How Does Traditional Yemeni Sun-Dried Coffee Taste When Pour-Over Brewed? An Introduction to Yemeni Coffee Brewing Techniques

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The condition of the coffee bed in pour-over brewing cannot be overlooked - this must be emphasized! The coffee bed plays a subtle role, one of which is to provide resistance, allowing hot water to remain in the filter cup long enough to ensure sufficient extraction of flavor components.

Medium-roast coffee beds must also possess certain structural support to perform their "blocking" function effectively. To prevent weakening of the coffee bed's support, one must master [water column intensity], [pouring position], and [stable circular pouring technique] - only then do you have a complete set of [pouring skills].

Brewing Parameters

1. Filter: V60
2. Water temperature: 88°C
3. Grind size: Fuji Royal grind setting 4
4. Roast level: Medium roast
5. Bloom time: 25 seconds

Flavor Profile

Balanced, chocolate notes, with a persistent caramel sweetness in the finish

FrontStreet Coffee's Recommended Brewing Method

15g coffee grounds, Fuji Royal "ghost tooth" burr grinder setting 4, V60 filter, 88-89°C water temperature. First pour 30g water, bloom for 25s, then pour to 104g and pause. Wait until the water level drops to half, then slowly pour until reaching 220g total. Avoid the last 5g. Water-to-coffee ratio 1:15, extraction time around 2:00 (counting from the completion of the bloom pour).

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