What is the roasting degree of Yejia Coffee? Introduction to the Flavor characteristics of Water-washed Yega Chuefei Coffee

Maybe you are no stranger to "Yejia Xuefei Coffee". It is the "top brand" resident in many boutique coffee shops. I believe you will see this popular coffee bean from time to time when you go to the coffee shop. Maybe some friends don't know this bean. Let Qianjie Coffee briefly talk about the story behind the beans that stop at countless coffee shops.

Ethiopia is probably the most conspicuous of all coffee producing countries. Ethiopia is recognized as the birthplace of coffee and one of the largest Arabica growers, while Yegashafi is one of the most important coffee growing areas in Ethiopia. It is a small town in southwestern Ethiopia (Ethiopia) that used to belong to the Gedeo zone region. The town has been a natural wetland since ancient times and is rich in water resources. the average annual temperature is 15 to 25 degrees Celsius and the elevation is 1700 Murray 2100 meters. due to the day-to-night temperature difference formed by high altitude, the warm winter and cool summer climate gives the town the conditions needed for the growth of Arabian coffee beans.

The town used to belong to Sidamo, another important coffee producing area in Ethiopia. Because the coffee in the Yegashafi region has a light floral flavor and a growing demand for coffee beans that can show a fresh flavor, the Yegashafi producing area is independent from the Sidamo producing area and has quickly become one of the most important coffee producing areas in Ethiopia.

Yejiaxuefei's raw bean treatment is generally divided into two categories: sun treatment and water washing treatment.

In the earliest days, the coffee beans produced in Yega Xuefei area were mainly treated by sun treatment, which can also be called drying treatment, which is the earliest method of refined raw beans. The coffee berries are evenly laid on the brick terrace or elevated sun table, so that the berries accept more air convection and the drying effect will be more uniform.

In the 1970s, the Ethiopian government intended to improve the quality of raw coffee beans and introduced the then advanced water washing treatment from Central and South America, which removed the sticky pulp layer from the coffee beans before the drying process. the variables that may occur in the drying process are greatly reduced, and after repeated cleaning of the pectin layer on the berry surface, it is finally laid out on a brick terrace or elevated bed for sun drying.

Under these two kinds of raw bean refinement, Yejiaxuefei taste is very clean and full of fruity and floral aromas. After sun treatment, Yega Xuefei has explosive berry aroma and rich taste. It has a remarkable fruit-like acidity. After washing, Yejia Xuefei has obvious floral aroma, bright and fresh citrus flavor, relatively soft taste and a warm tea finish.

After talking about the refined treatment of raw beans, let's move on to today's topic: what baking degree is Yega Xuefei suitable for?

Simply put, the roasting of coffee refers to how deep the final color of the coffee beans is (light roasting and deep roasting) and how long it takes (quick and slow stir-frying). It is not complete to say that a certain kind of coffee is lightly roasted, because this kind of coffee may also be stir-fried quickly or slowly, and different baking speed will bring different flavor performance. During the roasting process, three factors that determine the final flavor of coffee must be properly controlled: sour, sweet and bitter. In general, the longer the overall baking time, the less sour it leaves. On the contrary, the bitterness increases with the roasting time, and the deeper the roasted coffee is, the more bitter it will be.

The flavor of Yejia Xuefei after baking is also slightly different under different treatments.

Yejia Xuefei under water washing treatment showed strong floral aroma, berry aroma and rich fruit acid after light and medium baking, and reduced flower aroma, fruit aroma and fruit acid after medium and deep baking, and sweetness increased with the deepening of baking.

For example, we chose medium-shallow roasting to highlight the berry and citrus flavor of this bean, while retaining a certain sense of tea and full floral flavor.

Because the high altitude (2000ml 2100m) will make the texture of this bean more compact (hard), and most bakers will use medium-light roasting when roasting Yega sheriff coffee beans, retaining its clean, bright and sour characteristics.

Therefore, during extraction, the release of soluble matter in coffee is relatively slow, so you can use medium-fine grinding (fine granulated sugar size, 80% screening rate of Chinese No. 20 standard sieve) and brewing extraction with a water temperature of 90-92 degrees.

Qianjie coffee recommended brewing ratio is 1:15, with three-stage water injection: start timing, the first injection to 30g water, carry out 30 s of steaming; then start the second stage of small water round injection with water to 125g, wait for the powder bed water to half, and then continue small water circle injection to 225g, after all the dripping filtration is finished, the total extraction time is about 2 minutes 00 seconds-2 minutes 10 seconds.

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