Ethiopian coffee is unlike anything else in the world. Grown at elevations between 1,800 and 2,400 metres in the highlands of Yirgacheffe and Sidamo, these beans carry flavors jasmine, lemon, blueberry, dark chocolate that no other origin can replicate. But those flavors only fully emerge with the right brewing approach.
This guide covers everything you need to brew exceptional Ethiopian coffee at home, from ratios and grind size to method-specific tips for each of our single-origin offerings.
Coffee-to-Water Ratio
The golden ratio is 1:15 to 1:17 — 1 gram of coffee per 15–17ml of water. For a standard 12oz cup (355ml), use 21–24 grams of coffee. Start at 1:16 and adjust to taste: less water produces a stronger cup, more water produces a lighter one.
Grind Size Guide
- Espresso: Extra fine
- Moka Pot: Fine
- Pour Over: Medium-fine
- Drip Machine: Medium
- French Press: Coarse
- Cold Brew: Extra coarse
Always grind just before brewing. Pre-ground coffee loses its aromatic compounds within 15 minutes of grinding especially important for Yirgacheffe, where the jasmine and citrus notes are the most volatile.
Water Temperature
Never use boiling water it burns the coffee and destroys delicate floral notes. The ideal range is 195°F–205°F (90°C–96°C). If you don't have a thermometer, boil water and wait 30 seconds before pouring.
Pour Over (Best for Yirgacheffe)
Pour over is the definitive method for Ethiopian coffee. The slow, controlled extraction highlights the floral and citrus notes that make Yirgacheffe world famous.
- Heat water to 200°F (93°C)
- Rinse your filter with hot water and discard the rinse water
- Add medium-fine grounds (1:16 ratio)
- Bloom: pour twice the weight of grounds in water (e.g. 40ml for 20g coffee), wait 30 seconds
- Continue pouring slowly in circular motions in 3–4 stages
- Total brew time: 3–4 minutes
What to expect: Jasmine aroma, lemon and peach on the palate, clean tea-like finish.
French Press (Best for Sidamo)
Sidamo's full body and chocolate-berry character shine in a French press, which allows all the oils and fine particles into the cup for maximum richness.
- Add coarse grounds (1:15 ratio for stronger body)
- Pour water at 200°F in one pour
- Place lid on (don't press yet) and steep for 4 minutes
- Press slowly and evenly — don't force it
- Pour immediately to prevent over-extraction
What to expect: Full body, dark berry sweetness, milk chocolate finish.
Cold Brew (Works beautifully with both)
Ethiopian cold brew is exceptionally smooth and naturally sweet — the low temperature extraction pulls sweetness while leaving bitterness behind.
- Use extra coarse grind
- Combine at 1:8 ratio (coffee to cold water) — 60g coffee to 480ml water
- Stir gently to ensure all grounds are saturated
- Cover and steep in the refrigerator for 12–24 hours
- Strain through a fine mesh or paper filter
- Serve over ice, dilute with water or milk to taste
What to expect: Yirgacheffe cold brew tastes almost like iced tea — floral, sweet, and incredibly clean. Sidamo cold brew is like a cold chocolate-berry smoothie.
Ethiopian Traditional Jebena Brew
This is how coffee was born and still enjoyed in millions of Ethiopian homes today. The jebena is a clay pot with a long spout, used to brew coffee over a flame.
- If using green beans, roast over an open flame or in a skillet, stirring constantly, until dark brown and fragrant
- Grind fine using a mortar and pestle (mukecha) or spice grinder
- Add grounds and cold water to the jebena
- Heat slowly over a flame until it begins to boil
- Reduce heat and simmer 3–5 minutes
- Pour through a fine strainer into small cups (cini)
- Serve with sugar traditionally enjoyed in three rounds: Abol (first, strongest), Tona (second), Baraka (third, a blessing)
The ceremony is the point. Slow down. This is coffee as community.
Storage Tips
- Store in an airtight container away from light, heat, and moisture
- Do not freeze or refrigerate roasted coffee
- Grind just before brewing for maximum freshness
- Whole beans stay fresh up to 4 weeks after roasting
- Green (unroasted) beans store for up to 2 years in a cool, dry place
Ready to brew? Shop our single-origin Ethiopian coffees — direct from the farm to your cup.
