エチオピア ドゥル・フェレスで明るい酸味を抽出する方法
By Trade Coffee | Published: 2026-10-29
Category: ハウツーガイド
エチオピア ドゥル フェレスのコーヒーで、明るい酸味とアプリコット、リンゴ、ブラックベリーのフルーティーな風味を引き立てる最適な注ぎ方レシピをご紹介します。
Quick answer
Brew Ethiopia Dur Feres with a pour-over method using water just off the boil and a medium-fine grind to preserve its bright acidity and ripe fruit flavors.
Why pour-over works best for bright acidity
Ethiopia Dur Feres is a natural-process coffee with intense fruit notes — apricot, apple, and blackberry. Pour-over brewing gives you control over water temperature and flow rate, which helps extract those bright acids without pulling out harsh bitterness. If you use a paper filter, you'll also get a clean cup that lets the fruit flavors shine.
The one trade-off: natural process sediment
Natural-process coffees like Dur Feres can leave more fine particles in your cup than washed coffees. That can make the brew slightly cloudy or add a bit of body. Using a rinsed paper filter and pouring gently will reduce sediment. If you prefer a completely crystal-clear cup, consider a double filter or a slower pour.
Step-by-step pour-over recipe for Ethiopia Dur Feres
- 1. Heat your water to 200°F (93°C): Bring water to a boil, then let it sit for 30 seconds. Water that's too hot can over-extract the coffee and mute its bright acidity. If you don't have a thermometer, wait 30 seconds after boiling.
- 2. Grind 18 grams of coffee to a medium-fine consistency: Aim for a texture similar to table salt. Too coarse and the brew will be weak; too fine and you'll get bitterness instead of fruit. A common mistake: grinding too fine. Start coarser and adjust.
- 3. Pre-wet your paper filter and discard the rinse water: This removes papery taste and preheats your brewer. Pour the rinse water out before adding coffee. Skipping the rinse can leave a paper flavor that competes with the fruit notes.
- 4. Add coffee and start your timer, then pour 36 grams of water (2:1 ratio): Pour in a gentle spiral from the center outward, making sure all grounds are wet. Let it bloom for 30 seconds. If you pour too aggressively, you'll disturb the bed and cause uneven extraction.
- 5. Continue pouring in three stages, keeping the water level steady: After the bloom, pour to 150g, then to 250g, then to 300g total water. Each pour should take about 10 seconds. Total brew time should be around 2:30 to 3:00. If the brew finishes before 2:30, grind finer next time. If it goes past 3:00, grind coarser.
- 6. Swirl the brewer gently and serve: Give the brewer a light swirl to flatten the coffee bed — this helps the final drips extract evenly. Pour into your cup and enjoy the bright, fruity cup. Don't let the coffee sit on the grounds after brewing; it will turn bitter.
About this coffee
- Ethiopia Dur Feres: Dur Feres has the ripe fruit vibes you expect from a natural process with a unique combo of specific flavors; we taste apricot, apple, and blackberry. These fruity notes are delicate — the right brew method preserves them, while too-hot water or too-fine a grind can make them taste flat or muddy.
Ethiopia Dur Feres
