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How to cook honey treated beans? | | detailed report of hand punch parameters |

Published: 2026-04-07 Author: World Gafei

Last Updated: 2026/04/07, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) their most obvious difference is that from yellow, red, black one is sweeter than one, plus more rich fruit rhyme. The biggest feature is a very amazing sweetness, plum, honey, brown sugar tail rhyme. Our so-called technique is not to regulate the flavor, because the flavor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The most obvious difference between them is that one is sweeter than the other from yellow, red and black, plus a richer fruit rhyme. The biggest feature is a very amazing sweetness, plum, honey, brown sugar tail rhyme.

Our so-called technique is not to adjust the flavor, because the flavor is determined by the coffee bean producing area, treatment method and baking method. The technique is to adjust the speed and proportion of water passing through the coffee powder, so as to adjust the amount of flavor release. Then the taste must depend on the following points:

1. The speed at which water passes through coffee powder (selection of utensils)

two。 The temperature of water

3. What is the thickness and state of the powder?

4. Depth of baking degree

5. The length of steaming time

Usual hand punching parameters: one serving, 15 grams of powder, thickness and water temperature slightly adjusted due to different baking

1. Yellow honey treatment (medium baking): small Fuji ghost tooth grinding 3.5, water temperature 90-91 degrees, gouache 1:14

two。 Red honey treatment (moderate baking): small Fuji ghost tooth grinding 4, water temperature 89-90 degrees, gouache 1:15

3. Black honey treatment (medium and shallow baking): small Fuji ghost tooth grinding 3.5, water temperature 90-91 degrees, gouache 1:14

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