Introduction to the effects of roasting degree and cooking parameters on flavor and taste of Yejia coffee beans

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different by treatment, but also make aroma and taste different by different methods. For example, the aroma of Yejia Xuefen sun-dried beans is different from that of Sidamo sun-dried beans. Yega Xuefei water-washed coffee beans account for the majority of small grains, with low temperature and low aroma, soft and low-key citric acid, and thick flavor. The aroma of sun-cured coffee beans is strong and conspicuous, the weak citric acid is not obvious, and the flavor is complex and changeable. The intense strawberry aroma of Sidamo sun beans is impressive, but the taste is thin.

In recent years, many small producing areas or cooperatives in Ethiopia have sold in the market under the name of their own cooperatives, expressing confidence in their own coffee and hoping to establish brand reputation and loyalty in the coffee market. Coffee farmers insist on picking mature coffee beans and strictly handle every process, no matter washing or tanning methods show unexpected fragrance and excellent taste. This is why Ethiopian coffee is expected by coffee fans every year.

The Jejashifi fruit Tintin on the front street is produced by the Guotingding Cooperative in the town of Yegashifi. Guodingding Village was originally part of the Waka Cooperative of the YCFCU of the Yega Sheffield Alliance. Later, with the pursuit of the traceability of raw coffee beans, the "single producing area" was unearthed by coffee hunters around the world. In 2012, Guodingding, which has about 300 farmers, independently set up the "Guodingding Cooperative". Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention. The Guodingding Cooperative is known as the last piece of pure land of Yega Xuefei, so it is also a traditional way to use raw bean treatment (water washing and sun treatment).

The batches on the shelves on the front street are washed, and the washed coffee beans can better reflect the basic flavor of a producing area. The front street baker uses medium-to-light roasting, highlighting the white floral aroma of Yega Chuefei fruit and diced coffee beans, the sweetness and sour of citrus fruit, and the tea charm of green tea.

The suggestion of brewing in the front street

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Brewing and cooking techniques: staged extraction is steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 120 grams, and when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams to stop water injection. remove the filter cup when the water level is about to be exposed to the powder bed, and the extraction time is 2 minutes.

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