Hand-brewed coffee teaching-how does Ethiopia Yega Xuefei come out to taste good.

If you like to make coffee by hand, I believe that this coffee will not be unfamiliar to Ye Jia Xue Fei, so that friends who are difficult to accept strong bitter coffee can easily accept it for the first time, and feel the charm of fruit acid coffee. There are two different treatments and flavors in the front street store. If you like full tropical fruit flavor, the front street will recommend sun-dried red cherries. If you like fresh citrus sour and sweet, the front street thinks washed fruit is more suitable for you.

What's the difference between washing and sunning?

Ethiopia's generally high altitude, abundant sunshine, so it is quite suitable for sun-dried coffee fruit. Traditional sun treatment is too rough, each coffee farmer can be carried out in their own small courtyard, will be directly spread on the roof, the ground drying, rough methods bring a lot of unpleasant taste, but also cause coffee quality varies.

The Ethiopian government introduced more advanced washing technology and related equipment from Central and South America in 1972. Farms that use the washing method must build washing tanks and be able to introduce an endless stream of fresh water, resulting in higher production costs. When processing, the beans are put into the pool and moved back and forth, using the friction of the beans and the power of the running water to wash the coffee beans smoothly and cleanly. Each step removes impurities and defective beans, so the quality of the beans is more uniform and the final transaction price is higher than that of naturally dried coffee. Washing not only greatly reduces the blemish rate of coffee, but also wins fresh citrus tones and elegant white floral notes for Yejia Shefei. The overall flavor is bright, delicate and clean.

Although washed coffee became popular for a time, solarization still accounts for the majority of Ethiopian coffee. Unlike in the past, today's solarization process takes more care to manually screen and ensure uniform drying. Freshly picked coffee red fruit, through artificial screening, defective beans and too ripe or moth-eaten selection out, leaving good beans. Then sent to the drying place for drying treatment, of course, different production areas use different drying racks, some will be waterproof cloth, high bed, etc., the most common is African drying bed, drying time generally takes 27-30 days, until the coffee turns dark purple, moisture content reduced to 11% is not complete.

The fruit Dingding cooperative coffee beans on the front street bean list are the classic washed Yega Shefi, and the other red cherry coffee beans are the refined sun-treated Yega Shefi, which has a stronger taste, richer layering, fuller fermentation and tropical fruit flavor, and a higher sweetness.

Flavor characteristics of medium and light baked yerka sherry

Qianjie believes that the biggest characteristic of Ethiopian coffee lies in the acidity and fragrance of fruit, which is praised as "fruit bomb" by many coffee people. Since it is necessary to highlight such an explosive aroma, the roasting degree should not be too deep, so the front street adopts a medium light roasting to show the fruit of the coffee.

Cup flavor:

Washed fruit tintin co-op coffee dry aroma exudes fresh passion fruit, citrus, berry fruit aroma. The moist notes are citrus, berry, citrus acid on the palate, berry sweetness, almond, tea, sweet finish with honey. Low body, bright acidity, clean and refreshing.

Sun-dried cherry coffee shows a full berry sour, different temperature sucking, soft berry sour, ripe fruit fermentation, obvious honey sweet and black tea tail, smooth taste.

In addition, the yejia sherry ration beans launched in front street are washed and baked in medium and light degrees, with classic yejia sherry flavor, suitable for hand brewing, cold extraction, French pot and other ways of brewing. There is a series of ration beans launched on the front street bean list. The so-called ration beans are delicious and inexpensive. The front street selects 7 classic producing areas, covering a number of representative producing areas, varieties and natural processing methods. Let everyone taste the flavor of the producing area at an affordable price, so as to confirm their coffee preferences. It is a coffee series with very high cost performance in Qianjie.

Tips and suggestions for hand punching Ye Jia Xue Fei

Based on previous brewing experience, Qianjie recommends that newcomers adopt a three-stage water injection method. Three-stage extraction is beneficial to more fully dissolve flavor substances during extraction, increase the taste level, and avoid excessive extraction of coffee due to long soaking time. If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml of total water, three water parts: 30ml, 95ml, 100ml, the weight on the electronic scale is displayed: 30g, 125g, 225g.

Here, the front street uses washed Yerga Sheffi fruit Tintin cooperative coffee beans, which are brewed with Hario V60 filter cups. The spiral design of V60 can make coffee powder better exhaust, maximize the activation of the volatilization and dissolution of acid aroma substances. Due to the light roasting of yejia sherry, the coffee beans have a hard texture and require hot water at 92℃-93℃ to stimulate the floral and fruity flavors of coffee.

Grind degree The former street recommends medium and fine grinding degree (78% of the pass rate of No.20 sieve in China standard), which is similar to the thickness of fine granulated sugar. Grinding too coarse can not extract mellow flavor substances, brewed coffee will appear thin; particles too fine easy to over-extract at high water temperature, brewed coffee easy to appear bitter.

Put the folded filter paper into the filter cup first, pour 15 grams of ground coffee powder into the filter cup, and reset the weight of the electronic scale. 30g water is injected into the first stage for stewing for 30s, and the timing starts at the same time of water injection. The injection of small water flow center point in the whole process starts to circle outward, and attention should be paid to wetting the whole powder layer.

After 30 seconds, start to inject the second section of 95g water steadily with a larger water flow, the purpose is to raise the whole powder layer, the water column needs to be injected vertically and evenly, at this time, the time scale shows 125g, about 55 seconds.

When the liquid level drops to half of the position, start to use small water flow around the small circle into the third section of 100 grams, try to control the water flow is not too large, easy to break up the coffee powder layer and cause insufficient extraction. The final water injection was 225 grams, and the drip completion time was about 2 minutes. After removing the filter cup, shake the coffee in the sharing pot evenly and start tasting.

The amount of water injected into each section is not fixed. We can adjust it according to our accumulated experience of hand brewing and according to our understanding of coffee beans. Coffee brewing is a science-based experiment. To learn how to brew, we need to understand the true meaning of each brewing parameter. This way we can easily find experimental methods and establish a suitable brewing framework for ourselves.

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