Suggestion on brewing coffee with fermented brandy in litchi brandy barrel of Manor Moka in Honduras

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Since a new alcoholic coffee bean was on the front street, coffee fans have been deeply captured by it. This bean is the lychee orchid coffee bean from Honduras. Because it is fermented in a barrel, the flavor of the coffee bean has the flavor of fermented wine and is very sweet. How can coffee fans brew out the flavor of this Honduran litchi orchid coffee bean by hand? Qianjie will share some hand cooking methods through this article.

Front street coffee Honduras litchi orchid coffee beans

Country: Honduras

Producing area: Masaguara (Moca Manor)

Altitude: 1500-1700m

Variety: Kaddura, Kaduai

Treatment: fine washing + brandy barrel fermentation

Flavor: brandy, dark chocolate, berries, soft acidity, honey

First of all, Qianjie first introduces the relevant information about this Honduran coffee bean, because whether the hand-brewed coffee bean is good or not and the beans themselves are also mutually bedded. There are excellent hand-brewing coffee skills, but also high-quality coffee beans as the base. Qianjie's previous article also said that the production of a high-quality coffee bean depends on its producing area, variety and treatment. Next, let's talk about what kind of coffee beans Honduras lychee orchid is around these three points.

Coffee bean producing area of Honduras

Located in the north of Central America, Honduras has become the country with the highest coffee production in Central America since 2011, and the neighboring countries are also coffee-growing countries, such as Nicaragua, El Salvador, Guatemala and so on. However, most of the coffee beans in Honduras are sold to Germany and the United States, and many of the rest are sold domestically, so Honduran coffee belongs to niche coffee in the coffee market.

Most of Honduras is mountainous or plateau, which is a typical tropical climate, and the coast belongs to tropical rain forest climate, so it is very suitable for the cultivation of high-quality individual coffee beans. According to the front street, the area of coffee farms in Honduras is as high as 280000 hectares, of which small coffee farms account for more than half of the output of Honduran coffee.

On the other hand, most Honduran coffee is also grown on the hillside, and it is very suitable for coffee growth because of its sufficient light, high altitude, large temperature difference and large rainfall, but because it is planted on the hillside, the coffee fruit can only be picked manually, which is laborious. But the good news is that manual picking can ensure that the picked coffee fruit is fully ripe fruit, so that it can ensure the high quality of coffee beans. This has also contributed to the entry of Honduran coffee into the boutique coffee market.

Qianjie Coffee this Litchi Orchid Coffee comes from Moca Manor, a small estate in Intibuc á, Honduras. Masaguara is a municipality in Intibuc á province of Honduras, located in the south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, mainly dedicated to coffee cultivation, is the main engine of the local economy, and the area corresponding to the valley is dedicated to growing basic grains and livestock. The name of the area comes from: according to Mr. AlbertoMembre o's "indigenous place name", Masaguara means "place with deer". The average elevation in this area is 853 meters, and it is more than 1500 meters at high elevations. The Moca Manor is located in the highest altitude of Masaguara, so the quality of the coffee fruit produced here will not be too poor. This is also one of the reasons why this litchi orchid coffee bean was introduced in Qianjie.

Honduran coffee varieties

The varieties grown in Honduras are Arabica varieties, including Bourbon, Kaddura, Kaduai and Pacas.

The Qianjie Litchi Orchid Coffee beans are the most common varieties of Kaddura and Kaduai coffee in the country. Kaddura was discovered in the Brazilian city of Kadura in 1937, so it was named after the city. The fruit productivity and disease resistance of this variety are better than those of bourbon varieties, which inherits the advantages of low body and easy picking of bourbon trees. Kaduai is a hybrid variety, which is crossed by Kaddura and New World varieties. it has good disease resistance, but its flavor and taste is slightly lower than that of Kaddura.

Next, let's briefly introduce the characteristics of these coffee varieties in Qianjie.

Kaddura

Kaddura, a single gene variant of bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its flavor is comparable to or slightly worse than bourbon beans, more importantly, it is super adaptable, it does not need shade trees, and it can also be vibrant in direct exposure to the sun. it is commonly known as exposure coffee, which can adapt to high-density planting, but it must be fertilized more and increase the cost. therefore, the acceptance of coffee farmers is not high in the initial stage.

Kaduai

Kaduai is a hybrid of Arabica and Kaddura (New World). It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings. Another advantage is that the result is solid, and it is not easy to fall off when the strong wind blows, which makes up for the weakness of Arabica fruit, but the overall flavor is more monotonous than Kaddura, monotonous and less mellow, which is the greatest pity. In addition, the fruit growth and harvest life is only about ten years, and the short life span is also one of the weaknesses.

Treatment of litchi orchid coffee beans in Honduras

As mentioned in Qianjie above, the reason why this litchi orchid coffee bean has the flavor of fermented wine is that it is washed in a bucket of fermentation water, so what is the specific method of treatment?

Barrel fermentation method

The barrel fermentation method draws lessons from the wine technology. According to Qianjie, the biggest influence in the wine fermentation process is that the wine stabilizes the wine structure through moderate oxidation and integrates the aroma of the barrel into the wine. Coffee beans also play a similar role in the process of barrel fermentation.

Because the barrel can let a very small amount of air through the wall of the barrel 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 acid. at the same time, the aroma of fresh fruit is gradually fermented into rich and changeable mature wine, and the moderate hardness of the barrel ensures good water resistance and safety of storage. 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.

Litchi orchid coffee bean processing process:

First of all, the freshly picked coffee fruits should be delicately washed, then fermented in brandy oak barrels for 30-40 days (the temperature is about 15-20 ℃), so that the coffee beans absorb the flavor of the barrel, and finally dry in the shade. After brandy barrel fermentation, the coffee beans have soft sweet aromas of lychee and honey, combined with alcoholic brandy and oak aromas. Therefore, the owner of the manor named the coffee bean fermented in a brandy barrel litchi orchid. On the other hand, there is another coffee bean fermented in a whisky barrel called Honduran Shirley Coffee beans, which is also excellent in flavor. Coffee fans who are interested might as well try the Honduran Shirley coffee beans.

The above is the relevant information about Honduran litchi orchid coffee beans sorted out by Qianjie Coffee, hoping to help coffee fans know more about this coffee bean. then Qianjie will share how to hand-flush to fully show the flavor of this lychee orchid coffee bean.

Qianjie coffee maker brewing data sharing

Cake filter cup

The cake filter cup is flat-bottomed and has three small holes underneath. The crease of the filter paper is used to replace the diversion groove of the filter cup, which reduces the contact area of the filter paper. It can also make the water flow filter evenly and smoothly to make the coffee extraction more smooth, slow down the cooling rate, and make the beans as a whole smoother and more balanced.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 30 grams of water for 30 seconds, water injection to 125g in the center of small flow, water injection to 225g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to be exposed. (steaming starts) extraction time is 1: 58 ".

Flavor: brandy, soft berry acidity, cream dark chocolate finish.

Diamond filter cup

The diamond-shaped lines of the diamond filter cup can make the flow velocity more uniform; the design of the large round hole in the center of the filter cup can increase the flow rate, to a certain extent, make up for the non-uniformity of the extraction, coupled with the strong fit between the diamond filter cup and the filter paper, and more exhaust paths. the flow path of the diamond filter cup will be faster, which can better show the hierarchical feeling and sweet taste of the beans.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1 15; steam 30 grams for 30 seconds, small flow center water injection to 118g, water level drop to 228g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is 2: 00 ".

Flavor: the palate has a strong chocolate flavor, brandy, a berry finish and a sweeter taste.

Hario V60 filter cup

The bottom of the Hario V60 filter cup is a large outlet hole, and the inner ribs are distributed in a curved whirlpool structure, extending from the bottom to the top, which makes the flow rate of coffee faster, but at the same time, its ribs are bent, so it slows down the flow rate of coffee liquid to a certain extent and increases the extraction of coffee powder, which can better show the flavor level of beans.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1 15; steam 30 grams for 30 seconds, small flow center water injection to 118g, water level drop to 228g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is 1: 56 ".

Flavor: soft acidity of brandy, dark chocolate and berries, with honey sweetness on the finish.

French pressure kettle

The French pressure pot is to soak the coffee completely in the pot, and then use a pressure bar with a metal filter to separate the coffee from the coffee grounds. This brewing can maintain the texture and oil of the coffee, and it is also a more convenient and easy-to-use appliance.

Parameters & techniques: powder weight 20g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; direct water injection to 300g, soak until 3 minutes to press out and filter out, the extraction time of all coffee is 3: 14 ".

Flavor: brandy, chocolate, honey, some grease and some powder on the taste (the powder is because the kettle is pressed out by a metal filter, and some fine powder will be pressed out, if you want to have a better taste, add filter paper to the metal filter)

Summary

The coffee extracted from the cake filter cup is smooth in taste and has a soft and sour taste.

The taste extracted by diamond filter cup is Honduras litchi orchid extracted by diamond filter cup. The taste of Honduran litchi orchid, which is extracted by diamond filter cup, has a strong chocolate flavor and berry flavor. Although the taste is thin, the flavor is rich and layered, and it is relatively sweet.

The flavor extracted by V60 filter cup will be more complete, with strong aroma of wine, soft acidity of berries and sweetness of honey.

The taste extracted from the French pressure kettle is not only full-bodied, but also slightly greasy.

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