Ye Jia Xuefei how to make it sour, not bitter, how to bake it by hand

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Qianjie-Ethiopia Yega Xuefei Kochel G1 hand sharing

Mischievous sweet cranberries, mellow tropical fruit wine, bright acidity like the eyes of a newborn baby, high roundness. The sun-tanned Yega Fischer has a rich aroma you can't imagine. If you use one word to describe Kocher, I think it's a little tipsy.

After picking the fresh and highly ripe coffee fruit, G1 Yega Xuefei immediately uses a unique sun method to make the raw beans preserved in sheepskin better absorb the nutrients of fermented fruit pulp. Because of this, its ground fragrance is enough to make people get drunk without getting drunk. The sun is so exciting.

Ethiopia Yega Sheffield Kochel G1

Grade: G1

Variety: native original species

Altitude: 1800-2100m

Treatment: insolation

Flavor: passion fruit cranberry raisin wine

V60 filter cup grinding: BG-6S recommends extraction powder-water ratio: between 1:15 and 1:18 (the concentration can be adjusted according to your own taste)

30g water is steamed for 30s, the injection time begins, the second stage water injection to 125g section, the powder bed will be exposed when the water level drops, the third water injection will stop until 225g, and the filter cup will be removed when the water level drops. The extraction time is 2:00.

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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