Single-Origin Ethiopian Espresso
የኢትዮጵያ ቡና (Bunna)
Jasmine, bergamot and blueberry in a small, bright shot, pulled from the cool highlands of Yirgacheffe.
Yirgacheffe coffees are known for jasmine and citrus when they are washed and for blueberry when they are dried in the fruit, and a light roast pulled as espresso keeps both.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 64 mg in one serving (1 oz (30 ml shot)), a concentration of 213.3 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Compare it against
| Brewing method | 9-Bar Espresso Machine |
|---|---|
| Coffee-to-water ratio | 1:2 |
| Dose in & yield out | 9g → 18g |
| Grind size | Ultra-Fine Espresso |
| Water temperature | 200°F / 93°C |
| Target brew time | 25-30 seconds |
| Serving | 1 oz (30 ml shot) |
What you need
- 9 g whole coffee beans, freshly roasted, ground fresh for espresso
- Filtered water for the machine, ideally 75–150 ppm total hardness
Required gear
- Espresso machine capable of 9 bar
- Burr grinder with fine adjustment
- Bottomless or spouted portafilter
- Tamper and levelling tool
- Scale accurate to 0.1 g
- Timer
Step-by-step protocol
- 0:00Grind 9 g of beans to an ultra-fine espresso texture straight into the portafilter basket.
- 0:10Distribute until the bed is level, then tamp flat with steady pressure. Level matters more than force.
- 0:20Lock in and start the shot immediately — a hot basket sitting idle scorches the grounds.
- 0:25Watch the stream: it should start dark and thin at around 8 seconds, then turn honey-colored.
- 0:48Stop at roughly 18 g in the cup — a 1:2 ratio. Serve at once; espresso does not wait.
Troubleshooting
What it may be good for
A single shot, counted
One 30 ml shot has about 64 mg of caffeine, less than the roughly 95 mg in a typical 8 oz cup of brewed coffee.
A brighter kind of espresso
Light-roasted Ethiopian beans taste fruitier and less bitter than a classic dark espresso roast, which suits people who find traditional espresso too harsh.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
- Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps.
Yirgacheffe coffees are known for jasmine and citrus when they are washed and for blueberry when they are dried in the fruit, and a light roast pulled as espresso keeps both. The result is a small, vivid shot that tastes more of flowers and berries than of the dark, chocolatey espresso many people expect.
Origin & Story
Espresso is younger than most people think. In 1884 Angelo Moriondo of Turin patented a steam-driven machine for serving coffee in bulk. In 1901 Luigi Bezzera of Milan patented one with individual portafilters, so each customer got a cup made just for them, and in 1905 Desiderio Pavoni bought his patents and began selling the first commercial machines. Those early machines ran at around 1.5 bars and made a bitter, burnt-tasting cup that took nearly a minute to pull.
The shot as we know it came after the Second World War. Achille Gaggia's lever machine of 1947 and 1948 pushed water through the coffee at much higher pressure and produced the crema that became espresso's signature. In 1961 the Faema E61 put an electric pump behind the water at 9 bars, the pressure still used today.
The coffee in this shot comes from the other end of the story. Ethiopia is where Coffea arabica grows wild, and Yirgacheffe sits in the Gedeo Zone of the southern highlands, at roughly 1,700 to 2,200 meters. Much of the coffee there grows on small family plots tucked in among other crops, and in 2023 UNESCO added the whole Gedeo landscape of shade trees, enset and coffee to its World Heritage list. The farmers grow what Ethiopians call heirloom coffee, a catch-all name for thousands of local landraces rather than a single variety.
In the cup, Yirgacheffe runs from jasmine, bergamot and citrus in washed lots to blueberry and strawberry in naturals, and a light roast keeps all of it. Pulled as espresso the flavors concentrate: flowers first, then blueberry and honey, with plenty of acidity. A bright light roast can taste sour if the shot runs too short, so if yours is sharp and thin, grind a little finer.
The traditional Italian reference shot is about 7 g of coffee for 25 ml in the cup at 9 bars, pulled in roughly 25 seconds, and it holds about 65 mg of caffeine. The recipe on this page, 9 g in and 18 g out, is a modern, slightly heavier single of the same idea, and its 64 mg matches.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 65/100 |
| Acidity | 90/100 |
| Bitterness | 45/100 |
| Body | 75/100 |
| Aroma | 95/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Single-Origin Ethiopian Espresso?
One serving, 1 oz (30 ml shot), contains approximately 64 mg of caffeine.
What temperature should I use for Single-Origin Ethiopian Espresso?
Target 93°C (200°F) at the group head. Too cool and the shot runs sour and thin; too hot and it turns bitter and ashy.
How long should Single-Origin Ethiopian Espresso be extracted?
Timing: 25-30 seconds. Method: 9-Bar Espresso Machine. Ratio: 1:2 Brew Ratio (9g in -> 18g out). Grind or leaf format: Ultra-Fine Espresso.
Why does my Single-Origin Ethiopian Espresso taste bitter?
Bitter espresso is usually over-extraction: the shot ran too long, the grind is too fine, the water is too hot, or the roast is very dark. Grind a little coarser, stop the shot at about a 1:2 ratio (18 g of coffee to 36 g in the cup, for example), and change one thing at a time.
Why does light-roast Ethiopian espresso taste sour?
Bright, high-acid coffees can taste sharp when the shot runs too short or the grind is too coarse. A finer grind or a slightly longer shot usually rounds it out. A shot that tastes sour and thin is under-extracted, which is a brewing problem rather than a bad coffee.
Is Ethiopian espresso different from Italian espresso?
The method is the same: hot water forced through finely ground coffee at about 9 bars. The difference is the coffee. Traditional Italian blends are often roasted darker and lean toward chocolate and nuts, while a single-origin Ethiopian is usually roasted lighter and tastes of flowers, citrus and berries.
Who should avoid Single-Origin Ethiopian Espresso?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Breville Bambino Plus Compact Espresso
In this recipe: Espresso machine capable of 9 bar
Affiliate link: CupCura may earn a commission if you buy, at no extra cost to you. We have not tested this product ourselves. Disclosure
Drinks like this one
Ethiopia Yirgacheffe Kochere Natural
A fruit-forward natural from Kochere, one of the districts of Yirgacheffe, with blueberry, strawberry and a honeyed, floral lift.
Specialty CoffeeV60 Ethiopian Natural Process Pour-Over
Blueberry, strawberry jam and jasmine, brewed on a V60 at 1:16 to keep the fruit bright.
Specialty CoffeeEthiopia Guji Natural Coffee
Blueberry jam, jasmine and cocoa nib, dried whole on the raised beds of Guji in southern Ethiopia.
Specialty CoffeeEthiopia Konga Washed Coffee
Bergamot, peach and jasmine with a tea-like body, washed at a cooperative station south of Yirgacheffe.