Ethiopian coffee can be thanked for the birth of coffee! This incredible brown water that we call coffee accounts for one of the widest, most consumed beverages on the planet and it’s all thanks to the nomadic mountain tribes that discovered it in the mountains around the 9th century.
Plucked from the mountains and wet processed, Ethiopian coffee is for the most part an organically traded commodity that drives a rich and sophisticated coffee culture. The coffee beans are dried on raised beds that produce a bright, tangy flavor with hints of berries, florals, fruit and lemon. The aroma is distinctly rooted in a citrus smell, and it is frequently ranked to be some of the greatest coffee available on the market.
In Ethiopia, coffee is often served as part of a traditional coffee ceremony, which is a social and cultural event that can last for several hours. The ceremony involves roasting and grinding the coffee beans, brewing the coffee, and serving it to guests in small cups.
Ethiopian coffee is considered to be some of the best in the world, and Ethiopia is widely regarded as the birthplace of coffee. It’s believed that coffee was first discovered in the Kaffa region of Ethiopia, and the word “coffee” may have even originated from the region’s name.
WE RECOMMEND: Bodum 34 Ounce French Press
How To Make Ethiopian Coffee
You can make Ethiopian coffee like you would any other dark roast. Being a dark roast coffee that has had its oils pulled to the surface through the roasting process, you can expect a bold and full body flavor. Ethiopian coffee also tends to be low acidity, which means it’s easier to digest.
To make the coffee we suggest buying them as whole beans from Peet’s and grinding it yourself when ready to brew. We also suggest bringing your water about 195 degrees to avoid under or over extraction. While 195-205 degrees is within normal range for brewing coffee, the lower temperature is better to use with a dark roast if using a pour over method.
WE RECOMMEND: JavaPresse Burr Grinder
How To Make Ethiopian Coffee
Making Ethiopian coffee can be a wonderful experience that maximizes the enjoyment of the unique flavor and cultural significance of this coffee. Here is a general guide to making Ethiopian coffee for maximum enjoyment:
- Start with high-quality coffee beans: Choose high-quality Ethiopian coffee beans that have been recently roasted and are fresh. Look for beans that have been grown at high altitudes and processed using traditional methods.
- Grind the beans: Grind the coffee beans to a medium-fine consistency just before brewing. Use a burr grinder if possible for a more consistent grind.
- Use the right equipment: You can use a traditional Ethiopian coffee pot called a jebena, or a French press or drip coffee maker. The important thing is to use equipment that allows for good extraction and maximum flavor.
- Heat the water: Heat the water to just below boiling. The ideal temperature for brewing coffee is between 195°F and 205°F (90°C-96°C).
- Add the coffee: Place the ground coffee in the coffee pot, French press, or coffee maker. Use about 1-2 tablespoons of coffee per cup of water.
- Add the water: Slowly pour the hot water over the coffee grounds, making sure to wet all of the grounds. Let the coffee steep for 3-5 minutes.
- Filter the coffee: If using a French press, press down the plunger to filter the coffee. If using a drip coffee maker, let the coffee brew through the filter. If using a jebena, pour the coffee through a strainer or cheesecloth to remove any grounds.
- Serve and enjoy: Ethiopian coffee is traditionally served in small cups called demitasses. Enjoy the coffee slowly and savor the unique flavor and cultural significance of this wonderful coffee.
Overall, making Ethiopian coffee is a unique and enjoyable experience that can maximize the flavor and cultural significance of this amazing coffee.
Where To Buy Ethiopian Coffee
Ethiopian coffee is number 5 in the world in terms of coffee production, and it is the largest producer in Africa. Ethiopian coffee farms take up so much land that it is estimated to be about 400,000 hectares, or nearly 1 million acres. That’s a lot of coffee!
We are big with Peet’s Ethiopian Fancy Dark Roast for several reasons. While Peet’s is well known for its variety of coffees, they are also known for their roasting and shipping process. For example when you place an order the coffee is then roasted, sealed in its bag, and shipped frequently on the same day.
That’s a big deal when you consider that the beans are in their prime before they’re roasted for the ultimate freshness. So much flavor (almost 60% of the initial aroma is lost within 15 minutes of grinding) is gained back with their process.
If you take our advice with Peet’s Ethiopian Fancy Dark Roast, be sure to order the whole bean variant from their site. It will ensure those aromas and flavors will be yours to enjoy!