How to Brew Ethiopia Origins Washed for a Clean, Bright Cup
By Trade Coffee | Published: 2026-11-04
Category: ハウツーガイド
A step-by-step pour-over recipe for Ethiopia Origins Washed, with ratios, grind size, and the checkpoints that keep floral and stone-fruit notes clean.
Quick answer
Use a 1:16 coffee-to-water ratio, a medium-fine grind, and water just off the boil, then pour in stages with a short bloom. That combination keeps the washed Ethiopian profile—flowers, black tea, and stone fruit—clean rather than muddy.
Why washed Ethiopian coffee rewards a leaner recipe
Washed processing removes the fruit layer before drying, so the cup relies on the bean's own clarity rather than fermentation. Ethiopia Origins Washed is roasted to show that classic washed profile, which means the floral and tea-like notes are easy to bury under too much body or too fine a grind.
A moderate ratio and a medium-fine grind give you enough extraction to reach the stone-fruit sweetness without pulling out the drying, papery notes that come from over-extraction. If you normally brew darker coffee at 1:15, start here at 1:16 and adjust after one cup.
Where this recipe works best—and where it doesn't
This pour-over approach suits a dripper with a paper filter, where you can control the pour and the filter catches fines. It is less useful for a French press, where the metal mesh lets more sediment through and the cup reads heavier than the washed profile wants.
If you brew a full batch for a crowd, keep the ratio but expect a slightly softer cup as the bed cools. For a single mug, the staged pour is the part that matters most.
Step-by-step pour-over for Ethiopia Origins Washed
- Weigh and heat: Weigh 15 g of coffee and heat 240 g of water to just off the boil, around 96°C (205°F). If you don't have a thermometer, let the kettle sit for 30 seconds after boiling; water that is still rolling will scorch the florals.
- Set the grind: Grind to a medium-fine texture, closer to table salt than sand, and rinse the paper filter with hot water before adding the grounds. A grind that feels powdery will stall the drawdown; if the bed looks muddy before you pour, go one click coarser.
- Bloom: Pour 45 g of water over the grounds, wait 30 seconds, and give the dripper a gentle swirl to saturate evenly. A bloom that bubbles vigorously is normal, but if no gas escapes, your coffee may be stale—check the roast date.
- First pour: Pour in a slow spiral to 140 g total, keeping the water level below the rim, then pause for 20 seconds. Pouring too fast raises the water level and shortens contact time; keep the stream thin and steady.
- Second pour: Pour to 240 g total, then let the bed drain completely. The total brew should finish between 2:30 and 3:00; a faster finish means the grind is too coarse, a slower one means it's too fine.
- Taste and adjust: Let the cup cool for a minute, then taste. If it's sharp or thin, grind finer next time; if it's drying or bitter, grind coarser. Change only one variable per brew so you can tell what made the difference.
About the coffee in this recipe
- Ethiopia Origins Washed: Roasted to represent a classic washed Ethiopian specialty coffee profile, with tasting notes of flowers, black tea, and stone fruit. Those delicate notes are the reason the recipe favors clarity over heavy body, so you can actually taste them in the cup.
Ethiopia Origins Washed
