Did you know? High acidity coffee beans, like those from Ethiopia, are prized for their bright, vibrant flavours that dance on your palate. The acidity in coffee isn’t harsh or sour, but rather contributes to a lively, complex taste experience that coffee connoisseurs seek out.

Here’s how to make a latte that showcases the bright, complex notes of these exceptional beans:

Ingredients:

• 18g Ethiopia Limu coffee beans
• 200ml whole milk
• Ice (optional, for an iced version)

Equipment:

• Espresso machine or Moka pot
• Milk frother or steam wand
• Coffee grinder
• Scale
• Tamper
• Latte glass or mug

Instructions:

1. Grind 18g of Ethiopia Limu beans to a fine espresso grind.
2. If using an espresso machine:
   • Preheat your machine and portafilter.
   • Add the ground coffee to the portafilter and tamp evenly.
   • Extract a double shot (about 60ml) of espresso.
3. If using a Moka pot:
   • Fill the bottom chamber with hot water.
   • Add the ground coffee to the filter basket.
   • Assemble the pot and heat on medium-low until coffee begins to flow.
4. While the espresso is extracting, steam your milk:
   • Pour 200 ml of cold whole milk into a milk pitcher.
   • Steam the milk to 150°F (65°C), creating a velvety microfoam.
5. Pour the espresso into your latte glass or mug.
6. Gently pour the steamed milk over the espresso, starting from a height of about 4 inches and gradually lowering the pitcher as you pour. This will incorporate the milk with the espresso while keeping the microfoam on top.
7. Finish with a gentle pour to create latte art if desired.
8. For an iced version, extract the espresso over ice cubes and top with cold frothed milk.

Enjoy your Ethiopia Limu latte, savouring the bright acidity and complex fruity notes that make this high-altitude bean so special!