Yega Fischer G1 baking curve

ETHIOPIA,YIRGACHEFFE,KOCHERE

In 1995, Ethiopia redivided the region, and the Yirgacheffe we are familiar with is planned in the Gedeo area in the new SNNPR. Currently located in the middle of Gedeo, Kochere is 25 miles north of the famous town of Yegashefi. The production model is based on local small farmers sending output batches to cooperatives for unified processing. For a long time, it has been regarded as one of the best sources of coffee in southern Ethiopia. There are eight main coffee producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Kinby, Limulim, Illubabor Ibedo, Djimma Gemma, Harrar Hara, Teppi/Bebeka Bebeca, Sidamo Sidamo and Yirgacheffe Yega Chevy.

Producing area

Kochere, located on a plateau with an elevation of 1650 meters to 1800 meters above sea level, Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is a rich area that produces coffee. It is also one of the three famous and micro-producing areas of Yegashafi. The local residents are about 100, 000, and coffee beans are the main source of income. The processing and processing equipment of this area is very advanced.

Ethiopia's main picking season is November and December, and most farmers do not use modern farming methods, use artificial care of coffee trees, and do not use harmful pesticides or herbicides. As a result, almost all coffee in Ethiopia is the default organic coffee, whether certified or not, the combination of original growth methods and precision processing makes the region's coffee world-famous. Neko farmer said: this time because there is no time to prepare, but the next harvest will be ready to certify RFA organic certification.

The washed coffee costs more resources (water) than the sun, so the quality of the washed coffee is higher. Put the coffee beans on the drying table to spread out for drying, can carry out good ventilation, and in order to avoid excessive fermentation, they will turn the coffee beans regularly.

Water washing has a brighter acidity than the sun processing method, which gives Yirgacheffe a "clean" taste. We like washed Yirgacheffe because it is clearer.

What's the difference between popular science washing and sun-dried Yega Xuefei?

Difference one

Two different ways to treat raw beans:

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors.

Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten.

The better treatment method is to use sunlight drying, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

Difference two:

Appearance of coffee beans

Raw beans: generally, washed raw beans are turquoise, and sun-washed raw beans are yellowish green.

Cooked beans: there is more silver skin washed in water and less in the sun.

The difference between dried incense:

Cup test: [soak the coffee in the cup according to the ratio of 8 grams of powder to 150 ml of hot water at 94 degrees Celsius for 3-4 minutes until the coffee residue shell is formed]

Sun Yega Chuefei: light fermented wine, spices

Washed jasmine, lemon or lime acid

The difference in taste:

Sun Yega Chuefei: the sun is a little complex, light fermented wine, bitter taste will be more intense, taste will be much more rich, honey sweet, cocoa with a hint of spice, body thick and long-lasting.

Water washing Yega Xuefei: the acidity of the water washing treatment will be brighter, like citric acid, the taste is more delicate, citrus flavor is more obvious, and there is some black tea in the latter part.

Same: both will have a sour taste, such as lemon and citrus.

Producing area

Ethiopia Yega Xuefei Kochel

Grade division: G1

Variety:

Planting height: 1650 m ~ 1800 m

Treatment: washing

Flavor characteristics

Fruity (fruity), Fresh Jasmine Aroma (fresh jasmine), Berries (berry), Citric Acidic (citric acid), Pineapple (pineapple), Apple (apple) Smooth (smooth), Clean (clear), Long Aftertaste (long finish)

Baking analysis

Light baking makes the tropical Yejia fruit more rich in aroma, slightly sour in the mouth, that is, the sour aroma of the apple, which makes the coffee thicker and bitterness full of aroma and worth aftertaste. In itself, coffee is a fruit, which can keep the fruit sour and sweet after being roasted at high temperature, which is the characteristic of Yejia Xuefei.

Roaster Yangjia 600g semi-direct fire

Using quick-frying mode, the furnace temperature is 200 degrees Celsius into the pan, the throttle is opened for 1 minute, the firepower is 160 degrees, the throttle is unchanged, baking to 4: 50 ", the temperature is 150 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 130 degrees, and the throttle is opened to 4 degrees.

In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 8: 20 ", adjust the firepower to 70 degrees, and the throttle is fully open (adjust the firepower to be very careful not to be so small as to be free of bursting sound). Put the pot at 192 degrees.

This stove is a shallow roast for quick frying:

Cooking analysis

First cooking: V60 filter cup, 15g powder, water temperature 90 degrees, grinding 4, ratio of water to powder close to 1:16

35 grams of water steaming, steaming time is 35s

Segment: water injection to 110ml cut off, slow water injection to 230ml

Palate: a little light

The first method to correct the weak taste of hand-brewed coffee:

Other practices remain the same, as long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase.

Other methods remain the same, try to increase your coffee powder (with the same grinding degree as before) by 3 to 5 grams, which can increase the thickness of the powder layer, enhance its water absorption, and the concentration can also be increased.

Second cooking (modified): V60 filter cup, 15g powder, water temperature 88.9 degrees, grinding 3.5

The ratio of water to powder is close to 1:15

35 grams of water is steamed for 32 seconds.

Segment: water injection to 110ml cut off, slow water injection to 228ml

Palate: smooth, much thicker flavor

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