How much coffee powder is the hand-made Sidamo Legend legendary coffee bean? Sidamo legendary coffee powder hand Chong Shen

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

Ethiopia is the birthplace of the famous Arabica coffee beans, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after more than a thousand years of evolution and adaptation. Ethiopian coffee grown in the natural wild environment is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the local environment.

Sidamo Coffee (Sidamo), a famous boutique coffee area in southern Ethiopia and bordering Kenya, is 1400-2200 meters above sea level. The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010, Murray 2012, it continuously obtained the high score of CR92--94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

two

Sidamo legendary coffee beans

This week, a Sidamo coffee bean from Ethiopia was launched. It grows at an altitude of 1850ml 2000m. It is 30% rose, 70% tin card and grade G2. It is washed and roasted moderately. The coffee beans of the legendary Sidamo series are hand-selected, slightly gray, large-grained, round and full, with soft and strong acidity, suitable mellow, sweet and spicy, and is one of the courtyard coffees in the highlands of southern Ethiopia.

[flavor description]

Dry fragrance: lemon, magnolia, orange blossom, roasted almonds, cream chocolate

Wet fragrance: jujube, citrus, sucrose, cream chocolate

Palate: clear acidity, smooth taste, with delicate floral aromas. Washing Sidamo is elegant and playful. The entrance is mild and pleasant, with a strong taste impact with the bright lemon acid later on. The palate is unique and mellow, with a chic and pleasant aftertaste. The slowly rising finish contains chic sweetness.

How to make Sidamo coffee [Legend legendary coffee beans] well?

Qianjie coffee hand flush reference: weigh 15g [Legend legendary coffee beans] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Ice extract [Legend Legend Coffee beans] |

Qianjie Coffee Ice extract [Legend legendary Coffee beans] reference:

Sidamo Coffee [Legend Legend Coffee beans], light and medium roasted, BG bean grinder scale 4B pill 3 grinding degrees, 20g beans, 87 degrees water temperature steaming for 3 minutes, chemex kettle, then ice extract with ice water, total water 200ml

END