How to Brew Red Cherry Project Sun-Dried Pineapple Yirgacheffe Pour-Over - Is Japanese Style Iced Pour-Over Yirgacheffe Delicious?

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A Remarkable Discovery: Gedeo Zone 2018 Red Cherry Project

This is the most surprising single-origin coffee from our recent additions. The Gedeo Zone 2018 Red Cherry Project. Due to excessive rainfall in the early stages, the maturation period of the new Yirgacheffe coffee season was delayed by about 3 weeks. These three weeks to some extent increased the sweetness of the coffee cherries, allowing us to experience Yirgacheffe coffee with richer flavors and sweetness.

This natural-processed Carse features the rare pineapple flavor found in Yirgacheffe, paired with an enchanting sweetness reminiscent of the pineapple treats from the tuck shops outside elementary schools. When prepared as Japanese-style iced pour-over, the flavors of this coffee bean become even more explosive.

Gedeo Zone 2018 Red Cherry Project

Due to excessive rainfall in the early stages

The maturation period of the new Yirgacheffe season was delayed by about 3 weeks

These three weeks to some extent increased the sweetness of the coffee cherries

Thus resulting in richer flavors and sweetness

This natural-processed Carse features the rare pineapple flavor found in Yirgacheffe

Paired with an enchanting sweetness

Reminiscent of pineapple popsicles from the tuck shops outside elementary schools, delivering a refreshing taste

How to Perfectly Brew Yirgacheffe Coffee ["Pineapple Yirgacheffe"]?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of ["Pineapple Yirgacheffe"] coffee powder and pour it into the grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature of 90°C, and V60 filter for extraction.

The hot water in the pour-over kettle should be poured in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered on the middle of the filter, ensuring the water flow doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects.

Leave a circle when pouring to the outermost layer of coffee grounds, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Iced Pour-Over ["Pineapple Yirgacheffe"]

FrontStreet Coffee Iced Pour-Over ["Pineapple Yirgacheffe"] Reference:

Yirgacheffe Coffee ["Pineapple Yirgacheffe"], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate), 20g of coffee grounds, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal 91°C recommended for pour-over. For normal grinding, use Fuji 3.5 setting; for iced pour-over, grind slightly finer by half a setting to Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high water column to stir forcefully, ensuring the coffee grounds roll thoroughly. However, be careful that the water level doesn't get too high and avoid hitting the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

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