How to Make Pour-Over Sidamo 90+ Wild Ginger Coffee_Ice Brew 90+ Wild Ginger Coffee Brewing Method Tutorial

Ninety Plus Coffee, a specialty coffee trader from the United States, is astonishing in its pursuit of ultimate flavor. In just five or six years since its founding, it has made its name recognized by coffee professionals worldwide. Ninety Plus, literally meaning 90+, refers to the fact that this young company sells green coffee with cupping scores above 90 points. Put simply, reaching a remaining score of 90 after more than ten strict deductions under the cupping scoring system is no easier than becoming the regional top scorer on a college entrance exam.

About Wild Ginger

The Wild Ginger flavor originated in 2009 in the town of Nekempte, in western Ethiopia, characterized by lively, clean, light fruit, citrus, and American ginseng notes. The "KEM" in the name Wild Ginger KEMGIN refers to Nekempte town, while "GIN" comes from the American ginseng (GINSENG) flavor. In recent years, Wild Ginger has been produced in WELLEGA, SIDAMA, and YIRGACHEFFE. It is presented through extremely light roasting, with rich floral and fruity aromas. Within the charming, delicate fruity acidity lies the elegant floral fragrance of wild ginger, with an overwhelming aroma.

Flavor Description

Lime, white peach, pear, cantaloupe, American ginseng, carob.

Building on the foundation of Ethiopian coffee flavor, 90+ "Wild Ginger" (Kemgin) adds several degrees of liveliness and cleanliness, accompanied by rich citrus and ginseng notes. At the same time, it preserves the uncommon juice-like body of a washed bean. This unique, mysterious quality leaves a lingering fragrance in the mouth and captivates the drinker, as the Eks Coffee Hunter Team puts it.

How to Brew Sidamo Coffee [90+ Wild Ginger] Well?

FrontStreet Coffee's pour-over reference: weigh 15g of [90+ Wild Ginger] coffee powder and pour it into the grinder for a medium grind. The ground particles should be slightly coarser than table salt. Use a BG grinder setting of 5R (60% standard sieve pass rate), a water temperature of 90°C, and extract with a V60 dripper.

Using the hot water from the pour-over kettle, draw circles clockwise around the center of the filter cup. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour water for the second time, again drawing circles clockwise around the center of the filter cup. The water flow should not hit the connection between the coffee powder and the filter paper, to avoid channeling.

When the pour reaches the outermost circle, leave one circle, then work circle by circle back toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the brewing process is complete.

Cold Brew [90+ Wild Ginger]

FrontStreet Coffee's cold brew [90+ Wild Ginger] reference:

Sidamo Coffee [90+ Wild Ginger], light-medium roast, BG grinder setting 4B, grind degree 3, 20 grams of beans, 87°C water for a 3-minute pre-infusion, Chemex pot, then cold brew with ice water, total water volume 200ml.

FrontStreet Coffee Recommendation

If the Wild Ginger's floral, ginseng-tinged character appeals to you, FrontStreet's washed Yirgacheffe is a natural next step. Grown at roughly 1700-2100 meters in the Yirgacheffe area of southern Ethiopia's Sidama zone, with the trees planted above 1800 meters, it is known for white jasmine, bright citrus and lemon acidity, and a tea-like body, and its accessible price makes it a common first step into specialty coffee. The Gutiti cooperative beans, separated from the Wolka cooperative under the Yirgacheffe Coffee Farmers Cooperative Union, follow the most traditional washed processing, keeping a clean profile with citrus and lemon acidity and elegant white florals.

FrontStreet brews this coffee with a V60 at 90-91°C, 15g of grounds at a 1:15 ratio, and a grind around 10 on an EK43s, close to fine sugar, or 80% passing a No. 20 sieve. Pour in three stages: 30g of water for a 30-second bloom, then 95g more (showing about 125g on the scale) over roughly one minute, and finally the remaining 100g (showing about 225g) once the water level drops to two-thirds of the coffee bed. Drawdown finishes in 2:00-2:10, and the cup is clean, sweet, and floral.