How to flush out the flavor of scented tea and share it with Yega Chuefei.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie Coffee-washing Yega Xuefei to share

Yega Chuefei is synonymous with fruity and floral coffee. Its clean and bright taste and lively acidity are unforgettable. Yejia Xuefei is an excellent producing area with many legends, and it is also a hot coffee item in the boutique coffee market in the past decade.

Yega Xuefei is the highest altitude coffee producing area in Ethiopia, and it is also the local transportation stronghold and coffee distribution center. It has very advanced and developed coffee processing equipment and manpower level, which has created a very high coffee quality.

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried so that the moisture content is reduced to 12%, otherwise they will continue to be mellow, moldy and rotten.

The better treatment is to use sunlight to dry, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

Washed Yega Xuefei: the acidity of the water washing treatment will be brighter, like citric acid, the taste will be more fragrant, citrus flavor is more obvious, and the latter part has a sense of black tea.

[strawberry filter cup]

The design shape of the inner rib of the filter cup is a little distributed structure, which is very similar to the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, so it can be seen that its flow rate should be relatively slow so as to improve the extraction rate.

After adding the filter paper, there are many bumps between the filter cup and the filter paper, so the degree of fit is not very high. Water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction. And these bumps can be attached to fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, and greatly reduce the probability of over-extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 30 grams of water for 30 seconds, water injection to 121g in the center of small flow, water injection to 226g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to be exposed. (steaming starts) extraction time is 1: 58 ".

Flavor: it smells of flowers and tea, with sour notes of lemon and citrus in the mouth, chocolate finish and a mellow taste.

END