Luckily, how much is Starbucks Yega Chevy Coffee? introduction to the ranking flavor of Yega Chefe coffee beans

At the end of 2020, Luckin Coffee launched a high "small black cup SOE Yejiaxuefei" in major cities, and the price was between 20,34 yuan. The affordable price and the successful adoption of individual coffee beans attracted the attention of many coffee people. Today, Qianjie will introduce to you the origin of Yejia Xuefei coffee.

Yega Xuefei is synonymous with Ethiopian boutique coffee.

As the birthplace of coffee beans, Africa plays an important role in the whole coffee industry. The coffee here generally has a strong aroma and charming acidity, and the most famous coffee producing countries are Ethiopia and Kenya.

Coffee cultivation in Ethiopia is mainly in the western and southern regions, with small farmers accounting for 90% of the total cultivation, and nearly 1.2 million of small farmers make a living by growing coffee. Pastoral coffee is the most common in the local coffee production system. Due to the small output of coffee planted by small farmers, there are large and small coffee cooperatives and processing plants, which are mainly responsible for the processing of raw coffee beans in this area. Farmers send their harvested coffee beans to a nearby treatment plant built on water for unified treatment, which will then be sold in the name of the treatment plant.

The name comes from the town of YIRGACHEFFE, which is located at an ultra-high altitude of 1700-2100 meters. Foggy during the day and spring all year round, coffee farmers will plant coffee trees in their backyard or in front of their fields. Strictly speaking, Yega Xuefei is a by-product area in Ethiopia's Sidamo province, located northwest of Sidamo. Later, because the coffee produced here has a unique flavor and is famous all over the world, it is independent from Sidamo and has its own school.

In order to promote the development of coffee industry, the Ethiopian government registered the flavors of three coffee producing areas (including Yirgacheffee ®) as commercial trademarks in 2004, and established the Ethiopian Commodity Exchange (ECX) in 2008. Coffee is one of the items auctioned by the exchange. The government classifies the quality and flavor of the country's exported coffee to ensure that buyers can buy coffee with trademark flavor. Producers with Yega Chuefei flavor include Yirgacheffe, Wenago, Gelena Abaya and Kochere.

As one of the representatives of boutique coffee in the world, Yega Xuefei has unique aromas of citrus and lemon fruit, with aromas of jasmine, fresh and bright flowers and fruits, as well as distinct layers of sour taste and no miscellaneous feeling. The rich and even taste is a fascinating feature of Yega Xuefei. It is known as the representative of fine African coffee and is famous in the eyes of coffee connoisseurs all over the world.

How does Yejia Xuefei flavor sweep the world?

The so-called Yega Chuefei flavor, is a beautiful citrus, lemon, berries and rich flowers, but also with a clear sense of tea, unforgettable. To show such a delicate flavor and taste, coffee's high-quality growing environment, variety, treatment, as well as roasting and brewing are indispensable.

Ethiopia, located on the African continent, has underdeveloped water resources, so it has traditionally been treated with raw beans in the old sun, that is, drying directly in the sun. Because the technique is too rough, the quality of coffee is generally low. Until 1972, Ethiopia introduced Central and South American washing technology and equipment to improve the quality of coffee beans. Different from other producing areas, Yega Xuefei is a wetland, which is more suitable for washing treatment. This move also magnifies the citrus lemon aroma of the Yejashifi coffee bean itself and makes it more fresh and bright on the palate.

Washing step: put the coffee cherry into the water after picking, use the buoyancy of the water to pick out the undermature fruit, and then use the planer to remove the pulp of the berry first. Sit in the fermentation tank for 18-36 hours until the pectin layer decomposes. After the fermentation is completed, the shell beans will be scrubbed in the channel, and the low specific gravity and poor quality beans can be removed through the special channel plus water flushing. Finally, the coffee beans will be drained and spread on the African scaffolding to dry. Due to the removal of bad beans in many links, the defect rate of coffee is greatly reduced, the cleanliness is higher, and the aroma is clearer and clearer.

In the past, most of the coffee we drank was bitter, and the reason why the coffee was bitter was mainly because the roaster roasted the coffee beans deeply, and the main flavor was nuts and dark chocolate. With the emergence of the concept of boutique coffee, in order to retain more acidity, the roaster roasted the Yejashafi coffee only to a proper light degree, and the lightly roasted Yejasuefi showed a pleasant sweet and sour fruit and the smell of white flowers, which can be said to have opened a new era of sour coffee. Like sweet and afraid of bitterness, which is precisely the popular taste, which is why Yega Xuefei is so popular all over the world.

In recent years, a variety of high-quality individual coffee beans have been gradually added to the fixed menu of stores, such as the bean list in the front street has a large blackboard, each showing a unique flavor characteristics. In addition to hand-brewing, baristas began to delve into the application of unique coffee beans to the extraction of espresso, and SOE became popular. On January 5, 2021, Luckin Coffee and he signed an agreement to purchase a total of 1000 to 2000 tons of boutique coffee beans each year from 2021 to 2023 in the Yegashafi producing area of Ethiopia, and launch SOE small black cups in several cities. The coffee beans used in the "small black cup" are coffee beans from Yega Xuefei, Ethiopia, so it can be seen that individual coffee with outstanding flavor has gradually become a popular trend.

What's the flavor of Yega Xuefei baked in front of the street?

Qianjie is a fan of flower-and-fruit-flavored coffee, and there are many kinds of Yejia Coffee beans on the bean list, the most representative of which is the washed Fruit Ding Cooperative, Sun Red Cherry and Essel Coffee.

Among the guests who come to Qianjie for coffee, if they want to drink washed fruit-blended coffee, Qianjie baristas will give priority to recommending the fruit-dicing cooperative on the bean shelf. if they want full and round fruit sweetness, Qianjie thinks that sun-dried red cherries are more suitable. The Guodintin Cooperative, which has 300 cooperative smallholder farmers, is famous for growing the best quality coffee in Ethiopia. The treatment method also follows the most traditional way of washing, which is known as "the last piece of pure land of Yejiaxuefei". Sun red cherry coffee beans are made from 100% ripe coffee fruits in the sun, retaining the complete coffee fruit, which is permeated with more sugars in the pectin, so it is more sweet in flavor and fermented.

Qianjie believes that Yega Xuefei is mainly represented by fruit acid conditioning, which is more suitable for shallow baking and retain more sour aroma.

Yejia Sheffield cup test flavor:

The dry aroma of washed fruit Ding Ding cooperative coffee exudes fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

The dry aroma of sun red cherry coffee shows full sweet and sour berries, sucking at different temperatures, soft sweet and sour berries, fermented ripe fruit, obvious honey sweetness and black tea tail, smooth taste.

In addition, the Yejiaxuefei rations beans launched on Qianjie Street are washed and baked in medium and shallow, with classic Yejiaxuefei flavor, suitable for hand flushing, cold extraction, French kettle and other ways of cooking. 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. If you want to taste the classic aroma of Yega Chuefei, Qianjie thinks the black coffee extracted by hand is the best.

The suggestion of cooking in Qianjie

After buying Qianjie coffee beans, some guests consult Qianjie related cooking suggestions. In fact, there are cooking parameters on the label of each bag of coffee beans in Qianjie. Here Qianjie talks about Yega Xuefei's extraction ideas according to the standards produced by stores.

Because Yejia Xuefei uses shallow roasting, the quality of coffee beans is hard, which requires high temperature hot water of 92 ℃-93 ℃ to stimulate the aroma of flowers and fruit in the coffee. Grinding degree Qianjie recommended medium fine grinding degree (the pass rate of Chinese standard No. 20 screen is 78%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

In the process of cup testing, Qianjie noticed that the bean showed different flavors at different temperatures, so three-stage extraction was used to make different flavor substances show better when the powder layer warms up. In order to highlight the fresh and charming aroma of washing Yega, the front street uses a V60 filter cup for cooking. The spiral design of the filter cup allows coffee powder to exhaust better and maximize the volatilization and dissolution of sour substances.

Filter cup: V60 water temperature: 92-93 degrees Celsius powder: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

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