Litchi orchid coffee treatment litchi orchid coffee bean flavor

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This is a recently popular bean fermented in a brand new Honduran brandy oak barrel. The freshly picked coffee fruit is carefully washed and then fermented in brandy oak barrels for 30-40 days (about 15-20 ℃) to dry in the shade.

When you open the package, you can smell the smell of cracked wine. After grinding, the aroma will be more full-bodied and long-lasting. The beans belong to the shallow baking style, and the beans are more uniform and complete. Due to the initial delicate water washing, the whole beans are very clean, and there is not much silver skin.

Weighing about 15 grams of beans, still according to the traditional standard ratio at 1:15 to cook, I personally suggest that the water temperature of this bean is not too high, because I think this bean is not very durable, a little fragile, it is recommended that the water temperature is 88-90 ℃. In addition, I have tested this bean four times before and after, and I will find that the dose of each person should be controlled. Basically, 15 grams of the product is enough. If the amount of beans increases and the extraction time lengthens, the beans will also have some defects at the end.

After the beans are ground, the aroma of the wine is very strong, with a little sweetness and fruit aroma, and the burst feeling is really so eye-catching that people want to taste it when the index finger moves greatly. Steaming time to refer to the state of beans, basically about 20-30 seconds.

The wet-fragrant part will highlight the sweetness of honey. in fact, with regard to the flavor of litchi, I drank the product of the barista at the exhibition. I have a faint taste of canned lychee, that is, it is more fragrant than eating lychee. It is a feeling that there seems to be nothing, and it is not very obvious, but the wine is still prominent.

The second water injection to about 180 grams, and then wait for the drop in the end of the water injection, the whole process is recommended to be controlled in about 2 minutes to finish the water injection.

Basically, the whole drip is finished in about 2 minutes and 20 seconds, and the latter part can be removed according to the dripping situation. The entrance will feel the very personality of the flavor, and the road is a little wild, and the smell of the wine is really too obvious. So much so that I forgot that it was drinking coffee, wine aroma and fruit flavor, and the feeling was quite comfortable and pleasant, and the flavor was slightly different from that of beans brewed in whisky buckets. This will be more refreshing.

I suggest that when the coffee is cooler and the temperature is properly cool, there will be a strong aroma of wine in the entrance, followed by a litchi aftertaste, which is very characteristic. Even if you can cool it and drink it, it will feel good.

In recent years, many treatment plants have launched a variety of innovative treatment methods, the early 90 + treatment is still a new time, now anaerobic treatment, red wine treatment, and now oak barrel treatment, it can be said that more and more new treatments have also enriched the flavor of beans.