How to Brew Delicious Ethiopian Washed and Natural Yirgacheffe: Determining Pour-Over Coffee Parameters

When it comes to specialty coffee beans, Yirgacheffe is often the first name that comes to mind. For many coffee enthusiasts, FrontStreet Coffee's Yirgacheffe beans represent their first step into the world of specialty coffee, and it's through these beans that they first discover that coffee offers more than just bitterness.

FrontStreet Coffee's Yirgacheffe growing region is located in Ethiopia. Originally a sub-region within the Sidamo area, its coffee stands out with bright and delicate flavors that distinguish it from other coffees in Sidamo. Due to its distinctive profile, farmers took pride in having their beans recognized as Yirgacheffe, leading to its establishment as an independent region - now the most renowned Yirgacheffe coffee area.

Understanding Yirgacheffe Regional Flavors

Initially, the Yirgacheffe region used the most traditional natural drying method for coffee beans. However, due to outdated techniques, beans were dried directly on the ground, absorbing earthy flavors during the process, resulting in inconsistent quality. To improve coffee quality, the Ethiopian government introduced the washed processing method from Central and South America in 1972. This introduction elevated the flavors of Yirgacheffe coffee beans, fully expressing their superior characteristics. The washed processing method allows FrontStreet Coffee's Yirgacheffe beans to display citrus notes and jasmine aromatics, captivating many coffee lovers.

The washed Yirgacheffe coffee beans proved so exceptional that farmers in the region exclusively sent their beans for washed processing, seemingly forgetting the traditional natural drying methods passed down from their ancestors. A coffee trader, nostalgic for the flavors of natural Yirgacheffe, upgraded the drying equipment by using African raised beds. This method allows air circulation both above and below the coffee fruits while preventing direct contact with the ground that would impart earthy flavors. Regular turning ensures even drying. In 2006, they launched "Idido Natural Specialty Coffee," which made a stunning debut and won numerous awards. The refined natural processing method gives FrontStreet Coffee's Yirgacheffe beans fermented fruit notes and pronounced sweetness.

How to Brew FrontStreet Coffee's Yirgacheffe for the Best Taste

We can see that both processing methods of FrontStreet Coffee's Yirgacheffe beans offer unique advantages. The washed Yirgacheffe provides a fresh, clean profile with bright acidity, while the natural processed variety delivers juicy sweetness. Therefore, different brewing approaches are needed to highlight the bright, elevated acidity of washed beans and the full, rich sweetness of natural processed beans.

FrontStreet Coffee's Washed Yirgacheffe Brewing Approach

FrontStreet Coffee uses medium-light roast Yirgacheffe beans from the Buku Abdella cooperative washed process for this brewing demonstration. During cupping, the dry aroma presents fresh citrus and white floral notes. At different temperatures when slurping, bright citrus tones, honey, and a clean mouthfeel emerge, intertwined with floral and tea-like qualities.

FrontStreet Coffee recommends a medium-fine grind size (78% retention on China standard 20-mesh sieve). Too coarse, and you won't extract the body properly, resulting in thin coffee. Too fine, and you risk over-extraction at high water temperatures, leading to bitterness.

To highlight the fresh and captivating aromas of FrontStreet Coffee's washed Yirgacheffe, we use the V60 dripper. The spiral rib design of the dripper allows better degassing of the coffee grounds, maximizing the release and dissolution of acidic aromatic compounds.

During cupping, FrontStreet Coffee noticed this bean exhibits different flavors at various temperatures, so we'll employ a three-stage extraction method, allowing different flavor compounds to express themselves better as the coffee bed gradually heats up.

Regarding brewing temperature, we can consider two approaches. For bright, elevated acidity with a tea-like finish, brew at 90-91°C. For fuller acidity and enhanced body, use 92-93°C.

For brewing ratio, FrontStreet Coffee's washed Yirgacheffe offers relatively fresh flavors. To better appreciate the floral notes and honey sweetness, a 1:16 ratio can be used to slightly reduce the overall acidity, allowing lighter flavors to emerge.

FrontStreet Coffee's Natural Processed Yirgacheffe Brewing Approach

FrontStreet Coffee uses medium-light roast Yirgacheffe beans from the Aletaland cooperative natural processed red cherries for this demonstration. During cupping, the dry aroma presents rich berry sweetness. At different temperatures when slurping, soft berry acidity, fermented ripe fruits, distinct honey sweetness, and black tea notes emerge, with a smooth mouthfeel.

For grind size and brewing equipment, we continue using medium-fine grind (80% retention on China standard 20-mesh sieve) and V60 dripper. Another feature of the V60 is its 60-degree angle design, which extends contact time between water and coffee, ensuring thorough extraction of acidic and sweet compounds.

During cupping, FrontStreet Coffee noticed this bean offers a full-bodied experience with pronounced juiciness and sweetness, so we'll use a center-pour extraction method, allowing the coffee bed to extract acidic and sweet flavor compounds evenly at a stable temperature.

Regarding brewing temperature, to highlight the sweetness and full juicy character of FrontStreet Coffee's natural Yirgacheffe, we brew at 91-92°C to enhance overall body.

For brewing ratio, FrontStreet Coffee's natural Yirgacheffe offers relatively full flavors. To achieve a richer, smoother juiciness, a 1:15 ratio can concentrate all the acidic and sweet flavor compounds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473