Washing Ye Jia Xue Fei A Tong Na Coffee Story Source Information Introduction_A Tong Na Coffee Hand Chong Share

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Wash Yega Sheffield Coffee Artona Yirgacheffe Atona

# Ethiopia Yega Chuefei Coffee Yirgacheffe Atona washing (lavender flower, berry, orange)

Contemporary Coffee Core | Yega Sheffield is the core of Ethiopia, the country of origin of Arabica. It is a coffee producing area that you must know and taste deeply if you love or want to get in touch with fine coffee.

Yega Xuefei roast | Coffee beans, which are famous for their ancient excellent varieties, actually contain many differences in size and size. Represents a variety of coffee beans with different water content and ingredients. In order to highlight Yejia beans "fragrant, sweet, beautiful fruit acid", in the test of baking skills.

Yega Chuefei taste | Arabica varieties have a long history, high-altitude planting environment, generations of coffee planting-harvest-processing experience, creating a smooth and rich level of delicious coffee taste.

Yejia Xuefei hand flushing | Yega beans with different regions, times and raw bean processing methods have different cooking experiences. I believe that you can understand it best, especially if you use it by hand.

Yejia Xuefei price | one of the most popular Panamanian beans. It is praised for its ability to grow floral and citrus flavors in the American region, such as those found in Ethiopia and other African beans. Compared with the high price of Yiqiu beans, it is really not too much to say that the price of Yega Xuefei coffee beans is the king of Cmax P value.

How to make Yega Xuefei Coffee [Atona] well?

Qianjie Coffee hand reference: weigh 15g [Atona] 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 rush [Atona] |

Front Street Coffee Ice hand to make [Atona] reference:

Yega Chuefei Coffee [Atona], 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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