What are the characteristics of the taste of Yejia Xuefei? comparison of cooking parameters between washing and sun-drying

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[Yega Xuefei purchase Guide] the street is full of "Yega Xuefei" how to choose?

Today's protagonist is Yega Xuefei, which is best described as "coffee entrance, flowers in full bloom", just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. What's the difference between washing and sun-baked Yega Chuefei?

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 is to use sunlight to dry, 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.

Difference 3: the difference in taste

IMG_8092

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 fragrant, citrus 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.

[hand data]

[sun Yega Chuefei]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grindability 4 V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 30s, the second water injection 104g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2Ru 02s.

[washing Yejia Xuefei]: it is recommended to use 15 grams of powder at 92 degrees water temperature, water to powder ratio 1 to 15 and V60 filter cup, water to powder ratio at 1:14, first water injection to 30g, steaming for 30s, second water injection to 110g water cut off, second water injection to 215g water, no water in the tail section, extraction time about 2Rd 05s.

In this way, the hands can feel the comfort of Yega Xuefei, just like flowers promote taste buds and olfactory cells in the nasal cavity.

Then why are some bakeries in China baking Yega Xuefei lightly?

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.

No matter which country it is, baking is determined by barists. their personal understanding of coffee beans and their personal preferences determine the roasting methods of coffee beans.

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