A brief introduction to the characteristics of hand flushing flavor of washed Yejiaxefi Coffee

When many people go to Qianjie stores to buy rations beans, they see a very attractive description of the flavor of washed Yega Chuefei: Jasmine, citrus, lemon and berries, reminiscent of freshness and elegance. Then how should such a unique fragrance of flowers and fruits be flushed so that it tastes good?

What are the characteristics of washed Yejia Coffee beans?

Yega Xuefei comes from the famous Ethiopian producing area, and the ultra-high altitude of 2000 meters forms a significant temperature difference, which provides a unique growth environment for coffee trees and produces fragrant coffee. However, the local water resources are underdeveloped, so most people use the old sun method to deal with raw beans, that is, drying directly in the sun. Because the technique is too rough, the quality of coffee is generally low. It was not until the government introduced washing equipment and technology that the quality of Yega Xuefei was further improved.

Different from other producing areas, Yega Xuefei is a wetland, so it is more suitable for washing treatment. The removal of bad beans in the washing step greatly reduces the defect rate of coffee, showing a higher degree of cleanliness, and the more clear and thorough the aroma. This move also magnifies the citrus lemon aroma of the Yejashifi coffee bean itself and makes it more fresh and bright on the palate.

Due to the small size of Yejia Coffee beans, it is easy to be heated unevenly or even zoom if deep roasting is used, so roasters tend to roast moderately or lightly. Unexpectedly, Yega Xuefei, which uses shallow roasting, not only shows rising acidity, but also has a highly recognized fruit flavor, which can be said to have ushered in 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. Qianjie hopes that what you drink is the classic Yega Chuefei taste, so it uses medium-shallow baking.

Hand flushing parameters of washing Yega Xuefei

Before brewing, we first need to prepare the following utensils: hand flushing pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer, and a pack of washed Yejiaefi food beans during the best taste period.

Bean grinder plays a very important role in hand brewing. The thickness and uniformity of coffee powder will directly affect the taste of a cup of hand-brewed coffee. The bean grinder on the market is roughly divided into two types: hand grinder and electric. Qianjie stores use EK43s bean grinder. Coffee powder is too coarse, easy to lack of extraction, light taste, too detailed easy to over-extract, the taste will be bitter. A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%. Here Yejia Xuefei belongs to medium-shallow roasted high-altitude coffee beans, the front street wants to extract more rich aromatic substances, so choose the 20 standard sieve pass rate of 80% of the thickness, stores use EK43s bean grinder scale of 10.

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances. Therefore, the front street of medium and deep roasted coffee beans is recommended to choose 87-90 ℃, while light-roasted coffee needs higher water temperature to stimulate aroma, so 91-93 ℃ is used. Note that the water temperature here refers to the water temperature injected into the coffee powder. If the room temperature is low and the water temperature drops rapidly, we can appropriately increase the temperature by 1 / 2 ℃ to ensure the temperature of coffee extraction.

The daily production of Qianjie coffee shop has Hario V60 and KONO resin filter cup, V60 filter cup is mainly responsible for the production of lightly roasted coffee beans, KONO filter cup is responsible for the production of deeply roasted coffee beans. The body of the V60 filter cup has a large round hole connecting the diversion ribs at the top and the bottom and the center, which speeds up the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the coffee extracted is more layered. Therefore, Qianjie will give priority to using V60 to make medium-and light-flavor water to wash Yega Chevy coffee.

Sharing of hand punching skills

According to previous cooking experience, Qianjie suggested that beginners should use three-stage water injection, that is, after stewing, it is divided into two times of water injection. Three-stage extraction is beneficial to the water flow to scour the powder layer for enough time, dissolve the flavor substances more fully, increase the taste level, and avoid excessive extraction of coffee for too long. If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml total water, three stages of water is divided into: 30ml, 95ml, 100ml, the weight on the electronic scale shows: 30g, 125g, 225g.

First put the folded filter paper in the filter cup and wet it with water to better fit the filter cup. Prepare the hot water and the thermometer, and pour 15 grams of ground coffee powder into the filter cup to clear the weight of the electronic scale.

The first stage is injected with 30g water for steaming for 30 seconds, and the timing starts at the same time when the water is injected, and the injection at the center of the small flow begins to circle outward, paying attention to the need to moisten the whole powder layer.

After 30 seconds, the second section of 95g water is steadily injected with a larger flow, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly. At this time, the chronograph shows 125g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject the third section of 100g, try to control the flow is too large, easy to break up the coffee powder layer and cause insufficient extraction. The final amount of water injection is 225 grams, and the completion time of drip filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

The proportion of powdered water in hand-brewed coffee, the amount of water injected in each section and the method of water injection are not fixed. We can regulate and control the coffee beans according to our accumulated experience and understanding of coffee beans. Qianjie understanding of coffee brewing is a basic scientific experiment. If we want to learn hand brewing well, we need to understand the true meaning of each brewing parameter. In this way, it is easy for us to find the experimental method and establish a suitable cooking framework.

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