Hand-made coffee beans recommended: sweet and sour fruit Yega Xuefei
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
It is recommended to brew coffee beans by hand. Generally speaking, the first person to say is Yega Xuefei. This kind of bean grows in the mountains and forests of the famous Sidamo producing area in southwestern Ethiopia. Coffee beans belong to small and medium-sized particles, the color of raw beans is slightly yellowish green, and the bean shape is beautiful and complete, which is representative of boutique coffee in East Africa.
What Yega Xuefei is most interested in is that it has a unique, obvious sweet and sour fruit, as soon as the entrance, the aroma immediately rushed out, at first there is a pleasant citrus flavor, flavor and jasmine fragrance.
How to brew out the Yega Chuefei flavor:
Use [three-stage water injection] + V60 filter cup
15g powder, water temperature 88.9 degrees, grinding 3.5
The ratio of water to powder is close to 1:15
35 grams of water is steamed for 32 seconds.
Segment: water injection to 110ml cut off, slow water injection to 228ml
"not much like coffee, but a bit like fruit tea" is the common feeling of many people towards medium-shallow roasted Yega Xuefei. Yega Chuefei shows unique lemon, floral and honey-like sweet aromas, soft acidity and citrus flavours, fresh and bright on the palate, making it a highly personalized premium coffee.
Related recommendation: is hand-made coffee really good? Why does coffee smell better than it tastes?
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