How to Brew Rich, Layered Coffee? Which is Better: Washed or Natural Coffee Beans?

Understanding Washed Coffee: A Complete Brewing Guide

Recently, FrontStreet Coffee welcomed a devoted enthusiast of washed process coffees. This customer had purchased many washed process coffees but struggled to achieve layered complexity when brewing at home. They asked FrontStreet Coffee for techniques or suggestions. Today, let's explore brewing approaches for washed coffee.

What is Washed Coffee?

The "washed process" in coffee terminology translates from the English "Washed process," also known as "Wet process" at origin.

A coffee cherry, from outside to inside, consists of skin, pulp, mucilage, parchment, and finally the coffee bean—the seed we brew daily. The conventional "washed process" follows a relatively straightforward sequence: defect removal → mechanical depulping → water tank fermentation → washing → drying → hulling → packaging. Other washed processing methods adjust these traditional operations. For example, Kenya's double washing employs multiple water soaks to further remove residual mucilage.

As a traditional green bean processing method, washed processing was developed to improve coffee quality and ensure stable, efficient production batches for profitability. To this day, washed processing remains one of the most common and popular methods at origin. We can find its influence in many coffee bean information profiles, including FrontStreet Coffee's Guodingding, FrontStreet Coffee's Little Tomato, FrontStreet Coffee's Emerald Green Label, and FrontStreet Coffee's Kilimanjaro—all benefiting from the washed process.

What are the Characteristics of Washed Coffee?

During washed processing, green beans remain smooth while soaking in water for fermentation, followed by thorough washing to remove all mucilage. Compared to natural processing, this better highlights the inherent characteristics of the coffee seeds themselves, with minimal fermentation sensations, resulting in higher clarity.

To more clearly present the regional (or varietal) character of coffee, roasters typically apply appropriate roast levels to different washed beans. For example, the bright citrus acidity of washed Guodingding, the tomato juice quality of washed Kenya, the white floral aroma and clean, elegant character of washed Panama Geisha—these are aspects that captivate people about washed coffee. Meanwhile, many newcomers to coffee fall into a misconception, believing "washed coffee is always more acidic than natural coffee."

FrontStreet Coffee would like to clarify one point: the acidity in these coffees is primarily determined by roast degree, not processing method. For example, when FrontStreet Coffee roasts Golden Mandheling—known for its rich body—to first crack, it can still exhibit high-intensity acidity. Whether it's enjoyable, however, is subjective.

The reason we perceive "washed beans as more acidic" is also because natural coffees are dried with their fruit and pulp intact, which can release fermented complex fruit aromas into the seeds, giving us sensations of tropical fruits, subtle wine notes, candied fruits, and brown sugar-rich flavors. FrontStreet Coffee once conducted a comparative extraction using the same parameters for washed Panama Geisha and natural Colombia Geisha. While the natural Geisha did smell more fragrant than the washed version, the acidity of the natural was significantly higher than the washed when tasted.

What Brewing Approach Suits Washed Coffee Beans?

As FrontStreet Coffee mentioned earlier, many washed beans are deeply loved primarily for their distinctive clean, elegant flavors and the bright floral and fruit notes presented at light to medium roast levels. Therefore, to achieve clearly layered coffee, the brewing concentration shouldn't be too high. FrontStreet Coffee chooses a 1:16 ratio for extraction.

Additionally, with identical parameters, lighter roasts have lower solubility in water. To increase extraction rate beyond FrontStreet Coffee's frequently recommended fine grinding and high water temperature, you can also implement multiple pours + increased water flow circulation for better control.

Despite all being washed processed, FrontStreet Coffee believes coffees with fruit acidity can generally be divided into two categories: one represented by classics like Kenya and Rwanda with rich, dark berry-like acidity, and another with fresh white floral and citrus notes, commonly found in washed coffees from Ethiopia, Panama, Peru, and Colombia.

Here we've selected FrontStreet Coffee's Little Tomato, a double-washed coffee from Kenya. To highlight its full, juicy mouthfeel and rich layers, FrontStreet Coffee pairs it with V60 extraction. The spiral ribbed design allows water flow to create more thorough "pressure" on the coffee bed, maximizing water absorption and expansion of the coffee particles.

Brewing Recipe:

Coffee Beans: FrontStreet Coffee Kenya Little Tomato
Dose: 15g
Ratio: 1:16
Total Water: 240g (40g+70g+70g+60g)
Grind Size: EK43 setting 10 (80% pass-through #20 sieve / Comandante C40 setting 25)
Water Temperature: 93°C
Dripper: Hario V60 #01
Pouring Method: Four-stage pour

First, pour 15g of coffee grounds into the V60 and gently level. For the first stage, use a small water flow to pour 40g of water in an inside-out circular motion for a 30-second bloom. Ensure all coffee grounds are saturated for proper degassing.

After 30 seconds, begin the second pour, vertically circling to pour 70g of hot water. You can slightly raise the water flow to quickly raise the coffee bed to half the dripper's height, allowing the flavors to develop better.

When the coffee liquid nearly exposes the coffee bed at 1:09, start the third pour with the same technique and water volume as the previous stage. After pouring 70g of hot water, the liquid level will align perfectly with the previous stage. Unlike the bloom, these two stages primarily extract the fruity acidity and caramelized aromas from the washed beans, so avoid pouring water on the filter paper, which can cause under-extraction.

When the liquid level drops to halfway at approximately 1:41, begin the final 60g pour. This stage primarily extracts the aftertaste and rich body of the washed coffee, so it doesn't require excessive water flow—maintain center-pouring rinsing.

The resulting Little Tomato truly lives up to its name, with dense tomato aromas. On entry, rich berry acidity of blueberry and black grape emerges with hints of caramel. As the temperature decreases, soft, light floral notes and snow pear flavors become apparent. The juice-like quality is substantial, with rich complexity in both layering and aftertaste.

- END -

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473