What makes Guji Hambela G1 coffee suited to light roast and SOE?

Ethiopian G1 is the top grade of green coffee, and the Guji Hambela lot from the Buku Abel washing station is dried as natural, so it carries tropical fruit, citrus and pineapple, a peach and strawberry-jam sweetness, and a floral, black-tea finish. A light to medium-light roast protects those aromas; a dark roast would bury them under bitterness and caramel.

Two roast curves are used for this soe coffee. A medium-light profile suits pour-over and cold brew, while a medium profile is reserved for SOE espresso and moka pot. The natural sun-drying method, with cherries spread on African raised beds, is what builds the layered fruit character the brewing plan is designed to show.

Ethiopian G1 represents the highest grade of green beans, but different regions and processing methods also lead to different flavor profiles. The Front Street Flower Chief G1 from the new crop season comes from the Buku Abel processing plant in the Guji Hambela region, and the natural sun-dried method gives the coffee a rich tropical fruit character. To showcase the floral and fruity aromas and acidity, a light to medium-light roast is used, with two separate curves matched for pour-over and SOE. This article compiles the brewing plan for Front Street Flower Chief, the espresso extraction steps, and the flavor descriptions for both pour-over and SOE, for coffee lovers' reference.

In Ethiopia's green coffee bean grading system, G1 is the highest grade. Front Street Yirgacheffe Gutingting, Front Street Sun-Dried Red Cherry, Front Street Kaffa Forest, and the highly popular Front Street Flower Chief are all G1 level. However, different regions and processing methods mean that each bean ultimately presents its own distinctive flavor.

Take this year's new crop Front Street Flower Chief G1, for example. It is produced at the Buku Abel processing plant in the Guji Hambela region, and the processing method is natural sun-drying, which means spreading the coffee cherries on African raised beds to dry naturally. After this processing, the coffee brings out abundant tropical fruit aromas, with pronounced layers of citrus and pineapple juice, a sweet-tart entry like peach, guava, and strawberry jam, and a finish of alluring floral notes and a rounded black tea-like texture.

Front Street Flower Chief comes from the Ethiopian region in Africa. African coffees usually have a light flavor, prominent floral and fruity aromas, and bright acidity. Based on these characteristics, a light to medium-light roast level is used.

If a dark roast were used instead, the beans would show bitterness and caramel notes, with the floral and fruity aromas almost erased. This would neither suit the bean's own style nor retain the character that the Ethiopian region should have. Therefore, to highlight the advantages of Front Street Flower Chief, two roast curves are recommended: one is a medium-light roast Front Street Flower Chief, suitable for pour-over and cold brew; the other is a medium roast Front Street Flower Chief SOE, used for SOE espresso and moka pot.

Front Street Flower Chief coffee beans use the following brewing plan:

Dripper: V60#01 Water temperature: 90-91°C Dose: 15g Coffee-to-water ratio: 1:15 Grind size: medium-fine grind (80% passing through a Chinese standard No. 20 sieve)

The brewing method is three-stage extraction. First, bloom with 30g of water for 30 seconds, then pour in a small circular stream until the scale reaches 125g for the first stage. When the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. When the water level again drops to the point of almost exposing the coffee bed, remove the dripper. (Start timing at the beginning of the bloom.) Total extraction time is 2'00".

Front Street Flower Chief SOE espresso extraction parameters

Coffee beans: Front Street Ethiopian Sun-Dried Flower Chief G1

Coffee dose: 20g

Espresso yield: 40g

Dose-to-yield ratio: 1:2

Extraction time: 25-32 seconds

Grind setting: Galileo 2.0

The coffee machine used by Front Street has a double basket capacity, so 20 grams of coffee powder is dosed each time, and the dose-to-yield ratio is 1:2, meaning 40 grams of espresso is obtained within a reasonable time. A single extraction should be controlled within 20-35 seconds. Then use a distribution tool to level the coffee bed evenly, and use a tamper to press straight down firmly, making the puck compact so that extraction is more stable.

Next, turn on the extraction switch and let water run for 1-2 seconds to wet the group head and rinse off any attached coffee grounds. Place an electronic scale under the cup for collecting the Espresso and tare it to zero, keeping it under the group head during extraction. Gently lock the portafilter onto the group head and flip down the extraction switch. Watch the state of the extraction liquid. When the scale shows the espresso has reached 40 grams and the time is about 30 seconds, pull down the extraction switch.

Front Street Flower Chief pour-over coffee flavor: mixed berry-like aroma, creamy strawberry and passion fruit-like sweet-tart notes, prominent sweetness, and a full body.

Front Street Flower Chief SOE coffee flavor: the espresso part has a moderate pale yellow crema and smells strongly of tropical fruit; when made into a Front Street Flower Chief SOE americano, the berry sweet-tartness and orange notes are more prominent, like a refreshing black tea, with a clean finish; when made into a Front Street Flower Chief SOE latte, the entry is sweet, fragrant, and silky, with creamy cranberry flavors and a caramel-like aftertaste.

The above content is compiled by CoffeeHunters, a coffee news website.