Introduction to the variety grinding scale of the flavor description treatment method of Ethiopian Yega Fishi Dama Coffee
Introduction to the variety grinding scale of the flavor description treatment method of Ethiopian Yega Fishi Dama Coffee
As the top washed coffee in Ethiopia, which is the origin of coffee, Ethiopia Washed Yirgacheffe has the characteristics, high quality and low yield, so it has the factor of top coffee and is naturally very popular. Yega snow coffee is almost synonymous with the best coffee in Ethiopia! Up to 5800-6600 feet above sea level, it is famous for its lemon flavor and floral smell. The coffee beans are exported to Japan and Europe, but are rarely seen in the United States.
In order to fully experience the taste of Yejasuffe Yirgacheffe, the coffee was roasted in both light and deep stages, hand-ground and brewed in a pressure pot.
Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. On the mouth, the taste is a little thin and balanced, with a faint and mild sour taste, rich in oil and long-lasting foam.
Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent are well reflected, the texture is thick, the consistency is better than shallow baking, and the finish is long.
Yega Yirgacheffe has a good performance in both light baking and medium-deep baking: if you like the unique orange fruit aroma, light and mild taste, you can choose the light baked Yirgacheffe, which will produce beans at the end of the first explosion; if you pay attention to the richness and thickness of the taste, as well as the consistency and aftertaste, you can choose the lightly oiled Yirgacheffe baked in Vienna, which will produce beans in the middle and later stages of the second explosion. Because Yejia snow coffee Yirgacheffe is washed, the water content is relatively high, we should pay attention to have sufficient dehydration time; also can not bake too long, so as not to send out more homeopathic coffee aroma substances at high temperature for a long time, to be just right, low heat, a small amount of coffee roasting for about 15 to 20 minutes is more appropriate.
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Flavor and taste of coffee beans in Honduras introduction to the varieties of grinding calibration by regional treatment in manor
The flavor description of Honduran coffee beans introduces that the granules of Honduran coffee beans are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. Due to the maturity of each fruit of the coffee bean
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Ethiopian coffee bean flavor description of the type of taste grinding scale processing method introduction
Ethiopian coffee beans are mostly produced in the plateau above 2000 meters above sea level, the major producing areas are Djimmah (Djimmah), Gimbi (Gimbi), Yirgacheffe (Yirgacheffe), Sidamo (Sidamo), Harar (Harar). Because of the soil conditions, climatic conditions and the sea above 2000 meters in these areas
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