The Recipe Book

Made the Addisuna way

Staff-approved rituals for our coffee, from the Ethiopian ceremony that started it all to the iced cup we reach for on a warm afternoon.

Brewed, sipped, approved

The ways we actually drink it

These are not recipes we found in a book. They are how the Addisuna team brews the coffee at home, tested cup after cup until each one earned its place. Single origin, specialty grade, and a little ceremony. Great coffee, real impact.

Jebena Buna, the Ethiopian ceremony Approved by the Addisuna team
01 / 04
TraditionWhole bean

Jebena Buna, the Ethiopian ceremony

The way coffee was meant to be shared. Beans ground coarse, brewed slow in a clay jebena, poured out in three rounds. Less a drink than an invitation to stay a while.

What you need

  • Coarse-ground Addisuna whole bean (about 4 tbsp)
  • 4 cups cold water

How to make it

  1. Rinse the jebena and add the grounds with the cold water.
  2. Bring to a slow boil over low heat, then let it settle off the heat.
  3. Pour high and thin into small cups, in three rounds, sharing each one.
Shop Sunbloom
Daybreak honey citrus cold brew Approved by the Addisuna team
02 / 04
IcedLight Roast, Daybreak

Daybreak honey citrus cold brew

Daybreak's citrus and floral notes coaxed out cold, sweetened with a spoon of honey and a twist of orange. Bright enough to earn its name.

What you need

  • 1 cup coarse-ground Daybreak
  • 4 cups cold water
  • 1 tbsp honey
  • 1 strip orange peel
  • Ice

How to make it

  1. Steep the grounds in cold water, covered, for 16 hours.
  2. Strain well and stir in the honey while it is still concentrated.
  3. Pour over ice and express the orange peel over the top.
Shop Daybreak
Sunbloom cardamom mocha Approved by the Addisuna team
03 / 04
WarmMedium Roast, Sunbloom

Sunbloom cardamom mocha

Sunbloom's cocoa depth met with a whisper of cardamom, the spice Ethiopians have stirred into coffee for centuries. Indulgent, grounding, a little ceremonial.

What you need

  • 1 cup strong-brewed Sunbloom
  • 1 tbsp cocoa or chopped dark chocolate
  • A pinch of ground cardamom
  • Half a cup steamed milk

How to make it

  1. Brew the Sunbloom strong and hot.
  2. Melt the chocolate and cardamom into a splash of the hot coffee until smooth.
  3. Combine with the rest of the coffee and top with steamed milk.
Shop Sunbloom
Buna affogato Approved by the Addisuna team
04 / 04
DessertAny roast

Buna affogato

A scoop of vanilla ice cream, a hot pour of Addisuna over the top. The simplest way we know to end a meal, or a long day.

What you need

  • 1 scoop vanilla ice cream or gelato
  • 1 shot or small cup of strong hot Addisuna

How to make it

  1. Add the ice cream to a small glass.
  2. Brew the coffee strong and hot.
  3. Pour it over the ice cream and serve right away.
Shop the bundle

Start with the brew

Six ways to brew it

Every recipe in this book starts with a good cup. Pick the brewer you own, hit the numbers, and open any card for the steps. The full guide, with the why behind every number, is free below.

01 / 06

Pour-over

The clearest window into a single origin. Water poured in slow circles, gravity doing the rest, and nothing between you and the bean's own character.

GrindMedium
Ratio1:16
TimeAbout 4 min
Water195 to 205 F
How to brew it

How to brew it

  1. Set your dripper on a mug or carafe, rinse the paper filter with hot water, and pour the rinse water out.
  2. Add the grounds, level the bed, and set everything on your scale.
  3. Bloom: pour about twice the grounds' weight in water, then wait 30 to 45 seconds.
  4. Pour the rest in slow, steady circles, pausing to let the water level fall, until the scale hits your target.
  5. Let it draw down fully, then swirl and pour.

In the cup

Clean, bright, and articulate. The paper filter catches oils and sediment, so acidity and delicate florals come through with nothing in the way.

Best for

Tasting everything a single origin has to say. This is the method that lets Daybreak's citrus and floral notes speak in full sentences.

Pour Daybreak
02 / 06

French press

The most forgiving door into manual brewing. Four minutes of patience, one slow press, and a rich cup with real weight to it.

GrindCoarse
Ratio1:16
Time4 minutes
Water195 to 205 F
How to brew it

How to brew it

  1. Warm the press with hot water, discard it, and add your coarse grounds.
  2. Pour in all your water, give one gentle stir, and set the lid on with the plunger raised.
  3. Wait 4 minutes.
  4. Press down slowly and evenly, then pour every cup right away so it does not keep extracting.

In the cup

Full-bodied and rich. The metal filter lets the coffee's natural oils through, which is exactly where that heavy, rounded texture comes from.

Best for

Slow mornings and brewing for two. Sunbloom's cocoa depth loves the extra body this method brings.

Press Sunbloom
03 / 06

AeroPress

A single great cup in about 90 seconds, powered by gentle air pressure. Invented in 2005 by the engineer behind a world-record flying ring, and beloved ever since.

GrindFine
Ratio1:12
Time90 seconds
Water175 to 185 F
How to brew it

How to brew it

  1. Rinse a paper filter in the cap, twist it onto the chamber, and set it on a sturdy mug.
  2. Add fine grounds, then pour in water that is a little cooler than usual, 175 to 185 F.
  3. Stir once and let it sit for about a minute.
  4. Attach the plunger and press down slowly for 20 to 30 seconds until you hear a soft hiss.

In the cup

Sweet, concentrated, and remarkably clean for its strength. Short brew time keeps bitterness low even with a fine grind.

Best for

One excellent cup, fast. It also packs light: this is the brewer that goes camping, commuting, and back to the dorm.

Try both roasts
04 / 06

Moka pot

The little stovetop tower found in nine of ten Italian kitchens since 1933. Steam pressure pushes water up through the coffee for a strong, espresso-style brew.

GrindFine
RatioAbout 1:7
TimeUntil it gurgles
WaterStart with boiling
How to brew it

How to brew it

  1. Fill the bottom chamber with water you have already boiled: less time on the stove means less bitterness.
  2. Fill the basket with fine grounds, leveled but never tamped.
  3. Screw it together and set it over medium heat with the lid open.
  4. When the coffee sputters and gurgles, pull it off the heat, and run the base under cold water to stop the extraction.

In the cup

Intense, syrupy, espresso-adjacent. Two to three times stronger than drip, made for a splash of steamed milk.

Best for

Milk drinks without an espresso machine. It is the engine behind our cardamom mocha in the Recipe Book.

Make the cardamom mocha
05 / 06

Cold brew

The oldest trick in coffee, and the most patient. Cold water, coarse grounds, and half a day of waiting trade acidity for a naturally sweet, mellow glass.

GrindExtra coarse
Ratio1:4.5 concentrate
Time12 to 24 hours
WaterCold
How to brew it

How to brew it

  1. Combine coarse grounds and cold water in a jar or French press and stir until everything is wet.
  2. Cover and rest it in the fridge for 12 to 24 hours, giving it a small shake when you think of it.
  3. Strain well through a filter or the press.
  4. Dilute the concentrate with about equal parts cold water or milk, and pour over ice.

In the cup

Smooth, sweet, and low in acid, since the sharper compounds never dissolve in cold water. Gentler on sensitive stomachs, too.

Best for

Warm afternoons and make-ahead weeks: the concentrate keeps up to two weeks in the fridge. It is the base of our honey citrus cold brew.

Steep Daybreak
06 / 06

Drip machine

No shame in the machine. A drip brewer with good habits beats a fussy method with bad ones, and it feeds a whole table at once.

GrindMedium
Ratio1:16
TimeMachine's pace
WaterFiltered
How to brew it

How to brew it

  1. Use filtered water and fresh beans, ground right before you brew.
  2. Rinse the paper filter in the basket with hot water first.
  3. Weigh your grounds instead of scooping: about 15 g per 8 oz cup.
  4. Serve as soon as it finishes; a scorching hotplate is where good pots go to die.

In the cup

Honest and dependable. With fresh beans and the right dose, machine coffee gets far closer to the manual methods than its reputation suggests.

Best for

Mornings on autopilot and a full pot for the whole household.

Brew Sunbloom

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Five printable pages: the four variables that matter, six habits that outbrew any gadget, every method step by step, how to read your cup, and a cups to grams chart for the cupboard door.

  • Grind, time, heat and ratio, made simple
  • Six methods with exact numbers
  • Fixes for sour, bitter or weak cups

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Great coffee, real impact

Every careful cup counts twice

Brew it well and you honor everyone who carried it this far, from the farmers of the Ethiopian highlands to the roastery in South Bend. And with every bag putting pens, notebooks, and uniforms in a student's hands in Ethiopia, the care you pour out comes back around.

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