Yirgacheffe Pour-Over Parameters: Brewing Method Sharing

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FrontStreet Coffee's Yirgacheffe Pour-over Parameters Sharing

Bean Introduction

Yirgacheffe is a small town located in Ethiopia, situated at an altitude of 1,700-2,100 meters. It can be said to be one of the highest altitude coffee-producing regions in the world. It's worth noting that the Yirgacheffe region originally belonged to the Sidamo region, but due to the unique flavor of coffee produced here, it was separated as an independent region.

Cake Dripper

The bottom of the cake dripper is flat. This flat-bottom design allows for more thorough coffee extraction. Moreover, with only three small holes at the bottom, its flow rate is relatively slow, which allows the coffee grounds to be steeped, resulting in a more balanced extraction.

Parameters & Technique

Dose: 15g; Medium-fine grind (BG 5R: 58% pass-through rate on China Standard #20 sieve); Water temperature: 90°C; Coffee-to-water ratio: 1:15; Bloom with 31g of water for 30 seconds, then pour with a small water stream to the center reaching 122g. When the water level drops and is about to expose the coffee bed, continue pouring to 227g. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time: 2 minutes.

Flavor

Aroma of lemon and nuts. On the palate, there's lemon acidity with the clean sweetness of sucrose, accompanied by a delicate floral fragrance. The finish has an oolong tea sensation.

Ethiopia Yirgacheffe

FrontStreet Coffee's Washed Yirgacheffe

Country: Ethiopia

Region: Yirgacheffe

Altitude: 1,800-2,000 meters

Processing Method: Washed

Variety: Local heirloom varieties