Hand flushing temperature, grindability and powder-to-water ratio of washing Yega Xuefei in Edido treatment Plant, Ethiopia
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Coffee country: Ethiopia
Coffee producing area: Yega Xuefei
Producer: Ediot
Coffee varieties: native species
Sea pull: 1750-2300m
Grade: Grade1
Treatment method: washing treatment method
Baking degree: shallow, medium and shallow baking
Cooking utensils: Italian coffee maker SOE, American kettle, hand flushing, siphon, mocha pot, Ella pressure, ice drops
Flavor description: citrus and jasmine aromas with rich sweetness of fruit.
The baker said: Yega Xuefei is a very famous producing area all over the world in recent years. Edido cooperative has excellent soil conditions and ecosystem, complete education for small farmers, only harvest ripe coffee cherry fruit, making the sweetness very rich. The classic citrus fruit aromas and jasmine aromas are fascinating.
Hand at Yega Sheffield Edido. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.
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