Reviews Ethiopia DIIMA DANCHE

Recipe

Method of preparation: Espresso
Coffee (g): 17.5
Water (g): 44
Water temperature: 93 °C
Grinder (settings): 1.0.3 on a 1ZPresso J-Ultra
Notes: Not great in turbos, best at 8 bar, 28 to 32 seconds extraction time for reference.

Also good in a Cafec Deep 27:
Coffee (g): 12
Water (g): 180
Water temperature: 94 °C
Grinder (settings): 0.3.2 on a 1ZPresso ZP6
Method: Samo bloom with 30 ml 45 °C water, after a couple minutes pour as much as the dripper allows and try to do max 2 pours. Times and agitation are not paramount in this recipe.