Red cherry plans to sunburn the pineapple Yejiaxuefei how to flush the Japanese ice hand to Yega?

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This is a new item of coffee recently, which surprises me most, the Gedeo Zone2018 Red Cherry Project. Due to too much Rain Water in the early stage, the ripening period of the new production season has been delayed by about 3 weeks. These 3 weeks have increased the sweetness of the fresh fruit of the coffee to a certain extent, so we drank the Yejashefi coffee with richer flavor and sweetness. This sun-tanned Carse has the rare pineapple flavor of Yega Xuefei, and its weary sweetness is very much like a pineapple in a store at the gate of the primary school. The flavor of this coffee bean is even more explosive when it is made in Japanese style.

Gedeo Zone2018 Red Cherry Project

Because there were too many Rain Water in the early stage.

The maturity of Yega Xuefei in the new production season has been delayed by about 3 weeks.

These three weeks have increased the sweetness of fresh coffee fruits to some extent.

So it adds richer flavor and sweetness.

This sun-tanned Carse has the slightly pineapple flavor of Yega Chuefei.

Match with weary sweetness

Very much like the pineapple ice in the store at the gate of the primary school, it tastes refreshing.

How to make Yega Sheffield Coffee [Pineapple Yega]?

Qianjie coffee hand flushing reference: weigh 15g [pineapple Yega] 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.

| Japanese Ice hand Flushing [Pineapple Yega]

Qianjie coffee ice hand to make [pineapple Yega] reference:

Yega Chuefei Coffee [Pineapple Yega], light medium baking, BG bean grinder scale 5m (standard sieve pass rate 67%), 20g powder, 150g ice cubes, 150g hot water. The water temperature is 91 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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