Mewa N.

Ethiopia Nensenbo MEWA N. is a coffee-producing region located within Helena Forest, home to a significant number of native forest species. With an altitude of 2,200 meters, this region contributes to the coffee's rich and complex flavors. The presence of abundant shade trees slows down the ripening process, enhancing the coffee's sweetness. The Mewa processing station sources cherries from approximately 40 farmers, all growing their coffee at elevations ranging between 2,200 and 2,400 meters.

 Two-Temperature Brewing Method 

Grind Size:

Medium grind, 800–900 μm

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

Water Specifications:

• TDS: 40–60 ppm

• Two water temperatures: 92°C & 65°C

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:15

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:12

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Weight: 180 g

• Pour Sequence 3:9:3

1. First Pour : 00:00, Add 45g of water at 65°C

2. Second Pour : When the water level is nearly drained, pour up to 180g using 92°C water

3. Third Pour : When the water level is nearly drained again, pour up to 225g using 65°C water

Extraction Process

• Stop extraction when the brewed coffee weight reaches 180 g.

• Adjust concentration by using a bypass method if needed.

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

 Single-Temperature Brewing Method 

Grind Size:

Medium grind, 800–900 μm

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

Water Specifications:

• TDS: 40–60 ppm

• Water Temperature: 90°C

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:14

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:11

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 210 g

• Brewed Coffee Weight: 165 g

Pouring Steps:

1. First Pour (00:00): Add 70 g of water at 90°C.

2. Second Pour (00:20): Continue pouring until reaching 140 g total at 90°C.

3. Third Pour (00:50): Continue pouring until reaching 210 g total at 90°C.

Extraction Process

• Stop the extraction when the brewed coffee weight reaches 165 g.

• Add 10 g of hot water (bypass) to adjust the final concentration if needed.

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.