What are the brewing steps of Erega Coffee Brand

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

The ripe coffee cherries screened out will then enter the peeling machine to remove the peel and pulp;

Hand-washed yega Shefi. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Then the green coffee beans with the residual pulp pectin enter the fermentation stage (Fermentation with microorganisms in water or microorganisms in the air); After fermentation, the fruit with the endocarp will enter the washing channel to wash clean; After washing clean, it is the drying stage, the drying stage will keep the water content of the coffee beans as much as possible at about 12%, and then put them into sacks to stand for about 2-3 months of green beans rest, in order to make the quality of the green beans more stable, and finally remove the endocarp and sell them!

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Gediyo

Altitude: 1900-2100 m

Breed: Native species

Produced by Kebel Aricha

Flavor: Sweet orange, cherry, honey sweet

This batch of Yegashefi is produced at the Kebel Aricha processing plant, near about 650-700 small coffee farmers, who send ripe coffee berries here for processing and cash.

About Project Origin

Sasa Sestic, winner of the 2015 World Barista Competition, started a green bean shopping project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in poor countries and regions to improve their production conditions and pay them 20% above fair trade prices.

The project also aims to strengthen the relationship between roasters and coffee farmers and to guide coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Flavor description: Sweet orange tones, green berries, peaches, longan, red dates, honey sweet, cocoa with a hint of spice, body thick and lingering finish

According to the different processing methods of coffee beans, Yejia Xuefei is divided into two categories:

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is the sun treatment of coffee beans, grades are divided into, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun plus sherry fruity, open with freshly roasted G1 sun plus sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun plus sherry people will believe that coffee is a fruit..

Factory Name: Coffee Workshop Front Street Cafe Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baking Shelf Life: 90 Net Content: 227g Packaging: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Ethiopia Roasting Degree: Mild Roasting

Treatment method: washing

Happy coffee growers pluck coffee cherries from trees and pour them into pools filled with water. Because coffee cherries vary in density depending on their maturity, overripe and underripe coffee cherries and some branches float to the surface, while mature coffee cherries sink to the bottom. Naturally, this method was used to select a portion of the coffee cherries that passed the first level.