A luxurious pour-over that marries Ethiopian coffee’s natural floral notes with the exotic warmth of saffron. This recipe highlights the bright acidity and fruit-forward characteristics of Ethiopian beans while adding layers of complexity through careful saffron infusion. The result is an aromatic, golden-hued cup with enhanced floral depth.
MethodPour Over
Prep time8
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp195°F
Instructions
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1
<h2>Preparation</h2> <ol><li><strong>Saffron infusion</strong>: Steep 3-4 saffron threads in 50ml of hot water (195°F) for 5 minutes</li><li><strong>Grind coffee</strong>: Medium-fine grind, similar to table salt consistency</li><li><strong>Setup</strong>: Place filter in dripper, rinse with hot water, discard rinse water</li></ol> <h2>Brewing Process</h2> <ol><li><strong>Bloom</strong>: Add coffee to filter, create small well in center</li><li><strong>First pour</strong>: Pour 50ml water in circular motion, let bloom for 45 seconds</li><li><strong>Second pour</strong>: Add 100ml water in slow, steady spiral from center outward (1:30 total time)</li><li><strong>Third pour</strong>: Add remaining 150ml water, maintaining steady flow (3:00 total time)</li><li><strong>Saffron integration</strong>: In final 30 seconds, slowly drizzle saffron-infused water over grounds</li><li><strong>Finish</strong>: Total brew time should be 4:00-4:30 minutes</li></ol> <h2>Final Steps</h2> Swirl gently to integrate saffron notes, serve immediately in pre-warmed cup