How to Brew Ethiopian Coffee for the Best Taste? What's the Price of a Cup of Coffee?
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).
The Queen of Ethiopian Coffee
If FrontStreet Coffee were to name the queen of coffees, Flower Champion would definitely be on the list, because this is a championship-winning bean, and the name "Flower Champion" was given precisely because of its champion status. After winning the championship, this coffee became the representative of Ethiopia's Sidamo region. One could say that not drinking Sidamo Flower Champion is like not drinking morning tea in Guangzhou—it means you haven't truly experienced Ethiopian coffee!
Bean Information
GuJi Hambella Natural G
Guji Hambella · Flower Champion 3.1
Coffee Country of Origin: Ethiopia
Coffee Estate: Mansa Shantang Processing Plant
Coffee Variety: MANSA Native Variety
Production Altitude: 2125M
Grade: G1
Processing Method: Natural Sun-dried
Flower Champion 3.1 was discovered in the familiar GUJI HAMBELLA region. In the mountain valley area of MANSA, there is a new and neat coffee forest that produces large, sweet coffee cherries, quite different from the nearby "small-bean" coffee varieties. Therefore, a processing plant was built in the mountain valley—MANSA Shantang Processing Plant—to begin continuous processing tests of this large-bean coffee. This year, the sun-dried MANSA batch product was officially launched and named "Flower Champion 3.1."
Brewing Section
Trapezoidal Single-Hole Dripper
The trapezoidal single-hole dripper has straight ribs, a single small hole, and doesn't fit tightly with the filter, which helps with exhaust and drainage. The cup wall is relatively thick, providing good heat insulation.
Parameters & Technique: 15g coffee / 1:15 ratio / 90°C / Grind size BG-6T (Chinese standard 20-mesh screen pass rate 57%)
34g water for bloom, 30 seconds, then directly pour to the center to 125g, segment, continue pouring to 225g after seeing the coffee bed, remove dripper when coffee bed appears. Total extraction time: 1'53"
Flavor: Floral and fruit aroma, tropical fruits, cream, sweetness of ripe fruits, relatively full-bodied with honey-like sweetness.
Hario V60
The V60 dripper's ribs are curved from top to bottom and of varying lengths, allowing relatively smooth exhaust and faster flow during brewing. Therefore, when using this dripper, segmented extraction is generally chosen to slow down the water flow and improve extraction, which can reduce under-extraction caused by fast flow.
Parameters & Technique: 15g coffee / 1:15 ratio / 90°C / Grind size BG-6T (Chinese standard 20-mesh screen pass rate 57%)
35g water for bloom, 30 seconds, then directly pour to the center to 125g, segment, continue pouring to 227g after seeing the coffee bed, remove dripper when coffee bed appears. Total extraction time: 2'00"
Flavor: Floral notes, cream, tropical fruits, caramel, persistent sweet aftertaste.
Origami Dripper
The origami dripper has many deep vertical grooves on its sides and a relatively large drainage hole at the bottom, making its flow rate relatively fast. The ceramic origami dripper has relatively good thermal conductivity and heat insulation. Although Flower Champion 3.1 is flavor-focused, I wanted to see if the mouthfeel could be more even, so when using this dripper, I pair it with flat-bottom filter paper to make the extracted coffee more uniform.
Parameters & Technique: 15g coffee / 1:15 ratio / 90°C / Grind size BG-6T (Chinese standard 20-mesh screen pass rate 57%)
33g water for bloom, 30 seconds, then directly pour to the center to 124g, segment, continue pouring to 228g after seeing the coffee bed, remove dripper when coffee bed appears. Total extraction time: 1'58"
Flavor: Cream, tropical fruits, tea-like sensation, overall balanced sweet and sour notes.
On scorching summer days, a cup of iced coffee can be life-saving, and of course, you'll want to make a whole pot of it! Today, I'll use the ice-fire brewing method to make a pot.
Cake Dripper
The cake dripper has a flat bottom. The flat-bottom design allows coffee to extract more thoroughly during the brewing process, and with only three small holes at the bottom, its flow rate is relatively slow, which allows the coffee grounds to be soaked, resulting in more balanced extracted coffee.
Ice-Fire Brewing Process
- Place 30g of ice on the dripper.
- Place coffee powder on the ice and let sit for 1 minute.
- Bloom with 40g of hot water for 30 seconds.
- Pour in circles to approximately 116g.
- Wait for coffee to completely drip into the sharing pot, then remove the dripper.
- Add 70g of ice to the sharing pot.
Parameters: 15g coffee / 90°C / 1:15 ratio / Medium grind (BG 6T: Chinese standard 20-mesh screen pass rate 57%)
Flavor: Cream aroma during brewing, floral notes, tropical fruits, black tea, sweet and sour notes of ripe fruits, fruit tea-like mouthfeel.
A cup of Flower Champion at FrontStreet Coffee is only 30, offering great value for money.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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