SAFI

Method

Brew Guide

Start here, then adjust one variable at a time. Ethiopian coffee rewards patience and slightly cooler water than you might expect.

01

Pour over

Ratio 1 : 16.5 · 2:45

  1. 15g medium-fine grind, rinsed filter
  2. Bloom with 45g water at 93°C for 45 seconds
  3. Pour in two stages to 250g, finish by 2:45
02

Espresso

Ratio 1 : 2.1 · 27s

  1. 18g dose, level and tamp flat
  2. Target 38g out in 26–29 seconds
  3. Adjust grind, not dose
03

French press

Ratio 1 : 16 · 4:00

  1. 60g coarse grind per litre
  2. Steep 4 minutes, break and skim the crust
  3. Press slowly and decant
04

Cold brew

Ratio 1 : 8 · 16h

  1. 125g coarse grind per litre
  2. Steep 16 hours at room temperature
  3. Filter and dilute to taste