Ye Jia Xue Fei Kong Jia Flavor Taste Introduction Hand brewed coffee skills process key points sharing

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Qianjie-Yega Xuefei Conga shares with hand flushing skills

Today, Qianjie would like to recommend Conga, a kind of coffee from Yega Xuefei, which is tanned. Yega Xuefei is a rare boutique coffee treated by the sun. Although it is a rare treatment, it is very good in terms of quality and flavor. Qianjie is amazed by its rich fruit aroma, high sweetness and long-lasting return.

Yega Xuefei is one of the boutique coffee producing areas in Ethiopia. Strictly speaking, it is a by-product of Sidamo, which is separated from Sidamo because its flavor is so unique and outstanding. Yejia Chuefei is mostly washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee.

Yega Xuefei uses the oldest sun treatment, but in 1972, Ethiopia introduced water washing technology from Central and South America in order to improve its quality, making its jasmine and citrus fragrance clearer and more refined. Yega Xuefei has become one of the best quality beans in the world, thanks to its exquisite washing technology. After the 1970s, this area was mainly washed and became the most popular water-washed bean producing area in Ethiopia.

Sun Yega Chuefei sets a strict standard for collecting red fruits (as a result of coffee trees). Unripe green fruits or defective fruits are removed manually before exposure to coffee fruits, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the flesh sugar and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejiaxuefei sun-dried beans and a strong attractive fruit aroma.

The next step is the sharing of brewing, and this time Qianjie has also increased the explanation of water injection skills, so that everyone can better learn how to inject water and brew good coffee!

Ye Jia Xue Fei Sun Kong Jia

Altitude: 1780 to 1870 m

Processing plant: Kong Jia

Treatment: insolation

Bean seed: heirloom (Heirloom)

Hand punching parameters: 15g powder, V60 filter cup, water temperature 91 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, small flow evenly injected to 120 grams of water, when the water level is about to expose the powder bed, continue to inject water to 220 grams of cut-off water, remove the filter cup when the coffee drip filtration is completed, and the extraction time for steaming is about 2 minutes.

The water flow of hand-brewing coffee should be penetrating, thick and thin, that is, the width of the water coming out of the spout should be wide, and the shape of the end of the tail section should be sharp. In order for the water to be provided stably, the water column must be 90 degrees with the spout as far as possible, so that when the hand punch is tilted, the weight of all the water is concentrated on the bottom of the kettle, pushing the water out of the pot with such a stable weight.

Although the penetration force can also be achieved by the heavy impact produced by a large current, the amount of water brought by a large water column will often exceed the degree to which coffee powder can be absorbed, resulting in a situation in which bad substances are easily released. If the penetration of the water column is not good, the water will be fed repeatedly in the same layer, which will only speed up the over-extraction on the surface of the first layer of particles and make the coffee liquid bitter.

The water column with good penetration can avoid the problem of repeated draught. After entering the interior, the water will spread from the inside to the outside, which will greatly reduce the repetitive draught and greatly improve the draught uniformity of coffee powder. Therefore, if the water column is parabola, it is just pouring water into the filter cup, which is not the right way to cook, and the flow of water will cause unnecessary water supply.

Knowledge expansion: the construction of the hand punch focuses on the design shape of the kettle body and the Radian and size of the spout, and the design of the simple hand punch is not careful. The flow of water injection is easy to increase and decrease, which affects the uniformity of water injection.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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