The washed Yirgacheffe G1 from the Gedeb Gudina cooperative in Ethiopia, with its appealing name, vibrant floral and fruity flavors, and excellent value for money, has become a daily staple for many coffee lovers. This bean was introduced by Front Street Coffee and continues the classic Yirgacheffe profile of citrus, lemon acidity, and jasmine aroma. After a light roast, it is even more suitable for pour-over or cold brew. Starting from the regional flavor profile, this article will fully share Front Street Coffee Gudina's pour-over parameters and staged pouring rhythm, along with detailed cold brew steps, to help you consistently reproduce its layered floral-fruity character and tea-like finish.

In recent years, specialty coffee beans with outstanding flavors have continued to emerge, and the range of options has become increasingly rich, including some beans with quite distinctive names. Front Street Coffee Gudina is a very representative example.

Front Street Coffee Gudina is a high-grade washed Yirgacheffe. Not only is its name appealing, but its flavor is also highly recognizable. Combined with its affordable price, it has already become a daily staple choice for many people.

Yirgacheffe is one of the most recognizable coffee regions in the world and an important calling card for African specialty coffee. It carries the aroma of citrus and lemon-like fruits, while also giving off the fresh fragrance of jasmine. After a light-to-medium roast, the acidity is soft and the mouthfeel is clean and refreshing, making it very suitable as a single-origin coffee. Most Ethiopian beans present floral and fruity notes, and Front Street Coffee washed Gudina is the same. In order to retain a more elegant acidity, a light roast is used.

There are many ways to brew coffee, but if you want to fully bring out the uniqueness of Front Street Coffee washed Gudina, we recommend pour-over or cold brew. Pour-over allows you to taste Gudina's clear, distinct floral and fruity layers, while cold brew delivers a drinking experience similar to fruit tea.

Front Street Coffee Gudina Pour-Over Coffee Method

Dripper: V60 Water temperature: 92-93°C Dose: 15g Coffee-to-water ratio: 1:15 Grind size: fine granulated sugar size (20号筛碗筛粉到78%)

For the first pour, add 30g of water and bloom for 30 seconds. Then pour in 95g (the electronic scale shows about 125g), finishing the pour in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour in the remaining 100g (the electronic scale shows about 225g), finishing the pour in about 1 minute 35 seconds. Dripping is completed at 2'10"; remove the dripper and finish extraction.

The washed Front Street Coffee Gudina cooperative coffee, as soon as it enters the mouth, clearly presents floral notes and a honey-like sweetness. The lemon and citrus acidity is full and bright, and after swallowing, a tea-like aftertaste remains in the mouth.

Front Street Coffee Gudina Cold Brew Coffee Method

Making cold brew coffee is actually not complicated. First, prepare a bag of freshly roasted Front Street Coffee Gudina coffee beans, a sealed container for holding the extraction liquid, and a filter bag or filter paper with a dripper for filtering out the coffee grounds.

① Use an electronic scale to weigh 40g of Front Street Coffee Gudina coffee beans, and grind to fine granulated sugar size. When adjusting the grind size, Front Street Coffee refers to the Chinese standard No. 20 sieve, and the pass-through rate of the coffee grounds used for cold brew is controlled at 75-85%. The grinding setting on the ek43s is 9.5-10.5.

② Put the ground coffee into a sealed bottle. Front Street Coffee uses a coffee-to-water ratio of 1:10, that is, pour in 400g of room-temperature water.

③ Close the lid tightly and shake well. You can also use a stirrer to ensure the coffee and water fully contact each other, then place it in the refrigerator for low-temperature slow extraction for 8-12 hours.

④ After the time is up, use filter paper (or a filter mesh) to separate out the coffee grounds. The clear coffee liquid obtained can be drunk directly, or refrigerated and left to rest to allow the flavor to continue fermenting and maturing, making the mouthfeel fuller.

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