Brew Guides Ethiopia Worka Filter
You may hear a subtle wave of exuberance as this coffee hits the shelves. A personal favorite from our roastery, this washed coffee from Ethiopia exhibits one of our favorite profiles. It’s extremely clean and silky in texture. It animates complex Earl Grey like tea and bergamot notes. Subtle sweet lemon, blueberry and cocoa are also present in the flavor of the cup. This is our third year to carry coffee from this mill and we are excited about the solace it brings.
FILTER – Hario V60 02
14.5g Coffee : 250g Water 210°F
Bloom to 50g and stir
@ 45s Pour to 150g
@ 1m30s Pour to 250g
Drain by 2m45s
Worka has become a staple offering, for good reason. It represents flavors that have been drawing people to Ethiopian coffees for years. Look for black tea and bergamot notes, lemon, and classic blueberry like a great Yirgacheffe. We decided to lean into the delicate and fruity nature of this coffee by using the V60. This brew method brings out the bergamot and blueberry notes and makes for a sweet and delicate cup. If this coffee drains too quickly, under-extracts, it tastes like lemongrass and watered-down soy sauce. If this coffee drains too slowly, over-extracts, it tastes like dried berries, pithy citrus, and the black tea note becomes too overpowering and drying.