Shallow roasted coffee beans how to flush Yejia Xuefei hand flushing tutorial techniques to share

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Front Street-Ethiopia Yega Sheffield Woka Washing and Cooking Tutorial

Ethiopia Yega Sheffield Woka Wash

Production area: Yejia Shefei

Altitude: 1800-2100m

Breed: Native species

Treatment: Washing

Flavor: Citrus lemon tea

Light Roast Coffee (Light? Roasting? Coffee) refers to the roasting degree from the first explosion to the second explosion in the roasting stage, that is, cinnamon to city roasting.

Light roasting is mainly to enjoy the variety of aromas contained in green coffee beans. That is to say, reduce the coffee aroma formed during deep roasting, and highlight the characteristics of raw beans. So the key to choosing a light roast coffee is the freshness of the raw beans and the rich aroma of the raw beans. Basically, the more advanced the coffee market or green beans, the easier it is to access light roast coffee.

Light roast coffee, the coffee cell tissue is not fully expanded, and the capillary to assist in the extraction of coffee is not fully formed. So the sour taste is more prominent. If the usual extraction method is used, it may not fully reflect the good taste. Add several variations to the basic extraction process to get a better coffee with more flavor.

The key to brewing lightly roasted coffee beans is to increase the ratio of powder to water from 1:20, which is called light foam. Use a coarser scale than usual, big eagle, small Fuji suggested about 4.5-5.5, and then high temperature brewing, generally between 92-96 degrees.

The reason for this brewing is that the beans are very shallow and have low weight loss, which also means that during the baking process, the contents of the beans themselves are preserved more. If they are brewed according to the usual habit of 1:12--1: 15, the products are often too thick, the flavor is firm, the layers cannot be opened, and it is easy to have a bad taste feeling of strong acid and astringency.

So we enlarge the proportion, so that the extraction can be complete, there are front bands and back, the level is pulled out, the acid has changed, no longer blindly strong, sweet and detailed also emerge.

Coarse scale is because very shallow baked beans, if fine scale, easy to flush out the astringency, and large water flow, let powder and water combine, let flavor details bubble out,. Maybe it would be more appropriate. High temperature is to completely soak out the ingredients of beans!

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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