Introduction of the baking degree and flavor characteristics of Starbucks Yega Coffee beans in the major producing areas of Essex plus Chevy

When we taste the hand-brewed coffee, we can feel the obvious aroma of white flowers, green tea and citrus, like a cup of fruit tea, which has been described as "coffee entrance, flowers in full bloom".

Introduction of Yejia Xuefei Coffee producing area

In Africa, coffee is grown in many countries. Ethiopia, as the source of coffee in the world, has a strong coffee culture, a long history and a wide variety, like a huge treasure trove of coffee genes. Ethiopia's vast high altitude area, abundant rainfall and fertile soil provide excellent conditions for coffee cultivation. SIDAMA, YIRGACHEFFE, GUJI and HARRAR are all familiar producing areas.

The name comes from the town of YIRGACHEFFE, which is located at an ultra-high altitude of 1700-2100 meters. Foggy during the day and spring all year round, coffee farmers will plant coffee trees in their backyard or in front of their fields. Strictly speaking, Yega Xuefei is a by-product area in Ethiopia's Sidamo province, located northwest of Sidamo. Later, because the coffee produced here has a unique flavor and is famous all over the world, it is independent from Sidamo and has its own school.

Since the rise of the third wave of coffee movement, consumers are willing to pay higher prices for coffee with a specific regional flavor. For example, Sidamo Coffee has a sweet and floral flavor, Yega Chevy Coffee has a medium mellow thickness and sweetness and sweetness, and Harald Coffee has an exotic aroma and a high concentration of berry flavors. For the sake of maintenance, the Ethiopian government decided in 2004 to register three well-known coffee producing areas as commercial trademarks, including Yirgacheffee ®, which we call today more refers to a coffee flavor trademark.

If you are a newcomer to the coffee circle, Qianjie recommends a water-washed Yejiachefi grain bean, which is selected from Ethiopia's native coffee beans and roasted in a medium and light degree. Qianjie's rations bean series allows friends who have just come into contact with coffee circles to taste the basic flavor of the producing area at an affordable price, and the design of small packages can also avoid endless waste. If you want to taste the classic aroma of Yega Chuefei, Qianjie thinks the black coffee extracted by hand is the best.

The characteristics of washing Yejia Xuefei

The reason why Yejia Xuefei has such a distinct style, in addition to the innate local conditions, a large part of it is due to washing treatment. Ethiopia generally has a high altitude and abundant sunshine, which is quite suitable for drying coffee fruits in the sun. The traditional sun treatment is too rough, each coffee farmer can be carried out in his own yard, will be directly spread on the roof, the ground drying, rough methods have brought a lot of unpleasant taste, but also caused uneven coffee quality.

The Ethiopian government introduced more advanced washing technology and related equipment from Central and South America in 1972. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water, resulting in higher production costs. During the treatment, put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. Impurities and defective beans are removed in each step, so the quality of raw beans is more uniform, and the final transaction price is higher than that of natural drying coffee. Washing not only greatly reduces the defect rate of coffee, but also wins Yega Xuefei fresh citrus tone and elegant white flower aroma, with a bright, delicate and clean overall flavor.

Why are Ye Jia Xuefei coffee beans medium and light roasted?

In the past, most of the coffee we drank was bitter, and the reason why the coffee was bitter was mainly because the roaster roasted the coffee beans deeply, and the caramelization reaction consumed many light flavor substances, so the main tone tended to be nuts, dark chocolate and caramel.

With the emergence of the concept of boutique coffee, manufacturers have launched a variety of flower-scented and fruity roasted coffee beans on the shelves in order to cater to the tastes of the public. In order to retain more acidity, the roaster roasted the coffee to a light degree, and the lightly roasted Yejasuffi showed a pleasant sweet and sour fruit and white flower aroma, which can be said to have opened a new era of sour coffee. Like sweetness and fear bitterness, which is precisely the popular taste, which is one of the reasons why Yega Xuefei is so popular all over the world. Qianjie hopes that everyone can drink the unique regional flavor of the producing area, so many kinds of Essel coffee beans on the bean list use a shallow baking degree, showing a classic orange fragrance.

Hand-made suggestions for sharing

After buying coffee beans, many friends will consult the relevant cooking suggestions in Qianjie. In fact, there is a reference for brewing on the label of each bag of coffee beans in Qianjie. Here Qianjie takes the washed fruit Tintin cooperative as an example. Let's talk about Qianjie's extraction ideas according to the standards produced by the store.

Because Yejia Chuefei coffee beans grow at high altitude and have a hard texture, in order to stimulate more floral and fruity flavors in the coffee, Qianjie will use 92 ℃-9 hot water with 3 ℃ for extraction. Grinding degree Qianjie recommended medium fine grinding degree (the pass rate of Chinese standard No. 20 screen is 78%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

In the process of cup testing, Qianjie noticed that the bean showed different flavors at different temperatures, so three-stage extraction was used to make different flavor substances show better when the powder layer warms up. In order to highlight the fresh and charming aroma of washing Yega, the front street uses a V60 filter cup for cooking. The spiral design of the filter cup allows coffee powder to exhaust better and maximize the volatilization and dissolution of sour substances.

Filter cup: V60 water temperature: 92-93 ℃ powder quantity: 15g powder water ratio: 1:15 grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes. After the coffee in the filter cup flows into the next pot, remove the filter cup, then shake and share the coffee liquid in the pot evenly, and you can taste the flavor of Yega Xuefei from the high temperature.

Description of the flavor of hand-washed Yega Xuefei

After the washed Yejiaxuefei coffee beans are ground into powder, you can smell the fragrance of honey and jasmine. After hot water is injected into the current street, it begins to give off a hint of berry flavor. The entrance of the black coffee is bright lemon, citrus and green tea. With the change of temperature, there are raspberry, cream, sugar cane aftertaste, sweet obvious, taste clean and sweet.

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