The difference between Yega Coffee and American Coffee how high is a cup of American coffee

With the penetration of boutique coffee culture, American coffee is no longer synonymous with black coffee. When we go to a coffee shop, we can always see a lot of friends order a cup of Yega Sheffield to the barista. Don't these four words sound fresh and attractive! So what kind of coffee is Yejasuffi? What's the difference between it and American coffee? Qianjie Coffee this article will take you to understand what Yega Chuefei Coffee is.

In fact, Yega Xuefei is not the name of a type of coffee, but this coffee uses beans from the Yegashafi region of Ethiopia. The town of Yegashafi is located in the southern part of Ethiopia and once belonged to Sidamo Province, another famous coffee producing region in Ethiopia. Yega Xuefei is 1700-2100 above sea level, while coffee trees are planted in an area above 1800m. Therefore, Yega Xuefei is known as one of the highest coffee producing areas in the world, and is also synonymous with Ethiopian boutique coffee.

In the small town of Yegashafi, most people grow coffee trees in their own courtyards. The courtyard here says whether it is small or not, so the output of coffee in each household is small. In order to better extract and export raw coffee beans, we will send the harvested coffee fruits to the nearest processing plant for sun or washing treatment.

Because the town is rich in water resources, the coffee processing plants / cooperatives in the town have built washing ponds, so Yega Xuefei has become one of the very important producing areas of washed coffee beans in Ethiopia. Since 2006, the number of cooperatives and processing plants in the small town of Yejasuefi has reached 30 tons, and private washing stations have also become an important blowing agent for fine coffee, and micro-batch treatment has been continuously introduced in the region in recent years. As a result, Yejiaxuefei has also become one of the coffee producing areas popular with many coffee bean merchants.

With Yega Sheffield becoming more and more popular in the boutique coffee circle, in 2010, the Ethiopian Mercantile Exchange separated the Yega Sheffield producing area from the Sidamo producing area, thus giving rise to the now well-known Yega Sheffield producing area. The coffee in Yejasuefei is attractive because it has fresh tonality, bright citrus acidity, a touch of flowers and the sweetness of green tea, which is very suitable for those who are just beginning to come into contact with boutique coffee. but do not accept bitter coffee lovers taste.

So what's the difference between Yega Sheffield coffee and American coffee? To put it simply, Yejashefi coffee beans can be made into American coffee, and American coffee is not necessarily made by Yejashefi coffee beans. The former is the producing area of coffee beans, and the latter is one of the names of coffee drinks.

American coffee refers to espresso diluted with water. Espresso needs to be extracted in a high temperature and in a short time through a pressurized coffee machine. The reason why it is called American coffee is said to be because American soldiers are not used to drinking coffee with a very high concentration in Italy, so they add water to it.

The way espresso was made and diluted was brought back to the United States by soldiers and spread, so this way of diluting espresso has become one of the classics on the coffee menu-American coffee (Americano).

In general, in order to make the flavor of espresso more balanced and mellow, most coffee shops use blended beans to make espresso. However, with the increasing awareness of boutique coffee and single-product (single-producing area) coffee, a small number of coffee beans will also use Yega Sheffield coffee beans to make SOE (single-producing area espresso).

Unlike conventional espresso made with mixed beans, espresso made from individual beans will further highlight the characteristics of the beans themselves, so if they are not properly extracted, they may have a pleasant freshness and become acerbic and difficult to swallow. Therefore, when coffee shops are roasting individual coffee beans to make espresso, they all need to bake a little deeper to reduce the acidity of concentrated extraction.

As a result, in order to reduce unnecessary disputes in most coffee shops, Yejasuffi beans are usually used in the production of ice droplets, cold extracts, and hand-brewed coffee. To highlight its fresh and bright acidity, Qianjie coffee roasters use light roasting to retain the bright citric acidity and green tea-like sweetness of Yejassefi coffee beans.

The Yegashifi coffee beans currently sold in Qianjie Coffee include washed coffee beans from the Guotintin Cooperative, sun-treated coffee beans from the Waka Cooperative, washed coffee beans from the Cochell Cooperative, and sun-tanned cherry beans from the Aletaland Cooperative. These can be purchased in Qianjie Coffee Shop and Taobao Store, and the coffee beans are sent out within 5 days after the baking date.

When brewing Yega Xuefei coffee beans, Qianjie coffee is recommended to be extracted with a grinding degree of fine granulated sugar (80% of China's No. 20 standard sieve) and a water temperature of 90-92 degrees.

Qianjie coffee recommended brewing ratio is 1:15, with three-stage water injection: start timing, the first injection to 30g water, carry out 30 s of steaming; then start the second stage of small water round injection with water to 125g, wait for the powder bed water to half, and then continue small water circle injection to 225g, after all the dripping filtration is finished, the total extraction time is about 2 minutes 00 seconds-2 minutes 10 seconds.

Whether it is American coffee or individual coffee, as long as there is no sugar, no milk and other ingredients, but in the case of pure black coffee, calories are very low. Friends who lose weight can rest assured to taste American coffee, hand-brewed coffee, cold coffee and iced coffee.

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