Pour-Over Natural Sidamo Guji Shakiso Coffee Brewing Techniques - How to Pour Water for Shakiso Coffee

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About Shakisso

Natural Sidamo Coffee Guji Shakisso G1

Origin: Sidamo, Guji, Shakiso

Variety: Ethiopian Heirloom

Growing Altitude: 1800-2200m

Processing Method: Natural

Roast Level: Light

Region Introduction

Shakisso, located in Guji, has quite distinctive coffee characteristics. The coffee produced has repeatedly garnered market attention. The legendary bean "Nekisse" from Ninety Plus (a coffee company that sells coffees scoring 90+ points in cupping) originally means "nectar from Shakisso," and both its production region and name originate from Shakisso.

It is the most noteworthy micro-region in the Guji area. With its superior geographical location, average altitude of 1800-2200m, fertile black soil, and significant day-night temperature differences, it possesses the terroir conditions for producing high-quality specialty coffee. Therefore, it achieved an excellent score of 95 points in Coffee Review in 2014.

Tasting Experience

Dry Aroma: Floral notes, light fermented wine aroma, blueberry, wine fragrance, rich tropical fruits

Flavor: It retains the characteristics of local regional coffee but falls between Yirgacheffe and Sidamo. It has citrus and coffee flower aromas, appropriate sweetness, like a drop in the mouth where hundreds of flowers bloom - quite wonderful. The flavors of honey and cocoa fill the entire mouth, with a full body and long aftertaste. If prepared as iced pour-over, the flavors become even clearer, making you linger in this taste continuously.

How to Brew Sidamo Coffee [Guji Shakisso] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Guji Shakisso] coffee powder, 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, extracted with a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles with the filter center as the focal point. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before - clockwise circles with the filter center as the focal point. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave one circle when pouring to the outermost edge of the coffee powder, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Iced Brew [Guji Shakisso]

FrontStreet Coffee's iced brew [Guji Shakisso] reference:

Sidamo Coffee [Guji Shakisso], light to medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, pre-infusion for 3 minutes, Chemex pot, then ice-brew with ice water, total water volume 200ml

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473