Introduction to Ethiopia on the treatment of Manor Grinding degree of Coffee beans in the Sun Yega Snow Flavor
Yega Chuefeiwaka
Origin: Ethiopia
Year: 2015
Appearance: 13-15 mesh Grand 1
Raw bean treatment: insolation
Baking: city
Suitable for brewing: hand flushing, siphon, pressure
Brewing temperature: single coffee at 88-92 degrees.
The Italian machine is at 92-93 degrees.
The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use the sun to dry, although it takes 1 ~ 3 weeks, but the flavor is very good, quite favored by the sun: the sun is a little complex, light fermented wine, bitter taste will be heavier, taste will be much more rich, honey sweet, cocoa rhyme with a little spice, body thick and lasting.
Water washing Yega Xuefei: the acidity of the water washing treatment will be brighter, like citric acid, the taste is more fragrant, citrus is more obvious, and there is some black tea in the latter part. [sun Yega Chuefei]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grindability 4 V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 25s, the second water injection 104g water cut off, the second water injection to 230g water, not the water at the end, the extraction time is about 212s
[washing Yejia Xuefei]: it is recommended to use 15 grams of powder at 92 degrees water temperature, the ratio of water to powder 1 to 15 V60 filter cup, the ratio of water to powder at 1:15, the first water injection 30 g, stewed 28s-30s, the second water injection 110g water cut off, the second water injection to 230g water, not the water in the tail section, and the extraction time is about 2Rd 15s.
In this way, the hands can feel the comfort of Yega Xuefei, just like flowers promote taste buds and olfactory cells in the nasal cavity.
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Introduction to the Grinding degree of Geographical characteristics and Flavor description in Sidamo, Ethiopia
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Introduction to the treatment method of grinding degree for describing the taste and flavor of Ethiopian Sidamo Chiso coffee
Sidamo Shakiso production area a) Gr-1 is available both in washing and in the sun, on the condition that there are zero defects and Premium Cup. Whether it's washing or tanning, Gr-1 rates the boutique of the boutique or Cup ofExcellence coffee. B) the lowest level of sun-tanned Sheffield and Sidamo is Gr-4, unlike Gemma with Gr-5. But if sunny snow is the general exporter of Gr-4, Egypt will use
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