Sidamo Guji Natural Dasaya Purple Wind Bell Pour-Over Brew Ratio Recommendation_How to Brew Purple Wind Bell Coffee

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Sidamo Coffee - Guji Tashaya Purple Bell G1 Natural

ETHIOPIA

Sidamo Guji Shakisso Dasaya Natural G1

Mango, Berry, Grape Juice

Following the success of the previous "Honey Kiss," the legend of Shakisso natural processed coffee needs no further introduction. In the Ethiopian language, "Dasaya" was originally "Dawala Samayawi," meaning purple bell, which gives this bean its romantic name "Purple Bell." Upon tasting, this coffee presents rich acidity of comprehensive tropical fruits, which transforms into the juicy sensation of purple grape juice in the middle notes, and finishes with an extremely rich wine-like aroma.

Origin: Sidamo Guji Shakisso

Altitude: 1900 meters

Variety: Ethiopian heirloom

Processing: Natural

How to brew Sidamo Coffee [Guji Tashaya Purple Bell G1 Natural] perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of [Guji Tashaya Purple Bell G1 Natural] coffee powder and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, V60 filter cup for extraction.

Using the hot water from the pour-over kettle, draw clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, as before, draw clockwise circles centered on the middle of the filter cup. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle when pouring to the outer edge of the coffee grounds, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Cold Brew [Guji Tashaya Purple Bell G1 Natural]

FrontStreet Coffee cold brew [Guji Tashaya Purple Bell G1 Natural] reference:

Sidamo Coffee [Guji Tashaya Purple Bell G1 Natural], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, bloom for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.

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