Abol
The first round. The strongest of the three, poured from height into small cups so the grounds stay behind.
Brewing guide
Start with the jebena. It is the method this coffee was grown for.
A clay pot, a fine grind, and three rounds poured from the same brew. Everything below it is a good way to drink the same lot.
- Ratio
- 1 g coffee to 12 g water. Two cups: 30 g coffee, 350 g water
- Grind
- Fine, close to powder
- Water
- Boiling, 212 F, 100 C, over coals or a low flame
- Time
- 8 to 10 minutes of simmer, then rest
Rinse the jebena, fill it with water, and set it on heat. Add the ground coffee once the water is hot and let it come up to a boil. When it rises, pull it off, let it settle, and return it briefly.
The three rounds
Abol, tona, baraka.
Tona
Water is added to the same grounds and brought back to heat. Lighter, and the one people talk over.
Baraka
The third and last round. The name means blessing. Lightest of the three, and the reason nobody leaves early.
Other methods
Five more ways to brew this lot.
Every ratio uses the same two cup example, about 350 g of water
Pour over
The method that shows the light roast best. Bloom with twice the coffee weight in water for 40 seconds, then pour in slow concentric circles.
- Ratio
- 1 g coffee to 16 g water. Two cups: 22 g coffee, 350 g water
- Grind
- Medium fine, like table salt
- Water
- 201 to 205 F, 94 to 96 C
- Time
- 2:45 to 3:15 total
French press
Round and heavy in the mouth. Best with medium and dark. Let it settle for a minute after plunging.
- Ratio
- 1 g coffee to 15 g water. Two cups: 23 g coffee, 350 g water
- Grind
- Coarse, like sea salt
- Water
- 200 F, 93 C
- Time
- 4 minutes, then break the crust and plunge slowly
Drip
The daily driver. Use a flat bed basket if you have one, and wet the paper first.
- Ratio
- 1 g coffee to 16 g water. Two cups: 22 g coffee, 350 g water
- Grind
- Medium
- Water
- Machine controlled, 198 to 205 F, 92 to 96 C
- Time
- 4 to 6 minutes
Espresso
Medium and dark pull sweeter. Light roast needs a hotter basket and a longer ratio, closer to 1 to 2.5.
- Ratio
- 1 g coffee to 2 g liquid. One double: 18 g in, 36 g out
- Grind
- Fine, dialed to the shot
- Water
- 200 F, 93 C
- Time
- 26 to 30 seconds
Cold brew
Dilute the concentrate one to one with water or milk. Keeps for a week refrigerated.
- Ratio
- 1 g coffee to 8 g water. Two cups of concentrate: 44 g coffee, 350 g water
- Grind
- Coarse
- Water
- Room temperature or refrigerated, 68 F, 20 C
- Time
- 16 to 18 hours, then filter