How to Make Washed Yirgacheffe 90+ Lomi Tasha Pour-Over Coffee_How is 90+ Lomi Tasha Coffee Bean?

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What is 90+?

Many people ask me, what exactly is 90+?

Simply put, 90+ is an American specialty green coffee company that claims their green beans are ultra-premium, all cupping above 90 points. They focus mainly on Ethiopian coffees. Their green beans are renowned for being clean, with berry notes, famously expensive, notoriously unconcerned with appearance, making them a well-known and whimsical green coffee company.

90+ Ninety Plus Levelup Lomi Tasha

90+ Ninety Plus Levelup Lomi Tasha Washed Yirgacheffee Ethiopia Coffee Beans

Lomi Tasha Washed Yirgacheffee Coffee

Yirgacheffe Worka Region

Altitude: 1700-2000m

Clean and refreshing, floral notes and lemon accompany the palate from start to finish.

This is truly a perfect interpretation of its name "Soft Lemon"...

This is a coffee bean that exhibits the typical characteristics of excellent washed Yirgacheffee. Lomi Tasha comes from Worka in Yirgacheffe. Levelup's coffee bean names may initially sound like vivid cocktails, but they are actually all in local Ethiopian languages. Lomi tasha means "soft lemon" and represents the characteristics of this coffee.

How to Brew Yirgacheffee Coffee [90+ Lomi Tasha] Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [90+ Lomi Tasha] coffee powder, pour into a 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 90°C, and V60 dripper for extraction.

The hot water in the pour-over kettle should circle clockwise with the filter's center as the focal point. Start timing when brewing begins, brewing the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, just like before, circle clockwise with the filter's center as the focal point. The water flow should not hit where the coffee powder meets the filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee powder, leave one circle, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese Style Iced Pour-Over [90+ Lomi Tasha]

FrontStreet Coffee's iced pour-over [90+ Lomi Tasha] recommendation:

Yirgacheffee Coffee [90+ Lomi Tasha], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but high water column,用力搅拌冲击, to make the coffee powder fully tumble. 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 :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473