What kind of filter cup is suitable for washing Sidamo G1 white cherry coffee beans _ sharing of hand-washed cherry washing parameters

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Recently, I have been practicing hand flushing, and I have come into contact with more beans in Ethiopia. One of the things that impressed me was a G1 white cherry washed Sidamo.

Production area: Sidamo

Breed: 100% Arabica

Treatment: Washing

Roast: Medium Roast

Flavor Description: Citrus cream, matcha latte texture, rich floral notes. Ending rhyme tea fragrance.

Ethiopia is Africa's largest Arabica producer. Coffee production ranks first in Africa, with an average annual output of about 330,000 tons. Coffee exports account for 60% of Egypt's total and 15% of the world's total.

Sidamo coffee is naturally decaffeinated and has a low caffeine content. Sitama coffee is cultivated between 1400m and 2000m above sea level. The industry here is dominated by agriculture, and the main coffee growing area is located around the Great Rift Valley. The largest town of Sidamo is Hawassa, which has developed rapidly in recent years, with many modern restaurants and hotels established, and is also an important coffee export distribution center. Sidamo coffee flavor is very diverse, different soil types, microclimate and countless native coffee species, creating a coffee produced in each town have obvious differences and characteristics.

Sidamo coffee beans are medium in shape and long oval in shape. They are generally processed by washing and sunning.

The flavor of Sidamo is balanced, the sweetness is higher, and its mellow degree is higher than that of Yega Shefi, especially the acidity and sweetness similar to red wine produced during the fermentation process of sun-dried pulp, coupled with the original cocoa bitterness of coffee, so that a batch of Sidamo will have a chocolate-like intoxicating flavor.

Sun-cured sidamo coffee beans are usually labeled as G4 exports, while washed sidamo coffee beans are more likely to be exported as G2 because of their more complete processing than sun-cured beans.

There are many legends about Sidama, and the lost treasure of King Solomon is said to be buried in the Deva Valley in the south. Deva Valley is densely forested and has wild coffee forests since ancient times. Farmers select good coffee tree varieties from forest land and transplant them to their own farmland, which is a major feature. Chakiso is the most famous coffee growing area in the south of Sidama. Coffee tastes like lemon and honey.

How do I make my coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [white cherry washing] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Ice Extract [White Cherry Wash]

Front Street Coffee Ice Extract [White Cherry Wash] Reference:

Sitama coffee [white cherry wash], light medium roast, BG grinder scale 4B, 3 grinding degree, 20 grams of beans, 87 degrees water temperature steams for 3 minutes, chemex pot, then ice water ice extraction, total water volume 200ml

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