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How to Pour Over Light Roast Coffee Beans: Extracting Citrus Notes from Light Roast Yirgacheffe

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (official WeChat account: cafe_style). FrontStreet Coffee's Yirgacheffe Pour Over Tutorial Introduction. Yirgacheffe is a single-origin bean from the Yirgacheffe region. Coffee beans have specific requirements for their growing environment - they must be cultivated in high-altitude areas with consistently stable temperatures throughout the year. Ethiopia's unique geographical conditions ensure the relatively stable high quality of local coffee beans.

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Yirgacheffe Pour-Over Tutorial Introduction

Yirgacheffe Region Single-Origin Beans

Coffee beans have certain requirements for their growing environment - they must be cultivated in high-altitude areas with constant temperatures throughout the year. Ethiopia's unique geographical conditions ensure relatively stable high quality for local coffee beans. Among these, the Yirgacheffe growing region, with an altitude range of approximately 1700-2100 meters, has made Yirgacheffe synonymous with Ethiopian specialty coffee.

These beans, produced at 1800 meters altitude using natural processing methods and lightly roasted, perfectly bring out the characteristics of African coffee beans. They possess a certain acidity, with fruity flavors and rich layers. Such a distinctive single-origin bean can only truly showcase its taste through pour-over brewing~

Step 2: Prepare Pour-Over Equipment

Grinder + Pour-over kettle + Drip tools + Matching filter paper

Grinder: Freshly ground coffee must be ground and consumed immediately! I once tried grinding it the night before and taking it to the office the next day, only to find the flavor completely changed - the original rich aroma became heavily acidic, which was truly a painful lesson. For home use, I recommend buying a manual grinder - any option over 100 yuan won't be too strenuous to use, and you can enjoy the pleasant aroma released from the coffee beans during the grinding process, which adds a nice sense of ritual~

Pour-over kettle: During the pour-over brewing process, the key is controlling the water flow to inject evenly and vertically, so a pour-over kettle is an essential tool!

Drip equipment and matching filter paper: The classic three-hole pour-over dripper or a Chemex sharing pot are both excellent choices~

Step 3: Start DIY Your Pour-Over Coffee

Water-to-coffee ratio: 15-17.5g of coffee grounds with 250ml of water.

Coffee bean grind size: Medium, approximately 0.6mm diameter small particles. If ground too finely, it will easily clump during pour-over and affect flavor release.

Brewing water temperature: 92-95 degrees Celsius. If you don't have a thermometer, this is approximately the temperature after water boils and is poured into the pour-over kettle. If the temperature is too low, it's difficult to extract the aroma; if too high, it will become overly bitter.

Brewing Process

1. Fold the matching filter paper and place it in the drip brewer, first wet the filter paper with hot water.

2. Pour in the ground coffee, try to spread it evenly, you can tap it gently with your hand.

3. Pour water evenly and vertically, for the first pour just enough to cover the coffee grounds.

4. Let it bloom for 20-30 seconds, then slowly pour in the remaining water.

In Brief:

FrontStreet Coffee is a coffee research hall dedicated to sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Additionally, we hold three coffee promotion events with significant discounts each month. The reason is that FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price - this has been our mission for the past 6 years!