Wash Yega Shirley Fisher Coffee Coffee beans hand flush flavor description _ how does Kochell coffee taste good?

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This Yega Xuefei coffee is harvested manually from the Chelelektu processing station in the town of Kochere, a producing area of Gedeo in southern Ethiopia.

The Gedeo district is named after the indigenous Gedeo people of the area.

The town of Kochere has long been hailed as one of the best coffee producers in southern Ethiopia. It has a unique high altitude and acidic soil rich in iron, which provides an ideal growth environment for the production of lively flower and fruit fragrance.

Chelelektu, a small village with a geographical area similar to that of a coffee bean.

Ethiopia,Yirgacheffe,Kochere

In 1995, Ethiopia redivided the region, and the familiar Yirgacheffe was planned in Gedeo in the new SNNPR. At present, Yegashefi is located in the middle of Gedeo, and the famous town of Yegashefi is 25 miles north of Kochere. The production mode is mainly based on the local small farmers sending the output batches to the cooperative for unified processing. For a long time, it has been regarded as one of the birthplaces of good quality coffee in southern Ethiopia.

The main picking seasons in Ethiopia are November and December. Most farmers do not use modern farming methods, but use artificial care of coffee trees; do not use harmful pesticides or herbicides. As a result, almost all coffee in Ethiopia is the default organic coffee, whether certified or not, the combination of original growth and precision processing makes the coffee in the region famous all over the world.

How to make Yega Sheffield Coffee [Kirchell] well?

Qianjie Coffee hand reference: weigh 15g [Kochel] coffee powder, pour it into a grinder and grind it moderately, and 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 punch [Kirchell]

Front Street Coffee Ice hand [Kirchell] reference:

Yega Sheffield Coffee [Kirchell], light medium roast, 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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