Pour-Over Coffee Knowledge: Yirgacheffe Coffee Brewing Method and Flavor Profile

Natural Coffee Processing

1. During harvesting, only fully matured deep red coffee cherries are picked. Before sun-drying, the beans undergo defect screening at the processing plant to ensure uniform size and maturity.

2. Next, elevated wooden frames or entire trellises are used for sun-drying, which avoids the risk of beans picking up unwanted flavors from the ground. During the drying process, careful attention is given to ensure even dehydration of the coffee beans. Every three to five days, coffee workers manually remove defective and moldy beans. Therefore, by the time drying is complete and before the beans enter depulping, a batch of beautifully dried deep red coffee cherries has already reached a grade with very few defects.

FrontStreet Coffee's Yirgacheffe

FrontStreet Coffee's Yirgacheffe coffee trees were originally cultivated by European monks (somewhat similar to Belgian monks growing grain for brewing beer), later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biloa. All these use washed processing, though small quantities of premium beans are intentionally processed naturally to enhance their charming fruity aroma and full body.

FrontStreet Coffee's Ethiopian Yirgacheffe

FrontStreet Coffee's Ethiopian Yirgacheffe coffee, though petite in form, is elegant, refined, sweet, and charming. As the homeland of coffee, Ethiopia's thousand-year history of cultivation and processing traditions has produced high-quality washed Arabica beans. Light roasting reveals unique lemon, floral, and honey-like sweet aromas.

FrontStreet Coffee's Pour-Over Brewing Recommendations

Brewing Parameters

Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Water Temperature: 90-93°C
Grind Size: 80% pass-through rate on China standard #20 sieve
Dripper: V60
Brewing Method: 30g water for 30-second bloom, then pour directly to the center to 125g, continue in stages. Pour to 225g when the coffee bed is visible, then remove the dripper. Total extraction time: 2 minutes.

The 30-second bloom allows carbon dioxide in the coffee grounds to fully release, enabling more complete flavor extraction during brewing. FrontStreet Coffee ships beans roasted within 5 days. When customers receive their coffee, the beans have already undergone a 4 to 7-day resting period, reaching peak flavor. During brewing, customers will see a puffed "hamburger" bloom in the bloom stage.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473