Ethiopia washed sun Ye Jia Xue Fei how to brew good drink how to determine the parameters of hand brewed coffee

When it comes to boutique coffee beans, people always think of Yega Xuefei for the first time. Yejasuefi coffee beans for many friends, is the first step into the world of boutique coffee, but also because Yejasuefi coffee beans, for the first time feel that coffee is not only bitter.

The Yega Xuefei producing area is located in Ethiopia, which is originally a by-product area under the Sidamo region. The coffee flavor is bright and delicate, forming a unique coffee flavor in the Sidamo area. Because of its high degree of recognition, farmers compete to be proud of the smell of their coffee beans, so they are independent from Sidamo and are now the most famous producing area of Yega Sheffield.

Before brewing, let's take a look at the flavor of Yejasuffi.

At first, Yejia Xuefei used the most traditional sun-dried coffee beans, but due to the backward technology, it can only be laid on the land directly, the drying process will absorb the taste of the soil, and the quality of coffee is very unstable. So in order to improve the quality of coffee, the Ethiopian government introduced water washing treatment from Central and South America in 1972. This introduction, let Yega Xuefei coffee bean flavor instant sublimation, reflect their own superior flavor incisively and vividly. The water washing method makes the Yega Chuefei coffee beans reflect the citrus flavor and jasmine fragrance, which fascinates many coffee people.

Because the Yega Xuefei coffee beans are so outstanding that the farmers in the area all send their beans to be washed and treated, everyone seems to have forgotten the traditional sun drying left by their ancestors. A coffee trader missed the flavor of Yega Chuefei coffee beans, so he upgraded his sun-drying equipment and used a high African bed for sun-drying, so that the coffee fruit could be ventilated above and below and did not have to be laid directly on the ground to absorb the taste of the soil. and regular turning ensures that the coffee fruit can be evenly dried. And in 2006 launched the "Ididuo sun boutique coffee beans", this coffee bean after the launch of a blockbuster, won many awards. The exquisite sun treatment makes Yega Chuefei coffee beans show fermented fruit aroma and obvious sweetness.

How do Ye Jia Xuefei coffee beans taste good?

We can see that the flavor of the two kinds of Yejiaxuefei coffee beans has its own advantages. Yega Xuefei treated with water washing will give people a feeling of freshness and cleanliness, bright acidity, and a sense of juice and sweetness from the sun treatment rules. So when brewing, we need different ideas to cook, so that the bright and rising acidity of washing treatment and the fullness and sweetness of sun treatment can be brought into full play.

The idea of washing and cooking with Yejia Xuefei

This time, Qianjie used the medium-shallow baked Yega Xuefei Ding Ding Cooperative to wash the coffee beans as the object of cooking. When tested in the cup, the dried bean shows a fresh aroma of citrus and white flowers, sucking at different temperatures, bright citrus tone, honey, clean taste, mixed with floral and tea aromas.

Grinding degree Qianjie recommended medium fine grinding degree (the pass rate of Chinese standard No. 20 screen is 78%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

In order to highlight the fresh and charming aroma of washing Yega, the front street uses a V60 filter cup for cooking. The spiral design of the filter cup allows coffee powder to exhaust better and maximize the volatilization and dissolution of sour substances.

In the process of cup testing, Qianjie noticed that the bean showed different flavors at different temperatures, so three-stage extraction was used to make different flavor substances show better when the powder layer warms up.

With regard to the temperature of cooking water, we can think about it from two aspects. If you want the acidity to rise brightly, the aftertaste can be boiled with 90 ℃-91 ℃, and those who want to be sour and mellow can be boiled with 92 ℃-93 ℃.

As for the brewing ratio, the flavors of washed Yejia Chuefei are relatively fresh. In order to feel the fragrance of flowers and the sweetness of honey more clearly, 1:16 can be used to slightly lower the acidity of the whole cup of coffee and give other lighter flavors a chance to express.

The idea of brewing and cooking with Ye Jia Xuefei in sun treatment

This time, Qianjie used the medium-shallow roasted red cherry coffee beans treated by the Ye Jia Xuefei Aletaland Cooperative as the object of cooking. When tested in the cup, the dried bean shows full sweet and sour berries, sucking at different temperatures, soft sweet and sour berries, ripe fruit fermentation, obvious honey sweetness and black tea taste, smooth taste.

The degree of grinding and cooking filter cup is still made by medium and fine grinding (Chinese standard No. 20 sieve pass rate of 80%) and V60 filter cup. Another feature of the V60 filter cup is that the 60-degree angle design can prolong the contact time between water and coffee and fully extract the sweet and sour substances of coffee.

In the process of cup testing, Qianjie noticed that the overall taste of the bean was full, and the juice and sweetness were obvious, so the central water injection extraction was used to let the powder layer stably and fully extract the sweet and sour flavor substances at the same temperature.

With regard to the temperature of the cooking water, in order to highlight the sweetness and fullness of the sun Yega, 91 ℃-92 ℃ is used in the front street to enhance the overall mellow thickness.

With regard to the proportion of brewing and cooking, the flavor of the sun Yega Chuefei is relatively full. in order to have a fuller and smoother sense of juice, 1:15 can be used to concentrate all the sweet and sour flavor substances.