Characteristics of Honduran whisky sherry barrel in handling coffee beans skills of hand-flushing sherry coffee beans

Question: is there anything that looks like whisky but is there any alcohol? There is! This is the feeling of a Shirley coffee bean on the front street coffee shelves, and then the front street coffee brews this Honduran coffee bean through different brewing methods to see how the flavor of this sherry coffee bean is different in different filter cups.

Front street coffee Honduras Shirley coffee beans

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washing + whisky sherry barrel fermentation

What is the barrel fermentation method?

The barrel fermentation method draws lessons from the wine technology, and its greatest influence on the wine is that the wine stabilizes the wine structure through moderate oxidation, and integrates the aroma of the barrel into the wine, which also plays a similar role in the process of coffee fermentation. The barrel can let a very small amount of air through the barrel wall and infiltrate into the barrel to produce moderate oxidation of coffee beans. The entry of appropriate amount of oxygen also accelerates the fermentation of coffee and softens the tannin. At the same time, it also makes the fresh fruit aroma gradually brew into a rich and changeable ripe wine flavor. The moderate hardness of the barrel ensures good water resistance and storage safety. In addition, the barrel contains a certain amount of tannin. When the raw coffee beans are stored, the tannic acid in the bucket will also seep into the raw beans inside, making the coffee layered and full-bodied.

The Honduran coffee beans on the front street are washed and put into whisky buckets to ferment at a low temperature for 30-40 days (about 15-20 ℃) before drying in the shade. Why not dry in the sun but dry in a cool place? Because if you are exposed to the sun again, the aroma molecules will be decomposed with the high temperature of the sun, and more fermented wine acid will be produced, so that the coffee flavor will not only have no old aroma, but also taste very unfriendly. What kind of whisky barrel is used in whisky barrel fermentation?

All the barrels are stacked according to the age, with the oldest sherry at the bottom and the youngest sherry at the top. Each year, part of the wine is extracted from the bottom barrel for bottling and sale, and then the appropriate proportion is extracted from the upper barrel to replenish it, which is the unique feature of sherry. On the other hand, the whisky barrel used by Shirley coffee beans is in the middle, which is not old or young, because the whisky oak barrel itself will not absorb the wine too strong or too insipid, which can be said to be just right.

Shirley coffee bean producing area and coffee bean variety

The Shirley coffee beans on the front street come from the Moca Manor in Masaragua, Honduras. Honduras is located in the north of Central America, bordered by Nicaragua and El Salvador in the east and south, and Guatemala in the west, mostly mountains and plateaus, about 1500 meters above sea level, with a tropical climate, with an average temperature of 16 mi 20 ℃ and abundant rainfall, which is conducive to the cultivation of coffee. Coffee in Honduras is grown mainly in a small family model, of which 70% of small farms are less than 2 hectares. Honduran coffee features in the aroma can feel the elements of exotic spices, the latter part will be full-bodied with nut chocolate, the overall performance is balanced and layered.

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.

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua.

Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick, and the fruit is both red and yellow.

Pacas is a natural variety of bourbon. Like other widely cultivated low-bourbon varieties, Pacas is a single gene mutation. It is low mainly because the coffee tree is small and has high and low yield potential, so it can be mixed with other fruits and other plants to increase the yield of coffee fruit. The variety was found in 1949 on a farm of the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Coffee Institute (ISIC) began a pedigree selection project for Pacas (through successive generations of individual plant selection, also known as individual plant selection). It is popular in Central America and widely cultivated in El Salvador, accounting for about 25% of its production. In 1974, the Honduran Coffee Institute introduced this variety and planted it in Honduras. Qianjie Coffee Baking record

Qianjie roaster uses Yangjia 800N roaster (300g baking capacity). The furnace temperature is 190℃ and the firepower is 140. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 151.8 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 150℃, the firepower is adjusted to 120, and 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.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. Qianjie coffee makers generally use the cup test bowl capacity of 200ml ceramic bowl, which will be marked with 150ml and 200ml scale, according to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause over-extraction, too high will affect the taste and easy to lack of extraction, the cup measured the use of water temperature of 94 °. The cup test grinding degree according to the cup test standard of SCAA, the grinding degree is controlled as 20 standard screen (0.85mm), and the passing rate is 70% Mel 75%. Ratio: 11.1 grams of coffee powder plus 200 milliliters of hot water, that is, 18.18, so that the concentration of extraction happens to be within the range of 1.15% Murray 1.35% gold cup, soaking time: 4 minutes.

Shirley coffee beans have strong whisky aroma, wet fragrance is vanilla aroma, entrance is whisky aroma, vanilla cream smooth feel, berry acidity, dark chocolate, honey finish. Experience of brewing coffee in Qianjie

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: the pass rate of standard No. 20 screen is 80% (medium thickness is tight)

Brewing and cooking techniques: use 30 grams of water for steaming for 30 seconds, small water flow around the circle to 125 grams for sectional injection, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed, (the time of steaming starts) the extraction time is 2 minutes 39 percent ".

[Hario V60]

The structure of V60 has three characteristics, one is the conical shape of 60 °, the second is the clockwise spiral ribs, and the third is the only running hole. The existence of ribs makes a certain amount of space between the filter paper and the filter cup, coupled with the only flow hole, which contributes to the rapid decline of water flow.

Cooking flavor: it smells of vanilla and cream, with whisky, berries, almonds and dark chocolate in the mouth, and maple syrup in the finish.

[cake filter cup]

The cake filter cup, also known as the wave filter cup, the bottom of the filter cup is flat, and the flat bottom design allows the flow to have a uniform velocity, which plays a role in improving the extraction rate. in addition, there are only three small holes at the bottom, and the flow rate is relatively slow. in this way, the coffee powder can be fully soaked, and the extracted coffee will be more balanced.

Coupled with the use of origami filter paper, not directly affixed to the filter cup, creating the largest extraction area. On the one hand, it is conducive to centralized extraction, hot water can drip down evenly and smoothly, on the other hand, it can also slow down the loss of temperature.

Brewing flavor: strong whisky aroma, soft acidity, middle heart chocolate, smooth as vanilla cream.

[kalita filter cup]

Viewed from the side, the shape is wide at the top and narrow at the bottom, which is conducive to the concentration of water, while the top is round. The purpose of making a wider area is to make the coffee particles evenly distributed and reduce the stacking condition. There are many ribs on the wall of the kalita cup, distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Brewing flavor: strong whisky aroma, middle heart chocolate, dark chocolate, roasted nuts, smooth as vanilla cream.

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

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925