Yega Xuefei Little Rose Summer is delicious. What utensils do you need to make Yega Xuefei Little Rose Summer Coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Yega Shefi Coffee-Little Rose Hill Emily Coffee Bean G1(Ethiopia)

Ethiopia Sidamo Chire Ameli G1

Treatment method: sun treatment

Roast: Medium Roast

Flavor:

Delicate rose aromas combined with citrus, blackcurrant, peach fruit aromas, bright fruit caramel flavor, solid and sweet.

The Chire region of Sidama is located between 1900 and 2000 meters above sea level, Chire, pronounced like "Cherry", which in Ethiopian means red cherry. Because the rivers and natural forests of the producing area bring unique growth conditions for coffee trees. During harvest time, coffee cherries grow very happily.

However, even if it has unique genes and natural conditions, due to the extensive picking process and lack of technical guidance, the beans here have not received due attention.

How do I make my coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [small rose summer] 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 rush [Little Rose Summer]

Front Street Coffee Ice Hand Chong [Little Rose Summer] Reference:

Yejia sherry coffee [small rose summer], 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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