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

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, and it expresses a coffee's clean, bright characteristics excellently.

Freshly picked coffee cherries are placed in water tanks to soak, which removes the unripe fruits that float to the surface. The skin and pulp are removed by machine, leaving only coffee beans wrapped in parchment. Because the mucilage on the outside of the beans clings strongly, the beans must keep soaking until fermentation is complete. They are then placed in water channels and moved back and forth, using the friction between the beans and the power of the flowing water to wash them until they are smooth and clean. At this point the moisture content of the beans reaches 50%, and they must be dried down to a moisture content of about 12%, after which the dried beans are hulled.

The specific sequence 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 flavour profile: this is a particularly distinctive Yirgacheffe coffee. The aroma is not complex but gives off 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-flavours. Using a 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 15 g of [Washed Kochere Abao] coffee powder and pour it into the grinder for a medium grind. The ground particles should be slightly coarser than salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), a water temperature of 90°C, and a V60 filter cup for extraction.

The hot water in the pour-over kettle should be poured in clockwise circles centred on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30 g, then stop pouring. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before, in clockwise circles centred 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 channeling.

Leave one circle empty when pouring out to the outermost ring of coffee powder, then pour back toward the centre in circles. At 2 minutes and 20 seconds, the coffee should be brewed to 220 g, and the brew 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%).

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

Bloom with 40 g of water for 30 seconds.

Segmented pouring: first segment 60 g of water, second segment 40 g of water. Use a relatively fine but high water column, with a vigorous stirring impact to make the coffee powder roll fully. Be careful, however, not to let the liquid level get too high or hit the filter paper at the edges.

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

FrontStreet Coffee Recommendation

Washed Kochere Abao is a textbook expression of Yirgacheffe's clean, bright character, and FrontStreet Coffee's Yirgacheffe range is the best way to taste that thread. FrontStreet Coffee's Washed Yirgacheffe is the classic starting point, known for white jasmine, bright citrus and lemon acidity, and a tea-like body that stays easy to enjoy. If you want the single-cooperative version, FrontStreet Coffee's Guodingding Cooperative from the Worka area of Yirgacheffe is an Ethiopia G1 washed coffee with elegant white florals, citrus, orange, and green-tea notes. And to hear how the same region tastes with fruit-forward sweetness, FrontStreet Coffee's Sun-Dried Red Cherry uses whole ripe red cherries, dried on raised beds for three to five weeks, for citrus acidity, berry-juice body, honey sweetness, and a creamy mouthfeel.