How to Brew Yirgacheffe Perfectly - Pour-Over Steps and Parameters for Light Roast

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FrontStreet Coffee Washed Yirgacheffe Chelbesa Small Farmer Brewing Guide

Pour-over coffee typically uses Single Origin coffee beans, meaning beans from a single variety and single origin. Enthusiasts even roast and grind their own beans. Unlike instant "quick" coffee made from a blend of various coffee beans, single-origin coffee offers purer, more vibrant flavors.

1. Grinding

The standard particle size should be similar to #2 sugar crystals. Whether using a manual or electric grinder, the key is achieving uniform particle size (typically at grinder setting #3). Adjust the amount of coffee grounds based on the number of cups (about 10-15g per person), but it's recommended not to brew more than 3 cups at once.

2. Water Heating

The standard coffee-to-water ratio is approximately 1:15, which can be adjusted according to personal preference. The recommended water temperature is around 88-90°C, which can be measured with a kettle thermometer after boiling.

3. Warming the Cup

Fold the filter paper to fit snugly against the filter cup. First, use some hot water to wet the filter paper and preheat the coffee pot, which also helps eliminate any paper taste. You can also preheat the coffee cups with hot water and then pour out the water.

4. Adding Coffee Grounds

Pour the coffee grounds into the filter cup and gently tap the side of the filter cup to make the surface of the coffee grounds slightly level.

5. First Water Pour

Position the kettle spout close to the edge of the filter cup, starting from the center point. Pour in a circular motion from the center outward and then back to the center, stopping when all coffee grounds are moistened. Be careful not to use too much water. At this point, white bubbles will appear on the surface of the coffee grounds and begin to expand like mushrooms.

6. Blooming

Wait for the coffee grounds to stop expanding and for small holes to appear, about 30 seconds. Some extraction liquid may have already started filtering through at the bottom.

7. Second Water Pour and Bloom

After the first bloom ends, begin the second water pour and perform another bloom. Note that the water amount should be less than the first pour, with a shorter time of about 10 seconds.

8. Third Water Pour

After the second bloom ends, start from the center again and move outward in repeated circular motions, maintaining a continuous, even pour. During the pouring process, carefully observe the coffee extraction speed. If the flow is too slow, it indicates coffee grounds may have settled at the bottom. Use a stronger water stream to dislodge them, then continue pouring evenly until you reach the desired amount of coffee.

9. Removing the Filter Cup

When enough coffee has been extracted, stop pouring and remove the filter cup while the water level inside is still above the coffee grounds. Don't wait until all water has completely drained, as this may cause coffee grounds settled at the bottom to extract additional bitter flavors.

FrontStreet Coffee Washed Yirgacheffe Chelbesa Small Farmer (YCFCU)

Light Roast

Flavor Profile: Distinct jasmine aroma, rich fruit notes, citrus acidity, delicate and elegant sweet-sour balance.

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