Deep-baked sherbet mocha black beauty cooking suggestion _ what are the characteristics of deep-baked yejabee flavor?

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

Yega Xuefei Yirga Cheffe

Yega Xuefei is a small town in Ethiopia, nearly 2000 meters above sea level. Here has been a wetland since ancient times, Lake Turkana, Lake Abaya, Lake Chamo bring a moist and warm climate, walking on the mountain path, foggy and breezy. In the ancient saying, Yirga Cheffe,Yirga means to settle down, and Cheffe means wetlands. In addition to being the place where human beings settle down, it is also the cradle for the growth of coffee, a magical crop. Thousands of coffee trees thrive, giving birth to the unique regional flavor of Yega Xuefei in the moisture, sunshine and breeze, with a mixture of flower and fruit aromas.

Yega Xuefei was originally planted by monks in Europe and later operated by coffee communities or cooperatives in the surrounding areas. Coffee trees are not planted in patches, but are scattered freely on the land. The forest, the countryside, and even the front and back of the house, grow quietly and easily. Perhaps because of this environment, brewed Yega Xuefei unique and charming flavor, with a strong aroma of flowers, fruit, acidity is rich but soft and pleasant, taste lubricated, if the juice is as sweet and bright. Some people call it a smiling girl, who doesn't love a girl as fresh and lively as morning dew in the sun.

Yega Sheffield Coffee Classification

Water washing Yega Xuefei is classified as Grade 1 and Grade 2.

Sun Yega Chuefei grades: Grade 1, Grade 3, Grade 4, Grade 5

Ethiopia's grading system is not based on the number of items, but on the percentage of defective beans in all raw beans. Grade 1 is the highest grade, that is, the lowest defect rate, the best quality Yega Xuefei, the price is also the highest.

How to make Yega Sherfield Coffee [Mocha Black Beauty] well?

Qianjie coffee hand flush reference: weigh 15g [mocha black beauty] 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 85 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 [Mocha Black Beauty]

Qianjie coffee ice hand to make [Mocha Black Beauty] reference:

Yega Chuefei Coffee [Mocha Black Beauty], 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 85 ℃ 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