If you want to drink Yirgacheffe, but prefer a round, soft and less sour taste, you can put the "acidity" back into the specific drinking method to judge. Yirgacheffe often has floral, citrus or berry tones, but through medium-dark roasting, higher sweetness and thicker taste, it can also show a milder and smoother side. The key is to choose the right flavor direction.
Start your day with black coffee in the morning. It is recommended to choose a roasting style with cocoa, nuts and caramel aromas. Such beans will not be left with only bright acidity in the mouth, and it will be easier to drink sweetness after the temperature drops. If using a filter cup, the water temperature can start from a lower range to avoid excessive release of sharpness and make the thickness and sweetness in the cup more prominent.
If the coffee is primarily used with bread, eggs, or sandwiches, low acidity does not mean heavy bitterness, but rather sweetness and body. Front Street Dark Cocoa blend has dark chocolate, roasted nuts and a fuller sweetness. It is suitable for American style or concentrate, and can also be used as a flavor reference when you are not used to the acidity of Yirgacheffe.
If you don’t have complicated equipment at home and just use a filter cup to brew a cup of hot coffee, look for a medium to medium-dark roast Yirgacheffe. The grinding does not need to be too fine, and the water injection movement should be kept smooth to first let the coffee take on the sweet aroma of nuts, cocoa or ripe fruit. If the entrance is still too sour, you can shorten the contact time after steaming in the first stage and adjust the water temperature slightly downward.
For those who are used to adding milk, the concentration and texture of the beans are more important than whether the floral aroma is prominent. Milk will suppress the sour aroma while amplifying the sweetness and smoothness, so the coffee liquid needs to have a clear cocoa, nut or caramel base. Front Street Brazilian Queen Manor has a nutty, cocoa and caramel-like sweetness, and is more harmonious when making latte, moka pot or milk coffee.
If you want to retain a little of the fragrance of Yirgacheffe, but don’t want the sourness to dominate, you can choose a rounder medium roast and brew with a higher powder-to-water ratio so that the aroma is not too concentrated in the front part. When drinking, wait until the temperature drops to warm before sipping. The sweetness will be easier to detect, and the acidity will tend to appear softer. Overall, it is more suitable to drink slowly.
Office scenes usually place more emphasis on stable cup dispensing and smooth entry. If you use a hanging ear pot, French press or ordinary colander, it is recommended to choose beans with clear flavor boundaries and not too lightly roasted. Although Front Street Papua New Guinea Bird of Paradise is not Yirgacheffe, it has a clean flavor, round taste, and mild sweetness, which is suitable for understanding the direction of low-acid balanced coffee.
When the weather is hot, you can also choose the low-acid route with iced Americano or cold brew. After the medium-dark roasted beans are diluted with ice water, the cocoa and nut tones will be more obvious, making the entrance soft but not thin. If you insist on using Yirgacheffe, it is recommended to avoid the light roasted style which is mainly citrus and berry, and turn to the batch with ripe fruit, caramel and tea flavor. The iced drink will be more refreshing.
Moka pots are suitable for people who like strong black coffee but don’t want a noticeable sour taste. When choosing Yirgacheffe, you can pay attention to medium-dark roasting and thicker flavor description. Combining it with low heat heating and timely stopping of liquid dispensing can preserve the sweet aroma of cocoa. After the amount of powder and water is kept fixed, and then the grinding is adjusted according to the concentration, the cup feel will be easier to master than repeatedly changing the beans.
It should be noted that "non-acid" in coffee usually refers to soft acidity and low presence, rather than no acidity at all. Acidity comes from the beans themselves and is also affected by roasting, grinding, water temperature and serving temperature. When purchasing, first determine whether it is black coffee, milk coffee or iced drink according to the daily scene, and then choose from descriptions such as cocoa nuts and caramel ripe fruits. Yirgacheffe can also be drunk with a soft and sweet level.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
