Garse all-red fruit brewing record in Yega Sherfield strawberry orchard

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Red Cherry Plan for exquisite tanning Coffee at Saints processing Station in Yegashifi, Ethiopia

Ethiopia Yirgacheffe Garse Station Red Cherry Natural G1

This batch of Yejia Xuefei Horsey, from the Chinese tea team in Beijing, is a customized batch, all using full red fruit scaffolding sun treatment. At the time of coffee harvest in the new season, they went to Africa, such as Ethiopia, Kenya and Tanzania, to look for good coffee this season.

In the end, among the 17 processing plants owned by Ethiopian partner DWD in the past two years, they selected Ediot and Jose treatment stations at one of the highest elevations to handle our washing and tanning coffee this season.

Among them, Hexi treatment Station was completed in 2007, 2050 meters above sea level, covering an area of about 80 mu. The fresh coffee fruit used is planted at an altitude of more than 2100 meters, which is one of the highest in the whole Yega Xuefei producing area, while the fresh coffee fruit is all produced in the middle and later stages of this season, about December 2017 to early January 2018, to ensure that the fresh coffee fruit is produced at a higher altitude. And all red fruits, as the name implies, are all treated with ripe fresh coffee fruits. Thanks to such strict picking and handling standards, this batch of Jose has a mature bergamot flavor, blueberry perfume, citrus, honey sweet flavor.

Origin: Yirgacheffe, Gedeo Zone, SNNP, Ethiopia

Bean seed: Heirloom

Processing plant: Garse Station

Altitude: 2050 meters

Handling method: Natural

Picking and processing time: 2017 Universe 2018

Baking degree: Light

How to make Yega Chuefei coffee [strawberry orchard Garse all red fruit] well?

Qianjie coffee hand flush reference: weigh 15g [strawberry garden Garse all red fruit] 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 [Strawberry Garden Garse all Red Fruit]

Qianjie coffee ice hand to make [strawberry garden Garse all red fruit] reference:

Yega Chuefei Coffee [strawberry orchard Garse all red fruit], light 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).

END