Introduction to the story of the source of Yega Autumn Sakura Coffee beans

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

Yejia sherry coffee-autumn cherry. Hand punch. The aroma of Earl Grey tea has a sweet and sour texture of cherry and lemon on the tip of the tongue, and the final note seems to have a sweet taste of chamomile. In this cup of autumn cherry, the 20-year-old girl captures the enthusiasm and joy of the berries, and the 40-year-old uncle can also feel the light chrysanthemum from the sweet.

Kebel Aricha is rated G1 by ECX, the highest rating, from green bean appearance, consistency, clarity to dry aroma and flavor are quite excellent, like bright acidity and strong berry flavor you must not miss!

Aricha is an amazing coffee, and its rich taste has earned it the title of 'the strongest fruit bomb'. Soft citrus aromas with berry and peach aromas. Smooth on the palate with milky aromas, surrounded by lemon and grape acidity... Rich in aftertaste, floral fragrance is the ultimate expression of Aricha!

Yerga Shefi Coffee G1 Aretha Coffee Bean Rating:

A G1 rating means 0-3 defective beans per 300 grams of raw beans, a G2 rating means 4-12 defective beans, and so on. Thus G1 is the highest grade, while G5 is the lowest grade for Ethiopian exports.

Coffee merchant Abdulash Bagersh missed the traditional flavor of sun-baked beans and improved the sun-baked beans treatment to improve flavor and reduce the percentage of defects. Launch of the three most famous yega-shefi sun-baked beans "Idido Misty Valley, Beloya and Aricha".

Yega Shefi Aretha Aricha, formerly known as Idido. Famous coffee bean processing plant near Yerga Shefi

How do I make coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Autumn Cherry] 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, the second water injection. 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 [Autumn Sakura]

Front Street Coffee Ice Hand Chong [Autumn Sakura] Reference:

Yejia sherry coffee [autumn cherry], 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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