Introduction of Ethiopian Yega Fischer Coffee and step course of hand-brewing Coffee

Boutique coffee is now the mainstream of the coffee industry, many cafes are essential to sell boutique coffee, there are different varieties of coffee from different places, treatment, flavor and taste of coffee, dazzling do not know how to choose! Most of the coffee friends who entered the pit started from Yega Xuefei, because the aroma of flowers and fruits is very lovable, if you have been in the pit for a long time and want to try to brew your own boutique coffee, it is necessary to choose a bag of good beans and a suitable brewing method, then this article may help you! Let's get some information about Yejia Xuefei first.

There are eight main coffee producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Kinby, Limulim, Illubabor Ibedo, Djimma Gemma, Harrar Hara, Teppi/Bebeka Bebeca, Sidamo Sidamo, and Yirgacheffe Yega Chefe. Among them, the more well-known boutique coffee producing areas are Nekempte (Lekempti), Limu, Harrar, Sidamo and Yirgacheffe,Yirgacheffe, which are located in the Sidama region of Ethiopia. It can be seen that Yirgacheffe belongs to the smaller region of the Sidama producing area.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is a rich area for coffee production. It is also one of the three famous and micro-producing areas of Yegashafi. It has about 100,000 local residents, and coffee beans are the main source of income. The processing and processing equipment of this production area is very advanced.

Country: Ethiopia

Grade: G2

Producing area: Yejia Xuefei

Baking degree: shallow baking

Treatment: washing

Variety: native species

water. Now everyone pays attention to the soft water for drinking water, and the soft sailor tastes better. The water temperature is 85-95 degrees Celsius, too high temperature will cause coffee to have a scorched taste, and too low temperature will give coffee an unpleasant sour taste (just right coffee will also have a light sour taste, but this sour taste is pleasant, such as light fruit acidity.)

Pay attention to the warm cup. All utensils used in the process of hand brewing should be kept warm so that the taste of the coffee is warmer and moist.

The thin-nosed pot for hand flushing can be purchased separately, or you can choose some common utensils instead, as long as you ensure that the flushing flow is fine and stable. Of course, try to keep warm as much as possible.

According to my experience, 250 milliliters of coffee for every 15 grams of coffee powder is an appropriate proportion.

The rest is some simple process: put the filter paper into the filter bowl, add a small amount of water, let the filter paper "serve", and there is no air bubble between the filter paper and the filter bowl; grind the coffee powder and load it evenly (this process is called cloth powder. Some people think that the uplift in the middle of the powder pile can make better coffee, while others think that a hole should be dug in the middle of the powder pile. This depends on personal understanding); slowly flush the hot water of about 92 degrees into the coffee powder, controlling the amount of water to drop just one drop from the bottom of the powder pile; let the coffee powder fully absorb the hot water for about 40 seconds (at this time, if the coffee powder is fresh enough, you will see the coffee powder obviously expand); empty the containers that hold the coffee under the filter bowl (including the hot water for the warm cup and the drop of hot water just dropped for soaking the coffee) The water temperature dropped to about 90 degrees in these 40 seconds, just right for the start of hand flushing; slowly flushing water and drawing circles in one direction from the center of the powder pile, circle after circle. All right, drink it.

Flavor: Jasmine, lemon, bergamot, honey, black tea