How Do You Brew Yirgacheffe Red Honey at Home?
This Yirgacheffe Red Honey from the Idido area, grown at 2,000 to 2,200 meters as a G1 native variety, is brewed with a regular pour-over grind, roughly the particle size of fine granulated sugar. For a French press, adjust the grind half a notch coarser. Both methods use 15g of coffee, a 1:15 ratio and 90C water.
On the Hario V60, bloom with 28g of water for 30 seconds, pour to 126g and pause, then continue to 227g and remove the dripper; total time is 1 minute 52 seconds. The French press takes 230g of water, a 3-minute steep and a 3 minute 40 second press. Expect ginger flower, lemon, honey and berry notes.
This Yirgacheffe Red Honey coffee from Front Street Coffee comes from the Idido region at an altitude of 2000-2200 meters, uses the local native variety at G1 grade, and is presented with the rare red honey process, featuring prominent sweetness, balanced acidity and sweetness, while retaining the signature floral and fruity aroma of Yirgacheffe. This article will share in detail its pour-over grind setting, as well as the specific parameters and techniques for two brewing methods, Hario V60 and French press, including coffee-to-water ratio, water temperature, pouring rhythm, and extraction time, along with their respective flavor descriptions, to help coffee lovers recreate this bean's layered character and refreshing taste at home.
Front Street Coffee (FrontStreet Coffee) — Sharing the brewing method for Front Street Ethiopia Red Honey Red Cherry coffee
Front Street Yirgacheffe Red Honey Process
Region: Yirgacheffe Idido
Growing altitude: 2000-2200m
Processing method: Red honey process
Variety: Local native variety
Grade: G1
A relatively rare honey-processed style among Front Street Yirgacheffe coffees, it is more prominent in sweetness, strikes a balance between acidity and sweetness, and still retains the signature floral and fruity aroma of Front Street Yirgacheffe. Since it is a pour-over specialty blend coffee, a regular grind size can be used, that is, referring to the particle size of fine granulated sugar; if using a French press, the grind size needs to be adjusted half a notch coarser.
【HarioV60】
Parameters & technique: 15g coffee/1:15/90℃/ grind size BG-5R (60% passing rate on China standard No. 20 sieve)
First bloom with 28g water for 30 seconds, then pour directly from the center to 126g and pause, wait for the coffee bed to reappear, then continue pouring to 227g, and when the coffee bed reappears again, remove the dripper; total extraction time is 1′52″.
Flavor: The aroma contains ginger flower and lemon; as the temperature drops, cedarwood and honey sweetness emerge, with oolong tea and berries in the finish; the acidity and sweetness are clear, with distinct layers.
【French press】
Parameters & technique: 15g coffee/1:15/90℃/ grind size BG-5R (60% passing rate on China standard No. 20 sieve). Add the coffee grounds, pour 230g water, steep for 3 minutes, and the press-down time is 3′40″.
Flavor: Lemon, ginger flower, cream, honey, with a tea-like quality, obvious acidity and sweetness, a relatively thin body, and an overall refreshing and clean taste.
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The above content is compiled by CoffeeHunters, a coffee news website.
