Washing Yejia Xuefei Coffee Coffee made by Japanese Ice hand-made course _ Flavor Coffee

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Citrus Gardenia / YIRGACHEFF-- Root Seedling Red African Pearl

Many friends may not have heard of the name of Citrus Zhihua, but Yega Xuefei believes that everyone should know that it is actually Yega Xuefei Coffee, which is originally from Ethiopia in Africa. Because of its unique citrus flavor and floral flavor, it is specially named "Gangzhihua".

Yegashafi is a small town in Ethiopia, about 1700-2000 meters above sea level, is one of the highest coffee-producing areas in Ethiopia. Since ancient times, this is a wetland, the local old saying "yirga" means "settle down", and "cheffe" refers to wetlands, so the place name of Yejia Xuefei means "Let's settle down in this wetland".

The pleasant climate and high altitude not only allowed the aborigines to settle down at that time, but also the superior geographical environment made the local coffee stand out.

Most of the coffee trees here are planted in farmers' own backyard or mixed with other crops in the field, with little yield per household, which is a typical pastoral coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers. It is the so-called "Yejia Chuefei", which refers to the rich aromas of jasmine, lemon, peaches and almonds plus the smell of tea.

In the past, Yejasuefei used the oldest method of sun treatment, but in 1972, Ethiopia introduced Central and South American water washing technology to improve its quality, which made the jasmine and citrus aroma of Yega Xuefei coffee more clear and free from vulgarity. it has become one of the best quality beans in the world, thanks to its superb washing technology. since the 1970s, this area has mainly been washed, making it the most popular water-washed bean producing area in Egypt.

Producing area: Yega Xuefei, Ethiopia

Origin:Ethiopia yirgacheffe G1

Production area: 1500-2000 meters above sea level

Altitude:1500-2000m

Treatment method: washing treatment

Process:Washed

Flavor information: citrus, flower fragrance, green tea tail rhyme

Taste Profile:citrus 、 floral 、 green tea

How to make Ye Jia Xue Fei coffee [citrus flower] well?

Qianjie Coffee hand Chong reference: weigh 15g [citrus zhihua] 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 Chong [Gardenia jasminoides]

Qianjie coffee ice hand flushing [citrus gardenia] reference:

Yejia Xuefei coffee [citrus flower], light medium baking, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of 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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