COE Cup Honduras Sweet Orange Manor Coffee beans Cinnamon roasted Coffee beans suggestion

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Today, Qianjie wants to introduce a coffee bean from Central American countries. Central American coffee has one thing in common, that is, it has rich fragrance of flowers and fruits and tastes more like juice. But the Central American country introduced by Front Street has this characteristic, and the overall flavor is balanced and layered. It is coffee beans from Honduras Sweet Orange Estate.

Honduras produces coffee beans of such quality, and its excellent geographical location. Because the front street learned that Honduras has many mountains and plateaus, belongs to the tropical climate, and has excellent coffee growing conditions, such as microclimate, high altitude, fertile soil and abundant rainfall, which is not the advantage of the coffee golden belt located between the Tropic of Cancer.

Therefore, this terrain is very suitable for planting varieties such as Kaduai, Kadura, etc., such as Bourbon, Iron Pickup Typica, Kadura Caturra, Kaduai Catuai and Pacas varieties in Honduras. Perhaps you are unfamiliar with the Pakas variety, which was discovered in El Salvador and then transplanted to Honduras. In the end, Pakas is actually a variant of Bourbon.

The honduran coffee bean variety introduced in front street today is the kaduai variety, which is washed with water commonly used in central america. First, coffee fruit is poured into a water tank to remove impurities or immature coffee beans by flotation, then peel pulp is removed, and raw beans with pectin are placed in a fermentation tank for 18-36 hours. After fermentation and pectin removal, the coffee beans will be washed and dried again until the moisture content reaches about 12%, because the fermentation bacteria and impurities will remain on the coffee beans.

The beans that had been washed many times in the front street had another characteristic. When they were lightly baked, the aroma of the washed beans was very obvious, the overall taste was bright, and the sweetness was also very good. Therefore, when Front Street roasts Honduran coffee beans, it is found that Honduran coffee beans have a characteristic that the flavor and level of coffee beans will change with the degree of roasting. When Front Street roasted Honduran beans to medium roast, the beans produced pleasant sweetness, while when roasted to a deep roast, like most beans, bitterness increased, but the sweetness of Honduran beans did not disappear, so Front Street roasted Honduran beans and concluded that medium roast coffee beans tasted best and had rich and unique aromas.

When Qianjie got the coffee beans from Honduras Sweet Orange Estate, he observed that the coffee beans of this sweet orange estate were full, similar in size and very good in appearance. However, in order to ensure that the roasted sweet orange manor coffee has a good quality, so the front street roaster will conduct a second hand selection before roasting to pick out the defective beans. To preserve the sweetness and orange-like aroma of the beans at Front Street's Sweet Orange Estate, Front Street intends to use a light roast to express the regional flavor of Honduran coffee beans.

After roasting, the Front Street barista immediately tested the Honduran coffee beans. The cup test found that the dry aroma of this sweet orange manor coffee bean has a bit of spice and roasted peanut chocolate aroma. Pour it into the beginning of 94 degrees and warm it up to a moist aroma with a bit of herbal fragrance within four minutes. After the cup test, Front Street will brew this Honduran coffee bean. This time Front Street plans to use different brewing methods to see what the flavor of this sweet orange estate coffee bean shows. Please wait and see.

In order to better show the citrus peel fragrance, citric acid, nuts, cocoa smooth feeling, the front street plans to use 90-91 degrees water temperature, this temperature can make this coffee better release acid and nut cocoa flavor. If the temperature is too high, it will be easy to extract the miscellaneous flavor, too low temperature may only extract the acid, and other flavors will not wait until better release. Water temperature: 90℃, powder amount: 15 g, powder water ratio: 1:15, grinding degree: standard 20 sieve pass rate 80%(fine sugar size). The method adopts the three-stage method commonly used in Qianjie to brew, steams with 30g water for 30 seconds, injects water in a small circle to 125g, stops injecting water until 225g when the water level drops and is about to expose the powder bed, removes the filter cup when the water level drops and is about to expose the powder bed, and the extraction time is 200 "(steams start timing).

The first way is to use a Hario V60 filter bowl. The structure of 60 has three characteristics: one is the conical shape of 60°, the other is the clockwise spiral rib, and the third is the only water hole. The ribs allow a certain amount of space between the filter paper and the filter cup, and the only water hole helps the rapid decline of the water flow.

The second way is cake filter cups. Cake filter cup, also known as wave filter cup, the bottom of the filter cup is flat, flat design so that the water flow has a uniform flow rate, play a role in improving the extraction rate, in addition to the bottom only three small holes, the flow rate is relatively slow, so that coffee powder can be fully soaked, extracted coffee will be more balanced. In addition, the use of origami filter paper, not directly attached to the filter cup, created the largest extraction area. On the one hand, it is conducive to concentrated extraction, hot water can be evenly and smoothly filtered down, on the other hand, it can also slow down the loss of temperature.

The third way to brew is to use a kalita filter cup. Viewed from the side, it presents a wide upper and narrow lower shape, which is conducive to the concentration of water, while the upper part presents a round shape, and the purpose of making a wider area is to make coffee particles evenly distributed and reduce stacking. The ribs on the walls of the kalita cup are many, distributed in a straight line, and the distances between the ribs are consistent, so as to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Therefore, Front Street came to the relevant conclusion:

Flavors of the first way: grapefruit peel, citrus acidity, nutty finish, smoky touch.

Flavors in the second way: orange peel, grapefruit acidity and tea, nutty aftertaste, smoky.

The third way of flavor: grapefruit peel, grapefruit acidity, nutty, cocoa aftertaste, smoky.

So when you brew coffee, you can brew it the way you like. This coffee comes from Honduras Orange Manor. The reason why this coffee bean is put on the front street is that its flavor is very representative of the origin. The coffee flavor aroma of Honduras producing area can feel the exotic spice elements, and the latter part will have the mellow feeling of nut chocolate. The overall performance is balanced and layered. Orange Manor This bean just reflects dark chocolate, roasted nuts and soft spices on the aroma, citrus fruit peel aroma, lemon tea acid, nutty middle, creamy smooth feeling, rich layering.

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