Description of the characteristics and Flavor of Yejiaxuefei Coffee introduction to the varieties produced by taste treatment

Yegashefi Coffee Features Flavor Description Taste Treatment Method Production Area Variety Introduction

The 4321 theory in fine coffee: 40% of the quality of a cup of fine coffee lies in the variety, cultivation, and processing method;30% lies in the roasting;20% lies in the equipment used for brewing; and 10% lies in the technology of the brewer.

Roasting is especially important for the taste and flavor of fine coffee. Brown beans are loved because of the aroma and taste formed by chemical reactions at high temperatures. Coffee beans in the roasting furnace, after drying, high temperature decomposition, cooling, in two heat absorption and heat release occurs when one explosion and two explosions, resulting in floral fruity, rich taste.

Of course, the degree of roasting depends on how the coffee beans are processed.

Everyone's experience and love of a certain coffee is different, light roast and medium roast bring different flavor display to Yega Shefi, which does not mean that a certain degree is not good.

Yega sherry is divided into two categories according to different processing methods of coffee green beans: Class A is washing processing method, and the grade standard is formulated by SCAA of American Fine Coffee Association, and it is divided into GR-1;GR-2, the smaller the Arabic numerals, the higher the grade; G1 Yega sherry has a distinct style, citrus flavor and floral flavor blended in the coffee liquid are delicious that everyone can not resist; Class B is sun processing of coffee green beans, and the grades are divided into GR-1;GR-3;GR-4; GR-5, also the highest grade of G1 sun-dried sherry fruity, open with freshly roasted G1 sun-dried sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun-dried sherry people will believe that coffee is a fruit.. Ye Jia Xue Fei brewing method: water temperature, 85 to 90 degrees Celsius is better. Ye Jia Xue Fei is sour, less bitter, and a little sweet after drinking. Philharmonic pressure on the powder thickness requirements are not high, powder fine and high water temperature bubble time is short, powder coarse and low water temperature bubble time is long, but 1 to 2 minutes is enough. Powder water ratio 1:12 to 1:18 range, everyone likes different, find out their favorite taste can, and not others say good for themselves. If you don't get used to coffee at first, you can add sugar cubes or coffee partners, and then reduce it day by day to adapt to black coffee, usually a week. Ye Jia Xuefei coffee beans light roast: Ye Jia Xuefei coffee beans, light roast, good coffee beans do not deep roast, more natural characteristics; but since the roast, high temperature in the physical and chemical reactions, all 200 degrees can still retain what natural, estimated coffee beans after roasting it