Starbucks Yega Xuefei Coffee Bean delicious Coffee beans Yega Xuefei Coffee Brewing Diagram

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Ethiopia is the largest producer of Arabica in Africa. More than 2,000 varieties under Arabica are derived from Ethiopia's oldest variety of Tibica, which was transplanted to Central and South America or Asia. Ethiopia is a genetic treasure trove of Arabica, and it is estimated that there are at least 2000 varieties, while less than 5% of the varieties belonging to Arabica in Xuancheng, the Ethiopian authorities, have been deeply studied and confirmed in their morphology and habits.

Snowy Coffee Story

Chelelektu is located in the Kochere producing area of Yega Sheffield, about 18 kilometers southwest of the town of Yega Sheffield, traveling south from the town of Yegashefi, climbing all the way to a fork in the road, walking on the right to the direction of Xuelitu, and going left to the southeast will lead you to Godibe and Waka.

Coffee berries come from 500 local family coffee farmers who cultivate an average of less than 2 hectares at an altitude of about 1800 to 2050 meters above sea level. Coffee varieties are mainly a mixture of Typica and Heirloom (native species). The highest grade of G1, rated by ECX (Ethiopia Mercantile Exchange, Ethiopian Commodity Exchange), is excellent in terms of appearance, consistency and freshness of raw beans to dry aroma and flavor. The aroma is rich in aroma, with the characteristics of the origin of Yega Chuefei, with elegant and charming floral fragrance, with sweet and sour aromas of floral, bright citrus sour, lemon, berry and honey. (excerpt from China Coffee Network)

Ethiopia has five boutique coffee producing areas: Yirgacheffe, Sidamo, Harar, Limu, Lekempti or Gimbi, and four general commercial bean producing areas: Djimmah, Illubabor, Teppi and Bebeka.

The basic information of snow map

The picture above shows the actual patting of coffee beans. Without a filter, there may be some differences in light problems.

Origin: Africa, Ethiopia, Yega Sheffield Kochel.

Altitude: 1800 Murray 2050 m

Variety: Heirloom, Ethiopian native species

Acidity: low

Alcohol: medium

Flavor: lavender aroma, strawberry, orange and caramel flavor

Processing method: sun treatment (snow chart pays great attention to sun treatment, which makes people bright in the cup test. The thickness of the stack of coffee berries on the scaffolding should be properly controlled, and different materials with different permeability should be taken as the bottom of the scaffolding according to different drying stages, and a large number of manpower should be used to manually pick out defects and immature beans in the drying process. At the same time, the movable scaffolding can adjust the sun drying operation due to sunshine and weather movement. Under the continuous care of 15 Mel for 21 days, charming, uniform color dried berries, crisp jasmine aroma at high altitude, and rich fruit flavor were born.

How to make Yega Xuefei Coffee [Yejia Xuefei Coffee] well?

Coffee hand flushing reference: weigh 15g of coffee powder, pour it into a grinder and grind it moderately. The 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 style ice hand punch [Yejia Xuefei snow flush]

Qianjie coffee ice hand flushing [Yejia Xuefei snow map] reference:

Yega Xuefei Coffee [Yejia Xuefei Coffee], 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).

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