How to drink Autumn Sakura Coffee beans in Ethiopia Sun Ye Jia Xuefei Aricha in 18 New season

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This time the brew is Ethiopian coffee Aricha.

ARICHA

Weight: 20.3G

Water temperature: 89 degrees C

ARICHA

First soak the coffee powder with a small amount of water and wait for about 20 seconds.

ARICHA

Next, a small amount of water revolves around a concentric circle.

ARICHA

When the amount of water reaches 150 grams, use a large amount of water to flush to 200 grams, a large water column can increase the extraction, and then change back to a small amount of water to 250 grams.

This brewed [Ethiopian Coffee Aricha] tastes with strong tropical fruit aromas and sweetness. The mouth is slightly sour but is neutralized by subsequent sweetness, and the feeling of swallowing is very smooth and clean.

I like the taste of this cooking very much. I'd like to share it with you here.

"familiar Aricha sun-dried beans"

In the past, when I heard Aricha, I would associate it with the pronoun of sun treatment. Abdullash Bagersh, who could not bear the disappearance of the traditional Ethiopian solarization technique, was determined to revive the shortcomings of the traditional solarization method and improve and refine the treatment process to make tanning Aricha well received in the domestic market.

"washing Ariza Aricha is clean and stunning."

In the Yegashafi area, the traditional method of treating coffee beans is solarization, but the previous method of solarization is weak in terms of quality stability, so in 1959, in order to improve the quality of coffee beans, water washing treatment was introduced from Central and South America.

The water content of water-washed coffee beans is generally about 16%, the appearance of beans is better, the relative miscellaneous smell is less, the taste is clear and sour. After 1970, the jasmine and citrus flavor of Yejia Chevy water-washed beans were widely loved all over the world and became a model of fine beans in Africa.

"Baking corresponding hand flushing"

The Aricha in the store takes the form of shallow accompany. Note that high sugar content can also lead to obvious caramelization of roasted coffee beans.

Take particle grinding 4.5-5 (little Fuji ghost teeth)

The powder-water ratio is recommended at 1:15 (above) according to your favorite concentration.

The temperature of the water is constant (92Mutual 96 degrees).

Water temperature cut off (82m / m / 86)

Ethiopian Coffee-Solar Yega Erika GP Coffee comes from the Korbel Erika processing plant, which is run by Surafel Birhanu; in the Gedeo area, about 4 kilometers west of the town of Yegashefi, 650 to 700 coffee farmers are producing the coffee. The Gaio area is named after the local aboriginal Gaiao people. These coffee farmers send ripe coffee cherries to Arijia processing plant, grade coffee cherries, and then dry them in a thin viaduct bed for the first few days. Coffee cherries must be turned every 2 to 3 hours to avoid excessive fermentation and mildew. Depending on the dry time of the weather, four to six weeks later, the coffee cherries are peeled and sent to the Ethiopian capital, Addis Ababa, where they are processed and bagged for export. The Yega is exported through the Ethiopian crop Trading system (Ethiopia Commodity Exchange,ECX) and is classified as Grade 1 sun-dried beans by ECX's Central Beverage Department (Central Liquoring Unit).

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