The flavor and characteristics of Yejia Fischer coffee bean brewing scheme

Yega Xuefei in Ethiopia is famous all over the world for its clean and exquisite flavor. In a broad sense, the production area of Yega Xuefei contains Abaya, Borena, Wenago, Ykrgacheffe and Kochere, among which Kochere is a very important washing area in this area.

Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection.

The washing method of coffee beans can best reflect the basic local flavor of the producing area. Today, we will understand the basic flavor of the Kochel producing area by washing coffee beans in Yejia Fischer, a coffee workshop in Qianjie.

Coffee producing area: Yega Sheffield Kochel, Ethiopia

Production area: 1800-2200 meters above sea level

Coffee bean variety: local native species of Heirloom

Treatment: washing

P.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'PingFang SC'; color: # 454545}

P.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; color: # 454545; min-height: 14.0px}

P.p3 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'PingFang SC'; color: # 454545; min-height: 17.0px}

Span.s1 {font: 12.0px Helvetica}

"Flavor characteristics of Sheffield Coffee area" plus Sheffield Coffee Bean Cooking Scheme

Yega Xuefei in Ethiopia is famous all over the world for its clean and exquisite flavor. In a broad sense, the production area of Yega Xuefei contains Abaya, Borena, Wenago, Ykrgacheffe and Kochere, among which Kochere is a very important washing area in this area.

Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection.

The washing method of coffee beans can best reflect the basic local flavor of the producing area. Today, we will understand the basic flavor of the Kochel producing area by washing coffee beans in Yejia Fischer, a coffee workshop in Qianjie.

Cooking scheme:

V60 filter cup, water temperature 89-92 ℃, ratio of water to powder 1:15, powder quantity 15g, corresponding water quantity 225g. The grindability of coffee powder is BG#5F (the pass rate of China No. 20 standard sieve is 80%), which is extracted in three stages.

The first stage of steaming: use twice as much water as the coffee powder, that is, 30-40 grams of water, inject from the center of the coffee powder, wet the coffee powder in a circle and steam for about 25-30 seconds.

The second stage of water injection: start from the center of the coffee powder and circle, be careful not to inject the edge of the coffee powder and filter paper, pour water to about 120-130g until the powder bed is exposed and start to inject the next section.

The third stage of water injection: direct water injection from the center of coffee powder to 225g, the time is up to 2 minutes (including steaming time) the water is all extracted, the coffee powder can be removed.

Flavor and characteristics:

Bouquet: sweet aromas of citrus and fruit, orange blossoms

Acid quality: bright citric acid, citrus acid

Sweetness: medium, sweet fruit

BODY: medium

End rhyme: black tea feeling

High temperature flavor: sweet and sour balance

Low temperature flavor: sour and lively