A brief introduction to the ratio of powder to water in the skill of flushing hand in Sidamo.

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Qianjie Ethiopia-Sidamo Huakui cooking and sharing

The sun treatment is very exquisite. The sugar content of cherry must reach 30 degrees before they can meet the picking standard and can be treated in the sun. The first two days of the sun are very important, and the humidity of the cherry must be kept at a certain value before the fructose in the cherry begins to ferment. In addition to humidity, temperature is also one of the factors affecting the treatment of coffee beans. During the annual coffee harvest season, the climate in Ethiopia is cool, and the night temperature in the processing plant is about 12 degrees Celsius. Coffee beans on the drying bed avoid excessive fermentation and smell because of the lower temperature.

At noon when the temperature is high, the coffee cherry is shielded from sunburn, and in the evening, the coffee fruit is protected by showers and covered with thick plastic sheeting. After about 18 days of careful cooking, the moisture content of raw beans decreased to about 13, and the sun treatment was completed. The raw coffee beans were put into sacks and stored in the warehouse for 50 days to further reduce their moisture content. The moisture content of raw beans is reduced to about 11, and then transported to the treatment plant for shelling, grading and sales.

Brewing and sharing

Degree of grinding: BG-6S

Water temperature: 91 °or 92 °

Gouache ratio: 1:15

Cooking skills

As this bean is sun-dried, it is necessary to wash out its mellow feeling and require a more mellow feeling. What we need to think about is how to wash out its berry flavor during extraction, how to wash out a more smooth, round acid, how to reduce its astringency and so on.

The ratio of water to powder is 15, so the 15g powder should extract 225g, and the waterline should not be pulled too high. when you want to add water to the other side of the filter cup, you will habitually pull the pot up, which is bound to pull up the waterline. in fact, this is not necessary, as long as we turn the lower seat to achieve the low waterline to add water to the other side of the filter cup.

In the middle of the extraction, the density can be confirmed by shaking the bottom seat to produce bubbles in the pot, and the next water supply can be determined by the color of the bubbles. If the color of the bubble is brown and the retention is good, then the back of the water can be added normally, but if the bubble is white and quickly broken, then the back of the water supply should be slower to make a stronger coffee to correct. When the liquid level is about to reach 225g, always be careful not to let the coffee liquid exceed. Remove the upper seat as soon as the coffee liquid reaches the desired goal.

Flavor: passion fruit, rose, strawberry jam, sweet and sour berries, peach pulp, black tea tail rhyme

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