The difference between the price of Yega Xuefei washing and sun exposure the brewing method of Yejia Xuefei tastes good in this way.

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Introduction to Qianjie-Yejia Xuefei grading and brewing

When it comes to Ethiopian coffee beans, it may be sour in the mouth, but indeed its bright sour fruit and soft flower fragrance have won many people's favor and love, and it is also the darling of the third wave of coffee. Yejia snow is one of the classic, its beans are easier to identify, because the long is not good-looking, small file, , beans are small and neat in short round shape. And the common Yega treatment is washing and tanning, so many cafes offer water washing and tanning Yega for guests to choose from. In fact, the difference between the two is mainly because of the different treatment methods. The flavor of water washing Yega will be more bright and sour, you can clearly and clearly feel that burst of "refreshing" sour, while the sun Yega will be much softer, sweetness will also increase. Each has its own flavor.

Ethiopia is typically graded according to the number of defective beans. The method of identification is to randomly take 300 grams of samples and put them on black paper, which is the best way to avoid reflection. Then by the professional appraiser to screen and determine, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean, one pebble, five big pebbles, five broken beans, five pest beans, two sour beans, one dry peel, two middle dried peels, three small dried peels, five unshelled beans, three shell beans, and so on.

Ethiopian coffee beans are divided into five grades, and we use Grade to describe them, so you can see that G1 and G2 belong to the classification of washed beans. G1 represents 0-3 defective beans per 300g of raw beans and G2 represents 4-12 defective beans per 300g of raw beans. If you ask how much the defective beans will affect the flavor, in fact, this question is more difficult to answer, because the defective beans themselves may be caused by moth, mildew or immaturity. The existence of defective beans also expands the possibility of miscellaneous smell interference in the cooking process to a certain extent, but it does not mean that G2 washed beans are not good or cannot be drunk. Actually drinking is like the difference between Longjing tea and ordinary Longjing tea before rain.

Sun beans are G3, G4 and G5, respectively, but in fact, when you actually buy them, you will find that some good sun Yega will also reach the standard of G1 or G2 washed beans, although there are still a few defective beans, but compared to Harald and Sidamo sun beans, it is commendable. In fact, you can really drink a good sun bean, no matter where it is produced, it is very rare, because in the process of handling beans, there are too many uncontrollable factors, especially depending on the local climatic conditions, slightly careless. there will be rot and mildew, so the proportion of defective beans will naturally increase. Most of the Ethiopian beans, usually referred to as G4 and G5, are not introduced as individual coffee beans, but are generally called "commercial bulk beans" and are mostly mixed with hundreds of different crystal seeds in different producing areas, so the phenomenon of uneven appearance of beans is the most obvious, and it is not easy to bake evenly.

Recommended cooking method: hand filter cup: V60 water temperature: 92 ℃ powder quantity: 15g powder / water ratio: 1:15 grinding degree: medium fine grinding (BG 6s: Chinese standard No. 20 sieve pass rate 58%)

Cooking technique: stage-by-stage extraction

The first stage water injection uses 30 grams of water to steam for 30 seconds, the second stage water injection small flow around the circle to 120 grams water injection stop, the third stage continues to water injection to 225 grams to stop water injection, such as the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) extraction time is 2 times 39 times 00 ".

Knowledge: Ethiopia is in the position of meta-ancestor in the coffee industry, is the birthplace of Arabica beans (Arabica), and is currently the largest Arabica producer in Africa. The Kaffa forest in Ethiopia is more known as the "coffee gene bank".

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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