Flavor characteristics of Honduran litchi orchid coffee beans course on brewing Li coffee beans in brandy barrel

With further understanding, we know that the taste of coffee depends on the origin, variety, treatment and roasting combination of the coffee. The influence of each link on the taste of coffee is also different, in which the treatment method has the same profound effect on the taste of coffee. We know that washed coffee is clean, acidity is high, sun-cured coffee is sweet and full-bodied.

If you want to talk about the treatment that has impressed people in recent years, maybe barrel fermentation is one of them. In the bean list of Qianjie Coffee, there is a brandy barrel fermented litchi orchid coffee beans. Litchi orchid coffee beans, like the other sherry barrel coffee beans in Qianjie Coffee, come from Moca Manor in Honduras.

Litchi orchid coffee beans

Moca Manor is located in Massaguara, Honduras, where coffee is grown at an average elevation of 1500 meters, providing a good environment for coffee cultivation. The taste of litchi orchid is based on its Kaddura and Kaduai varieties. Kaddura comes from a natural variety of bourbon, bringing higher yields on the basis of bourbon flavor, while Kaduai is an artificial hybrid between Kaddura and the New World with strong disease resistance. Both coffee varieties are common in American countries, which not only have high quality bourbon flavor, but also have high yield.

In addition to the varieties, the biggest feature of litchi orchid comes from its brandy barrel fermentation, the coffee fruit is carefully washed immediately after picking, the peel and pulp are removed and the coffee beans are put into the barrel for low-temperature fermentation. the temperature is controlled at 15 to 20 degrees Celsius and the fermentation time is as long as 30 to 40 days. The fermented coffee beans will also be dried to reduce the moisture content to about 11%. This method of treatment brings a unique barrel flavor tone to Litchi orchid coffee.

Finally, when it comes to baking, Qianjie coffee will choose 220 degrees Celsius when roasting this litchi orchid coffee bean, the throttle is 4 degrees Celsius, the firepower is 200, the temperature recovery point is about 1 minute and 30 seconds, and the furnace temperature is 140 degrees Celsius. The firepower dropped to 80 when the firepower dropped to 120176 degrees Celsius at 151C. At about 8: 28, there are ugly wrinkles and black markings on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. Start to explode at 9: 15, adjust the throttle to 8 (the firepower should be very careful, not so small as to be free of bursting sound), develop 2 minutes and 10 seconds after an explosion, and finally put into the pot at 195 degrees.

Qianjie coffee is tested after roasting for 24 hours, and the soaking extraction mode of the cup test can help us to better understand a coffee bean, so Qianjie coffee often uses the cup test mode to adjust the baking curve and store quality control. When testing litchi orchid in the cup, we can feel the obvious wine heart chocolate, cream, honey and refreshing fruit acidity, reminiscent of litchi.

In terms of brewing methods, litchi orchids actually have many ways to choose from, and Qianjie Coffee recommends the three most common cooking methods.

No matter which brewing method is used, Qianjie recommends using freshly roasted coffee beans to maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Recommend one

French pressure kettle

First of all, the representative of immersion extraction-the autoclave. Qianjie coffee often recommends the autoclave. The immersion extraction of the autoclave makes the autoclave have a very high fault tolerance rate and requires almost no technology.

When making litchi orchid in a French pressure pot, Qianjie Coffee recommends 15 grams of coffee beans, with a powder-to-water ratio of 1:15, which is too coarse. Take the ek43s bean grinder as an example, the baristas of Qianjie Coffee will use 11 grades of thickness. Pour the ground coffee powder into a preheated pressure pot, pour into 94 degrees Celsius and soak for 4 minutes. Once the soaking time is up, you can press the filter rod to pour the coffee.

The lychee orchid boiled in the kettle is closest to the flavor of the cup test, with the basic notes of wine, black cocoa and soft acid, while the metal filter of the kettle gives the coffee a sense of grease.

Recommendation two

Hand-made coffee

Hand-brewed coffee is the most commonly used brewing method of Qianjie coffee. When producing litchi orchid, baristas of Qianjie coffee will choose v60 filter cup, 15 grams of coffee beans, grindness of 20 sieve pass rate of 80%, powder ratio of 1:15, that is, the injection of 225g water. The water temperature is 90 degrees Celsius, the whole cooking process is divided into three stages of water injection, the first stage is injected with 30 grams of water for 30 seconds, the second stage is injected into 125 grams of water, with an interval of 10 seconds, and finally the remaining water is injected, that is, to 225 grams. Wait for the coffee liquid to filter and remove the filter cup for about 2 minutes to finish the extraction.

The trickle-filter extraction of hand-brewed coffee, coupled with the tapered appearance of the v60 filter cup selected by Qianjie Coffee, increases the layering of coffee. The brewing of hand-brewed coffee makes litchi orchid coffee more complex, litchi-like fruit flavor, wine heart chocolate, high layering.

Recommendation three

Espresso

In addition to immersion extraction of the pressure pot, trickling extraction of hand coffee, pressure extraction of espresso is also very suitable for the performance of litchi orchid. We also call this espresso, which is made from only one coffee bean, SOE, that is, single-origin espresso.

After many debugging, the barista of Qianjie Coffee uses 18.5g coffee powder to extract 36g coffee liquid, the extraction time is 20 seconds, and the grinding thickness is 0.5g of ek43s. Unlike the coffee brewed from the French kettle and hand-brewed coffee, the espresso made by litchi orchid tastes more full-bodied than the former two because of its low proportion of powdered water and high concentration, with medium to high acidity, medium to low sweetness and medium bitterness. the taste is as thick as milk, and the aftertaste is full of fermentation and wine aroma.

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