Introduction:This red honey-processed coffee from the Idido region of Ethiopia’s Yirgacheffe comes in the form of native variety G1, showcasing a unique balance of sweetness and aroma. Grown at altitudes between 2000–2200 meters, it exhibits pronounced floral and fruity notes. This article will delve into the grind settings ideal for pour over brewing, and provide detailed brewing guides for two common setups — Hario V60 and French press — including key parameters such as coffee-to-water ratio, water temperature control, and pouring rhythm. It also describes the flavor development at various stages to help coffee enthusiasts master the essence of brewing this bean.
This Yirgacheffe red honey-processed coffee hails from Ethiopia’s Idido region, cultivated at elevations between 2000 and 2200 meters, and uses locally grown native variety G1 beans processed via the rare red honey method. This processing style imparts a notable sweetness while maintaining an exquisite balance between acidity and sweetness, and fully preserves the signature floral and fruity aromatic traits of Ethiopian coffee.
Regarding grind size, it is recommended to use a coarseness similar to that of fine sugar crystals — a medium grind setting commonly used for pour over. If you opt to brew with a French press, adjust the grind to be slightly coarser, about half a notch coarser than the standard pour over setting, to reduce the risk of over-extraction.
Hario V60 Brewing ParametersIt is recommended to use 15 grams of coffee grounds with a 1:15 coffee-to-water ratio, and maintain a water temperature of around 90°C. For grind size, you can refer to BG-5R (equivalent to 60% passing through a standard Chinese No. 20 sieve). The brewing process is as follows: first, pour 28 grams of hot water for a 30-second bloom, then begin pouring steadily from the center of the filter cone until the total water volume reaches 126 grams, pausing briefly. Once the coffee bed is exposed again, continue pouring until the total reaches 227 grams. Remove the filter when you observe clear separation in the coffee bed. The total extraction time is approximately 1 minute and 52 seconds.
The flavor profile produced by this brewing method is quite rich: the initial aromas feature fresh ginger flower and lemon notes, which gradually give way to the sweet scents of cedar and honey as the temperature drops. In the aftertaste, you can perceive an oolong tea-like finish along with berry-like acidity and sweetness. Overall, it presents a clear contrast between acidity and sweetness, and a multi-layered mouthfeel structure.
If you chooseFrench Press Brewing, use the same 15 grams of coffee and 1:15 coffee-to-water ratio, keeping the water temperature at 90°C, but adjust the grind to a slightly coarser BG-5R setting (20号 sieve, 60% passing rate). The method involves placing the coffee grounds into the French press, pouring in 230 grams of hot water all at once, letting it steep for 3 minutes, then slowly pressing the filter down with steady pressure. The total pressing time is recommended to be around 3 minutes and 40 seconds.
The flavor characteristics of the French press version are: prominent upfront notes of lemon and ginger flower, accompanied by a silky creamy texture and honey-like sweetness, overall offering a gentle tea-like sensation. The acidity and sweetness are direct and easy to discern, but the body is relatively lighter, resulting in a clean and refreshing drinking experience, suitable for those who prefer straightforward flavors.
Regardless of which brewing method you choose, pay attention to the stability and evenness of your pouring to avoid channeling caused by water directly hitting the edge of the filter. Also, observe the changes in the coffee bed and adjust your pouring rhythm accordingly — these details can significantly impact the final extraction quality and flavor expression.
The above content is compiled by CoffeeHunters, a coffee news website.
