How many grams of coffee powder should I use for pour-over brewing with washed Yirgacheffe Kochere Abolo? Is washed Yirga Abolo delicious?

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Yirga Cheffe Coffee Abao

Yirga Cheffe Abol

Country: Ethiopia

Region: Yirga Cheffe

Processing Station: Kochere

Variety: Tea-tike

Altitude: 2000-2200m

Flavor: Jasmine/Orange/Dark Chocolate

Grade: G1

Processing Method: Washed Process

Washed Process

The washed process is one of the common processing methods for coffee beans, which can excellently express the clean and bright flavor characteristics of coffee beans.

Freshly picked coffee cherries are placed in water tanks for soaking to remove unripe fruits that float to the surface. The skin and pulp are removed by machine, leaving only coffee beans wrapped in parchment. Since the outer mucilage of the beans adheres strongly, they need to continue soaking until fermentation is complete. The beans are placed in water pools and moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until they are smooth and clean. At this time, the moisture content of the beans reaches 50%, and they need to be dried to reduce the moisture content to about 12%, then the dried beans are hulled.

The specific process of the washed method is:

Selection - Depulping - Fermentation - Washing - Drying - Hulling - Sorting and Grading

Ethiopia Yirgacheffe Gedeo Zone, SNNPR Washed Abol

Ethiopia Yirgacheffe Washed Abao G1

Flavor: Yellow Lemon, Jasmine, Vanilla, Green Tea

Stone Light Co., Ltd. Yirgacheffe Coffee G1 ABOL flavor profile: This is a particularly distinctive Yirgacheffe coffee. The aroma is not complex but emits intense notes dominated by passion fruit and citrus, which is especially evident during roasting. The aroma becomes prominent as soon as first crack begins. It has high purity with no off-flavors. Using light to medium roast, it achieves a pleasant balance of sweet and sour, with a long-lasting aftertaste and subtle tea-like notes in the finish.

How to Brew Yirgacheffe Coffee [Washed Kochere Abao] Well?

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

The hot water in the pour-over kettle should be poured in clockwise circles centered on the middle of the filter cup. 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 is the same as before, pouring in clockwise circles centered on the middle of the filter cup. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when pouring the coffee powder to the outermost ring, then pour back toward the center in circles. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over [Washed Kochere Abao]

FrontStreet Coffee ice pour-over [Washed Kochere Abao] reference:

Yirgacheffe coffee [Washed Kochere Abao], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column, with vigorous stirring impact to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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Tel:020 38364473