Roaster: Profile Roaster
Origin: Ethiopia
Region: Sidamo
Altitude: 1700-2200 masl
Process: Washed
Taste Notes: Mandarin, Vanilla, Floral, Peach, Creamy, Juicy

This might be a micro-batch roastery based in Abu Dhabi, but the coffee here has a lot of potential. Profile Roaster opened doors earlier this year and I found out about this place by accident while waiting for a client meeting.

And what will catch your eye as you enter this place is a Christmas Green Giesen Roaster sitting pretty. It’s got this contrasting gold accents which I think is the most elegant color combination adding a lot of personality to this W6A. Put this in the middle of the cafe and it will capture all the attention. Which is a great idea actually, I’m yet to see a barista bar integrated with a roaster.

Profile has some exciting coffees in the pipeline waiting to wow their regulars. Behind the scenes, I tried some freshly roasted Hambela, which is not available yet but is an excellent addition to another Ethiopian region in their coffee portfolio. They are also waiting to roast some Panama Geisha in very limited quantity, and confirmed it will only be available for in-cafe consumption.

This Sidamo I am brewing at home is roasted for both espresso and filter. On espresso with milk, this is a winner for sure. Or maybe it’s the way William prepares his Cortado, perfection is the word I would use. He makes a really good cup for sure.

This has a very delicate, tea-like body that I enjoyed brewing on the V60. Jasmine floral aromas as you bloom this coffee, the resulting notes are very sweet with peach and lingering acidity. William’s brewing technique of choice is the 4:6 method and I’m using the same technique to brew this at home.

The recipe:

Coffee: 20g
Water: 300g
Temperature: 88 to 93 Degrees C depending on the roast of your coffee
Grind: Medium Fine
Ratio: 1:15
Total Brew Time: 2 minutes

There are two pouring stages to adjust the flavor and body of the coffee. Divide the total amount of water: 40% for the first stage and 60% for the second, hence the 4:6 method.

The first stage adjusts the balance of sweetness and acidity. The remaining 60% adjusts the strength. Increasing the water in the first pour will make the coffee taste brighter, decreasing it will make it taste sweeter.

The pour cycles:

0:00 - 60g water
0:45 - 60g water
1:30 - 60g water
2:45 - 60g water
3:30 - 60g water

Check my post below for some latte art and pour over action by the one and only William.

You can order via their Instagram or pick it up directly from the roastery.