Sidamo Coffee Flower Queen Pour-Over Techniques | What Temperature is Best for Flower Queen Pour-Over

FrontStreet Coffee's Sidamo Flower Champion Pour-over Technique

Sidamo

The Sidamo growing region is located in southern Ethiopia. The coffee growing areas are situated around the Great Rift Valley. Sidamo's coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in the coffee produced by each town and area.

Flower Champion

Only the natural-processed coffee beans from "Buku Abel" in the Hambella region can be considered the true Flower Champion. Hambella is located in Ethiopia's GUJI coffee region. Currently, there are nearly 20 processing plants in the Hambella region. Among all the estates and processing plants, only the natural-processed coffee from the Goro mountain spring processing plant, located at an altitude of 2280 meters, where the cherry sugar content reaches above 21, qualifies as the Flower Champion we're discussing.

I chose the resin V60 dripper to allow the coffee to have richer acidity changes from hot to cold, making this cup of coffee more refined. The resin material can enhance aroma intensity.

Regarding Grind Size

For light roasts, we use a relatively fine-to-medium grind.

The coarseness of coffee grinding directly affects extraction time and extraction rate. The finer the coffee is ground, the denser the coffee bed, with more coffee particles in contact with hot water, increasing extraction resistance and extending extraction time while raising the extraction rate. However, it's easy to over-extract.

Conversely, the coarser the coffee is ground, the larger the gaps in the coffee bed, with fewer coffee particles in contact with hot water, reducing extraction resistance and making it less likely to extend extraction time while lowering the extraction rate, easily leading to under-extraction. Therefore, finer grinding extends extraction time and raises extraction rate, while coarser grinding shortens extraction time and lowers extraction rate.

Dripper: Hario V60 transparent resin

Grind setting: BG-6S

Water temperature: 90°C

Pour 25g of water for 30-second bloom, then segment when pouring to 120g of water, finishing the brew at 226g.

Total time: 2 minutes 5 seconds

It has a distinct cantaloupe aroma and strawberry jam fragrance. The entry brings a jackfruit-like gentle acidity, with strawberry berry flavors emerging in the middle section, along with some sugarcane aftertaste, creating a rich layering of flavors.

Important Notice :

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