How to Make Various Types of Sun-Dried Ethiopian Yirgacheffe Coffee: Pour-Over Brewing Methods

Pour-Over Coffee Brewing Tips

Key point: While some friends suggest buying pre-ground coffee, I personally recommend that people in large and medium-sized cities buy relatively fresh coffee beans and grind them themselves if conditions permit. To make a delicious cup of coffee, the most fundamental requirement is fresh, high-quality coffee beans.

A good hand grinder ensures uniform coffee particle size. If the ground coffee is uneven, the resulting coffee's taste won't be "pure." Due to different surface areas, hot water extracts significantly less flavor from coarser particles than from finer ones in the same amount of time. When the extraction time perfectly extracts the "good flavors" from the coarse particles, the fine particles will have been over-extracted—producing some undesirable tastes. Pour-over single-origin coffee is primarily for appreciating the original flavor of coffee and amplifying certain characteristics for detailed savoring. Therefore, you should ensure even extraction rather than a mixture of various flavors.

Water. Nowadays, everyone pays attention to using soft water for drinking, and soft water provides a better taste for pour-over coffee. Water temperature should be between 85-95°C. Too high a temperature will cause a burnt taste in coffee, while too low a temperature creates an unpleasant sourness (properly brewed coffee will also have a light sourness, but this sourness is pleasant, like a light fruit acidity).

Pay attention to warming cups. All equipment used during the pour-over process should be kept warm to ensure a smoother taste in the final coffee.

The gooseneck kettle used for pour-over can be a specialized purchase or replaced with common vessels, as long as the water flow is fine and stable. Of course, it should also maintain good heat retention.

Based on my experience, a ratio of 15 grams of coffee grounds to 250 milliliters of coffee is quite suitable.

The remaining steps are simple: place the filter paper in the filter dripper, add a small amount of water to make the filter paper "fit snugly" without air bubbles between it and the dripper; evenly distribute the ground coffee (this process is called "bed distribution"—some believe a mound in the center makes better-tasting coffee, while others think there should be a depression in the center... this comes down to personal interpretation); slowly pour hot water around 92°C over the coffee grounds, controlling the water amount so that exactly one drop drips from the bottom of the coffee bed; let it rest for about 40 seconds to allow the coffee grounds to fully absorb the hot water (if the coffee is fresh enough, you'll notice significant expansion of the grounds); empty the vessel collecting coffee below the dripper (including the hot water used for warming cups and the single drop used for soaking the coffee); during these 40 seconds, the water temperature will drop to around 90°C, perfect for starting the pour-over; slowly pour water in a circular motion from the center of the coffee bed, moving in one direction—circle after circle... and there you have it, enjoy your drink.

FrontStreet Coffee Sun-Dried Aricha Yirgacheffe

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Processing Method: Sun-dried

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Light fermented wine aroma, sweet orange, spices, honey sweetness

This batch of FrontStreet Coffee Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas deliver their ripe coffee cherries for processing in exchange for cash. After the processing station selects usable cherries, they are directly placed on drying racks for sun exposure. During the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of sun drying, workers will mechanically remove the outer pulp depending on weather and temperature conditions, then transport it to Addis for storage. Typically, sun-dried beans are stored in parchment form until just before export, when they are hulled to ensure green bean quality. This batch of FrontStreet Coffee Sun-Dried Aricha has been rated G1 (the highest grade) by ECX, showing excellent quality in appearance, consistency, freshness, dry aroma, and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Flavor Description: Light fermented wine aroma, jujube, sweet orange notes, dark berries, lychee, starfruit, peach, nectarine, longan and red date aroma, honey sweetness, cocoa notes with hints of spice, full body with persistent aftertaste

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473