90 + Candlestick boutique Coffee beans Candle Mang introduction is Sidamo or Yega Chuefei?

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The coffee beans of 90 + have always been known for their high quality and have become the first choice for many contestants, and the Ethiopian coffee beans named "Candle" are also loved by everyone. Qianjie came to talk to everyone about the coffee beans Candle Mang.

What is 90 years?

Ninety Plus Coffee, a boutique coffee supplier from the United States, was founded in 2006. In the ten years since its establishment, 90 + has made the coffee industry all over the world realize its unique charm and led the unprecedented boutique coffee craze in the world. Since the first coffee in 2007, it has been the precious first choice for coffee industry experts and competitors. Today's 90 + is synonymous with the world's top boutique coffee, taste and quality far better than any other expensive coffee.

90 + beans and the general habit of boutique beans in a completely different way of naming, there will not be the name of the producing area and manor, each bean is named according to flavor. Candles, for example, mean "best approach" in the local dialect. Starting with a concept of flavor, then naming it, and then starting the choice of producing areas and cooperative farms, it can be seen that 90 is a brand with boutique management style.

"90 +" does not refer to all coffee with a score of more than 90. Good coffee, one year, one year. Sometimes haunt different manors, but also have different taste characteristics. "90 +" refers to a top range of coffee with 13 flavors. These coffees only come from Ninety Plus Coffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom). After being cultivated in the ecological environment, they are processed according to the standard of works of art to optimize their taste. The processing process is the specialty of 90 +, will separate these coffee according to variety, microclimate, fresh time one by one, taste one by one, specially design the processing method for each taste, achieve a kind of taste characteristic, just like the big brand design, study attentively, spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture to present the content to everyone.

Front Street Coffee Ethiopian Sidamo Candle

Country: Ethiopia

Producing area: Sidamo 90+SNNP

Altitude: 1750-2000 m

Treatment method: sun treatment

Variety: native species

Baking degree: light to moderate baking

Coffee producing area

The source of [ninety + candlelight] is actually Sidamo, not Yega Sheffield. Located in the southernmost Ethiopian plateau between 1400 and 2100m above sea level, Sidamo is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma and just south of the capital. Sidamo coffee is usually sweet and obvious. Because of this, Sidamo is usually more popular with most people.

Sidamo's geographical conditions are very superior, the coffee flavor is also very diversified, in different soil types, microclimate and countless native coffee species, these factors make the coffee produced in each urban area have obvious differences and characteristics.

Treatment mode

With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The end result is a very transparent and pure taste, hot and cold varies greatly, and the aromas of fruit, flowers and oak are very attractive. Unlike ordinary African coffee, Sidamo coffee has clear acidity, smooth taste and delicate floral smell.

Also known as Ethiopian sun-dried beans, candlelight, after strict regulation and selection, avoids the annoying soil odor and high rate of bad beans in common sun-dried beans, while highlighting the glamorous sweetness of the sun treatment. Qianjie Coffee believes that the charming fruit tone of the candle inherits the charming aroma given by the traditional Egyptian sun, expressing unreservedly the sweetness of the round and full aftertaste and the right fruit acidity. The daily brewing of candles is also quite easy to use, the bean itself is rich in flavor, whether it is fresh dripping or strong siphon cooking, can well show its own flavor.

Roasting Analysis of Qianjie Coffee

The front street roaster thinks that in order to bake out the fragrant fruit smell of this coffee, we should use a fast roasting way to force out the aroma of the coffee and roast it moderately.

The furnace temperature is 200 ℃ into the pot, the throttle is opened for 30 seconds, the firepower is 150 ℃, the throttle is unchanged, the return temperature is 1: 32 ", 103.7 degrees, and the dehydration time is 5: 21". At this time, the bean table turns yellow, the smell of grass completely disappears, 150 ℃ adjust the firepower, dehydration is completed, the firepower is adjusted to 100 ℃, and the throttle is adjusted to 4.

The 8th minute 45 seconds, the bean table appeared ugly Hu wrinkles and black markings, the smell of toast obviously turned to coffee, can be defined as a prelude to an explosion, an explosion time point at 9: 00 to start an explosion, this time to listen clearly to the sound of an explosion point, adjust the firepower to 80 ℃, the throttle fully open 5 (adjust the firepower to be very careful, not to be small to non-burst sound), a burst after 1q55 ", 195 ℃ into the pot.

Suggestion on brewing coffee in Qianjie

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG 6m: 80% pass rate of Chinese standard No. 20 screen)

In order to brew the tropical fruit aroma of Candle Coffee as well as its round and full taste and delightful acidity. Use a segmented cooking technique.

Steam with 30 grams of water for 30 seconds, small water flow round the circle to 120 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

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