What's so special about washing Yega Xuefei? there are several ways to brew Yega Xuefei.

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Introduction to the brewing method of washing Yega coffee in front of the street

The earliest coffee originated in Ethiopia, Africa. In the ancient African land, nature gave birth to a magical fruit that affects the world and even the present. When people in many parts of the world still don't know what coffee is, the Agol people in Ethiopia are already growing and creating drinking coffee. Ethiopia is still the origin of many high-grade coffee beans, including Yega Xuefei.

Washing treatment method

The peel, pulp and mucous membrane are removed by washing and fermentation. first, the coffee beans are washed to clean. after washing, the water content of the coffee beans reaches 50% and must be dried so that the moisture content is reduced to 12%, otherwise the coffee beans are exposed to the air. contact with the air to continue to grow mellow, will become moldy and rotten, the most timely treatment method is to use sunlight drying, you can get a particularly good flavor, fragrant Yega.

The washing method will have a good mellow taste, a high concentration of floral fragrance and a lively and soft sour taste. Yega has a distinctive style, and the flavor of citrus and floral flavor in the coffee is irresistible to coffee fans.

[cake filter cup]

The bottom of the cake filter cup is flat, and this flat-bottomed design allows coffee to be extracted more fully. And there are only three small holes at the bottom, so its flow rate is relatively slow, so that the coffee powder can be soaked and the extracted coffee will be more balanced.

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 31 grams of water for 30 seconds, water injection to 122g in the center of small flow, water injection to 227g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is two minutes.

Flavor: it smells of lemon and nuts, the entrance is citric acid, sugar is sweet, with a hint of flowers, the aftertaste of oolong tea.

[KONO]

The ribs of the KONO filter cup are relatively short, and the fit degree of the filter paper filter cup is relatively high, so that when brewing, the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down, so that a large part of the time of coffee powder is soaked, which increases the water absorption time of coffee powder particles, thus making the whole extracted coffee more balanced and less prone to insufficient extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6m: 50% pass rate of Chinese standard No. 20 sieve); water temperature 90 ℃, powder / water ratio 1: 15; steam with 31 grams for 30 seconds, small flow center water injection to 124g, water level drop to 228g when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to expose the powder bed. (steaming starts) the extraction time is 2: 10 ".

Flavor: the entrance has cream, lemon flavor, black tea aftertaste. The aroma is more introverted and sweet.

[French kettle]

The French kettle can be said to be a kind of convenient appliance! It is quite simple to use a pressure pot to make coffee, that is, to soak the coffee completely in the pot, and then use a pressure bar with a metal filter to separate the coffee from the coffee grounds. The coffee obtained by this brewing method has a very good mellow feeling, which can increase the texture and oil. It is a relatively convenient and easy-to-use appliance.

Parameters & techniques: powder weight 20g; medium and fine grinding (BG 6m: Chinese standard No. 20 sieve pass rate 50%); water temperature 90 ℃, powder / water ratio 1: 15; direct water injection to 300g, stirring 5 times at 1: 30 ", let powder water fully contact, soak until 2 minutes to press out and filter out, the extraction time for all coffee is 2: 30".

Flavor: with floral aroma, citric acid notes in the mouth, sweet cream and sugar, black tea aftertaste, thick and smooth taste.

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