The difference between the flavor of Yega Xuefei producing area by washing Yega Xuefei with Water and Solar Yega Sheffei in Ethiopia

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Yejia Xuefei believes that we are no stranger to a coffee producing area, its bright sour, clean and refreshing coffee flavor has become the first coffee bean for many people to enter the boutique hand-brewed coffee. In recent years, Yega Xuefei has set off a retro style of the sun.

In the memory of many people, Yejia Xuefei has always been a producing area dominated by water washing treatment. Qianjie believes that Yejia Xuefei production area likes to use water washing treatment so much because it can highlight the fragrance of flowers and the acidity of lemon, which brings a little freshness to everyone. In fact, most of the earliest Yega Xuefei used sun treatment. Since the Ethiopian government introduced washing treatment from Central and South America in 1972 to improve the quality of coffee, it has made Yega Xuefei's coffee more fresh and refined and won the favor of more people.

As mentioned earlier, Yega Xuefei is blowing the sun to restore the ancient wind, because what can cause this upsurge? Looking through the materials in the front street, it mentioned that Adulabaghi, a coffee trader who grew up drinking tanned coffee, saw that Yega Xuefei's washing treatment was about to bury the traditional tanning treatment of his ancestors. So in 2006, he launched "Adidor Sun Fine Coffee beans". This coffee bean became a blockbuster after its launch and won many awards. Sun-dried Yega Chuefei has sun-fermented fruit aromas with obvious sweetness, while there is no lack of Yega Chuefei flowers and citrus aromas.

In 2007, the sun wind was even more popular, in addition to Adidor, coffee beans from Yega Sheffield and Erica coffee beans near Yega Sheffield were the number one stars at that time. These three types of coffee beans are treated with exquisite sun treatment, without the miscellaneous smell of regular sun beans, in addition to the sweet fruits, sour aromas of berries and mangoes, orange aromas and a hint of flowers. It can be said that these three beans shocked the global boutique coffee industry at that time, and told people, "who said that Yejia Xuefei's beans can only be washed, and that sun treatment is a disaster."

Qianjie believes that the coffee beans treated by the two methods have their own advantages. Yega Xuefei treated by water washing will give people a feeling of freshness, cleanliness and bright acidity, and the sense of juice and sweetness brought by the rule of sun treatment is relatively more obvious than that of water washing, so it depends on whether it is better to drink Yerjafei in water or in the sun.

Yejia Xuefei

Yirgacheffee

Yega Xuefei is located in the eastern edge of the East African Rift Valley, with complex topography and an elevation of 1800-2000m. It is one of the highest coffee-producing areas in Ethiopia. Lake Abaya to the west has been a wetland since ancient times, which is rich in water, which also provides a good resource for the Yejiaxuefei water washing treatment plant.

Yega Xuefei affiliated Sidamo producing area, because of its unique flavor, has been independent, has its own style, and has become the most famous producing area in Africa.

Washing treatment method

Washed

The water washing method can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, is generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by natural drying. However, the more detailed the division of labor, the more procedures for operation and hygiene management, and the higher the risk, so washing is not necessarily equal to high quality. Qianjie Coffee believes that Qianjie Coffee thinks that the acid quality of the washed coffee is obvious, the cleanliness is better, the touch is moderate, and the quality of raw beans is the most consistent.

Put the screened coffee berries into the peeling machine to remove the peel and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Sun treatment

Natural

Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after picking, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia will be exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex.

Yega Xuefei sun treatment is that after screening the available coffee berries, the whole coffee berries with intact pulp and peel are put into the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method which invests in high-intensity labor, isolates contact with the ground, prevents the miscellaneous smell of soil in the process of sun exposure, and creates an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the coffee beans are taken out from the coffee berries, the sweetness can be imagined.

Then we start with the raw beans of Yejia Xuefei water-washed and sun-treated coffee, through a series of comparisons such as roasting, cup testing, brewing and so on, to see the difference between Yejia Xuefei water-washed fruit Tintin and sun-red cherries in front street coffee.

Comparison of coffee and raw beans in Qianjie

The sun-dried beans in the raw bean state look yellowish green with more silver skin, while the washed beans are blue-green with less silver skin. This is because the washed beans are soaked in the water for a long time, the silver skins are separated from the coffee beans, and the outer silver skins are peeled off by the way when the parchment is finally removed, and there is little silver left on the surface of the washed raw beans.

On the other hand, the sun-dried beans are just the opposite. the peel and pulp have been adhering to the outside of the beans, and the silver skins and coffee beans adhere more tightly, so it is not easy to fall off when removing parchment, so there are a lot of outer silver skins on the surface of sun-dried raw beans.

Comparison of coffee and cooked beans in Qianjie

Although on the raw beans, there is less silver skin washed in water and more silver skin in the sun. However, in the baking process, the silver skin in the middle line of washed coffee beans is the most difficult to fall off. The outer silver skin of the sun bean is connected with the whole piece, and it is easier to connect the silver skin of the middle line to fall off together, so the silver skin of the sun-cooked bean is very clean after baking.

Washed beans, on the other hand, because there is almost no silver skin connection in the outer layer, the silver skin cracked in the middle line cannot be easily peeled off, but will remain after baking, so this is why, from the perspective of cooked beans, there are more washed silver skins and less sun-dried silver skins.

Qianjie baking suggestion

The sun red cherry is made of Yangjia 800N, the amount of beans is 600g: the furnace temperature is 200 degrees Celsius, the throttle is set at 3.5 degrees Celsius, the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted to 148 degrees, the firepower is reduced to 130 degrees, baked to 5: 03 ", the temperature is 151 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 105 degrees, and the throttle is opened to 4 degrees. In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

Washing fruit dingding Yangjia 800N, bean quantity: 480g: furnace temperature to 175C ℃ into the pot, throttle open 3, firepower is 120g; tempering point 1furnace temperature 140℃ firepower unchanged, throttle open to 4; at this time the bean table turns yellow, the smell of grass completely disappears, entering the dehydration stage, when firepower drops to 100176 ℃, firepower drops to 80, throttle remains unchanged. The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

Qianjie Cup test report

The dried aroma of sun red cherries exudes strong fruit aromas, with strong dried fruit aromas, strawberry, mango and apricot jam aromas. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

The dry aroma of washed fruit shows fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

The suggestion of cooking in Qianjie

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ fine sugar size (20 sieve bowl sieve powder to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925

Yejia Xuefei believes that we are no stranger to a coffee producing area, its bright sour, clean and refreshing coffee flavor has become the first coffee bean for many people to enter the boutique hand-brewed coffee.

In the memory of many people, Yejia Xuefei has always been a producing area dominated by water washing treatment. Qianjie believes that Yejia Xuefei production area likes to use water washing treatment so much because it can highlight the fragrance of flowers and the acidity of lemon, which brings a little freshness to everyone. In fact, most of the earliest Yega Xuefei used sun treatment. Since the Ethiopian government introduced washing treatment from Central and South America in 1972 to improve the quality of coffee, it has made Yega Xuefei's coffee more fresh and refined and won the favor of more people.

It is mentioned in the title that Yejia Xuefei is blowing a retro style in the sun. What is the reason for this upsurge? Looking through the materials in the front street, it mentioned that Adulabaghi, a coffee trader who grew up drinking tanned coffee, saw that Yega Xuefei's washing treatment was about to bury the traditional tanning treatment of his ancestors. So in 2006, he launched "Adidor Sun Fine Coffee beans". This coffee bean became a blockbuster after its launch and won many awards. Sun-dried Yega Chuefei has sun-fermented fruit aromas with obvious sweetness, while there is no lack of Yega Chuefei flowers and citrus aromas.

In 2007, the sun wind was even more popular, in addition to Adidor, coffee beans from Yega Sheffield and Erica coffee beans near Yega Sheffield were the number one stars at that time. These three types of coffee beans are treated with exquisite sun treatment, without the miscellaneous smell of regular sun beans, in addition to the sweet fruits, sour aromas of berries and mangoes, orange aromas and a hint of flowers. It can be said that these three beans shocked the global boutique coffee industry at that time, and told people, "who said that Yejia Xuefei's beans can only be washed, and that sun treatment is a disaster."

Qianjie believes that the coffee beans treated by the two methods have their own advantages. Yega Xuefei treated by water washing will give people a feeling of freshness, cleanliness and bright acidity, and the sense of juice and sweetness brought by the rule of sun treatment is relatively more obvious than that of water washing, so it depends on whether it is better to drink Yerjafei in water or in the sun.

Yejia Xuefei

Yirgacheffee

Yega Xuefei is located in the eastern edge of the East African Rift Valley, with complex topography and an elevation of 1800-2000m. It is one of the highest coffee-producing areas in Ethiopia. Lake Abaya to the west has been a wetland since ancient times, which is rich in water, which also provides a good resource for the Yejiaxuefei water washing treatment plant.

Yega Xuefei affiliated Sidamo producing area, because of its unique flavor, has been independent, has its own style, and has become the most famous producing area in Africa.

Washing treatment method

Washed

The water washing method can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, is generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by natural drying. However, the more detailed the division of labor, the more procedures for operation and hygiene management, and the higher the risk, so washing is not necessarily equal to high quality. Qianjie Coffee believes that Qianjie Coffee thinks that the acid quality of the washed coffee is obvious, the cleanliness is better, the touch is moderate, and the quality of raw beans is the most consistent.

Put the screened coffee berries into the peeling machine to remove the peel and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Sun treatment

Natural

Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after picking, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia will be exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex.

Yega Xuefei sun treatment is that after screening the available coffee berries, the whole coffee berries with intact pulp and peel are put into the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method which invests in high-intensity labor, isolates contact with the ground, prevents the miscellaneous smell of soil in the process of sun exposure, and creates an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the coffee beans are taken out from the coffee berries, the sweetness can be imagined.

Then we start with the raw beans of Yejia Xuefei water-washed and sun-treated coffee, through a series of comparisons such as roasting, cup testing, brewing and so on, to see the difference between Yejia Xuefei water-washed fruit Tintin and sun-red cherries in front street coffee.

Comparison of coffee and raw beans in Qianjie

The sun-dried beans in the raw bean state look yellowish green with more silver skin, while the washed beans are blue-green with less silver skin. This is because the washed beans are soaked in the water for a long time, the silver skins are separated from the coffee beans, and the outer silver skins are peeled off by the way when the parchment is finally removed, and there is little silver left on the surface of the washed raw beans.

On the other hand, the sun-dried beans are just the opposite. the peel and pulp have been adhering to the outside of the beans, and the silver skins and coffee beans adhere more tightly, so it is not easy to fall off when removing parchment, so there are a lot of outer silver skins on the surface of sun-dried raw beans.

Comparison of coffee and cooked beans in Qianjie

Although on the raw beans, there is less silver skin washed in water and more silver skin in the sun. However, in the baking process, the silver skin in the middle line of washed coffee beans is the most difficult to fall off. The outer silver skin of the sun bean is connected with the whole piece, and it is easier to connect the silver skin of the middle line to fall off together, so the silver skin of the sun-cooked bean is very clean after baking.

Washed beans, on the other hand, because there is almost no silver skin connection in the outer layer, the silver skin cracked in the middle line cannot be easily peeled off, but will remain after baking, so this is why, from the perspective of cooked beans, there are more washed silver skins and less sun-dried silver skins.

Qianjie baking suggestion

The sun red cherry is made of Yangjia 800N, the amount of beans is 600g: the furnace temperature is 200 degrees Celsius, the throttle is set at 3.5 degrees Celsius, the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted to 148 degrees, the firepower is reduced to 130 degrees, baked to 5: 03 ", the temperature is 151 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 105 degrees, and the throttle is opened to 4 degrees. In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

Washing fruit dingding Yangjia 800N, bean quantity: 480g: furnace temperature to 175C ℃ into the pot, throttle open 3, firepower is 120g; tempering point 1furnace temperature 140℃ firepower unchanged, throttle open to 4; at this time the bean table turns yellow, the smell of grass completely disappears, entering the dehydration stage, when firepower drops to 100176 ℃, firepower drops to 80, throttle remains unchanged. The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

Qianjie Cup test report

The dried aroma of sun red cherries exudes strong fruit aromas, with strong dried fruit aromas, strawberry, mango and apricot jam aromas. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

The dry aroma of washed fruit shows fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

The suggestion of cooking in Qianjie

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ fine sugar size (20 sieve bowl sieve powder to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.