How to sunbathe Yega Xuefei Weituo Flowers? share the parameters of hand flushing in the front street.

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

The Ethiopian Coffee Yega Sheffiveto flower on Qianjie Street comes from the Oromia Oulami Coffee Farmers' Cooperative and has organic certification from the British soil Association. it grows in the mountains of 1500 m-2000 m above sea level and has a grade of G2 (G1 is very rare. G2 is already a very good grade). Raw beans are green in color, slender and graceful in appearance and crisp in collision sound. After cooking, the liquid is as smooth as silk, with rich floral and citrus aromas, persistent nose aromas, some herbal and caramel aromas, high sweetness, obvious but mild acidity and a long finish. This time, in order to satisfy the glutton's taste buds, both light baking and medium baking are provided. Shallow baking has more sour taste, richer layers, and heavier sweetness in medium baking. According to personal preference, there is no good or bad. It's best to make an appointment in advance to avoid a free trip. Ethiopia Yega Xuefei 227g/85 yuan per pack.

How to make Yega Xuefei Coffee [Wei Tuohua] well?

Qianjie coffee hand flush reference: weigh 15g [Weituohua] 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 flush [Wei Tuohua] |

Qianjie coffee ice hand to make [Wei Tuohua] reference:

Yejia Xuefei Coffee [Weituohua], 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).

END