Compare the tastes of three different single origin beans to learn more about coffee. This tasting will help you understand how different regions produce different tastes.
Ingredients: 2 oz Ethiopian Yirgacheffe beans. 2 oz Colombian Supremo beans. 2 oz Kenyan AA beans. Filtered water.
Instructions: Make the Ethiopian Yirgacheffe beans into a medium-fine powder. Make the Colombian Supremo beans into a medium-sized powder. Make the Kenyan AA beans into a medium-coarse powder. Bring water to a temperature of 200F 93C. Add a filter to a V60 dripper and put it on a cup or carafe. Then, rinse it with hot water. Make a small well in the middle of the ground Ethiopian Yirgacheffe beans and put them in the filter. Start pouring hot water over the grounds in a circle, and wait 30 seconds for them to bloom. Keep slowly pouring water in stages, making sure there is a steady flow. Take out the V60 once the coffee is done brewing and enjoy your Ethiopian coffee. Clean and rinse the V60. To use the Colombian Supremo beans, do steps 5 through 10 again. Do steps 510 again, but this time use Kenyan AA beans. Check out how the three single origin coffees taste and smell. Write down the unique things that each cup has.
Prep Time: 10 minutes
Cook Time: 15 minutes
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