Yega Ficochel-Biloya / Biloya hand flushing skills sharing _ how to make Biloya Coffee

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"Yigracheffe" Yega Xuefei is a small town, 1700 meters above sea level, which is also synonymous with Ethiopian boutique beans. Since ancient times, it has been a wetland. The ancient saying "Yigar" means "settle down" and "Cheffe" means "wetland", so "Yejia Xuefei" means "let us settle down in this wetland". Strictly speaking, Yega Xuefei is a blessed area of Sidamo, located in the northwest of Sidamo, surrounded by mountains and lakes, and is one of the highest coffee producing areas in the country. However, the mode of production and flavor stand out here, causing coffee farmers in Yi to take pride in the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.

…… Yejia Xuefei is actually constructed by surrounding coffee communities or cooperatives. 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 "regional flavor" of citrus and flower fragrance. The output per household is not much, which is a typical pastoral coffee.

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Baghi (Yejasuefei Coffee Trader) selected three varieties of sun-dried beans from Yejasuefi and Cedamo-Adidor, Biloya, and Arica (both Arica). The secret lies in the superb sun technology, if there are no layers of screening procedures, no matter how good the variety is, it may be difficult to guarantee that the best variety will not use miscellaneous flavor. However, Baghi set a strict standard for collecting red fruits. Before exposure to the coffee fruit, unripe green fruits or defective fruits were removed manually, and then damaged or moldy fruits were removed during the sun drying process. Two weeks later, the pulp sugar and essence were all infiltrated into the coffee beans, the water content was reduced to 12%, and then scraped off the hardened pulp, pectin layer and shell beans with a planer. The coffee beans are also tested for grindness and color (these devices are the same as the familiar second half of the process). After eliminating the defective beans, the defective beans are finally picked out by the naked eye and screened layer by layer, creating a clean and refined Ye Jia Xuefei or Sidamo sun beans with a strong attractive fruit aroma. Yejia Xuefei sun retro style, the pursuit is clear, fruity overflowing sun fragrance. "

Biloya-- A cup of Yega Xuefei coffee that looks like scented tea.

Biroya

A "Biloya" coffee that is not in MENU.

The beautiful picture of siphon plug kettle

Coffee with gorgeous fruity aromas

Thoughts seem to float back to the breeze,

On a warm morning, drink a cup of coffee and write a poem.

There is also a short story behind the coffee. only when the government opened up, coffee merchants went to the local area to get beans. After that, the number of beans was small, and it became more and more difficult to drink. Like a boudoir in boudoir, it is difficult to find and count, take a peek, wake up and dream of long Acacia, difficult to see each other, difficult to sleep over and over again.

Biroya

Ethiopia Yirgacheffe is divided into sun-dried and water-washed coffee beans. The 4000-foot-high sea postscript has a fresh and bright flavor, with bright and unobtrusive aromas of flowers and fruit. Some people describe that the fruity aroma will turn into a faint strawberry fragrance, and the splendor will amaze those who first know the coffee. Yejia Coffee Coffee has an outstanding fragrance of flowers. After sun treatment, the fragrance of the beans is particularly obvious. "Biloya" will make you feel the feeling of lingering flowers.

Biroya

"Beloya" coffee, which also belongs to Ethiopian high-altitude coffee beans, starts with the sour taste of blueberry berries and the sweetness of tropical fruits, with a hint of cocoa bitterness, and sweetness, which is as smooth and smooth as high cream. If it is not for the floating aroma of coffee, it makes people think that they are drinking scented tea.

Geography

Yega Xuefei is similar to neighboring Sidamo in both cultural and geographical environment, but Yega Xuefei seems to be more favored to enjoy better conditions. with floral aroma, bright citrus acid, lemon flavor and silky taste, Yega Xuefei has firmly caught the eyes of enthusiasts. Under the growth wave of the imported coffee industry, the coffee output in this area has always been the focus of buyers' attention.

A brief introduction to Biloya

Manor / exporter: Primrose estate

Area: Yega Snow Coffee

Grade: G1

Treatment: insolation

Variety: original species (Heirloom)

Altitude: 1850m--2000m

Harvest season: November-January

Cup test information: lemon grass, dried red jujube, longan, strawberry, fruit juice

Recommended baking degree: City

How to make Yega Sheffield Coffee [Biloya / Beloya]?

Qianjie Coffee hand reference: weigh 15g [Biloya / Biroya] 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 flush [Biloya / Biroya] |

Front Street Coffee Ice hand [Biloya / Biloya] reference:

Yega Chuefei Coffee [Biloya / Biroya], 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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