Introduction to the flavor and taste characteristics of Rui Ye Jia Xuefei is it good to drink? does Ye Jia Xuefei rank high in coffee beans?

Friends who often drink coffee in Ruixing should have noticed that in 2021, Ruixing launched the limited series of SOE Yega Xuefei "Little Black Cup", which is made of coffee beans from a single producing area, which has attracted many friends to taste it. In this article, in front of the street, let's take you to see what Yega Chefee Coffee is.

Yega Xuefei originated in Ethiopia, the hometown of coffee.

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.

How does Yejia Xuefei flavor sweep the world?

The so-called Yega Chuefei flavor, is a beautiful citrus, lemon, berries and rich flowers, but also with a clear sense of tea, unforgettable. To show such a delicate flavor and taste, coffee's high-quality growing environment, variety, treatment, as well as roasting and brewing are indispensable.

Ethiopia, located on the African continent, has underdeveloped water resources, so it has traditionally been treated with raw beans in the old sun, that is, drying directly in the sun. Because the technique is too rough, the quality of coffee is generally low. Until 1972, Ethiopia introduced Central and South American washing technology and equipment to improve the quality of coffee beans. Different from other producing areas, Yega Xuefei is a wetland, which is more suitable for washing treatment. This move also magnifies the citrus lemon aroma of the Yejashifi coffee bean itself and makes it more fresh and bright on the palate.

Washing step: put the coffee cherry into the water after picking, use the buoyancy of the water to pick out the undermature fruit, and then use the planer to remove the pulp of the berry first. Sit in the fermentation tank for 18-36 hours until the pectin layer decomposes. After the fermentation is completed, the shell beans will be scrubbed in the channel, and the low specific gravity and poor quality beans can be removed through the special channel plus water flushing. Finally, the coffee beans will be drained and spread on the African scaffolding to dry. Due to the removal of bad beans in many links, the defect rate of coffee is greatly reduced, the cleanliness is higher, and the aroma is clearer and clearer.

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 main flavor was nuts and dark chocolate. With the emergence of the concept of boutique coffee, in order to retain more acidity, the roaster roasted the Yejashafi coffee only to a proper light degree, and the lightly roasted Yejasuefi showed a pleasant sweet and sour fruit and the smell of white flowers, which can be said to have opened a new era of sour coffee. Like sweet and afraid of bitterness, which is precisely the popular taste, which is why Yega Xuefei is so popular all over the world.

In recent years, a variety of high-quality individual coffee beans have been gradually added to the fixed menu of stores, such as the bean list in the front street has a large blackboard, each showing a unique flavor characteristics. In addition to hand-brewing, baristas began to delve into the application of unique coffee beans to the extraction of espresso, and SOE became popular. On January 5, 2021, Luckin Coffee and he signed an agreement to purchase a total of 1000 to 2000 tons of boutique coffee beans each year from 2021 to 2023 in the Yegashafi producing area of Ethiopia, and launch SOE small black cups in several cities. The coffee beans used in the "small black cup" are coffee beans from Yega Xuefei, Ethiopia, so it can be seen that individual coffee with outstanding flavor has gradually become a popular trend.

What's the flavor of Yega Xuefei baked in front of the street?

Qianjie is a fan of flower-and-fruit-flavored coffee, and there are many kinds of Yejia Coffee beans on the bean list, the most representative of which is the washed Fruit Ding Cooperative, Sun Red Cherry and Essel Coffee.

Among the guests who come to Qianjie for coffee, if they want to drink washed fruit-blended coffee, Qianjie baristas will give priority to recommending the fruit-dicing cooperative on the bean shelf. if they want full and round fruit sweetness, Qianjie thinks that sun-dried red cherries are more suitable. The Guodintin Cooperative, which has 300 cooperative smallholder farmers, is famous for growing the best quality coffee in Ethiopia. The treatment method also follows the most traditional way of washing, which is known as "the last piece of pure land of Yejiaxuefei". Sun red cherry coffee beans are made from 100% ripe coffee fruits in the sun, retaining the complete coffee fruit, which is permeated with more sugars in the pectin, so it is more sweet in flavor and fermented.

Qianjie believes that Yega Xuefei is mainly represented by fruit acid conditioning, which is more suitable for medium-light baking and retains more sour aroma.

The cup tests the flavor:

The dry aroma of washed fruit Ding Ding cooperative coffee exudes fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

The dry aroma of sun red cherry coffee shows full sweet and sour berries, sucking at different temperatures, soft sweet and sour berries, fermented ripe fruit, obvious honey sweetness and black tea tail, smooth taste.

In addition, the Yejiaxuefei rations beans launched on Qianjie Street are washed and baked in medium and shallow, with classic Yejiaxuefei flavor, suitable for hand flushing, cold extraction, French kettle and other ways of cooking. 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 suggestion of cooking in Qianjie

Coffee beans will have 4-7 days of exhaust time after roasting, and then enter a stage of optimal taste. As the storage time increases, the aroma of the coffee will accelerate volatilization, and the flavor and taste will be greatly reduced. Qianjie in order to ensure that everyone drinks the coffee flavor in the best period, will ensure that only the delivery of 5 days of fresh baked beans, fresh coffee beans are more conducive to us to extract the quality flavor of Yega Xuefei.

The cooking parameters of Yega Xuefei:

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

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.

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