Espresso
18 g → 36 g · fine · 93 °C · 25–30 s
- Grind 18 g of coffee fine and tamp evenly.
- Extract at 93 °C in 25–30 seconds to about 36 g of espresso.
- If it runs too fast, grind finer; too slow, grind coarser.
Brewing
Four ways to a good cup.
Guideline values for Ethera Single Origin Ethiopia. Freshly ground, with good water – then adjust to taste.
Which method suits you?
Espresso is short, intense and the base for a cappuccino – but it needs a machine and a good grinder. Filter coffee is clean and light and shows the delicate flavours of an Ethiopian coffee most clearly. The French press gives plenty of body without a paper filter, and the moka pot makes a strong, espresso-like coffee on the stove.
Ethera is a medium roast and works with all of these methods. What matters is the right grind size and the right ratio of coffee to water.
Filter / Pour Over
60 g / litre · medium · 94 °C · 3–4 min
- Grind 30 g of coffee medium for 500 ml of water.
- Rinse the paper filter, then bloom the coffee with 60 ml of water (94 °C) for 30 seconds.
- Pour the remaining water in circles; total time 3–4 minutes.
French Press
65 g / litre · coarse · 95 °C · 4 min
- Grind 32 g of coffee coarse for 500 ml of water.
- Pour over water at 95 °C and stir briefly.
- After 4 minutes, press down slowly and serve immediately.
Bialetti
Full basket · medium-fine · hot water · medium heat
- Fill the base with hot water to just below the valve.
- Fill the basket with medium-fine ground coffee, without pressing it down.
- Place on medium heat and take off the hob as soon as the coffee starts to bubble up pale.
Grind size and doses at a glance
| Method | Grind | Dose | Water | Time |
|---|---|---|---|---|
| Espresso | fine | 18 g → 36 g | 93 °C | 25–30 s |
| Filter | medium | 30 g / 500 ml | 94 °C | 3–4 min |
| French press | coarse | 32 g / 500 ml | 95 °C | 4 min |
| Moka pot | medium-fine | full basket, not tamped | hot, up to the valve | medium heat |
| Turkish coffee | powder-fine | approx. 7 g / 70 ml | cold, heat slowly | 3–4 min |
| Cold brew | coarse | 1 : 8 to 1 : 15 | cold | 12–18 h in the fridge |
Five rules for every method
Grind fresh
Ground coffee loses its aroma quickly. Grind right before brewing – whole beans make that possible.
Weigh, don’t guess
A simple kitchen scale makes the biggest difference. As a rule of thumb, use 60–65 g of coffee per litre of water.
Good water
Swiss tap water is usually fine. If it is very hard, a water filter helps – for the taste and for your machine.
Just off the boil
92–96 °C is ideal. Let boiling water rest for about 30 seconds before pouring.
Match grind to contact time
The longer coffee and water are in contact, the coarser the grind: fine for espresso, coarse for French press and cold brew.
More methods and know-how
All guides →
How to make Turkish coffee in a cezve
7 g, 70 ml, cold water and patience: how to get foam, sweetness and flavour right in a cezve.
How to make cold brew coffee at home
Coffee, cold water, 12–18 hours in the fridge: the base recipe for concentrate and ready-to-drink cold brew.
Buying coffee beans: a practical guide
Freshness, origin, roast and bag size: six criteria for buying coffee – and how ordering Ethera works.
How to store coffee properly
Airtight, dark, cool: how long coffee stays fresh, why the fridge is a bad idea and when freezing helps.