About Ethiopia Sidamo Natural beans roasted by COFFEEBOY

At COFFEEBOY, we roast 【Ethiopian coffee beans grown in the Sidamo region】 as our light–medium roast offering,
and sell them as 【Ethiopia Mocha Natural】.

It is roasted at a medium roast level close to cinnamon roast.
This is the point at which Mocha’s signature berry and cassis fruit notes, along with its light, fruity aroma, come alive most vividly.

In addition, these green beans often contain heirloom varieties, which can occasionally bring out wild flavor characteristics.
This is also what makes the coffee engaging and never boring to drink, offering a sense of new discovery with each cup.

About Ethiopia Mocha Natural

● Medium Roast ●Acidity: 4/5 ●Sweetness: 3/5 ●Bitterness: 1/5 : 200 g / ¥1,560

Available here →→

Coffee Amount and Grind Size

To brew 200 ml of coffee, 20g of coffee beans or grounds.

If you purchase whole beans, grind them to a medium-coarse size.
The coarseness should look similar to the example shown in the image.
If you purchase pre-ground coffee, it is typically ground to a medium size, which is also acceptable.

Water Amount and Water Temperature

To brew 200 ml of coffee, the total amount of hot water poured is 260 ml
(1.3 times the final brewed volume).
The recommended water temperature for light–medium roast coffee is 92℃ (197F).

If you do not have a thermometer:
・Bring water to a boil in a pot
・Turn off the heat and allow the water to set (after it stops vigorously boiling)
・Pour the required amount of water into a room-temperature kettle (make sure the kettle is not preheated)
Through this process, the water temperature will be approximately around 90°C (194F).

The final brewed coffee temperature will be about 75°C (167F),
a temperature at which you can perceive various flavor elements in a well-balanced way.

【Quick Tip】Please remember the 1 : 10 : 13 Rule

Have you ever been unsure about how much coffee to use when unexpected guests arrive?
If you remember this rule, you’ll always be prepared.

The ratio of

coffee beans : final brewed coffee : total water poured
is always 1 : 10 : 13
Also, keep in mind that:A standard coffee cup holds about 160ml
A mug cup holds about 200ml

Example:
If you want to brew 320 ml of coffee (equivalent to two coffee cups),
you will need 32 g of coffee beans and 416 ml of hot water.

Note
For specialty coffee, the ratio becomes 0.95：10：13.

1st Pour: Bloom — Water Amount and Time

“Blooming”

First, level the coffee grounds evenly inside the filter.
Then, pour hot water evenly over all of the coffee grounds.
As shown in the image (second row), the coffee grounds will swell and begin preparing for extraction.

The amount of water used for blooming is
50ml (50g).

If you do not have a scale,
・Pour until drops begin to fall from the dripper into the server.
At this point, a thin layer of coffee liquid will collect at the bottom of the server.

The blooming time is 30 seconds
( pouring time: approx. 10 seconds / blooming time: 20 seconds as a guideline ).
The entire extraction process takes about 2 minutes and 30 seconds.

2nd Pour — Flavor Formation

2nd Pour

Aim for the top of the coffee grounds that have bloomed,
and pour hot water in a thin, controlled stream by adjusting the tilt of the kettle.

Move the kettle in a circle about the size of a 2 inches circle

while pouring.

From the center to the outside, and from the outside back to the center — repeat several times.

・Pour 80 ml (80 g) over approximately 30 seconds. This is a relatively slow drip.
・If you do not have a scale, pour until the server reaches approximately 60 ml.

After pouring, wait for the coffee to finish dripping.
The total duration for the 2nd pour is 60 seconds (pouring time = 30 sec / finishing drip = 30 sec).

※Note※
The timing is a guideline. The speed at which the coffee drips may vary depending on the shape of the dripper.

3rd / 4th Pour — Pour Inside 2-inch circle

3rd Pour

As with the 2nd pour, pour in a circular motion about 2-inch circle,
pouring 65 ml over approximately 10 seconds.
Compared to the 2nd pour, this is a much faster drip.
Use a slightly thicker stream to increase the pouring speed.

Pouring outside a 2-inch circle may cause uneven extraction or bitterness.
Make sure to pour within the same circle without breaking the “wall” (the raised outer edge formed during the 2nd pour).

After pouring 65 ml, wait for the coffee to finish dripping.
The total process for the 3rd pour is 20 seconds (pouring time ≈ 10 sec / waiting ≈ 10 sec).

※Note※
Timing is a guideline. The dripping speed may vary depending on the shape of the dripper.

4th Pour
As with the 3rd pour, pour 65 ml at the same speed into a 2-inch circle.
Once all 260 ml has been poured,
wait for the coffee to finish dripping to complete the light–medium roast hand drip!

Why Acidity Can Become Over-Extracted

When you start the drip, coffee components appear in the following order:
acidity & aroma → sweetness & mellowness → bitterness → off-flavors.

If you drip light–medium roast beans in the same way you would with medium roast beans,
the acidity can become over-emphasized.

To control acidity, pour less water during the period when acidity is extracted,
and pour more water during the periods when sweetness and bitterness are extracted.

Comparison of Water Amounts Between Light–Medium and Medium Roast Recipes

Compare the Light–Medium Roast Recipe MAP above with the Medium Roast Recipe MAP from the same series.

2nd Pour (Acidity Phase): Medium Roast 120 ml : Light–Medium Roast 80 ml
3rd / 4th Pour (Sweetness / Bitterness Phase): Medium Roast 40 ml : Light–Medium Roast 65 ml

[Ethiopia Mocha Natural] 400g ¥2,720

The discount rate varies depending on the purchase weight — this is a scale merit system.

Delivery up to 500g is via Kuroneko Yamato (NekoPos) / Flat rate 330 yen nationwide (excluding remote islands).

For purchases over 3,000 yen, you can use a 1,000 yen coupon by registering on LINE for the first time.

Purchase here →→

Hand drip opens up the world of coffee.

We hope that the techniques explained in this article on how to brew light–medium roast hand drip coffee were helpful.

The key points are:
Enhance the aroma with a slightly higher water temperature, keep the 2nd pour relatively low, and pour more for the 3rd and 4th pours — balancing the flavor while controlling acidity. That’s the general idea.

I believe coffee is a very personal beverage.

Someone else’s negative experience is not necessarily yours.
Experiment with various hand drip methods,
and discover your own light–medium roast coffee.

Masami Mitsumoto
Tokusuyama Coffee Boy Co., Ltd. — Tasting Manager / Hikari Store Manager
13th place in the finals of the 2017 Japan Hand Drip Championship, organized by the Specialty Coffee Association of Japan

[Light–Medium Roast] Hand Drip Coffee Recipe MAP – Summary