Ye Jia Xue Fei hand brewed coffee acid why hand brewed coffee how to brew will not be so sour

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Jie Jia Xuefei hand-made coffee on Qianjie Street, adjust and share the sour quality.

Flavor characteristics: charming acidity

African bean flavor: Ethiopian coffee has a strong orange flavor, while Kenya coffee has strong raspberry aromas, sour aromas of black plum juice and grapefruit, and sweet sugarcane aromas. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the most important features of African beans, and they are also the most attractive to coffee fans.

Ethiopia

Ethiopia is an agricultural country with a history and tradition of coffee origin. Yega Chuefei is one of the producing areas south of Sidamo, with about 12 million people engaged in coffee production and is a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

Other methods remain the same, as long as you thicken your grinding degree, reduce the number of coffee particles that absorb water, and shorten the time for hot water to pass through the powder layer, you can reduce the concentration of coffee liquid.

Other methods remain the same, reduce your coffee powder (and the same grinding degree as before) by 3 to 5 grams, make the powder layer thinner, reduce its water absorption, and the concentration will be reduced.

Other methods remain the same, replacing coffee beans with beans with slightly roasted degree, and beans with medium and shallow roasting degree, their swelling ability and water absorption are relatively weak, and the extraction time for hot water staying in the powder layer becomes shorter, and the concentration of coffee liquid naturally decreases.

Other methods remain the same, only to speed up the frequency of water injection, originally two minutes after 225 grams of coffee liquid, you can adjust to one minute and 50 seconds, try the taste of coffee, and so on.

Other methods remain the same, only reduce the extraction temperature, so that the extraction ability of water weakens, the taste will become lighter and weaker. But this method will also cause your coffee to lose the flavor that can only be extracted at relatively high temperatures.

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