RHINE OPEN RECIPE
Ethiopia Yirgacheffe
衣索比亞 耶加雪菲
Floral, citrus and jasmine with bright, lively acidity
- Yield
- 1 drink
- Time
- 8 min
- Level
- Intermediate
- Made by Rhine
- NT$120
01 · STORY
Origin & culture
Yirgacheffe in Ethiopia’s southern highlands is one of specialty coffee’s most recognizable origins. Washed lots often show jasmine, citrus and tea-like clarity, so brewing should favor definition over sheer strength.
Yirgacheffe is not one farm but a network of growing areas and washing stations, so altitude, varieties and process matter. This recipe targets washed light-to-medium-light coffee; for natural lots, lower agitation and temperature by about 1°C.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Coffee-to-water
- 15 g : 240 g · 1:16
- Water temperature
- 92°C
- Total brew time
- 2:30–2:50
Method
-
Prepare
Rinse the filter well; grind medium-fine and level the bed.
-
Bloom
Pour 45 g, gently swirl to wet evenly, and wait 35 seconds.
-
Pulse pour
Pour to 140 g, then at 1:20 continue to 240 g; finish in 2:30–2:50.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Maximum clarity
Use 255 g water, grind slightly coarser and lower the final pour. Strength drops slightly while florals, tea and sweetness separate more clearly.
Flash-brewed iced
Use 15 g coffee, 150 g hot water and 90 g ice, grinding slightly finer for a two-minute brew. Flash chilling locks citrus and jasmine.
04 · CALIBRATION
Troubleshooting
Sour like lemon water
Grind slightly finer or raise to 93°C, changing only one variable; under 2:20 usually means flow is too fast.
Florals hidden by astringency
Reduce swirling and pour radius, lower the final stream, then grind slightly coarser if dryness remains.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it