Comparative introduction of Yega Xuefei hand-flushing method to share the flavor of Manning Sidamo coffee

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Qianjie Coffee-comparison of Coffee flavors between Sidamo and Manning Coffee

Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Manning Coffee is the best coffee in the world." Mantenin coffee beans have larger particles and harder beans, because there are many defects, so they need to be strictly selected in the process of coffee processing.

Manning coffee is an indispensable variety of mixed coffee. The coffee is rich in flavor, sweet, bitter and mellow, with a little sweetness and slightly sour taste.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown.

The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics.

Sidamo coffee raw beans are slightly grayish green, some places are thick and some places are small, the acidity is soft and strong, mellow and light, sweet and spicy. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

Filter cup: Hario V60, water temperature: 90 ℃, ratio of powder to water: 1: 15; degree of grinding: medium and fine grinding (BG-6S: 58% pass rate of Chinese standard No. 20 sieve)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 40 seconds (because the beans are relatively fresh, the gas is exuberant, and the steaming time is slightly prolonged) small water flows are injected around the circle to 124 grams for stages, and when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 2grams 39t00 ".

Flavor: citrus and black tea are imported. With the change of temperature, cream, caramel and almond are obvious and taste clean and sweet.

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