How to Brew Yirgacheffe: Yirgacheffe Brewing Methods and Pour-Over Ratios

FrontStreet Coffee - Ethiopia Yirgacheffe Natural Process G1 Pour-over Sharing

Ethiopia Yirgacheffe Natural Process G1

Name: Yirgacheffe

Origin: Ethiopia

Variety: Ethiopian Heirloom

Grade: G1

Altitude: 1900-2100 meters

Roast Level: Light Roast

Ethiopia is where the world's first coffee plant was discovered. "Yirgacheffe" is the name of a small town in Ethiopia and also a synonym for Ethiopian specialty coffee. Its unique variety, the Ethiopian Heirloom, brings everyone complex aromas and rich flavors through natural processing.

Flavor Description: Citrus, Strawberry, Honey

V60 Dripper Grind: BG-6S Recommended extraction ratio: 1:15-1:18 (concentration can be adjusted according to your taste preference)

Use 30g of water for a 30s bloom, and start timing when the water injection begins. For the second pour, inject to 125g, wait until the water level drops to just about to expose the coffee bed, then perform the third pour to 225g and stop. Wait until the water level drops to just about to expose the coffee bed, then remove the filter cup. Extraction time: 2:00.

FrontStreet Coffee Recommendation

For pour-over lovers who enjoy the natural style shown above, FrontStreet's washed Yirgacheffe daily-drinker is a great companion to compare against. It comes from the Yirgacheffe area of southern Ethiopia, at roughly 1700-2100 meters, and is known for white jasmine, bright citrus and lemon acidity, and a clean tea-like body; its accessible price has made it the first specialty coffee for many drinkers. If you prefer the fruitier, wilder side, FrontStreet Red Cherry is a full-ripe-cherry natural: only fully ripe, sound cherries are used, dried on raised beds for three to five weeks and turned every 2-3 hours early on to avoid over-fermentation, giving citrus-like acidity, a berry-juice mouthfeel, honey sweetness, and a creamy smoothness. FrontStreet's baristas brew these with a V60 at 90-91°C, 15 grams of coffee, a 1:15 ratio, and a grind size around fine sugar (EK43s setting 10, or 80% pass-through on a #20 sieve). Pour 30 grams for a 30-second bloom, then add water to about 125 grams by around one minute; once the water level drops to two-thirds of the bed, add the remaining 100 grams to about 225 grams, finishing the pour by about 1:35 and the drawdown in 2:00-2:10. Remove the dripper and serve.