Brewing Share: Sun-washed Ye Jia Xue Fei flavor taste and hand-brewed coffee brewing data sharing

When buying coffee beans, we will pay attention to the region and flavor, but also select coffee beans with different processing methods. Because different processing methods will lead to different flavor characteristics of coffee, even if the coffee from the same producing area is washed and solarized separately, it will show different taste. For example, Esseye Jia Shefei on the front street bean list, fruit Ding cooperative coffee is washed batch, red cherry coffee is sun exposure, let's see what the difference between these two beans is?

Sun-baked yeja sherry coffee

The so-called "solarization method" is to dry the ripe coffee cherries directly after harvest. During the drying process, the sugar and aroma in the pulp are well preserved and penetrate into the green coffee beans. At the same time, the longer the sun treatment time, the more complete the fermentation. Because the sun method is to let the coffee fruit naturally dry, coffee beans naturally ripen inside the fruit, will not be disturbed by the external environment, so the sun treatment of coffee beans will amplify their own flavor, there is a clear tropical fruit flavor, full fermentation and sweet feeling.

Traditionally, Ethiopia's high altitude, low rainfall and long sunshine make it ideal for sun treatment of green coffee beans. However, farmers dry coffee beans directly thrown into the mud or roof drying, fruit is easy to absorb the soil smell on the ground, or uneven heating leads to excessive fermentation, ultimately affecting the quality of coffee.

In order to increase the income of Ethiopian farmers and the quality of coffee, Dutch trading company Trabocca BV launched the Red Cherry Project in 2007.(OPERATION CHERRY RED PROJECT), mainly for Ethiopia Yejia Shefei and other high-altitude production areas to improve washing, semi-washing, sun and other treatment technologies, and professional cup testing personnel to join, harvesting season will be different for different microclimate areas to develop different coffee harvest, must only harvest 100% mature red coffee cherries, yield about 1500-3000KG. Trabocca's financial support, new hardware and production know-how have greatly improved the quality of coffee beans in the Yegashefi region and even in Ethiopia as a whole, resulting in higher prices for coffee, thus increasing farmers 'incomes.

Unlike in the past, today's solarization process takes more care to manually screen and ensure uniform drying. Freshly picked coffee red fruit, through artificial screening, defective beans and too ripe or moth-eaten selection out, leaving good beans. Then sent to the drying place for drying treatment, of course, different production areas use different drying racks, some will be waterproof cloth, high bed, etc., the most common is African drying bed, drying time generally takes 27-30 days, until the coffee turns dark purple, moisture content reduced to 11% is not complete. Sun-baked yejia snow has a stronger flavor, a richer layering, a wine fermentation flavor, and a higher sweetness.

Washed Yerga Sherfi Coffee

Ethiopia's water washing technology was introduced from Central and South America in 1972. Water washing is a complex and cumbersome process that requires a large amount of clean water, so it costs more than solarization and is less used in Africa where water resources are scarce.

washing step: picking coffee cherries and putting them into water, picking out fruits with insufficient maturity by using buoyancy of water, removing peel/pulp of berries by using a peeling machine, and standing in a fermentation tank for 18-36 hours until pectin layer is decomposed. After fermentation, the shelled beans will be washed in the channel for 30-60 minutes. Through the special channel and water flow washing, the beans with low specific gravity and poor quality can be removed. Then the coffee beans with good quality will be drained and spread on the African shelf to dry.

Because the pulp will be peeled before drying, the inherent aroma of Yega Shefi is clearer and clearer, showing citrus, lemon tonality and elegant white flower fragrance, the overall flavor is bright and delicate. After introducing washed coffee beans, Yejia Shefei has become the representative of the world's fine coffee producing areas.

Flavor difference on cup test

Baked on the front street, considering that Yerga Shefi should present acid tone as the main flavor direction, so use medium light baking. Washed Yejia Shefei's fruit tintin cooperative coffee beans are lightly roasted to retain more bright acidity and floral fragrance, while sun-baked Yejia Shefei's red cherry coffee beans are moderately lightly roasted to present full berry sweetness and sourness. Every time a coffee bean is introduced in Qianjie, it will be tested at least once. Under the same standard, the cup test can make us feel the advantages and disadvantages of coffee more objectively.

Water-washed fruit Tintin Co-op coffee cup test flavor: dry nose exudes fresh passion fruit, citrus, berry fruit aroma. The moist notes are citrus, berry, citrus acidity, berry sweetness, almond, tea, sweet finish with honey. Low body, bright acidity, clean and refreshing.

Sun-red cherry coffee cup flavor: dry aromas show full berry sourness, different temperature sucking, soft berry sourness, ripe fruit fermentation, obvious honey sweetness and black tea finish, smooth taste.

By contrast, Front Street tasted both sun-baked and water-washed yega-sherffy with citrus and berry acidity. The acidity of washing will be higher, the taste will be brighter, and the ending will be dominated by honey aroma; while the sun will highlight the roundness of tropical fruits, creamy smooth taste and stronger fermentation flavor.

Hand washing suggestions Share

Many friends will consult the brewing suggestions related to the front street after buying coffee beans. In fact, there are brewing references at the label of each bag of coffee beans in the front street. Here, the front street takes the fruit Ding cooperative washed by water as an example. According to the standards produced by the store, talk about the extraction ideas of the front street.

Because yejia sherry coffee beans grow at high altitudes and have a hard texture, in order to stimulate more floral and fruity flavors in coffee, Qianjie will use high temperature hot water of 92℃-9 ℃ for extraction. Grinding degree: Medium and fine grinding degree recommended by Qianjie (78% through No.20 sieve of Chinese standard). Too coarse to extract mellow substances, brewed coffee will appear thin. Too fine easy to over-extract at high water temperature, brewed coffee easy to appear bitter.

In the process of cup testing, Qianjie noticed that this bean showed different flavors at different temperatures, so the brewing method would adopt three-stage extraction, so that different flavor substances could show better themselves when the powder layer was heated up in stages. In order to highlight the fresh and charming aroma of washed yega, the front street is brewed in a V60 filter cup. The spiral design of the filter cup allows the coffee powder to be better exhausted, maximizing the activation of the volatilization and dissolution of sour substances.

In terms of brewing ratio, Qianjie thinks 1:15~1:16 is OK, if you want to taste more rich, use 1:15, if you want to feel the flower sweet feeling more clearly, you can use 1:16, so that the flavor is more dispersed.

Filter cup: V60 Water temperature: 92-93℃ Powder amount: 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 the amount of coffee powder, form a bulge, steam for 30s, and then inject small water flow from inside to outside to 125g, and when the powder bed drops to half of the filter cup, continue to inject the same fine water flow into the third stage to 225g, until all the coffee liquid is filtered and removed from the filter cup, about 2 minutes. After the coffee in the filter cup flows into the next pot, remove the filter cup, and then shake it evenly to share the coffee liquid in the pot. You can taste the flavor of Yega Shefi from the high temperature.

Hand-flushing Yeshua Shefi Flavor Description

After the washed coffee beans are ground into powder, you can smell the fragrance of honey and jasmine. After the hot water is injected into the front street, it begins to emit a trace of berry flavor. The black coffee brewed by hand is bright lemon, citrus and green tea. With the change of temperature, there are berries, cream and sugar cane aftertaste. The sweetness is obvious and the taste is clean and sweet.

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