What are the Yega Xuefei hand flushing techniques? Yega Xuefei coffee bean hand flushing water proportion to share

Hand-brewed Yejia Chuefei coffee has a light and elegant flower and fruit tea taste, different from the traditional strong black coffee, bright and fresh fruit acidity and rich white flower aroma unforgettable. But it still takes some skill to rush out such a rich aroma and taste.

Yega Chuefei coffee is usually roasted in medium and light degree.

The name Yegashafi comes from the town of Yegashefi, a by-product area of Ethiopia's Sidamo province. Later, because the coffee produced here has a unique flavor and is famous all over the world, it is independent and has its own school. Yega Xuefei and two other well-known producing areas, Sidamo and Hara, are registered as commercial trademarks by the Ethiopian government, so what we call Yejasuefi today refers more to a trademark with coffee flavor.

The so-called Yega Chuefei flavor, is the beautiful citrus, lemon, berry sweet and sour and rich flower aroma, but also with a pleasant sense of tea. To show such a delicate flavor and taste, coffee's high-quality growing environment, variety, treatment, as well as roasting and brewing are indispensable.

If you are a newcomer to the coffee circle, Qianjie recommends a water-washed Yejiachefi grain bean, which is selected from Ethiopia's native coffee beans and roasted in a medium and light degree. 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. Of course, Qianjie, as a fan of Yega Xuefei, is naturally more than one. There are three types of hand-brewed coffee that you can choose from when you go to the store in Qianjie. The other two include washed Fruit Tintin Cooperative Coffee and Sun-dried Red Cherry Coffee. They are all very popular Yega.

Due to the small size of Yega Chuefei coffee, it is easy to be heated unevenly or even zoom if deep roasting is used, so roasters tend to roast in medium and shallow. Unexpectedly, Yejia Xuefei, which uses shallow baking, not only shows rising acidity, but also has a highly recognized fruit flavor, and has become a trend in the coffee market. Qianjie hopes that what you drink is the classic Yega Chuefei taste, so the three Yejashafi belong to medium and shallow baking.

Get your hands ready.

Before brewing, we first need to prepare the following utensils: hand flushing pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer, and a packet of Yega Xuefei coffee beans for the best taste period. here in front of the street to wash Yega Sheffield rations beans for display.

The bean grinder plays a very important role in hand brewing, and the thickness and uniformity of coffee powder will directly affect the taste of a cup of hand coffee. Coffee powder is too coarse, easy to lack of extraction, light taste, too detailed easy to over-extract, the taste will be bitter. A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%. Here Yejia Xuefei belongs to medium-shallow roasted high-altitude coffee beans, the front street wants to extract more rich aromatic substances, so choose the 20 standard sieve pass rate of 80% of the thickness, stores use EK43s bean grinder scale of 10.

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. There are more caramelization reactions than lightly roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid extracting too much miscellaneous flavor, Qianjie will lower the water temperature a little bit, so the front street of medium and deep roasted coffee beans is recommended to choose 87-90 ℃, while light-roasted coffee needs higher water temperature to stimulate aroma, so 91-93 ℃ is used.

The daily production of Qianjie coffee shop will choose Hario V60 and KONO filter cup, V60 filter cup is mainly responsible for the production of lightly roasted coffee beans, KONO filter cup is responsible for the production of deeply roasted coffee beans. The baristas in front street here will use resin V60 filter cups to extract Yega Chevy coffee. The body of the V60 filter cup has a large round hole connecting the diversion ribs at the top and the bottom and the center, which speeds up the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the coffee extracted is more layered.

Sharing of hand punching skills

The flavor description of each coffee bean in the front street is based on freshly roasted beans. If the coffee beans are stored for more than two months, the aroma is likely to have been lost and it is difficult to restore the aroma. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

According to previous cooking experience, Qianjie suggests beginners to use three-stage water injection. Three-stage extraction is beneficial to dissolve flavor substances more fully, increase the level of taste, and avoid excessive extraction of coffee after soaking for too long. If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml total water, three stages of water is divided into: 30ml, 95ml, 100ml, the weight on the electronic scale shows: 30g, 125g, 225g.

First put the folded filter paper in the filter cup and wet it with water to better fit the filter cup. Prepare the hot water and the thermometer, and pour 15 grams of ground coffee powder into the filter cup to clear the weight of the electronic scale.

The first stage is injected with 30g water for steaming for 30 seconds, and the timing starts at the same time when the water is injected, and the injection at the center of the small flow begins to circle outward, paying attention to the need to moisten the whole powder layer.

After 30 seconds, the second section of 95g water is steadily injected with a larger flow, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly. At this time, the chronograph shows 125g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject the third section of 100g, try to control the flow is too large, easy to break up the coffee powder layer and cause insufficient extraction. The final amount of water injection is 225 grams, and the completion time of drip filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

The amount of water injected into each section is not fixed, and we can regulate and control according to the understanding of coffee beans according to our accumulated hand-washing experience. Qianjie understanding of coffee brewing is a basic scientific experiment. If we want to learn hand brewing well, we need to understand the true meaning of each brewing parameter. In this way, it is easy for us to find the experimental method and establish a suitable cooking framework.

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