Yirgacheffe Pour-Over Method: Characteristics of Hand-Poured Yirgacheffe Coffee with Rich Tropical Fruit Aroma

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

FrontStreet Coffee - Yirgacheffe Red Cherry Natural Pour Over Share

People who love coffee have different personal preferences, and many people enjoy coffee with floral and fruity aromas. In that case, Yirgacheffe is undoubtedly an essential choice, after all, the specialty coffee produced in Yirgacheffe has a very pleasant aroma.

Yirgacheffe is a small town in Ethiopia. Don't underestimate it as just a small town - Yirgacheffe can be considered the representative of Ethiopian specialty coffee, and even the symbol of Ethiopia. So how should one brew a good cup of Yirgacheffe? Today, let's share the brewing method for Yirgacheffe!

Example: Yirgacheffe Red Cherry Natural

Yirgacheffe Red Cherry Natural

Variety: Local native varieties

Altitude: 1800-2100m

Processing Method: Natural

Parameters: Water Temperature: 91°C, Grind Size: BG-6S, V60 segmented extraction, Coffee-to-Water Ratio: 1:15

Technique: For 15g of coffee, use 30g of water for blooming, bloom for 30 seconds. Start timing when water injection begins. Stop the second pour at 120g. When the water level drops to just about to expose the coffee bed, proceed with the third pour. Stop pouring at 225g. After 2 minutes of extraction time, remove the filter cup.

Flavor: Tropical fruits, strawberry, berries, cream

Brief Note: Everything is for sharing and spreading