The coffee beans produced by Ethiopian Yirgacheffe on Front Street have a very fresh flavor, especially when lightly roasted, showing bright acidity like citrus, light floral aroma, sweetness like honey, and aftertaste like green tea. And if you use it for SOE (single-origin espresso), Front Street Yirgacheffe usually uses medium or above roasting, and the extracted black coffee will show soft citrus acidity, the mellow aroma of cream chocolate, and the aroma of cookies, which always leaves a deep impression on people.
Front Street Yirgacheffe coffee refers to beans produced in Yirgacheffe, Ethiopia. Yirgacheffe is the name of a local town with an altitude of about 1,700 to 2,100 meters. Today, "Yirgacheffe" has long become synonymous with Ethiopian specialty coffee. Front Street learned that the town of Yirgacheffe (Yirgacheffe) was originally managed by Sidamo State. Later, thanks to the establishment of a washing plant, it presented a unique "Yirgacheffe flavor". Since then, it has become an independent representative production area and has begun to become famous in the entire coffee industry.
Front Street searched the information and found that the reason why Front Street Yirgacheffe coffee beans can have such a distinctive style, in addition to the innate terroir conditions, is largely due to the washing process. The local altitude in Ethiopia is generally high and the sunshine is abundant, which is very suitable for drying coffee fruits directly under the sun. At first, Yirgacheffe was also a place that mainly produced sun-dried coffee. Traditional sun-drying is done by spreading it directly on the ground. There is no need for sorting or flotation, so the quality of coffee beans is mostly uneven. It was not until the 1970s that the first washing station in Sidamo Oblast was established in the town of Yirgacheffe, and more washing processes began to be developed in the local area.
With the establishment of more and more farmers' cooperatives, in order to improve the quality of green coffee beans for export, thereby increasing everyone's income and serving multiple communities, people began to be willing to build washing and processing plants. Different from sun drying, washing stations first need to solve the problem of water resources, secondly invest in peeling machines, and thirdly have enough manpower. Therefore, from a production point of view, a place with people, water, and roads is the best location to establish a washing station, and Yirgacheffe is such a treasure land.
Washing in coffee actually means putting the screened coffee cherries into a peeling machine to initially remove the peel and pulp; putting the green coffee beans with residual pulp and pectin into water and letting them ferment for about 24 hours; after fermentation, put the green coffee beans with parchment paper into a flowing water tank to wash to remove the pulp and pectin; after cleaning, dry the coffee beans or use a dryer to dry the coffee beans to reduce the moisture content to about 12%. Finally remove the parchment paper from the green coffee beans.
As one of the most traditional green bean processing methods, washing not only makes the quality of coffee production more stable, but also gives Geisha a cleaner and fresher flavor profile. After roasting, Front Street Yirgacheffe tastes elegant white floral aroma, rising citrus, lemon acidity, and a slight tea aroma.
FrontStreet Coffee currently sells five types of coffee beans from the Yirgacheffe production area. Among them, the Front Street washed Yirgacheffe coffee beans from the Dingding Cooperative and the Front Street all-red fruit (red cherry) Yirgacheffe coffee beans from Altland are the most popular.
For the Front Street Yirgacheffe for sale, Front Street bakers consider highlighting its fresh floral and fruity notes, so they all use a medium-light roasting level with the classic Yirgacheffe flavor. It is suitable for hand brewing, cold brewing, French press and other brewing methods. In addition to the details of baking, Front Street believes that freshness is also very important, so we ship it within 5 days after the baking is completed. Only freshly roasted coffee beans can have rich aroma and flavor. If you want to drink the rich layers of Front Street Yirgacheffe coffee beans, FrontStreet Coffee recommends using drip filter Pour over(V60) coffee.
FrontStreet Coffee (FrontStreet Coffee) baristas use Pour over(V60) extraction when producing FrontStreet Yirgacheffe. The parameters are: 15g coffee powder, 1:15 powder-to-water ratio, medium-fine grinding (the size of fine sugar/China No. 20 standard mesh sieving 80%), and a water temperature of 90-91 degrees Celsius.
Brewing method: Use 30 grams of water to steam for 30 seconds. When the water level drops and the powder bed is exposed, continue to pour water to 225 grams and stop pouring water. When the water level drops and the powder bed is exposed, remove the filter cup. (Steaming starts timing) The extraction time is 2'00'.
The flavor expression of Pour over(V60) coffee beans from Front Street Yirgacheffe Fruit and Ding Cooperative: bright and sour like citrus, sweet and sour berry, sweet honey, and sweet aftertaste of green tea.
The flavor of Front Street Yirgacheffe red cherry sun-dried coffee beans is Pour over(V60): bright and sour like citrus, sour and sweet strawberry, sweet like honey, and slightly fermented fruit.
It is not difficult to find that the Yirgacheffe SOE American style provided by many coffee shops is sour. The main reason is that the roasting level is not too dark. This is because we need to ensure that after the SOE extraction is completed, water/milk is added to dilute it. Not only can we drink the bright citrus acid unique to Front Street Yirgacheffe, but we also need to make the coffee not too sour and have a certain mellow taste.
FrontStreet Coffee Judging from the brewing experience of coffee) baristas, choosing a coffee bean suitable for SOE extraction will not only make delicious espresso easily, but also make American or latte coffee with half the effort by adding water or milk. There are two single-origin coffee beans on the Front Street Bean menu that have launched SOE versions, one is the strawberry-flavored Front Street Oiran, and the other is the classic Yirgacheffe-flavored Front Street Konga. We only need to check SOE Italian roasting when placing an order.
Experienced friends all know that American coffee is made by diluting espresso + water, so espresso is the most critical protagonist.
The coffee machine in the Front Street store is a commercial single-head "Lelit Bianca". The handle is matched with a 20g double powder bowl. Usually, a powder-to-liquid ratio of 1:2 is used, which means that 40g of concentrated liquid needs to be obtained. The time is controlled between 25 and 33 seconds. This ensures that the coffee is evenly extracted. When operating at home, you can make fine adjustments according to the instructions of the equipment.
The SOE extraction parameters of FrontStreet Coffee are as follows:
Coffee powder: 20g
Coffee liquid: 40g
Powder to liquid ratio: 1:2
Extraction time: 25~33 seconds
Grinding scale: Galileo 2.0 grid
Steps for making Yirgacheffe soe: First wipe off the moisture or foreign matter on the powder bowl, turn on the grinder, grind out a double portion of coffee powder, place it on an electronic scale and increase or decrease it to reach a weight of 20 grams. Then use tools to spread the powder evenly and fill the coffee powder cake tightly to ensure more stable coffee extraction. Then turn on the extraction switch and release water, moisten the brewing head and take away the stuck coffee grounds. Gently buckle the handle on the brewing head and start to pull down the brewing extraction. When the electronic scale shows that 40 grams of coffee liquid has been extracted, the time is about 30 seconds, click the button (switch), and the extraction of a cup of Front Street Yirgacheffe SEO is completed.
If you taste SOE concentrate directly, you can feel the obvious citrus acidity, honey sweetness, and oolong tea-like sweetness. The sourness is bright and overbearing, but the taste is slightly thin, so it is more suitable to be made into a refreshing and refreshing SOE iced American style than to drink alone.
Steps for Front Street Yirgacheffe SOE Ice American Style: Front Street will first prepare a nice-looking glass with a capacity of about 350ml, and add 90g of ice cubes and 80% of room temperature water (about 150~170ml). Then follow the above steps to extract double espresso and pour it into the cup. A nice-looking and delicious SOE iced Americano is ready. Remember to stir evenly before tasting~
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
