Cold Brew Yirgacheffe Coffee Flavor Profile & How to Choose Grind Size for Pour-Over Coffee

Introduction to FrontStreet Coffee's Yirgacheffe Cold Drip Coffee

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Cold drip coffee leverages the natural compatibility between coffee itself and water, primarily utilizing the natural penetration pressure of condensation over approximately 8 hours to extract droplet by droplet. The coffee flavor extracted by a coffee distiller will naturally vary depending on various factors such as coffee roast level, water amount, water temperature, dripping speed, coffee grind coarseness, and other variables. With different factors, different cold drip coffees are extracted. The cold drip coffee set is exquisite and elegant, possessing both collectible value and appreciation worth.

FrontStreet Coffee will use a Yirgacheffe coffee today to make cold drip coffee and see what surprises await!

We selected a Yirgacheffe Aricha, produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas bring their ripe coffee cherries for processing in exchange for cash. After the processing station screens usable cherries, they are placed directly on drying racks for sun exposure. During the first few days of drying, they are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural processing, workers remove the outer fruit pulp by machine depending on weather and temperature conditions, then transport them to Addis for storage. Typically, naturally processed beans are stored in parchment form until dehulling just before export to ensure green bean quality. This batch of natural Aricha was rated G1 (the highest grade) by ECX, exhibiting excellent quality from green bean appearance, consistency, and freshness to dry aroma and flavor. If you enjoy bright acidity and rich berry flavors, you absolutely cannot miss this!

Cold Drip Coffee Making Steps:

1. A standard cold drip coffee maker consists of three basic units: an upper chamber, middle chamber, and lower chamber. The upper chamber holds the ice-water mixture, while the middle chamber serves as the coffee powder cup. First, close the water control valve at the bottom of the upper chamber and fill it with pure cold water or an ice-water mixture.

2. Place a clean lower chamber beneath the middle chamber to collect the extracted coffee liquid.

3. Place a filter paper flat at the bottom of the coffee powder cup, add an appropriate amount of ground coffee, gently tap a few times to level the coffee grounds, then place another filter paper flat on top.

4. Open the water control valve at the bottom of the upper chamber and adjust the dripping speed. We typically control it at 40-50 drops per minute, which requires 5-8 hours to obtain 1000 ml of cold drip coffee.

5. Once the water in the upper chamber is depleted, we can remove the lower chamber and enjoy the coffee.

Flavor Description:

Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, starfruit, peach, nectarine, longan and red date fragrance, honey sweetness, cocoa with subtle spice notes, full body with long-lasting aftertaste.

If you want to use this bean for pour-over coffee, the grind should be as coarse as granulated sugar, with a powder-to-water ratio of 1:15.

Knowledge Extension:

The advantages of cold drip coffee include: no sourness or bitterness, gentle on the stomach, and can be stored for up to a week, with the best flavor typically on the third day.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473