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When learning something new, we can acquire skills through various methods, such as books, teachers, and even by observing in movies. In the film "At the Harbor, Waiting for a Gentle Fragrance" (さいはてにてやさしい香りと待ちながら), although the plot doesn't revolve around coffee as the central theme, there are many insights about coffee culture and preparation that can be learned.
Geisha coffee is an original variety within the Arabica species, extremely particular about growing conditions, requiring high altitude, cloud shade, fertile soil, and sufficient accumulated temperature. In 1931: a group of botanists traveled to southwestern Ethiopia for exploration, discovering Geisha near the Geisha Village area.
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Gesha Village's internal grading also includes competition lots, Gold Label, Red Label, Green Label, and Chaka batches. Gesha Village includes three varieties: Gor
Professional coffee knowledge exchange, for more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Introduction to Ethiopia Gesha Village Gold Label Batch Geisha coffee beans: Country: Ethiopia, Region: Gesha Village, Variety: 10
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). When it comes to specialty coffee, Gesha coffee is an unavoidable mention, crowned as the Hermes of the coffee world. At FrontStreet Coffee, the Gesha variety always captures customers' attention. Many new...
Professional coffee knowledge exchange, for more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) Ethiopia Gesha Village Geisha Gori Natural Ethiopia Geisha Village Original Geisha Natural 01 | Region Introduction In recent years
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Coffee is at the core of Ethiopian culture. In Ethiopia, coffee production is both a labor of love and a significant source of income. This crop has become deeply integrated into the country's culture and economy.
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style)
Discover the distinctive characteristics of Yirgacheffe coffee beans. This comprehensive guide explores flavor descriptions, taste profiles, processing methods, growing regions, varieties, and grinding recommendations for this exceptional Ethiopian coffee. Originally cultivated by European missionaries, Yirgacheffe coffee is now produced by local farmers and cooperatives, encompassing communities including Hafursa, Hama, and others.
Yirgacheffe Coffee Taste Profile Estate Flavor Description Variety Characteristics Origin Region Introduction. The coffee trees of Yirgacheffe were originally cultivated by European monks, later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, mainly including: Harfusa, Hama, Biloa. These mountain streams
Rising to become a world-class specialty bean, the exquisite washed processing technique played an indispensable role. Since the 1970s, this region has primarily used washed processing, becoming Ethiopia's most popular washed bean production area. However, in recent years, Yirgacheffe has broken from tradition, frequently introducing stunning natural processed beans that have become the rising stars of the specialty coffee market! Natural Processed Yirgacheffe
For professional barista discussions, follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Yirgacheffe. 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder at 3.5 setting), V60 dripper, 91-93°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 1
Classifying Yirgacheffe as an entry-level coffee bean doesn't mean it's of inferior quality. Rather, at this price point and with such distinctive character and flavor profile, you know—as long as the roaster isn't too terrible, emerging from first crack with density and immediately out of the roaster, you can instantly enjoy your first cup of character-rich specialty coffee. Yirgacheffe coffee
Designating Yirgacheffe as an entry-level coffee bean doesn't mean it's inferior. Rather, at such a price point and with such distinctive character and flavor, as long as the roaster isn't too incompetent—you know, taking it out right after a vigorous first crack—it can immediately give you your first cup of specialty coffee with real personality. Yirgacheffe coffee
For professional coffee knowledge and more coffee bean information, follow Coffee Workshop (WeChat public account: cafe_style). The Hario V60 coffee brewer is incredibly versatile. You can find this cone-shaped pour-over dripper in various sizes, colors, and materials. Grinding: The V60's
Friends visiting FrontStreet Coffee often ask: "I'm also using a V60 at home, why doesn't my brewed coffee have flavor?" At this time, FrontStreet Coffee's barista will identify the key issues from aspects like coffee bean freshness, grind size, coffee-to-water ratio, brewing temperature, brewing technique, and brewing time to provide answers. This time, FrontStreet Coffee
Drippers are now essential equipment for pour-over coffee, serving as the very symbol of this brewing method. Today's drippers come in numerous designs, each promoted with unique characteristics—some claim to make coffee sweeter, others more aromatic... ultimately leading to the question of which dripper to choose for my brewing needs.
FrontStreet Coffee has always used 1-2 person filter cups, with the standard amount of coffee grounds controlled at 15g. Therefore, all of FrontStreet Coffee's pour-over tutorials are based on the brewing standard for 1 person (one cup). Recently, some friends have asked, how do you brew 2-3 cups of coffee at once? When friends ask this question, it indicates that
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Essential dripper for pour-over coffee enthusiasts: The history and extraction of Hario V60
Coffee extraction is the process of water passing through coffee grounds, dissolving and extracting substances from the grounds. It is also a scientific principle that can be experimented with. When water contacts the coffee grounds, most water-soluble substances are brought out and fused with each other, thereby extracting various coffee flavors—whether perfect or not—ultimately resulting in the final brew.
