How to bask in the sun Yega Chuefei Arica coffee beans _ recommended water temperature for brewing coffee

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Yega Sheffield-ARICHA

Aricha is named after Aricha kebele in the Yegashafi region of Ethiopia. To the east of Yirgacheffe, there is a village called Aricha kebele, about 8 km from the center of the town of Aricha. Kebele is the smallest administrative unit in Ethiopia, with a size of about 500 families (equivalent to 3500MUFUR population), which is about the size of a community.

Most of the coffee in this area comes from wild species in the native forest and naturally grown by the local aborigines. Therefore, the species of coffee trees in this area are very diverse, and often a batch of beans contain as many as 30 varieties of 2murmur. because they are harvested from native forests above 1850 meters above sea level, they cannot be named after the manor, so they have to be named after the harvest area Aricha.

Introduction of origin

Yega Xuefei originally belongs to a medium-sized town in the Sidamo producing area of Ethiopia, which is the local coffee bean distribution center and transportation center.

High altitude:

The town of Yejashefi is surrounded by coffee-producing villages, and the plateau, from 1750 to 2400 meters above sea level, is the highest coffee-producing area in the country. Because the elevation of the place is generally higher than that of other parts of Sidamo Province, the flavor of the coffee produced is very obvious and is deeply welcomed by the market. The rich and distinctive fruit aroma and high quality are praised and well-known. Therefore, it has been treated as an independent producing area in the industry.

Organic cultivation:

All the local coffee trees are grown organically (because poverty simply cannot afford to buy synthetic fertilizer), and the beans are too small. At present, most of them have been washed with clean flavor and strong aromas of flowers and citrus and lemon fruits.

High level:

This batch of Aricha is rated as G1 by ECX. It is excellent in appearance, consistency, freshness, dry aroma and flavor of raw beans. (about ECX, the author will introduce it separately.)

Variety:

The specific variety of this batch of sunny Yeshevi Coffee Arica is Ethiopia's Coffee Ancient Variety (Heirloom Varietals), produced in the Kebel Aricha processing plant, so it is named Aricha. There are about 650,700 small coffee farmers nearby, and farmers will send ripe coffee berries here for processing and cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After 4-6 weeks of sun exposure, depending on the weather and temperature, the workers will scrape off the outer pulp with a machine and transport it to Addis Ababa for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

Shelled bean

The defect rate of raw beans in this batch is relatively low in terms of sun-dried beans, and the aroma is also very good. The default setting is medium-shallow baked goods. The dry powder has a strong berry aroma, which can feel a little sweet. The entrance can feel a touch of refreshing wine, there is still a typical citrus aroma, very comfortable sweet and sour feeling, the tail rhyme is like the concentrated essence of the last point of orange candy, full of happy and innocent feeling.

Raw beans before baking

Flavor: dried strawberries, passion fruit, black plum, sweet tropical fruit, fruit wine, brown sugar syrup

Taste: excellent sweet and sour taste, bright and refreshing multi-layered

Baking degree: medium and shallow baking

How to make Yega Sheffield Coffee in the Sun?

Front Street Coffee hand reference: weigh 15g of coffee powder, pour it into a grinder and grind it moderately, the finished 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 [Solar Yega Xuefei Arica]

Qianjie coffee ice hand to make [sun Yega Xuefei Arica] reference:

Yega Chuefei Coffee [sun-dried Yejiaefi Arica], light and medium roasted, BG bean grinder has a scale of 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ 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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