Introduction of Ethiopian Hunkute Hungut coffee beans _ how to make Ethiopian coffee

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This bean comes from the Sidamo region of the Ethiopian coffee producing region in Africa (Sidamo is a fairly large and major coffee producing area in Ethiopia). The raw bean is treated by the Hanggut processing plant, so it is named after the bean. then in order to ensure that the beans have a stable cleanliness, so it is water washing treatment! The variety of Hanggut is native to Ethiopia, and by the way, there are countless native species of coffee trees in the local forests of Ethiopia, which is a very rich treasure house.

At the moment of buying the beans, I was warned by David, the baker who sold the beans, "our beans are not good to bake." I just wanted to talk about it, but I still want to bake the beans. As a result, after drying, Alice is really a little scared, there is a lot of silver skin!

Friends who have the experience of buying coffee and cooked beans should know or hear "Silver skin" more or less, right? Silver skin is some yellowish flakes that may be accompanied by brown coffee beans, which may be attached to the coffee beans or the smiling part in the middle of the beans. The direct taste will taste like tea and should normally be blown away by hot air during baking.

Alice did not give up and tried several times in a row, and found that the results were all the same! After careful consideration, Alice thinks that because of the relationship between the characteristics of Hanggut beans and the baking method, there will be more silver skin on the appearance, but the actual cup test and cooking results will not affect the flavor, on the contrary, it may add a different flavor! So tell your friends who have bought it, don't worry!

Cup test and actual cooking results

Cup test results 2015-2-1

When grinding the beans, I saw the silver skin flying, but there was an invincible fragrance of flowers and tea.

In the part of wet aroma, only the first baked part smelled obvious bergamot, that is, the aroma of Earl Grey Tea.

The second baking is less obvious, but you can still smell it if you work hard.

Sweetness is really full sweetness, there is itching acid after cooling, the smell left in the mouth is very wonderful, it seems that the jasmine is blooming in front of me!

Cup test results 2015-2-2

This time, the cup test is the third pot, and the third pot Alice feels that the similarity between the third pot and the second pot is very high. From the point of view of my own love, I still like the finished product of my first pot best, but when I test the cup with my friends, I still get a good evaluation.

Actually hand-brewed 2015-2-2

Before cooking, Alice took the trouble to mention my cooking equipment and conditions again.

Equipment: VIRUS hand punch pot, Hario V60 ceramic filter cup (model 01), Hario glass pot and 600N Pegasus bean mill

Coffee beans and cooking condition: scale 4.5, coffee beans 15g, water up to 200g, water temperature about 93 degrees.

Visually, you can see a very clean and dazzling orange, as dazzling as the sunset; smell, has already been intoxicated in the fragrance of flowers and tea; taste, of course not surprising, Earl Grey Tea and jasmine, with a little apricot sweet and sour, no matter which time baked, although they all bring a lot of silver skin, but I think the existence of silver skin brought by the smell of tea so that Hunkute has unexpected delicious, really delicious!

In fact, it was boiled in 2015-2-13.

Alice uses its own existing equipment.

Equipment: Hario TCA-5 plug air, using alcohol lamp heating, bean grinder for hand GCM-1

Coffee beans and brewing conditions: three people (360ml) of water and 24g coffee beans, the total cooking time is one minute.

Visually, it is still very orange-red; on the sense of smell, the dry and wet aroma is the same as the hand-made aroma, and the smell is quite wonderful, but this time the wet aroma is more like grapefruit. Earl Grey Tea and jasmine still account for most of the taste, but I don't know whether the concentration of cooking is not as strong as that of hand flushing, the sweet feeling becomes very weak, and the sour part disappears. To answer this question, Alice decided to find another day to try a different gouache ratio!

In fact, it was boiled in 2015-2-18.

The same utensils, capacity, and cooking time as 2x13, but the proportion is changed to 1:14 to try.

The high concentration makes the sweetness in my impression more obvious, the quality and characteristics of coffee beans are still quite outstanding, but the body is really very weak.

Actually hand-brewed 2015-2-24

This time the hand flushing equipment and conditions are different from the past, Alice's own hand flushing apparatus Akira CDP 450 (450ml), made of stainless steel, bean grinder GCM-1,Hario V60 ceramic filter cup (model 01), general heat preservation stainless steel cup as the next pot, and Hario VSS-1 hand frame for brewing; this time the ratio is 1:12 (20g powder, about 220ml water), and the temperature is about 95 degrees.

I have to say, this is the most perfect presentation of this bean baked by Alice itself. There is no shortage of bergamot and jasmine that Hunkute should have. The mellow degree is stronger than the previous two times, and the acidity decreases with the temperature. Sweetness completely conquers my taste buds. Tea feeling is the final change of Hunkute, which is quite pleasant to drink. From hot to cold, you can enjoy the variety of flavor.

The latest cooking results

In the past few days, I will share with you the latest experience of baking beans and cooking. Please look forward to it.

Conclusion

Hunkute is excellent in vision and taste, with bergamot and jasmine flavor, and tea after cooling. It is a bean that most people will like and accept.

Alice thinks that if you flush it by hand, you can try to pull it to a higher temperature (87-89 degrees). Alice thinks it can cook her flavor, or cook it with a high temperature race wind, which is also great.

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