A Brief Introduction to Grind Size for Pour-Over Yirgacheffe Coffee | Sharing Yirgacheffe Brewing Methods

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FrontStreet Coffee — Brewing Method Sharing for Ethiopia Red Honey Red Cherry Coffee

FrontStreet Coffee Yirgacheffe Red Honey Process

Region: Yirgacheffe Idido

Altitude: 2000-2200m

Processing Method: Red Honey Process

Variety: Local Heirloom

Grade: G1

FrontStreet Coffee's rare honey-processed Yirgacheffe coffee offers excellent sweetness with balanced sweet and sour notes while preserving FrontStreet Coffee's characteristic floral and fruity aroma. Since this is a pour-over specialty blend coffee, the grind size follows standard medium-fine consistency, similar to fine granulated sugar. For French press, adjust the grind half a notch coarser.

Hario V60

Parameters & Technique: 15g coffee/1:15 ratio/90°C/Grind size BG-5R (60% pass-through rate on China standard #20 sieve)

28g water for bloom for 30 seconds, then pour directly to the center to 126g before segmenting. Continue pouring to 227g after seeing the coffee bed, remove the dripper when the coffee bed is visible. Total extraction time: 1'52"

Flavor: Aroma of white ginger flower, lemon; cedar and honey sweetness as it cools; finish with oolong tea and berry notes. Distinct sweet and sour sensation with clear layers.

French Press

Parameters & Technique: 15g coffee/1:15 ratio/90°C/Grind size BG-5R (60% pass-through rate on China standard #20 sieve) Add coffee, pour 230g water, steep for 3 minutes, press for 3'40"

Flavor: Lemon, white ginger flower, cream, honey, with tea-like sensation. Distinct sweet and sour notes, relatively light body with an overall clean and refreshing mouthfeel.

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