How to Brew Yirgacheffe: Yirgacheffe Coffee Characteristics & Brewing Tips to Avoid Bitterness and Acidity

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FrontStreet Coffee - Ethiopia Washed Sidamo Weshi Honey G1 Brewing Guide

Ethiopia Washed Sidamo Weshi Honey G1

Flavor: Fruity, lemon, jasmine

Roast Level: Light roast

Recommended for: People new to specialty coffee

Blooming

1. Use 90°C water with a 1:2 ratio, pouring in circular motions onto the coffee grounds in the filter paper.

2. Within 30 seconds after pouring, the coffee grounds "activate," continuously expanding like a hamburger.

3. Principle: Air expands when heated, causing the coffee to release large amounts of carbon dioxide, forming an upward bulge in the coffee grounds.

Water Extraction

1. When the blooming reaches its highest point and begins to recede, pour water into the center at once, slowly in circular motions.

2. Control the coffee-to-water ratio at 1:15, completing the total extraction within 2:00 minutes.

3. During pour-over, maintain a stable water flow, not too fast, ensuring the water doesn't completely submerge the floating coffee grounds.

4. The extracted coffee will have a clear color.

Lemon, grapefruit, floral notes, Earl Grey tea, cooked beef, caramel, nuts

When tasting, let the coffee linger in your mouth for a few seconds before slowly swallowing. Sidamo has clear fruity acidity, a smooth texture, and delicate floral and herbal aromas. The mouthfeel is mild and pleasant, creating a strong sensory contrast with the bright lemon acidity that follows. The unique, rich body has a distinctive and pleasant aftertaste, with a slowly rising finish containing unique sweetness.

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