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

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Ninety Plus Coffee, a specialty coffee trader from the United States, is astonishing in its pursuit of ultimate flavor. Therefore, in just five or six years since its establishment, it has made coffee professionals worldwide recognize this name. NinetyPlus, literally translated as 90+, means that this young coffee company sells green coffee beans with cupping scores above 90 points. In simple terms, after more than ten strict requirements of the cupping rules' point deduction system, achieving a remaining score of 90 points is no less difficult than becoming the regional top scorer in today's college entrance examination.

About Wild Ginger

The Wild Ginger flavor originated in 2009 from the town of Nekempte in western Ethiopia, featuring lively, clean, light fruit, citrus, and American ginseng flavors. The "KEM" in the name of Wild Ginger KEMGIN refers to Nekempte town, while "GIN" is derived from the American ginseng (GINSENG) flavor. In recent years, Wild Ginger flavored coffee has been produced in WELLEGA, SIDAMA, and YIRGACHEFFE. We present it to you through extremely light roasting, featuring rich floral and fruity aromas. In the charming and delicate fruity acidity, there is the elegant floral fragrance of wild ginger, with an overwhelming aroma.

Flavor Description

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

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

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 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 of 90 degrees, 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 water. When the time reaches 1 minute, pour water for the second time. During the second pour, just like before, draw 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 channel effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle 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, grinding degree 3, 20 grams of beans, 87-degree water temperature for a 3-minute pre-infusion, Chemex pot, then cold 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