Ye Jia Xuefei Coffee Bean hand-brewing method to share the Standard reference of Grinding thickness of hand-made Coffee Powder

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Yerga Shefi·Tatado Coffee, Hand brewed coffee grinding thickness Introduction

Yirgacheffe is located in the Gedeo region of southern Ethiopia, which is better known as Yirgacheffe and Kochere. Yirgacheffe coffee has a unique flavor, unique style and popularity, so it has a unique product classification and has always occupied a place in the global fine coffee market.

Banko Dhadhato is a cooperative organized by local coffee farmers in Banko Dhadhato village, belonging to Yirgacheffe CoffeeFarmers Cooperative Union, located in Gedeb Woreda, a village southeast of Yegashefi.

Founded in 2012, it is now composed of 177 family members. The average cultivation area of these small farmers is about 1 hectare. The planting altitude is about 1800~2000 meters. The coffee varieties are mainly Heirloom.

(Native species). Each small coffee farmer produces an average of 650 - 700 kg per hectare, and the dominant mode of production is small coffee farmers who harvest red fruits at different times. They are sent directly to the treatment yard of the cooperative for unified treatment.

This is a new bean, the front street into the volume of goods is not large, as a sample test, to try this bean what is special!

The thickness of coffee powder is related to the amount and speed of coffee release when brewing coffee. Generally speaking, the thickness of coffee powder can be divided into: coarse powder, medium powder, medium fine powder, fine powder, very fine powder, five grades.

Medium fine flour (beans suitable for light baking, BG-6S)

Medium fine powder ≈ white granulated sugar (the most common white granulated sugar in supermarkets, a little larger than that). Generally, the hand punch will finally be fixed on the thickness of the medium fine powder. Because fine powder is very common, so you love coffee more to try your own coffee mill, to find their most suitable degree of fine powder.

Ethiopia Yega Shefi Tatado G1

Production area: Godibe

Bean seed: Heirloom original ancient superior seed

Altitude: 1800-2000m

Treatment method: washing G1

Hand brewing (keep brewing technique parameters consistent as much as possible)

Filter cup: Hario V60, water temperature: 90℃, powder-water ratio: 1:15; grinding degree: medium fine grinding (BG-6S: 58% pass rate of Chinese standard No.20 sieve)

Brewing method: staged extraction. Steaming with 30g water for 40s (fresh beans, strong gas, slightly prolonged steaming time) small water flow circle water injection to 124g, water level drops to 228g when the powder bed will be exposed to stop water injection, water level drops when the powder bed will be exposed to remove the filter cup,(steaming start timing) extraction time is 200 ".

Flavor: lemon, berry, citrus, white peach tea

Knowledge development: It is recommended that novices first use medium powder to carry out hand flushing. After all, grinding medium powder is not easy to produce extremely fine powder, and it is not easy to cause large water accumulation on the filter cup to soak coffee powder because of the unstable control of water flow at the beginning, thus making coffee extraction excessive.

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