe
Use 20 g coffee and 320 g water in a suitable dripper. Start with a medium grind. Add about 50 g water to wet the grounds evenly, wait roughly 30 seconds, then add the remainder in steady stages. Record total time without treating one number as a universal target.
Taste before adjusting
Let the coffee cool to a comfortable temperature. Notice whether it feels full enough and whether the brightness is pleasant. If it seems thin and sharply unfinished, try a small move finer. If it is dry or harsh, try a small move coarser. Keep dose and water steady for that comparison.
Read natural correctly
Natural refers to drying coffee in the fruit during processing. It is not a statement that fruit flavoring has been added, nor an organic certification. The specific cup still depends on the coffee and roast as well as processing.
If you add milk
Try a small amount after tasting the coffee alone. Record whether the flavor remains clear at your usual milk quantity. A preference for black coffee or milk coffee is personal; neither is required to appreciate an origin.
Make the second brew count
Keep a short record of the recipe and the change you made. Compare with The Serengeti only after you have a recipe you can repeat, so the difference between coffees is easier to understand.
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