Yirgacheffe Pour-Over Tutorial: How to Brew Yirgacheffe Kochere Washed Coffee - Kochere Coffee Price Per Cup

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Common pour-over coffee techniques include: one-stream pour, three-stage pour, stirring method, dot-drip method, volcano pour, meteorite pour, Kawano pour, zigzag pour, three-temperature method, and many more.

Despite such diverse pour-over schools, the goal is singular: to obtain a unique, excellent cup of coffee while maintaining experimental enjoyment. Making delicious pour-over coffee at home is actually quite simple—master some tips and key points, and you can also achieve a delicious cup of pour-over coffee.

Three-Stage Pouring Method

This means segmented extraction, dividing one portion of water into three injections.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

Advantages: More layered than one-stream pour, clearly distinguishing the front, middle, and back-end flavors of the coffee. The method involves increasing water volume each time after blooming, typically pouring when the coffee liquid is about to drop to the powder surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Higher requirements for water flow rate and volume.

Using FrontStreet Coffee's washed Yirgacheffe Kochere coffee beans as an example:

Using the three-stage pouring method + V60 dripper

15g coffee, water temperature 88.9°C, grind size 3.5

Water-to-coffee ratio close to 1:15

35g water for blooming, bloom time 32s

Segments: Pour to 110ml then stop, slowly pour to 228ml

Stirring Bloom Method

Suitable for extremely light roast, light roast, and light-medium roast coffee beans.

European-American stirring method: During the blooming stage, use a stirring stick for cross-stirring. This is also a branch of the three-stage method, a pour-over technique developed after 2012 World Brewers Cup champion Matt Perger. This approach effectively enhances the release of aromatic substances from coffee beans, amplifies the flavor advantages of coffee beans, and enhances the coffee's mouthfeel without making it too thin.

The stirring method has high requirements for coffee bean quality. If using inferior coffee beans, it will amplify their undesirable flavors. Additionally, the stirring bloom method is more suitable for brewing light roast coffee beans, often using a finer grind size to increase the water contact area of coffee grounds and improve extraction rate. The drawback is that it's difficult to control the degree of stirring—too much stirring creates harsh acidity, prolonged stirring leads to bitterness, and the force must be gentle.

Making a small hole in the center of the powder before bloom pouring has a simple purpose: due to more powder in the center, it's used to concentrate and evenly distribute water flow. Of course, this isn't necessary—the impact of water flow during pouring can achieve this purpose.

However, if the stirring degree isn't well-controlled, it can easily lead to over-extraction. This method can effectively enhance the release of aromatic substances while also having significant effects on highlighting flavor characteristics.

Using washed Kochere coffee beans as an example:

Using the stirring method + V60 dripper

15g coffee, water temperature 88°C, grind size 3.5

Water-to-coffee ratio close to 1:15

Bloom for 30 seconds (light-medium roast)

After stirring with a wooden stick for 10 seconds during blooming

Continue with spiral pouring

One-Stream Pour

Suitable for medium roast or darker roasted coffee beans.

Its significance is that after blooming, only one uninterrupted pour is made, hence the name.

After blooming, one uninterrupted pour allows coffee grounds to continuously soak in water, with retained liquid fully releasing aromatic substances from within the coffee grounds. Water flow rate continuously increases, reducing water flow before water overflows the dripper.

This technique mainly controls water volume and flow rate issues, achieving full-range extraction without losing balance. Inappropriate pouring methods can destroy the overall balance of the coffee.

This method primarily maintains gentle flavors and balance. The drawback is that if pouring technique isn't well-controlled, water passes through the filter paper at the edges above the coffee-free layer, potentially causing watery flavors in the resulting coffee.

Using Jamaican Blue Mountain as an example, using the one-stream method + flannel filter:

25g coffee, water temperature 85°C, grind size 4.5 (small Fuji)

Water-to-coffee ratio close to 1:10

40g water for blooming, bloom time 20s

Japanese Drip Pouring Method

Suitable for medium roast, medium-dark roast, and darker roasted coffee beans.

The drip-style pour has weaker water flow, minimizing disturbance to the coffee powder layer, reducing convection, and increasing steeping time. Coffee made with this Japanese technique has high alcohol content, high sweetness, rich smoothness, and distinct texture.

Since the pour-over kettle needs to drip water drop by drop, it's suitable to choose flat-style wide-mouth spouts or wide-mouth crane-neck kettles.

The advantage of such pour-over kettles is high controllability of water flow thickness, better adapting to the drip pouring method. Paired with Kono's conical dripper, its ribs stop before reaching half the dripper's height. This design allows filter paper to fully adhere to the cup wall after absorbing water, greatly limiting exhaust space. This method is more suitable for medium-dark or darker roasted coffee beans.

When starting to pour, we use drop-by-drop pouring to increase steeping time. Under low water-to-coffee ratios, this allows coffee grounds to fully expand without any off-flavors, then use fine and coarse water flows to extract the front-end floral and fruit aromas of coffee. The entire process takes approximately 4-5 minutes.

Using Mandheling as an example:

Using the drip method + KONO dripper

18g coffee, water temperature 83°C, grind size 4 (small Fuji)

Water-to-coffee ratio close to 1:13

Bloom for 2-2.5 minutes

Extraction time 4 minutes

Three-Temperature Pour-Over Method

Suitable for light roast and medium roast coffee beans.

During brewing, use three different temperatures for brewing, with segmented extraction.

The advantage of the three-temperature pour-over method: It can extract a light-roast coffee with abundant aroma, full sweet and sour sensation, and long aftertaste. Segmentation and temperature reduction can fully express the coffee's layering and fullness to some extent, avoiding the burnt bitterness from over-extraction caused by smart cup immersion extraction or slow filtering.

First large-volume pour with water temperature still very high. Because high water temperature helps fully extract aromas from coffee.

Second large-volume pour with water temperature reduced to between 88-93°C. The higher the water temperature, the higher and brighter the coffee acidity; the lower the water temperature, the more obvious the coffee's sweetness. Pour to 200cc (approximately 200g).

When the second pour's drip is nearly complete, lift the smart cup—the switch will block water flow, stop filtering, and remove the lower pot.

Using Ethiopian washed beans as an example:

Using the three-temperature method + smart dripper

Coffee weight: 16g, water volume: 240cc

First pour (bloom): water temperature—near boiling; time 30s

Second pour (filtering): large-volume pour, water temperature still near boiling

Third pour (filtering): water temperature reduced to between 88-93°C, large-volume pour to 200cc

Fourth pour (steeping): water temperature reduced to between 80-85°C, pour 40g and steep for 20s

Yirgacheffe Kochere Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted washed Yirgacheffe Kochere coffee beans offer full guarantees in both brand and quality. More importantly, the value is extremely high—a half-pound (227g) package costs only about 75 yuan. Calculated at 15g per single-origin coffee, one package can make 15 cups of coffee, with each cup costing only about 5 yuan. Compared to cafés selling cups for dozens of yuan, this represents excellent value.

FrontStreet Coffee: A Guangzhou-based roastery with a small storefront but diverse bean varieties, where you can find both famous and lesser-known beans. Online shop services are also available. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473