Yemeni mocha coffee-what is the ancient method of tanning? How to drink ancient sun-tanned coffee

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Insolation is called natural in English and washing is called washed

So the sun-dried beans are the most primitive and natural way to directly expose the coffee cherry (fruit) into dried fruit, and then remove the peel and pulp.

There are many variables, such as the maturity and defects of the fruit, incomplete or slow drying, or rain (so the rainy areas of the harvest season are not suitable for sun exposure, which are prone to overfermentation or mildew). Selection of finished products So good sun-dried beans are more expensive than water-washed beans, and cheap ones have to try their luck (in some areas, there is a shortage of water resources, so they can only inherit the ancient method of using the sun, and all conditions are well matched, and there are also good sun-dried beans, but because businessmen exploit them layer by layer, they encounter good quality beans. Even if you buy it cheap, he won't sell it cheap!

In order to solve the various deficiencies of the sun method, the water washing method is developed; after the fruit is picked, the defective or immature beans (floating or sinking) can be eliminated first, and then fermented, and then the pulp is broken, washed with water, and dried; the main advantage is to screen out immature or defective beans. However, water washing will lead to a waste of water resources, especially in places where there is a shortage of water, it is very likely to sacrifice the use of water for people's livelihood without making more money; and then there is a wave of returning to nature and not overly refined food, coupled with the rich taste of sun beans. Sun beans have returned to the boutique coffee stage in recent years, getting attention! In addition to the varieties of some competitions, there will also be tanning and washing group competitions!

In the Yemeni mocha in the former street, for example, the ancient law sun gave this bean an indescribable and wild flavor, which may not be accustomed to at first, but once you get used to it, you will feel what a magical flavor it is. Without this wild ancient flavor, you will feel that something is missing.

Qianjie recommended cooking parameters:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: grape acid, spices, cocoa, chocolate

[Yimenmoka] in addition to hand-brewed coffee, you can also try espresso-SOE!

Parameters: grinding degree Pegasus 600N 1.4, powder / water ratio 1:2, double head 20g extraction 40g coffee solution, extraction time 20 seconds.

The smell of oolong tea is obvious, the imported grapes are sour and sweet, with sweet spice, caramel and chocolate flavor, Yuyun oolong tea lasting aroma. At 1:8, add 140g of water, sour notes of imported grapes and berries, a touch of sweetness-add milk to make a milk coffee that smells and tastes like oolong tea, and the sweetness of toffee.

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