coffee brewing guide

published: 2024 ― last updated: 2024

coffee is both an art and a science. this guide explores various brewing methods, focusing on precision, technique, and the subtle nuances that make each cup unique.

ethiopia is the birthplace of coffee, and its diverse regions each tell a unique story through their distinct flavor profiles.

ethiopian growing regions

each region's unique microclimate and processing tradition contributes to distinct flavor profiles.

yirgacheffe
high-altitude arabica known for bright, floral notes and citrus undertones.
altitude: 1,750-2,200m ― process: washed
sidamo
complex, wine-like body with blueberry and dark chocolate notes.
altitude: 1,550-2,200m ― process: natural
guji
bright acidity with jasmine, bergamot, and peach notes.
altitude: 1,900-2,300m ― process: both
jimma
earthy profile with spice notes and full body.
altitude: 1,400-2,100m ― process: natural
each region's beans require slightly different brewing parameters to highlight their unique characteristics.

brewing variations

yirgacheffe light roast - pour over
20g coffee
300g water
93°c temp
  • grind slightly finer than usual pour-over
  • 40g bloom for 45 seconds
  • gentle stir during bloom
  • pour to 150g in spiral motion
  • pause for 15 seconds
  • pour to 300g by 2:15
  • total brew time: 3:00-3:15
sidamo natural - immersion
25g coffee
400g water
91°c temp
  • coarse grind (french press setting)
  • add coffee to french press
  • pour water in circular motion
  • light stir to ensure saturation
  • steep for 4 minutes
  • break crust and skim
  • press slowly and decant fully
guji natural - hybrid method
18g coffee
250g water
94°c temp
  • medium-fine grind
  • rinse filter thoroughly
  • 50g bloom for 30 seconds
  • stir bloom gently
  • pour to 150g, wait 30 seconds
  • final pour to 250g
  • swirl gently at end

detailed tasting notes

aromatics
- jasmine and orange blossom (yirgacheffe) - blueberry and cocoa (sidamo) - bergamot and peach (guji) - earthy and spiced (jimma)
acidity
- bright citrus, meyer lemon (yirgacheffe) - wine-like, complex (sidamo) - crisp stone fruit (guji) - mild, rounded (jimma)
sweetness
- honey, floral (yirgacheffe) - berry, dark chocolate (sidamo) - stone fruit, caramel (guji) - brown sugar, molasses (jimma)
body
- tea-like, silky (yirgacheffe) - full, wine-like (sidamo) - medium, juicy (guji) - full, syrupy (jimma)
finish
- black tea, clean (yirgacheffe) - lingering fruit (sidamo) - sweet, bright (guji) - spice, lasting (jimma)

v60 pour-over

basic recipe
22g coffee
350g water
94°c temp
  • rinse filter and warm vessel
  • grind coffee medium-fine
  • 45g bloom for 30 seconds
  • spiral pour to 150g by 1:00
  • spiral pour to 250g by 1:30
  • center pour to 350g by 2:00
  • drawdown should complete by 3:00
key point: consistency in pour technique is crucial. maintain a steady flow rate and spiral pattern for even extraction.

aeropress

inverted method
15g coffee
250g water
92°c temp
  • grind coffee medium-fine
  • add coffee to inverted aeropress
  • add 250g water
  • stir gently 3 times
  • steep for 2 minutes
  • attach filter, flip, press
  • press should take 30 seconds

tasting notes

a properly brewed ethiopian yirgacheffe should exhibit:

  • jasmine and bergamot aromatics
  • meyer lemon brightness
  • honey sweetness
  • black tea finish
  • silky, light body

general principles

regardless of method, these factors are crucial:

  • use freshly roasted beans (within 2-4 weeks)
  • grind immediately before brewing
  • use filtered water at proper temperature
  • maintain consistent ratios
  • time your extractions