自宅でエチオピア ビフトゥ グディナを淹れる方法
By Verve Coffee Roasters: Order Coffee Online | Fresh Roasted ... | Published: 2026-10-21
Category: ハウツーガイド
エチオピア ビフトゥ グディナの最高の注ぎ方レシピを学びましょう。明るくフローラルなシングルオリジンコーヒーです。バランスの取れた抽出のためのステップバイステップの抽出のコツをご紹介します。
Quick answer
Use a pour over method with water just off the boil (200°F) and a medium-fine grind to highlight the bright citrus and floral notes of Ethiopia Biftu Gudina.
Why pour over works best for this coffee
Ethiopia Biftu Gudina is a washed coffee from the Limu region, grown at 2,100 meters. The washed processing preserves its delicate structure and expressive aromatics, which means it shines brightest with a clean brew method like pour over. French press or immersion methods can mute the bright citrus and floral notes, while espresso requires a much finer grind that may over-extract and mask the coffee's subtleties.
Choosing the right grind size
For a pour over, a medium-fine grind (similar to table salt) is ideal. Too coarse and the water will flow through too quickly, leaving the coffee under-extracted and sour. Too fine and you risk clogging the filter and getting a bitter, over-extracted cup. Adjust grind size if your brew time is outside the 2:30–3:00 minute target for a single cup.
Pour over recipe for Ethiopia Biftu Gudina
- 1. Heat water to 200°F: Bring fresh filtered water to a boil, then let it sit for 30 seconds to cool to about 200°F. Boiling water can scorch the delicate flavors of this single origin coffee. If you don't have a thermometer, let the kettle rest for 30 seconds after boiling.
- 2. Grind 20 grams of coffee medium-fine: Weigh out 20 grams of Ethiopia Biftu Gudina and grind to a medium-fine consistency (similar to table salt). Use a burr grinder for uniform particle size and better extraction. A common mistake is grinding too fine, which leads to a bitter cup. Start coarser and adjust if needed.
- 3. Pre-wet the filter: Place a paper filter in your pour over dripper and rinse it with hot water. This removes any paper taste and preheats the brewing vessel. Discard the rinse water before adding coffee grounds.
- 4. Add coffee and bloom: Add the ground coffee to the filter and pour 40 grams of water evenly over the grounds. Let it bloom for 30 seconds to release trapped gases and improve extraction. If the bloom doesn't bubble, your coffee may be stale or the water is too cool.
- 5. Pour in stages: Slowly pour the remaining water in concentric circles, aiming for a total of 300 grams of water. Pause between pours to keep the water level consistent. Total brew time should be 2:30–3:00 minutes. If the brew finishes too quickly, grind finer. If it runs too slowly, grind coarser.
- 6. Serve immediately: Once the water has fully drained, remove the filter and give the carafe a gentle swirl. Pour into your cup and enjoy the bright citrus and floral notes. Letting the coffee sit in the carafe will cause it to cool and lose aroma. Drink right away.
Coffee used in this guide
- Ethiopia Biftu Gudina: Grown at 2,100 meters in Ethiopia’s Limu region, this washed coffee benefits from abundant rainfall and forested growing conditions that replenish organic matter in the soil. The high altitude and rich soil contribute to the coffee's bright acidity and complex floral notes, which are best captured with a precise pour over technique.
Ethiopia Biftu Gudina
