The difference between drying and washing by Yejashefi Cochell Shepherd. How to make Cochel Shepherd Coffee?

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Ethiopia is the origin of Arabica varieties and is currently the oldest known coffee consumer in the world.

Coffee, an inherent native variety of coffee in Ethiopia, which is carefully selected from a large number of genes, is now grown on a large scale in Ethiopia.

The aroma of Ethiopian coffee is outstanding. Among them, Yega Xuefei Coffee producing area is highly appraised for its high quality. Its unique flavor, with aromas like citrus, peach and honey, is welcomed all over the world.

Yirgacheffe

The introduction of the Cochel town Teklu Dembel processing plant of the sun and water Yega snow coffee, the two coffee has its own characteristics, like Yega Chefe coffee friends should not miss it.

The town of Cochel is located in a small producing area 25 kilometers southeast of the town of Yegashefi in Ethiopia. It is a rich area for coffee production. It is also one of the four famous and micro-producing areas of Yegashifi. The local population is about 100,000. Coffee beans are the main source of income. The processing and processing equipment in this area is very advanced. It can also be said to be one of the highest coffee growers on the earth. Due to its high altitude, wild native coffee and iron-rich soil, Cochel is a very good quality coffee in Yega Sheffield, with active citrus acid, floral aroma and sweet silk taste. With the famous spice and fruit flavors of Yega Sheffield, Cochel has become a rare coffee producing area. The cherries (coffee fruits) they harvest will first be manually screened by small farmers in the nearby community (Kebeles). The coffee is mostly old vine, which is the classic flavor of Ethiopian native species.

01

Sun shepherd

Rich ripe fruit, pleasant floral aromas, clear lemon and citrus, ripe grapes and a hint of chocolate in the finish.

02

Washed shepherd

This washed coffee is more prominent is the clean and bright lemon and citrus delicate and refreshing.

How to make Yega Sheffield Coffee [Cochel Shepherd] well?

Front street coffee hand flush reference: weigh 15g [Cochel Shepherd] coffee powder, pour into the 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 Chong [Cochel Shepherd]

Front Street Coffee Ice hand [Cochel Shepherd] reference:

Yega Sheffield Coffee [Cochel Shepherd], 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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