What's Special About Washed Yirgacheffe Brewing Methods? How Many Ways to Brew Yirgacheffe Coffee?

FrontStreet Coffee's Washed Yirgacheffe Brewing Method Introduction

The earliest coffee originated in Ethiopia, Africa. On the ancient African land, nature nurtured the magical fruit that has influenced the world to this day—coffee. When people in many parts of the world were still unaware of what coffee was, the Agao people of Ethiopia were already growing and creating ways to drink coffee. Today, Ethiopia remains the origin of many premium coffee beans, including Yirgacheffe.

Washed Processing Method

The washed processing method uses washing and fermentation to remove the fruit pulp and mucilage. First, the coffee beans are cleaned thoroughly. After washing, the coffee beans have a moisture content of 50% and must be dried to reduce the moisture content to 12%. Otherwise, the coffee beans exposed to air will continue to ferment and become moldy and spoiled. The most timely processing method is sun-drying, which can yield Yirgacheffe with excellent flavor and rich aroma.

The washed method produces good body, high concentration of floral notes, and lively, soft acidity. Yirgacheffe has a distinctive style, and the fusion of citrus and floral notes in the coffee is an irresistible delight for coffee enthusiasts.

Cake Dripper

The bottom of the cake dripper is flat, and 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 more balanced extracted coffee.

Parameters & Technique: 15g coffee; medium-fine grind (BG 5R: China standard 20-mesh sieve pass rate 58%); water temperature 90°C, coffee-to-water ratio 1:15; bloom with 31g of water for 30 seconds, small stream center pour to 122g, continue pouring to 227g when water level drops and is about to expose the coffee bed, remove the dripper when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time is two minutes.

Flavor: Smells of lemon and nutty aroma, with lemon acidity and sucrose sweetness upon entry, accompanied by light floral notes, with oolong tea finish.

KONO

The KONO dripper has relatively short ribs, and the fit between the filter paper and the dripper is high, which limits the exhaust space of the dripper during brewing, naturally restricting air flow and slowing the flow rate. This allows the coffee grounds to be steeped for a significant portion of the time, thereby increasing the water absorption time of the coffee particles, resulting in more balanced extracted coffee that is less likely to be under-extracted.

Parameters & Technique: 15g coffee; medium-fine grind (BG 6M: China standard 20-mesh sieve pass rate 50%); water temperature 90°C, coffee-to-water ratio 1:15; bloom with 31g of water for 30 seconds, small stream center pour to 124g, continue pouring to 228g when water level drops and is about to expose the coffee bed, remove the dripper when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time is 2'10".

Flavor: Creamy and lemon flavors upon entry, with black tea finish. The aroma is relatively restrained, with noticeable sweetness.

French Press

The French press can be said to be a quite convenient brewing device! Making coffee with a French press is quite simple—just fully steep the coffee in the pot, then use the plunger with a metal filter to separate the coffee from the grounds. This brewing method produces coffee with excellent body, adding texture and oils, making it a relatively convenient and easy-to-master device.

Parameters & Technique: 20g coffee; medium-fine grind (BG 6M: China standard 20-mesh sieve pass rate 50%); water temperature 90°C, coffee-to-water ratio 1:15; directly pour water to 300g, stir 5 circles at 1'30" to ensure full contact between coffee and water, steep for 2 minutes, then press and filter, pour out all coffee. Total extraction time is 2'30".

Flavor: With floral notes, lemon acidity upon entry, creamy and sucrose sweetness, black tea finish, with a relatively thick and smooth mouthfeel.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473