Introduction to the flavor and taste of Yejiaxuefei coffee beans in brewing and brewing teaching
How to brew coffee with ear hanging-ear follicular coffee
1,80 points of origin coffee beans. 80 points is the dividing point between fine coffee and commercial coffee, and the seed fish selects 80 points of raw beans from the country of origin.
Origin coffee beans are coffee beans that are consistent with the variety and region of cultivation of a particular coffee. For example, the Yega Shefi ear-hanging coffee of Ziyu is the Yega Shefi of the ancient town of Yega Shefi in Ethiopia, and there are also coffee varieties called Yega Shefi in other areas. This coffee is not the coffee produced in the authentic Yega Shefi area.
2, do not make ear-hanging coffee, do not bake. I believe everyone knows that the closer the roasting time, the better the flavor of coffee. But with the exception of Blue Bottle Coffee, there is no brand that currently allows customers to drink coffee freshly roasted within 48 hours. Ziyu insists on completing the process from raw bean roasting to ear-hanging bag production within 7 days. Compared with most brands that roast coffee beans a few months in advance, Ziyu's "ingenuity spirit" in coffee bean roasting has always been a model imitated in the industry, and is called the Chinese version of "Blue Bottle" by coffee lovers.
3. The technology of twice nitrogen filling. Good beans and good roasting alone don't make good ear-hanging coffee. The fillets are preserved using the same secondary nitrogen-filling technique as illy. Most of the niche brands that promise users to make ear-hanging bags on the same day are actually not fresh-keeping. If coffee powder is not oxygen-insulated, the number of days of natural preservation is only 3 days. You can smell the difference in oxidation between fish ear coffee and other brands of ear coffee.
Follicular ear coffee brewing tips:
1. Control the water temperature. Do not use boiling water directly, no matter how good the coffee will be rushed out of the bitter taste. (Please repeat the important thing three times, haha)
The appropriate water temperature is about 85-92 degrees, the office water dispenser is just right, or the lid is opened and left for 2 minutes after the kettle is boiled. Of course, it is better to have a thermometer.
2) Control the amount of water. Hang-ear coffee is generally loaded with 10 grams of ground coffee powder, brewed with 150-200ml of water, the most charming flavor. Of course, heavy taste or like light can be appropriate to reduce the amount of water, find the best for their own best.
3. Control process. Like hand-brewed coffee, ear-hanging coffee also needs to be properly steamed, that is, first inject about 20ml of hot water to wet all the coffee powder, stop for 20-30 seconds and then gently inject water until the right amount of water.
One minute, easy. The rest of the time.
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