Is Yirgacheffe Geisha Delicious? What Equipment Do You Need for Pour-Over Yirgacheffe Geisha Coffee?

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Yirgacheffe Coffee - Little Geisha Chire Ameli Coffee Beans G1 (Ethiopia)

Ethiopia Sidamo Chire Ameli G1

Processing Method: Natural Process

Roast Level: Medium Roast

Flavor Profile

Exquisite rose flower notes combined with citrus, black currant, and honey peach fresh fruit aromas, distinct juice and caramel flavors, solid yet sweet.

The Chire growing region in Sidamo is situated between 1900-2000 meters above sea level. "Chire," pronounced similarly to "Cherry," actually means red cherry in the Ethiopian language. This is because the rivers and natural forests in the region provide ideal growing conditions for coffee trees. During harvest season, the coffee cherries also grow exceptionally well.

However, despite having superior genetics and natural conditions, due to rough harvesting techniques and lack of technical guidance, the beans from this region have not received the attention they deserve.

How to Brew Yirgacheffe Coffee [Little Geisha] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Little Geisha] coffee powder, pour into a 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, extracted with a V60 filter cup.

Using the hot water from the pour-over kettle, draw circles clockwise around the center of the filter cup. Start timing when brewing begins. Within 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 should be the same as before, drawing circles clockwise around the center of the filter cup. The water flow should not hit the connection between the coffee powder and filter paper to avoid channeling effects.

Leave one circle of space when brewing the coffee powder to the outermost edge, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese Ice Pour-Over [Little Geisha]

FrontStreet Coffee's ice pour-over [Little Geisha] reference:

Yirgacheffe Coffee [Little Geisha], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of coffee powder, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the recommended 91°C for normal pour-over. For normal grinding, use the small Fuji setting 3.5; for ice pour-over, make it slightly finer by half a setting - small Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water column for pouring, stirring with force to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high or hit 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 powder).

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473