Introduction to the flavor of Ethiopian Yejasuffi coffee in the eastern highlands

The flavor of this coffee is indeed similar to citrus acid, and the aroma released by the coffee liquid during brewing and at the end of drip extraction is similar to that of jasmine and roses. But we need a correct baking degree to interpret the main flavor of releasing Yejaschuffe, the so-called correct baking degree, but also to release more sweetness of Yejasuffe, to enhance the sweetness of chocolate in Ethiopian coffee, and the mellow feeling in the mouth. Acid should also be sour and comfortable, not irritating, and so on.

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

In fact, what we want to say is that it is not just Yega Snow Coffee, but coffee with high alcohol thickness and bitterness, such as Mantenin, is sour even if it is lightly roasted, so can we describe this sour taste as citrus acid? To sum up, all the shallow roasting of coffee is sour, which is the wrong taste released under the wrong roasting degree.

So I can't help but ask, what kind of flavor does Yejasuffe want to highlight? In fact, Yejaschuffe is not as sour as rumored, as sour as lemon, it has its own unique aroma, similar to rose, jasmine, nectar, acidity is similar to citrus, orange pulp is as round, Huigan is mainly chocolate or cocoa, under the correct baking degree, Yejashaffe is as bright as plum and has a long aftertaste.

The reason is simple: the sweetness of coffee comes from caramelization (browning of carbohydrates) and Mena reaction (carbohydrates combine with amino acids).

Only when the coffee beans are roasted at a temperature between 180 and 200, will the internal caramelization reaction begin. It is the beginning of an explosion, and at the end of an explosion, not only do you have to ask whether your Yega Snow Coffee has reached an explosion? Are the sweetness and acidity round and not exciting? Is there no smell of grass? Is there no astringency? Does it take a long time to return to Gan? Is the alcohol thickness great? If the answer to the above question is in the affirmative, then I am honored to tell you that the integrity of the flavor release of your Yega Schiffe is relatively good.