The right way to drink Yega Xuefei Red Cherry Coffee

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Lazyman brewing series 2 | Yega Xuefei's simple way of drinking sun-tanned cherries?

There are mainly eight major producing areas of Ethiopian coffee, namely: Lekempti, Limu, Illubabor, Djimmah, Harar, Teppi/Bebeka, Sidamo, Yirgacheffe. Yega Xuefei is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

The "Red Cherry Project" (ORC) is a project to improve the quality of small-scale farms, mainly to encourage soybean farmers and surprise roasters. Before the harvest season, Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce small batches of beans of about 1500-3000 kg (25Muth50 bags) for them, and women selected fully 100% ripe red cherries, which greatly improved the flavor of the brewed coffee.

Red cherry cup test flavor dry aroma with strong fruit aromas, with heavy dried fruit flavor, strawberry, mango, apricot jam aromas. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea. Then the taste that does not allow cooking with utensils is also a little different:

[filter in ear bag]

The material of hanging ear is called degradable non-woven filter bag, and the inner membrane of hanging ear is a filter layer with such a mesh, which homogenizes the speed of coffee flow. When the hot water seeps through the coffee powder, the essence and oil are extracted, and finally the coffee liquid seeps evenly through the filter hole.

Steps:

1, red cherry grinding, grinding degree small Fuji 3.5 (Chinese standard 20 screen pass rate 64%), bag about 15g powder, electronic scale clear zero, hang ear bag on the cup

2, heat the filtered water and boil it in a small pot, 89 degrees water, 1:14-15 water powder ratio, 25g water stuffy steam for 30 seconds, inject water in the middle of the small flow, circle slowly, try not to let the water level rise too fast, try not to flush the inner bag when flushing the outer ring, otherwise the water leaks directly from the top mouth and does not participate in the extraction; if the water level rises too fast, you can pour water into 225g stages and throw the inner bag away. If you want to be thicker, soak a little longer.

[cold bubble filtration]

Cold brewed coffee is a perfect combination of stronger coffee flavor and less bitter taste after 12 hours of soaking overnight compared with ordinary hot coffee. This coffee, which sounds like a lot of work, is actually much easier to make than expected. Simply put, soak the coffee powder in cold water, soak it overnight in the refrigerator, and then filter it.

In fact, the principle is similar to that of ice-drop coffee. Cold-extracted coffee is extracted with cold water for a long time, dissolving only small molecules such as sour fruit, flowers, etc., which tastes strong and smooth, showing the best original taste of coffee.

1, degree of grinding and ratio of water to powder:

Hand impact grinding degree is OK, because long time low temperature extraction, the requirement of grinding degree is not too high, if the grinding degree is coarse, you can appropriately extend the time, 20g powder, usually the ratio of water to powder is about 1:10.

2, water temperature:

If 0-5 degree ice water is extracted with ten-degree water or twenty-degree water, the higher the water temperature is, the more active the molecular activity is, so that the extracted substances will increase and the taste will be different. Pour the coffee powder in and stir it well and put it in the refrigerator.

3. Extraction time:

Soak for 12 hours, if the time is too short, incomplete extraction will lead to lack of flavor; a little longer, it will have a fermented flavor, but it will also be hard to wait. After extraction, it can be kept fresh in the refrigerator for 5 days, and the fermentation process will also change the taste of the coffee in different levels. It is generally recommended to put the cold extracted coffee in the refrigerator for 1-3 days before drinking, the flavor is better.

4, filter

It can be filtered by hanging ear filter bag and hanging on the mouth of the cup. Or V60 filter paper filter, the finished cold extraction coffee will be poured into the filter bag to separate the dregs, and so on after the complete filtration, you can drink. Cold coffee tastes better, bright, fresh and fresh.

Is brewing very convenient? it is suitable for friends who are in a hurry and have no utensils at home. What if they buy beans? If you grind the powder in a nearby coffee shop, you can make your own coffee at home.