How to wash Yega 90 + Lomitasha hand-brewed coffee? how about 90 + Lomitasha coffee beans?

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Many people ask me, what on earth is 90 +?

To put it simply, 90+ is a high-quality raw bean company in the United States, boasting that their raw beans are super-high-quality products with a cup test of more than 90 points, mainly in Ethiopia. Their raw beans are famous for their cleanliness, berries, expensive and famous for not paying attention to appearance. Is a well-known, wayward raw bean company.

Levelup of 90 + Ninety Plus

90 + Ninety Plus Levelup Lomita summer lime Ethiopian water washed Yega Sheffield coffee beans

Lomitasha washed Yega Chefe Coffee.

Yega Sheffivoka producing area

Haiba | 1700-2000m

Clean and comfortable, floral fragrance and lemon accompany the mouth from beginning to end

It is definitely the all-round interpretation of the name "soft lime".

This is a coffee bean with a typical tonality of excellent washed Yega Sheffield. Lomi Tasha comes from Worka of Yega Sheffield. At first glance, the name of Levelup coffee bean is as lively as a cocktail, but in fact, it is all Ethiopian local language. Lomi tasha means "soft lime" and represents the characteristics of this coffee.

How to make Yega Xuefei Coffee [90 + Lomitasha] well?

Qianjie Coffee hand reference: weigh 15g [90 + Lomitasha] coffee powder, pour it into a grinder and grind the particles 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 [90 + Lomitasha]

Qianjie coffee ice hand [90 + Lomitasha] reference:

Yega Chuefei Coffee [90 + Lomitasha], light medium roasted, 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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