Description of coffee brewing flavor characteristics of Yejia Fico snow map, high scaffolding, sun-dried coffee beans, snow map

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Preface

Since Ethiopia introduced washing treatment in 1972, the Yega Chuefei coffee has been loved by everyone because of its fresh and refined flavor. A coffee merchant saw that the washing method was about to bury the traditional sun treatment, so the sun-dried Yega Sheffield coffee beans became a blockbuster after the launch of Edidor sun-dried coffee beans in 2006. Taking advantage of the craze, Biloya and Erica's sun-dried coffee beans were launched in 2007.

The three sun-dried coffee beans are treated with a high scaffolding, and the coffee fruits are dried on the scaffolding, without the smell of sun-dried coffee beans on the traditional floor. This kind of sun treatment not only retains the citrus and floral characteristics of Yejia Xuefei coffee, but also increases the sweetness of melons and fruits and the sour and sweet berries. From then on, the sun retro style has been blown back into the Yega Xuefei producing area. In addition to the sun-dried coffee beans from the three areas just mentioned, the sun-dried coffee beans from the snow map processing plant in Cochell are more detailed on the basis of the original scaffolding. Qianjie caffeine also took the coffee beans for roasting, cup testing and brewing.

Snow map

Chelelektu

Xuelitu is located at a straight line distance of about 18 kilometers southwest of the town of Yega Sheffield, heading south from the town of Yegashifi, climbing all the way to a fork in the road, and going to the right is in the direction of Xuelitu. Go left and southeast will lead you to Godibe and Waka. Xuelitu is located in the largest village in the Yega Sheffield producing area, which pales in comparison with the town of Yegashefi. There are many batches named Xuelitu. Xuelitu has two processing plants, and the one near Xuelitu village may be called Xuelitu Coffee.

The Xuelitu beans introduced by Qianjie Coffee come from the Mestawot Asefa processing plant, which is slightly north of the town center and even farther than Beloya. The meticulous sun treatment of the Xueli map processing factory brightens people's eyes during the Qianjie cup test.

High-shelf solarization treatment

Natural

The thickness of the stack on the scaffolding after the coffee fruit picking in the Xuelitu processing plant is properly controlled. According to different drying stages, different materials with different permeability are taken as the bottom of the sun scaffolding, and the defects and immature beans are picked out intensively by hand in the drying process. The movable scaffolding can adjust the sun drying operation according to the sunshine and weather movement. The result of continuous care for 15-21 days is a charming, uniform color of dried berries. Qianjie passed the cup test, and the sun in the Xue Litu processing plant has the aroma of jasmine, rich juice and fermented tea brought by planting at high altitude, making it feel like drinking a cup of citrus fruit black tea.

Producing area: Yega Snow Fischer Snow Picture

Processing plant: snow map Mestavi Asfa processing plant

Altitude: 1850-2100m

Variety: native species Heirloom

Treatment method: sun treatment in high greenhouse

Grade: G1

Qianjie Coffee Baking Coffee Bean suggestion

The front street baker uses Yang family 800N semi-direct fire, the amount of beans is 480g: the furnace temperature is 165 degrees Celsius, the throttle is opened 3, and the firepower is 130. The temperature recovery point: 115C, the throttle door is 4. Baking to 550C, the temperature is 151.5 degrees, the bean surface turns yellow, the smell of grass disappears completely, and the dehydration is complete.

When the bean surface appears ugly Hu wrinkles and black markings, 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, starting at 915 ", the throttle is unchanged, and the firepower of 181 degrees is reduced to 90 degrees." the development time of an explosion is 1: 28 ", put into the pot at 195 degrees.

Qianjie coffee cup snow test picture coffee beans

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. Baristas in front of the street generally use ceramic bowls with a capacity of 200ml, which will be marked with 150ml and 200ml marks. According to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause excessive extraction, too high will affect the taste and easy to lack of extraction, the water temperature used in the cup test is 94 °. The pass rate of 20 # standard screen (0.85 mm) controlled by grinding degree is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dried incense: Jasmine, citrus

Damp fragrance: Jasmine, berries

Flavor: Jasmine, citrus, berry, grapefruit peel, black tea

Experience of brewing coffee in Qianjie

Filter cup: V60 # 01

Water temperature: 91 degrees

Powder content: 15g

Ratio of powder to water: 1:16

Degree of grinding: medium fine grinding / fine sugar size (sieve powder from No. 20 sieve bowl to 78%)

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small flow circle injection to 130 grams, continue to inject water to 240 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 2: 08 ".

Cooking flavor: jasmine, citrus and berry sweetness, sugar, bergamot sweetness, with a little pomelo peel, orange peel astringency, black tea finish.

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