How to Brew Sun-Dried Yirgacheffe Wudina Flower - FrontStreet Coffee's Sun-Dried Yirgacheffe Hand Brew Parameters

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This Ethiopian coffee, FrontStreet Coffee's Yirgacheffe Watitu Flower, comes from the Oromia Elama Coffee Farmers' Cooperative and holds organic certification from the Soil Association of the UK. Grown in mountainous regions at altitudes of 1500-2000 meters, it boasts a G2 grade (G1 being extremely rare, G2 is already considered excellent quality). The raw beans feature a vibrant green color, elegant slender appearance, and produce a crisp sound when handled. After brewing, the liquid is silky smooth with rich floral and citrus aromas, persistent nasal fragrance, subtle herb and caramel notes, high sweetness, pronounced yet gentle acidity, and a long, lingering finish.

To satisfy the discerning palate, we offer both light and medium roasts. The light roast highlights acidity with richer layers, while the medium roast emphasizes sweetness. Both are excellent - choose according to personal preference. We recommend making reservations in advance to avoid disappointment. FrontStreet Coffee's Ethiopia Yirgacheffe is available at 85 yuan per 227g package.

How to Brew FrontStreet Coffee's Yirgacheffe Watitu Flower Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of Watitu Flower coffee powder and grind to medium coarseness - slightly coarser than table salt. We use a BG grinder setting of 5R (60% pass-through rate on standard sieve), water temperature of 90°C, and extraction with a V60 dripper.

Start timing as you pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, pour in clockwise circles centered on the filter's middle, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channeling effects.

Leave a small ring when pouring to the outermost edge of the coffee grounds, then circle back toward the center. By 2 minutes and 20 seconds, you should have brewed to 220g total. Your pour-over coffee is now complete.

Japanese-style Iced Pour-over of FrontStreet Coffee's Watitu Flower

FrontStreet Coffee's iced pour-over reference for Watitu Flower:

This light-medium roast FrontStreet Coffee Yirgacheffe Watitu Flower is ground using a BG grinder setting of 5M (67% pass-through rate on standard sieve).

Use 20g of coffee, 150g of ice, and 150g of hot water. The water temperature should be 1°C higher than the normal 91°C recommendation - use 92°C. For normal brewing, we use a small Fuji grinder setting of 3.5, but for iced pour-over, grind slightly finer at setting 3.

Bloom with 40g of water for 30 seconds.

Use segmented pouring: first pour 60g of water, then add 40g more. Use a fine but high water stream to stir vigorously, ensuring the coffee grounds tumble thoroughly, but be careful not to let the liquid level get too high or pour water onto the edge of the filter paper.

The total extraction time should be approximately 2.5 minutes (similar to normal extraction time for 20g of coffee).