Hand Flush Yega Shefi Ariza Coffee Flushing Technique Teaching_How to Hand Flush Yega Ariza

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Ethiopia Yega Xuefei Ariza G1 washing / Ethiopia Yirgacheffe Aricha Washed G1

Yirgacheffe is the star producing area of Ethiopian boutique coffee beans, and it is also a high-altitude coffee growing area. It is accompanied by mountains and lakes. It is very famous for its unique "Yejashifei flavor", which refers to the strong aroma of jasmine, citric acid, sweet almonds and peach, as well as the fresh fragrance of tea.

The Kebel Aricha plant is located in the Gedeo region of southern Ethiopia, which is better known for its jurisdiction as Yegashefi and Kochere. The treatment plant is located four kilometers west of the city of Yegashafi and there is a small place name Guji. The treatment plant is owned by Mr. Surafel Birhanu, and there are about 650-750 small coffee farmers nearby, who send ripe coffee berries here for processing and cash.

This treatment plant produces about 5 containers (18.2 metric tons / 20 tons per year) of boutique coffee, which is sold into 10 commercial grades to the global coffee market. The Aricha processing plant is located in Misty Valley, the most famous micro-production area in Yegashafi, Ethiopia. Originally the best-known local washing plant, Yirgacheffe Aricha has become more famous in recent years because of its excellent sun refining technology. With its charming flavor and rich taste of tropical fruit, it is no wonder that many coffee fans love her! The microclimate and soil in Yejia Xuefei producing area have become the best equation for studying the planting of boutique coffee beans. Natural and organic planting, suitable climate and fertile humus soil all bring superior conditions for the growth of coffee fruit, which is quite unique.

The Fog Valley producing area is about 1900-2000 meters above sea level. Aricha, formerly known as Idido, was owned by the famous Abdullah Bagersh at that time. Coffee produced by Bagersh would be marked with Idido Misty Valley (IMV), and sacks would be marked with the conspicuous word Bagersh, which is almost the guarantee of top Ethiopia. Well-known masterpieces like very few batches of beans-Aricha, Beloya, or even general-in cooperation with Ninety Plus of the United States

Water washing and sun Yega Chuefei series have extremely good evaluation. After the coffee fruit was harvested, it was dried on the scaffolding for 48 hours, and all the coffee beans were turned over by hand, and then the defective beans were picked out by hand, so that the highest grade of washed G1 was successfully created.

Although the Aricha/Idido washing plant is no longer owned by Abdullah Bagersh, according to Sweet Maria's 's interview, due to the retention of the vast majority of local staff, Bagersh procedures and standards have been retained to a considerable extent and quality has been maintained.

How to make Yega Sheffield Coffee [Ariza]?

Qianjie Coffee hand reference: weigh 15g [Ariza] coffee powder, pour it into a grinder and grind it moderately, and 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 punch [Ariza] |

Qianjie coffee ice hand to make [Ariza] reference:

Yega Chuefei Coffee [Ariza], light and 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).

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