Yega Xuefei Sun Sun Adado Coffee Ice hand flushing Teaching Video _ Yega Xuefei Sun how to do hand flushing

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Yega Xuefei, a coffee with sweet and sour fruit, is actually a watershed for drinking coffee. Entry-level coffee lovers drink beans with low acidity and high alcohol thickness to find their own taste sensitivity and taste of coffee memories. After drinking, I can't help feeling a little monotonous, and I will look for a more complex taste.

In the process, I read some coffee books, read a lot of people to share the knowledge about coffee, and enjoy the fun of buying their favorite pots.

After that, I will buy a lot of undrunk beans, including, of course, Yega Xuefei coffee.

In the ancient birthplace of coffee, the producing area of Yega Xuefei in Ethiopia is foggy, like spring all the 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 regional flavor of citrus and flowers. The beans are perfectly matched with the nickname of coffee cherry.

After drinking, sigh, the original coffee can also have these ten thousand kinds of amorous feelings.

This bean is carefully selected from many Yegas and is of excellent quality.

[Origin] Ethiopia

[producing area] Gedeo

[variety] Tibica

[altitude] 1950-2100 m

[treatment] solarization

[grade] G1

Shallow baking

Adado (Adado) is an amazing trace producing area of Yegashifi. When you open the bag, the air is filled with a lot of blueberry and vanilla aroma, after baking and grinding release, the aroma will explode again, this is a veritable blueberry bomb. The first rich blueberry flavor is accompanied by a hint of well-balanced acidity, a typical sunny coffee. The cup is sweet, full of soft and delicate scent of flowers. Very simply, this is an exciting cup of coffee, rich fruity, sweet and delicate floral flavor.

In terms of treatment, Adado used Yega Xuefei's traditional solarization method to treat raw beans. Although water washing has largely replaced the sun treatment method in Ethiopia since 1972, in recent years, due to the serious water shortage in Africa and the continuous improvement of modern sun drying technology, Yega snow caffeine has frequently introduced amazing sun-dried beans. the sun is back!

Africa's unique high-bed sun

Sun-cured coffee beans have more fruit flavor, as well as the fermented taste of ripe fruit. On the basis of the traditional sun, shallow baking retains the unique flavor of Adado coffee beans to the maximum extent, resulting in rich blueberry flavors, soft acidity and citrus flavours.

The Adado Coffee Bean rating of G1Magi G1 is the highest, with no more than 3 defective beans per 300g of raw beans.

How to make Yega Xuefei Coffee [Sun Adado] well?

Qianjie Coffee hand reference: weigh 15g of [sun Adado] coffee powder, pour it into a 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 [Sun Adado]

Qianjie coffee ice hand to make [sun Adado] reference:

Yega Chuefei Coffee [Sun Adado], light and 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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