Yirgacheffe Coffee Bean Pour-Over Method Sharing & Grind Size Standards Reference

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FrontStreet Coffee - Yirgacheffe Banko Dhadhato & Pour-Over Coffee Grind Introduction

Yirgacheffe is located in the Gedeo region of southern Ethiopia. This region governs the relatively well-known Yirgacheffe and Kochere areas. Due to the special flavor, unique style, and widespread popularity of coffee produced in Yirgacheffe, it has established its own category in product classification and has always held a significant position in the global specialty coffee market.

The Banko Dhadhato cooperative in Gedeb is located in a village in the Gedeb Woreda area, southeast of Yirgacheffe. It is organized by local small coffee farmers from the Banko Dhadhato village and belongs to the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU).

Established in 2012, it now consists of 177 family members. These small farmers have an average coffee cultivation area of about 1 hectare, with planting altitudes ranging from approximately 1800 to 2000 meters. The main coffee variety is Heirloom (local native varieties). Each small coffee farmer produces an average of 650-700 kilograms per hectare. The main local production model involves small coffee farmers directly delivering each harvest of red cherries to the cooperative's processing facility for unified processing.

This is a new coffee bean with limited quantity imported by FrontStreet Coffee, introduced as a sample to test what makes this bean special!

Coffee Grind Size and Pour-Over Brewing

The coarseness of coffee grounds affects the amount and speed of coffee component extraction during brewing. Generally, coffee grind size can be divided into five levels: coarse, medium, medium-fine, fine, and very fine.

Medium-Fine Grind (Suitable for Light Roast Beans, BG-6S)

Medium-fine grind ≈ white sugar (the most common white sugar in supermarkets, slightly larger than other varieties). Generally, pour-over coffee will consistently use a medium-fine grind. Because medium-fine grind is very commonly used, coffee enthusiasts should experiment more with their coffee grinders to find their most suitable medium-fine grind level.

Ethiopia Yirgacheffe Banko Dhadhato G1

Region: Gedeb

Variety: Heirloom Native Ancient Varieties

Altitude: 1800-2000m

Processing Method: Washed G1

Pour-Over Brewing Method

Equipment: Hario V60, Water Temperature: 90°C, Coffee-to-Water Ratio: 1:15; Grind Size: Medium-fine (BG-6S: 58% pass-through rate with China Standard No. 20 sieve)

Brewing Technique: Segmented extraction. Use 30g of water for a 40-second bloom (extended bloom time due to the freshness of the beans and abundant gas). When the water reaches 124g, perform segmentation. Continue pouring in a circular motion with a small water flow to 228g when the water level is about to expose the coffee bed. Remove the filter cup when the water level is about to expose the coffee bed (timing starts from the beginning of blooming). Extraction time: 2'00".

Flavor: Lemon, berries, citrus, white peach tea

Knowledge Extension

It is recommended that beginners start with medium grind for pour-over coffee. After all, grinding medium is less likely to produce very fine particles and also less likely to cause large amounts of water to accumulate on the filter cup due to unstable water flow control at the beginning, which would lead to over-extraction of coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473