Introduction to the characteristics of Yega Xuefei Coffee

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Qianjie Coffee-Sun Yega Chuefei introduction

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

Qianjie Coffee-Sun Ye Jia Xuefei hand flushing characteristics and tasting sharing

[sun Yega Chuefei]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grindability 4 V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 30s, the second water injection 104g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2Ru 02s.

Sun Yega Chuefei: the sun is a little complex, light fermented wine, bitter taste will be more intense, taste will be much more rich, honey sweet, cocoa with a hint of spice, body thick and long-lasting.

Coffee you need to know several basic terms to measure the flavor of coffee.

Aroma: the aroma of coffee actually includes the dry aroma of coffee beans and the aroma emitted after coffee conditioning is finished.

Bitterness: in general, the deeper the roasting degree of coffee beans, the more bitter.

Acidity: in fact, the "acid" in coffee is an important part of the flavor of the whole cup of coffee. Unlike the "acid" of lemon, the sour taste of coffee is relatively fresh and refreshing. Some people use the difference of "pure water and bubble water to stimulate taste buds" to compare the acidity of coffee.

Mellow: also known as "taste", can be understood as the intensity of the drink sensed by the tongue. Here we can compare the taste difference between pure water and cream. Pure water has the lowest mellowness and dense cream has the highest mellowness.

Aftertaste: like red wine, the residual taste of coffee in the throat and mouth can measure the quality of coffee raw beans to a certain extent; some coffee aftertaste is long and clear, some coffee aftertaste is short and vague, the quality of coffee raw beans of the former will be higher than the latter.

Flavor: the flavor of coffee is the result of aroma, bitterness, acidity and mellowness, which refers to the overall impression of a type of coffee.

In fact, the quality of a cup of coffee is affected by every process of planting, picking, roasting, grinding, and extraction of raw beans, while the cup of coffee we drink can be said to be the "lifetime" process of each bean in the cup.

In fact, different varieties of coffee beans have different flavors, and there are no absolutely good coffee beans, only coffee that suits your own taste. If you want to find out the "good coffee" that suits you, you might as well taste different coffee beans, which will help you find your favorite coffee.

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