How do you drink Yeh Jia Xuefei? How to use v60 filter cup and cake cup to make a good cup of Yejia Chuefei

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Boutique coffee beans _ Yega Chuefei Coffee

Yega Xuefei, as the pride of Ethiopia, is a famous online celebrity in the boutique coffee industry, and it is the entry and forever favorite of many people. And Yega Xuefei's delicacy really does not live up to its reputation. You find almost all the aroma of fruit here. Ripe fruit, sweet and sour without taboo, you can hardly detect any bitterness. Only those who have tasted high-grade sun Yega Chuefei will believe that coffee is a kind of fruit.

Yejashafi coffee beans are very beautiful and round, with strong aromas of dried fruit, fresh strawberries, mango and apricot jam, and full of flowers and fruits. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea.

The same Yejia Chuefei, two brewing methods, taste very different?

Yejia Xuefei's treatment methods are "sun method" and "water washing method", these two methods will cause different flavor. 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.

Take the Ethiopian Sun Yega Chuefei as an example, the elevated sun-treated Yega Chuefei enhances the charming fruit aroma and mellow thickness, suddenly showing a strong sense of complexity and hierarchy. In order to highlight the characteristics and aroma of this bean, the baking degree is controlled at medium and shallow, too shallow will produce miscellaneous smell, and too deep will deplete flower aroma and fruit acid.

When we need this cup of Yega Chuefei all the time, we must learn how to get the perfect flavor at home. Today, we will show you two common utensils and test the Yega Chuefei cooking parameters of two kinds of filter cups.

V60 conical large hole filter cup necessary for human hands

In terms of material, most of the resin filter cups are transparent, so it is easy to see the dripping state of coffee liquid during coffee extraction through the filter cup, and it is light and easy to carry. The bottom of the V-shaped filter cup is a large hole, and the filter paper used is a special conical filter paper. this kind of filter cup does not have the trouble that the filter hole is blocked, so it is suitable for coffee beans of various roasting degrees. The conical filter cup can not only increase the concentration of water flow, but also make the coffee powder more concentrated. During the initial water injection and steaming, the coffee powder will be easier to absorb water evenly.

Design Features of V60

Cone at an angle of 1.60 degrees: this prolongs the time for the water to flow through the coffee powder to the center.

two。 A large filter hole: this allows us to control the flavor of coffee by changing the flow rate of water.

3. Spiral pattern: this allows air to escape upward from all around to maximize the expansion of coffee powder.

For shallow baked Yejia Xuefei, the preparation for brewing is generally finer grinding + higher water temperature. When you grind the beans, you can smell the sweet smell of the sun fruit.

The cooking steps in the video:

Grind 15g coffee beans and choose the grinding of small Fuji ghost tooth cutter 3.5.

Then we use three-stage water injection method to extract, the first water injection 30g, the water temperature is 92 degrees, 25 seconds of steaming

The water is injected slowly to 225g, the ratio of water to powder is 1:15, and the whole extraction time is about 2 minutes and 10 seconds.

Kalita cake cup

The wavy filter paper of the cake cup does not leave the water flow directly along the cup wall, and the flat-bottomed buffer lengthens the contact time of the powder and water under the same brewing technique, which is very suitable for beginners who are not good at controlling the flow of water.

The annular diversion combined with the Wave filter paper of the cake cup makes the hot air discharge and the whole extraction process of hot water and coffee more reasonable. Three holes control the extraction flow rate in the best state, higher extraction rate, suitable for shallow baking beans, richer taste layer, thickening cup wall is conducive to brewing temperature constant, showing a better taste level.

Cooking steps:

Grind 15g coffee beans and choose the grinding of small Fuji ghost tooth cutter 4

Take the center of the filter cup as the center to draw a clockwise circle to inject water, the first injection is 30g, the water temperature is 92 degrees, and steam for 30 seconds.

Then add water to 110g, cut off the water, and wait for the amount of water in the powder bed to drop to half before filling.

In the third stage, we slowly injected water to 225g, the ratio of water to powder was 1:15, and the whole extraction time was about 2 minutes and 15 seconds.

Taste the flavor: compared with v60, the coffee from the cake cup has a more mellow taste, a prominent sense of body, a strong overall flavor, rich flower and fruit aromas, and a very sweet aftertaste.

The taste of each cup of hand-brewed coffee depends on the flavor of the beans, the degree of grinding, the temperature of the water, the way of brewing and so on. This experience is like the travel frog we indulged in a while ago, different combinations of equipment determine its journey and adventure, and each step is full of unknown, which is the charm of hand-made coffee.

The correct way of drinking Yejia Xuefei