Yirgacheffe Adado Pour-Over Techniques_Sharing Natural Process Adado Coffee Brew Ratio and Grind Size Recommendations

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Yirgacheffe Coffee: The Representative Work from Ethiopia, the Birthplace of Coffee

A small town under the Sidamo province, a specialty producing area. It has captivated countless coffee enthusiasts with its unique fruit flavor and sweet-tart sensation.

Although Ethiopia's Yirgacheffe coffee beans are small in size, they are delicate, elegant, sweet, and charming. As the homeland of coffee, Ethiopia's thousand-year history of cultivation and processing traditions has produced high-quality washed Arabica beans. Light roasting reveals unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus flavors, creating a fresh and bright taste. Without milk or sugar, the rich texture and unique soft floral notes sweep across your taste buds, leaving an endless aftertaste...

Yirgacheffe is a small town situated at an altitude of 700-2100 meters, synonymous with Ethiopia's specialty coffee. It has been a wetland since ancient times, where the ancient word "Yirga" means "settle down," and "Cheffe" means "wetland." The coffee production methods and flavors here are so outstanding that Ethiopian coffee farmers compete to proudly claim their coffee carries Yirgacheffe characteristics, making it Africa's most renowned coffee-producing region.

Yirgacheffe Coffee - Sun-dried Adado

Tropical fruits, raisin notes, smooth texture

Yirgacheffe Adado comes from the Gedeo region of Ethiopia. This area consists of a cooperative of 7,000 coffee farmers. Adado is actually the tribal name of this region. To be more specific, the Gedeo zone is one of the regions in the Southern Nations, Nationalities, and Peoples' Regional State of Ethiopia. Both Yirgacheffe and Kochore are located within this area. Within the Yirgacheffe region, the main producing areas include Aricha, Koke, Adado, Konga, as well as Michille, Hama, Tumticha, and others. The Beloya estate is located in Kochore and later joined the Yirgacheffe Coffee Farmers Cooperative Union.

Adado is a surprising micro-producing area in Yirgacheffe. When you open the bag, the air fills with abundant blueberry and vanilla aromas. After roasting and grinding, these aromas explosively disperse once again - this is truly a "blueberry bomb." The first sip delivers rich blueberry flavors with a hint of balanced fruit acidity - typical of sun-dried coffee. The cup is sweet, filled with soft, delicate floral notes. Simply put, this is an admirable cup of coffee - rich fruit aromas, sweetness without losing delicate floral essence.

How Does FrontStreet Coffee Brew Yirgacheffe Adado Coffee Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of Adado coffee grounds and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt - we use BG grinder setting 5R (standard sieve pass rate 60%). Water temperature at 90°C, extracted using a V60 dripper.

Using the hot water from the pour-over kettle, draw clockwise circles with the filter center as the focal point. 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. During the second pour, just like before, draw clockwise circles with the filter center as the focal point. Avoid pouring water onto the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle when pouring to the outermost layer of coffee grounds, then draw circles back toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Ice Pour-Over 【Adado】

FrontStreet Coffee's ice pour-over 【Adado】 recommendation:

Yirgacheffe Coffee 【Adado】, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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 standard pour-over. Normal grinding uses Fuji 3.5 setting, while ice pour-over requires slightly finer grinding - Fuji 3 setting.

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, applying force to stir and impact, allowing the coffee grounds to tumble fully. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

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

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