How to make the world's top coffee Yejia Xuefei? What are the characteristics of Yejia Shefi coffee? What is the flavor of Yejia Shefei? How to solve the blockage during lightly baked beans?

Speaking of boutique coffee beans, many friends can always think of Yejia Shefei as soon as possible. Not only because Yega Shefi has a high reputation in the coffee industry, but also because the coffee produced by Yega Shefi has a very excellent flavor performance, is extremely recognizable, and is unforgettable.

But making Yejia Shefi coffee is not easy! Because experienced friends can know that beans in this production area can easily block the filter paper during brewing, and at the same time it is difficult to produce the "Yejia Shefei flavor." It doesn't matter! Today, Qianjie will come to share how to make Yejia Shefei coffee well and what it means: "Yejia Shefei flavor"!

What is "Yejia Shefei flavor"? Obviously,"Yejia Shefi flavor" refers to the unique coffee flavor bred by the Yejia Shefi region! The Yega Shefi production area is located in Ethiopia, with an average altitude of about 2000 meters. It is one of the highest production areas in Ethiopia. A higher altitude will prolong the ripening time of the coffee cherries, giving the coffee enough time to accumulate sugar and convert it into better flavor substances. Coupled with the unique terrain and planting system, it can be said that it provides excellent planting conditions for coffee.

The Yega Shefi production area was originally a sub-production area of the Sidamo production area. However, because the coffee grown in it was too unique, it was singled out and formed its own group, and then became a well-known coffee production area in Ethiopia. When talking about Yejia Shefei, we have to mention the washed coffee in this area, because the "Yejia Shefei flavor" that we have passed down from word of mouth actually mainly comes from the "pen" of washing treatment!

In the early days, Ethiopia's processing was mainly based on sun exposure. However, due to early lack of experience and poor management, coffee was very prone to qualitative changes during the processing process, with a high defect rate, and the overall quality of coffee was low. In order to improve the quality of coffee, the Ethiopian government introduced water washing technology and equipment in 1972 and established the first water washing treatment station in Yega Shefi Town. Thanks to this measure, the flaws of Yejia Shefi coffee have been greatly reduced and the quality has been greatly improved. And since washing will not cause excessive fermentation of the coffee beans, the flavor characteristics of the coffee itself can be better displayed: fresh and bright citric acid, elegant and soft white flower fragrance, and clean green tea tail. This is the taste of yega shefei passed down by the coffee guys. (However, it should be noted that not all coffee produced in Yega Shefi will have Yega Shefi flavor)

Due to the outstanding effect of washing treatment, many coffee lovers are fascinated by the coffee from this region after first tasting it. Thanks to this, water washing is the main method of coffee processing locally in the Yega Shefi producing area. For a long time, most of the coffee produced in Yega was washed with water (there is also sun exposure, but less). This gradually binds Jaga coffee to the washing process. When we talk about Jaga Shefi coffee, we will immediately think of the flavor of washed Jaga.

How to make Yejia Shefi coffee? How to get out of the taste of Yejia Xuefei? Well, as Qian Jie said, making Yega coffee well is not an easy task. Many friends often have negative conditions such as tasteless, thin taste, obvious bitterness, and uneven extraction. The reason is that the density of Jaga beans is generally high. If you grind it by hand, Qianjie believes you should have a deep understanding (because it is difficult to grind). The density is high both because beans are grown at high altitudes and accumulate rich materials, and because most yega beans are baked lightly. Because high-density beans are difficult to be lifted up by hot water, the inexperienced Xiaobai often injects hot water through the powder bed to form bypass water, which affects the extraction; at the same time, because high-density beans easily block the filter paper, so sometimes it is easy to over-extract due to too long extraction time.

If we want to brew this type of coffee well, we need to use a higher water temperature and finer grind to brew, thereby improving the extraction efficiency and making the flavor of the coffee more full; at the same time, pay attention to the injection height of hot water not to be too high, which can reduce the agitation of hot water on the coffee powder and prevent the filter paper from being blocked; finally, the hot water is divided into multiple sections and injected with a small water flow, which can effectively prevent the hot water from passing through the powder bed and forming bypass water.

Then, Qianjie will actually demonstrate how to make a cup of yega Shefi through boiling! The beans used in this brewing and sharing are Qianjie Yejia Xuefei·Water-washed Fruit Tintin from a certain treasure bean list on Qianjie Online. It has a very standard "Yejia Xuefei flavor"! The extraction parameters are as follows:

Amount of powder used: 15g Grinding degree: 10 scale of Ek43, 75% grinding on No. 20 sieve, fine granulated sugar particles powder to water ratio: 1:16 Boiling water temperature: 92°C Boiling method: Four-stage First, we inject 30ml (two cups of water for powder) of hot water to steam for 30 seconds.

After steaming, we inject the second section of hot water, a total of 90ml, circle around a large circle, and use a small water stream to inject slowly. Note that when injecting water, we try not to let the water level exceed the powder bed too much to prevent the appearance of bypass water.

After the second section of hot water seeps out of the filter bowl, we inject the third section of hot water. The third section of hot water is half of the remaining water volume, a total of 60ml. The same small water flow is used and then injected in a small circle.

When the water level is about to bottom out, we can inject the fourth section of hot water, a total of 60ml. When injecting, we can observe the time. If the time is less than two minutes, we can use a small water flow to inject around a small circle. If the time has passed, we can use a small water flow to inject at a fixed point. When the hot water is finished, we just need to wait for the coffee liquid to finish dripping before removing the filter cup and ending the extraction.

The total time was 2 minutes and 28 seconds. Before tasting it, Qianjie could already feel the elegant white fragrance from the wet fragrance. After entering the coffee, you can obviously drink fresh lemon and jasmine flowers, as well as apricot, citrus and other flavors. The aftertaste has the sweetness of honey and the fragrance of green tea. The overall mellow degree is low, the acid is bright, clean and refreshing, which is very good!

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