Brewing the Deeply Layered ALO Chilaka Natural
Join us in experimenting with this delightful Ethiopia natural from Tarmiru Tadesse. We have been using different brew methods to extract different expressions of flavor from this uniquely layered coffee. We experience tones of concord grapes and wild blueberries, followed by tropical guava and hearty peach, finishing with lavender and jasmine.
We've shared two of our favorite brewing methods from this experiment, each highlighting different characteristics of the coffee. The V60 brings out more of the vibrant floral and fruity tones, while the Pulsar accentuates the floral essence. The results are exceptional every time, and we invite you to try them and taste the difference for yourself.
Hario V60 Brewer
20g coffee (coarsely ground)
320g water (at 207°)
Start with 60g bloom
First pour at 0:45 to 150g
Second pour at 1:30 to 250g
Final pour at 2:00 to 320g
Pulsar Brewer
20g coffee (coarsely ground)
340g water (at 207°)
Start with 70g bloom
First pour at 0:45 to 225g
Second pour at 1:30 to 300g
Final pour at 2:20 to 340g
Release at 2:40
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