Description of roasting curve degree and flavor of Yejiaxuefei coffee beans introduction of varieties in manor producing area

Description of roasting curve degree and flavor of Yejiaxuefei coffee beans introduction of varieties in manor producing area

The sun is complicated. Now the sun technology is becoming more and more mature, but it is always mixed with mixed smell. If you miss in the baking process, there will be a very obvious smell of rust, extremely uncomfortable. So fine sun beans are really hard to buy.

The flavor of sun Yega is much more than that of water washing, the most obvious is the aroma of red wine, if beans and baking are all right, it is simply delicious in the world--

Mellow than water washing, the front may be a little bitter, the back has a strong fruit flavor, the key is that there is no lack of Yega Xuefei unique fruit acid

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.

The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea. On the other hand, the smell of dried blueberries is particularly prominent this season, and the room is full of blueberries after grinding.

Learn to drink coffee for a year, bought a variety of roasted coffee beans, always feel good in the first few days, after a few days taste bad, try to learn to bake, so that every day can drink fragrant fresh coffee, today's first try, neither success nor failure, there are still a lot of beans, it seems that there is a layer of oil on it, just rushed out of the smell of silver skin, nothing else, sour, sweet, bitter moderate It is said that Blue Mountain Coffee is like this, a little slippery, but not mellow enough, I think it is general, there is no surprise. In the past two days, I am going to take it to Brista to identify the modified oven, which can be used on and off the fire. Open the oven, pinch the stopwatch and preheat for 5 minutes at 299 degrees. Put the cage and coffee beans. Heat 200 degrees for 2 minutes and then change to 250 degrees. After 6 minutes, the silver skin falls off. After 3 minutes, you hear an explosion. The stopwatch is quickly taken out in 40 seconds. During this period, you hear the crackling sound one after another, feeling that it should be between the first explosion and the second explosion. Compared with the medium baking color on the Internet, the baking degree is exactly moderate.