How many grams of powdered coffee are washed by hand? is it good to wash Yega Apo?

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Yerga Shefi Coffee Po

Yirga cheffe Abol

Country: Ethiopia Fiscal year: 2003

Production area: Yejia Shefei

Treatment plant:Kochere

Breed: Tea-tike

Altitude: 2000--2200m

Flavor: Jasmine/Orange/Black

Grade: G1

Treatment method: washing treatment method

water washing process

Washing is one of our common green coffee bean treatments, which can well reflect the clean and bright flavor characteristics of coffee beans.

the fresh coffee cherries are put into a water tank for soaking, immature fruits floating on the water surface can be removed, peel and pulp are removed by a machine, only coffee beans wrapped with endocarp are left, because the outer mucosa of the beans has strong adhesion, the beans need to continue to be soaked until the fermentation is completed, the beans are put into the water tank, the beans are moved back and forth, and the coffee beans are washed to be smooth and clean by using the friction of the beans and the power of flowing water; At this time, the moisture content of the beans reached 50%, and it was necessary to dry the beans so that the moisture content dropped to about 12%, and then the dried beans were peeled.

The specific process of the washing treatment method is as follows:

Sorting-Pulping-Fermenting-Washing-Drying-Shelling-Selection and Classification

Ethioia Yirgacheffe Gedeo Zone ，SNNPR Washed Abol

Ethiopia Yejia Shefei Wash Po G1

Flavor: Yellow lemon jasmine vanilla green tea

Ishigo Co., Ltd. Yoga Coffee G1 ABOL Flavor Spectrum: This is a particularly distinctive Yoga Coffee. The aroma is not complex, but it emits a strong aroma of passion fruit and citrus. It is especially obvious when roasted. When it enters the explosion, the aroma wins. High purity, no miscellaneous taste, medium and light baking sour and sour taste, lasting sweetness, faint tea feeling at the end

How do I make my coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [washed Kocher Po] 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.

| Japanese ice hand washing [Washed Kocher Po]

Front Street Coffee Ice Hand Chong [Wash Kocher Po] Reference:

Yerga Sherfi Coffee [washed Kocher Po], light medium roast, BG 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 normal hand flushing suggestion, and then 1℃ higher. The normal grinding small Fuji 3.5 scale, ice hand flushing is slightly finer by half a grid-small Fuji 3 scale.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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