Introduction to Coffee Bean Varieties, Estates, Regions, and Grind Settings for Natural and Washed Processing Methods
Introduction to Coffee Bean Varieties, Estates, and Grinding Degrees for Natural and Washed Processing Methods
FrontStreet Coffee Natural Yirgacheffe
Recommended brewing parameters: 15g coffee grounds, 89°C water temperature, Fuji grinder setting 4, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g water, bloom for 25s, second pour 104g water and pause, then continue to 230g total water. Avoid the tail end extraction, with total extraction time around 2:12s.
FrontStreet Coffee Washed Yirgacheffe
Recommended brewing parameters: 15g coffee grounds, 92°C water temperature, 1:15 coffee-to-water ratio, V60 dripper. First pour 30g water, bloom for 28-30s, second pour 110g water and pause, then continue to 230g total water. Avoid the tail end extraction, with total extraction time around 2:15s.
FrontStreet Coffee Natural Yirgacheffe Flavor Profile
The natural process is somewhat complex, featuring light fermented wine notes with heavier roasted bitter flavors. The mouthfeel is much richer, with honey sweetness, cocoa undertones with subtle spice notes, full body, and a persistent aftertaste.
FrontStreet Coffee Washed Yirgacheffe Flavor Profile
The washed process yields brighter acidity, much like lemon acid, with a cleaner and fresher mouthfeel. Citrus notes are more pronounced, with black tea-like characteristics in the finish.
Similarities
Both varieties exhibit fruity acidity similar to lemon and citrus fruits.
Differences in Dry Aroma
FrontStreet Coffee Natural Yirgacheffe
Light fermented wine notes, spicy aromas
FrontStreet Coffee Washed Yirgacheffe
Jasmine floral notes, lemon or lime acidity
Recommended Immersion Method
[Use a ratio of 8g coffee grounds to 150ml of 93°C hot water in a cup, let the coffee steep for 3-4 minutes until a coffee crust forms]
The Washed Processing Method
This method uses water and fermentation to remove the fruit pulp and mucilage. Farms using the washed method must construct washing stations and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in pools and moved back and forth, using the friction between beans and the power of flowing water to wash the coffee beans until they are smooth and clean.
After washing, the coffee beans are still enclosed in their parchment and have a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy and spoiled. The better processing method is sun-drying, which takes 1-3 weeks but yields excellent flavor characteristics and is highly favored.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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