How to drink Yejiaxuefei Coffee beans adjust the ratio of extraction powder to water

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Yejia Shefei is a famous producing area in Ethiopia. The coffee bean flavor in this producing area is famous for its unique citrus citric acid flavor. It is very special, so it is very popular with coffee lovers from all over the world. Then this article will give you a general introduction of Yejia Shefei coffee beans. What magic does it have to make everyone like it?

Yerga Shefi coffee bean producing area

The reason why Yejia Shefei producing area is famous is definitely due to the coffee beans produced locally, and the flavor formation of a coffee bean depends on its growing environment, that is, the producing area, as well as the variety and processing method of coffee beans. Then Front Street Coffee will introduce the characteristics of Yejia Shefei coffee beans around these three points.

Yegashefi has always been one of the most important coffee producing areas in Ethiopia. It used to belong to the Sidama coffee producing area. Later, it became an independent coffee producing area due to the unique flavor of Yegashefi coffee beans. Therefore, Yegashefi is not only a coffee producing area name in the fine coffee market, but also a representative of citrus citric acid coffee.

According to Qianjie Coffee, the Yejia Shefei coffee producing area is the highest coffee producing area in Ethiopia, at about 2000 meters. To date, there are more than 40 cooperatives in the Yegashefi coffee producing area, mainly managing coffee cultivation on a family business model.

The organization that separated Yejia Shefei was the Ethiopian EXC Coffee Association, so now Ethiopia is divided into four small areas under the ECX system: Yejia Shefei, Woka, Kocher and Genlena abay.

The soil of Yejia Shefei is fertile, with an average altitude of 1800 meters above sea level, which is a high altitude area with large temperature difference between day and night. The production methods of each district and the unique native tree coffee garden make each batch of coffee beans have different flavors and are quite distinctive and unique. The name yirga cheffe is also thought to be quite interesting, where "yirga" means to settle down and "cheffe" means "wetland", so it means "let's settle down in this wetland".

Yerga Shefi Coffee Bean Treatment

Coffee lovers familiar with geography know that Ethiopia is located on the African continent and its water resources are quite underdeveloped, while Yegashfei is a wetland, so it is also very suitable for washing treatment, and Yegashfei coffee beans are also famous for its washing treatment.

Because the early yeghashefi and other Ethiopian coffee producing areas used the oldest sun treatment method, until 1972, Ethiopia introduced the Central and South American washing treatment technology to improve the quality of coffee beans, and this measure also amplified the citrus lemon aroma of the yeghashefi coffee beans themselves and made them fresher and brighter in taste. Since then, Ye Jia Xue Fei has become one of the representatives of the world's fine coffee, so most of the coffee beans exported by Ye Jia Xue Fei are mainly washed coffee beans.

However, according to Qianjie Coffee, in the 21st century, the coffee sunning technology in major producing areas has also begun to improve. The improvement of technology has also led to the emergence of amazing sun-dried beans in the market of fine coffee. At this time, a Yejia Shefei coffee trader named Bagsy began to improve the sunning because he missed the flavor of traditional sun-dried coffee beans, and launched several excellent sun-dried coffee beans, thus making sun-dried coffee beans regain their status in Yejia Shefei producing areas. For example, the Ye Jia Xue Fei Sun Red Cherry Coffee Bean in the Front Street Coffee Shop is very popular with coffee fans.

Next, Qianjie Coffee will introduce what is the difference between the washing treatment method and the sun treatment method of Yejia Shefei coffee beans.

solarization

The sun treatment method is the oldest method of coffee bean treatment, also known as "natural drying method." Solarization does not require much high-end equipment, only continuous sunny days are required for solarization, which takes 27-30 days. Therefore, the climatic conditions are more demanding and suitable for countries in arid areas.

Ethiopia, for example, is itself a coffee producer where solarization is widely used because of its high altitude, dry climate and lack of water resources. The Yegashefi region is widely used because it is a wetland and is the most water-rich region in Ethiopia.

However, it is worth noting that although the sun treatment method is relatively simple to operate, it is precisely because of this that the coffee beans treated by the sun are not good-looking and will have some cracks, so they are not particularly pleasing.

Solarization process

1. The first step is to pick ripe coffee fruits, and then manually select the defective coffee fruits, over-ripe or worm-eaten ones, leaving good beans. This is also why most of the factors in the front street shop coffee beans can be more uniform appearance.

2. After manual screening, the good fruit will be sent to the drying place for drying treatment. Of course, different coffee producing areas use different drying racks, some will be waterproof cloth, high bed or concrete floor, etc. The average drying time is 27-30 days, until the coffee moisture content is reduced to 11%.

3. This step is also a more critical step. After drying, the coffee fruit will be sent to a special processing plant for peeling and shelling, and even polishing, so that the pulp and other parts of the coffee fruit will fall off before obtaining the real common coffee beans.

4. After peeling, the green coffee beans will be screened again to remove the bad coffee beans again. This is because over-dried coffee beans will be fragile and will be broken into pieces during the peeling process, while under-dried coffee beans will have too much water. If the water is too active, the coffee beans will easily breed bacteria and mildew. Therefore, they will be sent to the warehouse for storage and packaging for export after re-screening.

Flavor performance of sun-cured coffee beans

Because of long-term exposure to the sun, so the flavor of sun-dried coffee beans is also more intense, the layering is also more abundant, with wine fermentation flavor, and sweet feeling will be relatively high.

water washing process

The second common coffee treatment method is washing treatment method, most of the coffee beans in different producing areas of Qianjie Street are also washed, especially Qianjiekou grain beans, because the coffee beans after washing treatment will be cleaner, the flavor performance will be more thorough, in line with the most original taste of coffee fruit, so Qianjie also often said that the flavor of washed coffee beans is to recognize the flavor of a producing area.

water washing process

1. First of all, coffee farmers will pour all the harvested coffee fruits into the water, so that the bad defective coffee beans will float to the surface of the water, and the quality of the coffee fruits will sink to the bottom, and this operation will greatly reduce the time wasted by one selection.

2. Put the screened coffee fruit into the peeling machine to remove the skin and pulp, and after removing these coffee fruits, there will be a layer of pectin adhesion on the surface of the coffee fruit, so wash away the adhesion on the surface of the coffee fruit with a lot of water.

3. The next step is to use fermentation to completely remove pectin, this process takes about 18 hours, but after the fermentation is completed, the fermentation bacteria adhere to the surface of the coffee fruit, so it is necessary to wash with a large amount of water again, like this step, to obtain 1 kg of coffee beans need to consume 40 to 50 kg of water, the front street thinks this is a very large number, this is also dry countries can not take washing reasons.

4. The cleaned coffee beans can be dried, some areas will be directly taken outdoors to dry, and some more developed producing areas will be sent to the processing plant to use the machine to dry, so that the coffee moisture content is as low as 11%.

5. Finally, the dried coffee beans can be stored and packaged for sale and export.

Flavor performance of washed coffee beans

As mentioned above, the coffee beans after washing will be cleaner and more thorough in flavor, with sour and fruity aromas, bright taste, sweetness and body will be lower.

The difference between washed and sun-treated coffee beans

The essential difference between solarization and washing is that solarization preserves the flavor of the pulp, while washing removes the flavor of the pulp, representing the most essential flavor of the coffee beans. In the taste can experience obvious difference, washed more clean and transparent, and the sun will taste rich. Front Street Coffee is precisely because the washing method can reflect the most essential flavor of coffee beans, so every time you recommend coffee beans, if the guest is the first time to taste the coffee beans of the production area, then Front Street Coffee will give priority to the washing method of coffee beans, so that people can more clearly understand the flavor characteristics of the production area.

Next, the front street coffee will take Ye Jia Xue Fei washed coffee beans and sun coffee beans to more intuitively contrast the difference in flavor.

Front Street Coffee Ethiopia Fruit Tintin Coffee Bean

Country: Ethiopia Fiscal year: 2003

Production area: Yejia Shefei

Altitude: 1900-2300m

Breed: Native species

Treatment method: washing treatment

Flavor: Tropical fruit, cream, honey, berries, citrus

According to Qianjie, the Fruit Ding Cooperative was originally a part of the Woka Cooperative under YCFCU of the Yega Shefi Alliance. In 2012, it became an independent Fruit Ding Cooperative. At present, there are about 300 small farmers. At the same time, it is precisely because Goding Village was the first independent village area, and many small farmers were also members of the original Woka Cooperative, so the technology of producing coffee is not difficult. The coffee beans produced have excellent natural flavor.

Front Street Coffee Esseye García Sherry Sun Red Cherry

Country: Ethiopia Fiscal year: 2003

Production area: Yejia Shefei

Altitude: 2300m

Breed: Native species

Treatment method: sun treatment

Flavor: Berry, lemon, strawberry, fermented bouquet

Front Street Coffee This sun-dried red cherry coffee bean is made from 100% mature coffee beans, so it is full of aroma, sweet and fermented in flavor.

The origin of this coffee bean comes from the "Red Cherry Project" jointly initiated by local coffee farmers in Ethiopia and Dutch trader Trabocca. It aims to improve the quality of small-scale farm coffee and increase farmers 'income. To pick fully ripe coffee fruit, not only to pick the fruit of full red maturity, but also to harvest by hand, but this is only the most basic requirements. There are also corresponding requirements for coffee bean treatment.

The above is the representative yejia sherry coffee beans and sun-dried coffee beans in the front street coffee shop. Before these two beans are put on the shelves, the front street coffee also has a lot of roasting and brewing characteristics. Then the front street coffee will share the characteristics of these two hand-brewed yejia sherry coffee.

Front Street Coffee Roasting Data Sharing

Sun-red cherries: Front Street Coffee undergoes two rounds of hand-screening for defective beans before roasting, which lays the foundation for roasting quality coffee. This sun-red cherry coffee has very low blemishes.

Yang Jia 800N, bean dosage 600g: furnace temperature to 200 degrees Celsius into the pot, damper open 3.5, 1 minute after the fire 160 degrees, damper unchanged, 148 degrees to adjust the fire once, down to 130 degrees, baking to 5 '03 ", temperature 151 degrees, beans become yellow, grass smell completely disappeared, dehydration completed, fire 105 degrees, damper open 4; At 8 minutes, the bean surface appears ugly beard wrinkles and black stripes, the toast flavor obviously changes to coffee fragrance, which can be defined as the prelude to a burst. At this time, you should hear the sound of a burst point clearly. Start a burst at 9 '07 ", turn down the fire to 70 degrees, fully open the damper (adjust the fire very carefully, not too small to have no cracking sound), and put the pan at 194 degrees.

Water-washed fruit Ding Ding: The former street baker considers that this bean is mainly represented by fruit acid tonality, which is more suitable for light baking method, which will highlight the clean taste of fruit Ding Ding, bright fruit acid, and obvious sweetness.

With Yangjia 800N, bean dosage: 480g: furnace temperature to 175℃ into the pot, damper open 3, fire 120; return temperature point 132 ", furnace temperature 140℃ when the fire unchanged, damper open to 4; at this time the bean surface turns yellow, grass smell completely disappeared, into the dehydration stage, at 166℃ when the fire decreased to 100, 176℃ when the fire decreased to 80, damper remained unchanged. 8 28", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 9 38" to start a burst, the damper will be adjusted to 5 (adjust the fire to be very careful, not small to no burst sound), a burst after the development of 1 30 ", 193.5 ℃ pot.

Front Street Coffee Brewing Data Sharing

Filter bowl: V60 #01

Water temperature: 90-91 degrees

Powder: 15g

Powder water ratio: 1:15

Grinding degree: BG6m/medium fine grinding (sieve powder to 80% in No. 20 sieve bowl)

Brewing method: three-stage extraction

In the first stage, 30 grams of water was injected for 30 seconds, followed by 95 grams (about 125 grams displayed on the electronic scale). The injection was completed in about 1 minute. When the water level dropped to 2/3 of the powder layer, the remaining 100 grams (about 225 grams displayed on the electronic scale) was injected. The injection was completed in about 1 minute and 35 seconds. 2 '00 "-2 10" Drip filtration completed, remove filter cup, complete extraction.

Sun-red cherry brewing flavor: lemon, licorice, citrus, berry, sweet orange, overall sweetness is higher, sweet back with caramel, cream flavor, finish with black tea aroma. Washed fruit tintin brewing flavor: citrus, black tea, with the temperature changes under the cream, caramel, almond aftertaste clear sweet and clean taste.

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