Flavor characteristics of fermented coffee in Honduran wine barrel and coffee beans in San Jose, Colombia

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The flavor of coffee is ever-changing, such as flower, fruit, fermentation and so on. In the front street of this article, let's talk about alcoholic coffee, except for the sherry coffee beans and litchi orchid coffee beans from Honduras and the coffee beans from Columbia's San Jose Manor.

| Whisky coffee beans & brandy coffee beans

The whisky and brandy-scented coffee beans from the front street come from the Massala Guamoca estate in Honduras. Masaguara is a municipality in the province of Intibuc á in Honduras, south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, focused on coffee growers and the main engine of the local economy. The area corresponding to the valley is dedicated to growing basic grains and livestock. The origin of his name: according to Mr. AlbertoMembreo's "indigenous place name", Masaguara means "place with deer". Moca Manor is just a small estate in the high altitude area of Masaguarari.

In front of the street, the two Honduran wine-flavored bean treatments are carried out around the barrel treatment, and the difference is that they are fermented in different barrels. Shirley and Litchi orchid beans on the front street use delicate washing + whisky sherry barrel / rum barrel fermentation. The freshly picked coffee fruit is carefully washed, then put into a barrel of sherry / rum, fermented at a low temperature for 30-40 days (about 15-20 ℃), and then dried in the shade.

Suggestion on coffee baking in Qianjie & Test report of Qianjie Coffee Cup

Shirley coffee bean roasting: roaster Yangjia 800N (300g) furnace temperature 190 ℃, firepower 140, throttle open 3; tempering point 1 "temperature 39 ℃, throttle open to 4, firepower unchanged; when the furnace temperature is 151.8 ℃, the bean table turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 150 ℃, the firepower is adjusted to 120, the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point begins to explode until the blast starts at 9pm 39th 07, and the throttle opens to 4. After the explosion, the development of 2cm bread 39th ℃ is put into the pot.

Shirley coffee beans are tested in the front street. The dry aroma has a strong whisky aroma, the wet fragrance is vanilla aroma, the entrance is whisky aroma, the smooth feel of vanilla cream, the acidity of berries, dark chocolate, honey aftertaste.

Litchi orchid coffee bean roasting: the roaster Yangjia 800N (300g roasting capacity) the furnace temperature is 120℃, the firepower is 140N, the throttle is set up 3; the temperature recovery point is 390 / 32 ", when the furnace temperature is 140℃, the throttle is opened to 4, the firepower is unchanged; when the furnace temperature is 152.6 ℃, the bean table turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 151℃, the firepower is adjusted to 120and the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode until the blast starts at 9: 00. The throttle opens to 5, and the development after the explosion is 2: 00. The smell of coffee is obviously changed to 10195 ℃.

Qianjie coffee tests litchi orchid coffee beans through a cup, dry aroma is vanilla cream, wet fragrance is litchi, entrance is brandy, sweet and sour lychee meat, dark chocolate and honey finish.

| rum, alcoholic coffee beans

The rum-flavored coffee beans from the front street come from the San Jose estate in Caldas, Colombia. Caldas is in west-central Colombia, in the Cordillera Mountains in the middle of the Andes, with the Magdalena River in the east and the Cauca River in the west. San Jose Manor (Finca San Jose Estate) is a long-standing estate located in Caldas Caldas province in central Colombia, with plenty of sunshine and an annual average temperature of between 21 ℃ and 25 ℃. Monsalve Botero, the hostess of the San Jose estate, was one day accompanying her husband (who is engaged in the production of lime oak barrels and the production of lime wine) when filling the distillate of lime wine to ferment when she suddenly wondered whether the raw coffee beans could produce a different flavor if they were fermented in oak barrels. To this end, hostess Monsalve Botero began in 2013 to try different age Colombian oak barrels with different fermentation time of low-temperature fermentation.

The beans of Qianjie San Jose Manor are fermented in a delicate water-washed brandy barrel. First, the freshly picked coffee fruits are carefully washed, then fermented at low temperature in rum oak barrels for 30-40 days (the temperature is about 15-20 ℃) to make the coffee beans absorb the flavor of the barrel, and finally dry in the shade.

Suggestion on coffee roasting in Qianjie & coffee cup test report

San Jose coffee bean roasting: furnace temperature 190℃ into the pot, firepower 140,3 throttle open; furnace temperature 140℃, the bean table turns yellow, the smell of grass disappears completely, enter the dehydration stage, when the furnace temperature reaches 150℃, adjust the firepower to 120and the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point begins to explode until the blast starts at 9pm 39th 07, and the throttle opens to 4. After the explosion, the development of 2cm bread 39th ℃ is put into the pot.

Qianjie coffee through the cup test San Jose Manor coffee beans, dry rum, wet dark chocolate, flavor I: wine heart chocolate, rum, tropical fruit, maple syrup.

Qianjie coffee brewed three kinds of alcoholic coffee beans to make a comparison of brewing flavor.

Filter cup: Hario V60

Amount of powder: 15g

Powder / water ratio: 1:15

Water temperature: 90 degrees

Degree of grinding: BG#6S

The front street uses segmented extraction: steam with 30 grams of water for 30 seconds, water injection to 125 grams in a circle in the center of small flow, slightly larger water injection to 225 grams when the water level is about to be exposed to the powder bed, and the filter cup is removed when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 2: 00 ".

Shirley coffee smells of vanilla and cream, with whisky, berries, almonds and dark chocolate in the mouth, with maple sugar in the finish.

Litchi orchid coffee entrance litchi, brandy, cream, with the change of temperature, wine and dark chocolate obvious, thick taste, finish honey sweetness is obvious.

San Jose coffee has a strong aroma of fermented wine. It tastes like rum, nuts, tropical fruits, dark berries, cream and oolong tea.

Although the flavor of the three kinds of coffee is a little similar, but each has its own advantages, those who want to drink wine with obvious flavor can choose Shirley, those who want sweet and sour litchi meat can choose litchi orchid, and those who want more acid can choose San Jose.

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