How to choose Yega Coffee beans? Aroma and taste characteristics of Yejia Coffee beans

Unlike the classic top coffee beans, coffee lovers of the previous generation prefer nutty, low-sour coffee beans. Young people who have carved the word "bitter and astringent" stereotype of coffee can not help but marvel at the first taste of high-quality coffee: the original coffee is sour, but also with some very fresh flavor.

Qianjie Coffee has met some beginner coffee lovers, do not know the name of coffee, but can always say with a touch of white flowers, sour, taste clean and bright. Hearing these important features, the baristas of Qianjie Coffee can quickly identify that this is the taste of washed Yega Chuefei coffee beans.

Although, if you want to taste the fragrance of flowers in the coffee, you can't miss the Rose Summer Coffee in Panama. However, compared with the triple-digit price of Panamanian roses, the similarly floral Yega Chuefei coffee is the king of performance-to-price ratio.

Ethiopia, as a recognized place of origin of coffee, occupies an important position on the bean list blackboard of Qianjie coffee shops. Dorothy, Guodintin, Red Cherry, Waka, Konga and other coffee beans all belong to the Yega Sheffield producing area. We can see how important the Yega Xuefei producing area is on the way to Ethiopia's grand coffee.

The Yegashafi coffee producing area is now one of the core producing areas of Arabica coffee beans in Ethiopia, which once belonged to the Sidamo producing area. because the coffee beans produced in the neighboring town of Yegashafi have a light and unique floral aroma and citrus flavor, for a time, farmers in the whole Sidamo region and even the coffee-growing areas of Ethiopia have declared that their coffee beans are Yegashafi coffee beans. As a result, the Yega Xuefei producing area was independent and became a coffee producing area. Today, more and more people distinguish between the Yega Sheffield area and the Sidamo area.

Qianjie Coffee has been mentioned in many articles about Ethiopia. The classic Yega Xuefei flavor is "unique floral aroma and citrus flavour." even Han Huaizong, a master of fine coffee from Taiwan, described it in his book "Fine Coffee Science": "Coffee entrance. Flowers are in full bloom.

Interestingly, many coffee lovers look at Yejia Xuefei on the bean shelves of coffee shops on Qianjie Street. A dazzling variety of treatment plant names, treatment methods, so that many friends look dizzy, do not know what to do.

In the 1970s, the local government introduced washing treatment from Central and South America in order to improve the quality of raw coffee beans. After removing the peel and pulp of the ripe coffee fruit, wash the mucus on the outside of the shell beans with clean water.

In this way, the quality of the raw beans of the coffee has improved, and the flavor of the coffee has become cleaner and brighter. Without the fermentation of too many sugars in the meat pectin and infiltration into the raw coffee beans, the basic flavor of the unique producing area in the coffee flavor is clear, and the innate elegant and unique floral fragrance of the Yejashafi coffee beans becomes easy to identify.

Yega Xuefei is a well-known and characteristic boutique coffee producing area in the world. In the seven classic Qianjie coffee producing areas, one of the rations bean series is from Ethiopia. There are often friends who come into contact with boutique coffee for the first time and don't know what flavor they like. The Qianjie rations bean series allows more coffee lovers to quickly find out the basic characteristics of each producing area at an affordable price.

There are many Ethiopian fans who love Yega Xuefei's coffee beans, but they are once again lost in thought in the face of the treatment. The introduction of water washing treatment has indeed greatly improved the quality of raw coffee beans in Yejasuefi producing areas. Due to the unique flavor of washing Yejasuefi, the whole Yejiaxuefei producing area has also set off a trend of washing beans. Until a local coffee merchant missed the traditional flavor of sun-dried coffee beans and improved the sun treatment method, so that the atmosphere of sun treatment was blown up again in the Yega Sheffei producing area.

There is no shortage of sun-treated and water-washed Yejia Xuefei coffee beans on the bean shelves of front street coffee. Among them, a lot of brown friends went to ask for help from washed fruit and sun-red cherries.

Guodingding is the name of a coffee-growing village and a coffee processing station in Yejasuefei. The Godding Cooperative was founded in 2012, and many of its members were once members of the Waka Cooperative, which has a large local scale and reputation, which is evident in its technology in dealing with raw coffee beans.

Qianjie Coffee Wash Fruit Ding Coffee beans after the entrance has a light and elegant white flower aroma, citrus acid, with green tea feeling, fresh and pleasant.

In recent years, special treatment has prevailed, and this trend has also been blown into Ethiopia. In Qianjie Coffee, a coffee bean from the Anasola treatment station in the Yegashifi region is treated with enzyme washing. Dorothy's rich fruit tea flavor has instantly captured many coffee lovers who pursue fruit flavor.

At the entrance of the front street coffee, Dorothy can feel the strong flavor of honey peach oolong tea, followed by citrus acid and a hint of white flowers, with a honey sweetness at the end. Whether it's ice or hot, this coffee bean can get a lot of positive feedback.

As the coffee flavor of Ethiopia is famous for its bright citrus acidity, Qianjie uses a medium-to-light baking degree in order to retain its rising acidity and elegant floral aroma when roasting Yegashifi coffee beans.

The brewing parameters of Qianjie Coffee are as follows:

Filter cup: Hario V60

Water temperature: 90 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

Qianjie delivery within 5 days of freshly roasted coffee beans, many friends got, coffee beans have just passed 4 to 7 days of bean breeding period, is the best taste period. At this time, however, coffee beans are still rich in carbon dioxide. Qianjie suggests that steaming should be carried out during cooking to promote the discharge of carbon dioxide, and the duration of steaming is generally about 30 seconds, specifically to observe the expansion of the powder layer.

Steam 30 grams of hot water for 30 seconds, inject fine water from the central point and slowly circle to 125 grams. When the water level in the filter cup is about to reveal the powder bed, continue to inject water around 225 grams, the total extraction time is about 2 minutes.

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