Brewing Onyx Ethiopia Tuke Yute Honey: A Pour-Over Guide
By Onyx Coffee Lab - Coffee Roasters • Café • Barista Training | Published: 2026-11-04
Category: 사용 방법 가이드
Learn how to brew the honey-process Ethiopia Tuke Yute from Onyx with a pour-over recipe, water temperature, grind size, and troubleshooting tips.
Quick answer
Brew Onyx Ethiopia Tuke Yute Honey as a pour-over with water at 93°C (200°F), a medium-fine grind, and a 1:16 coffee-to-water ratio. This highlights its pineapple, green apple, and white tea notes.
Why honey-process Ethiopian coffees need a tailored approach
Honey processing leaves some mucilage on the bean during drying, which can add sweetness and body while preserving clarity. Ethiopian coffees like Tuke Yute often have delicate floral and fruit notes, so brewing parameters should balance extraction to avoid muddiness or astringency.
Water temperature: the 93°C (200°F) starting point
For honey-processed coffees, water just off the boil (around 93°C/200°F) helps extract sweetness without pulling out harsh bitterness. If your coffee tastes sharp or drying, drop to 91°C (196°F); if it tastes weak or sour, increase to 94°C (201°F).
Grind size: medium-fine for pour-over
A medium-fine grind—similar to table salt—works well for pour-over methods like the V60 or Kalita. If the brew drains too slowly (over 4 minutes), grind coarser; if it drains too fast (under 2 minutes), grind finer. Adjust in small increments.
Step-by-step pour-over recipe for Tuke Yute Honey
- Preheat and prepare: Rinse the filter with hot water to preheat the brewer and mug, then discard the rinse water. Weigh 15 g of coffee and grind to medium-fine. A preheated brewer keeps the slurry temperature stable; skipping this can lead to uneven extraction.
- Add coffee and level the bed: Place the ground coffee in the filter and gently shake to level the bed. This promotes even water flow. An uneven bed causes channeling, where water bypasses some grounds and over-extracts others.
- Bloom with 45 g of water: Start a timer and pour 45 g of water at 93°C (200°F) in a circular motion, saturating all grounds. Wait 30–45 seconds. A proper bloom releases trapped CO2; if you skip it, the coffee may taste flat or sour.
- First pour: add 100 g: After the bloom, pour water in slow spirals from the center outward until the scale reads 145 g. Keep the water level below the rim. Pouring too fast can cause the bed to rise and clog the filter, leading to astringency.
- Second pour: add 100 g: When the water level drops about 1 cm, pour another 100 g to reach 245 g total. Maintain a steady, gentle stream. Consistency in pour rate matters more than exact timing; aim for a total brew time of 2:30–3:30.
- Final pour: add 55 g: For the last pour, add 55 g to reach 300 g total. Give the brewer a gentle swirl to flatten the bed. Swirling helps settle the grounds and ensures even extraction; a domed bed often means uneven flow.
- Serve and evaluate: Once the brew finishes dripping, remove the filter and serve. Taste and note flavors: aim for pineapple sweetness and a clean, tea-like finish. If the coffee tastes weak, grind finer next time; if bitter, grind coarser or lower the water temperature slightly.
Product facts
- Onyx Top Fifty Exclusive - Ethiopia Tuke Yute Honey: Tuke Yute employs cherry flotation, anaerobic fermentation, and shade drying. These processing steps contribute to the coffee's complex fruit-forward profile, so brewing to highlight clarity is key.
Onyx Top Fifty Exclusive - Ethiopia Tuke Yute Honey - Onyx Top Fifty Exclusive - Ethiopia Tuke Yute Honey: We experience notes of pineapple and green apple, with the soft tannins of white tea. Aim for a balanced extraction to preserve these delicate flavors; over-extraction may mask the fruit and tea-like nuances.
