Yega Xuefei Garse Gexi Flower fragrant Red Honey treatment hand Chong suggestion _ how to deal with Yega Honey

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Yejia Xuefei Coffee Gossy Red Honey treatment

As a widely accepted Yega Xuefei, this coffee bean is different in its treatment-red honey treatment. After such a special treatment, the richness and mellow thickness of this coffee bean, please climb to another tall building, so that you wonder if you are still drinking Yega Xuefei.

This special Yejia Coffee is a G1 batch of Yejia Red Honey treatment specially made by DWD for Chinese tea. It is the same as the origin of the Yega cherry baked by Aodi (the same producing area & bean seed-processing plant).

The all-red fruits in this batch were collected from the Yega producing area above 2100 meters above sea level. Due to the influence of Rain Water, the maturity of the new season has been delayed for a long time, but it also increases the sweetness of fresh coffee fruit and richer flavor. The picking time of the whole red fruit of this batch of red honey treatment is from January 25 to February 1, which is in the middle and later stage of this production season, with the highest maturity and sweetness, which ensures the highest quality of the honey treatment batch.

After the ① red fruit was picked on the same day, it was sealed and put into the cool place of the warehouse for 58 hours of anaerobic pre-fermentation, and the temperature was controlled between 15 Murray and 20 ℃, to produce more rich flavor on the premise of avoiding excessive fermentation.

When ② reaches the solarization stage, according to the local weather, the shade shed is set up, and the stacking thickness and turning frequency of the fruit on the tanning bed are increased. While ensuring the strict control of the specific moisture content, the solarization time is extended to more than 15 days.

When ③ reaches the peeling stage, more pectin and pulp are retained; then it is dried to retain higher sweetness.

Finally, after light baking, the honey-treated Yega presents a pleasant sweetness and rich flavor: the aroma of jasmine and elderflower runs through, blending the aroma of oolong tea, fresh strawberry, novelty orange, nectarine, pineapple, mango and other ripe fruit flavors overlap each other, fresh and natural, as clean as washed beans, and as smooth and sticky as juice. High sweetness, strong Yu Yun.

How to make Yega Xuefei Coffee [Garse Gexi Flower Honey treatment] well?

Qianjie Coffee hand Chong reference: weigh 15g [Garse Gossy Honey treatment] coffee powder, pour into a grinder to grind 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 Chong [Garse Gexi Flower fragrant Honey treatment]

Qianjie coffee ice hand rinse [Garse song Xihua fragrant red honey treatment] reference:

Yejia Chuefei Coffee [Garse Gossy Honey treatment], light medium baking, 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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