Costa Rican Coffee beans hand Honey handling Coffee beans what is the flavor by hand?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

We usually see honey processing methods are: yellow honey, red honey, black honey

Yellow honey: about 40% of pectin is removed; drying method needs the most direct heat absorption, accept the most light drying, lasting about 8 days to reach the stable value of moisture content

Red honey: about 25% of pectin is removed; compared to yellow honey, drying time is longer, and reduce direct sunlight exposure time, even use shade, lasting about 12 days.

Black honey: almost no pectin removal; drying takes the longest time, at least 2 weeks, use a cover to avoid too strong sunlight, prevent drying too fast, so that sugar conversion is more complete.

Costa Rican black honey

Although Costa Rica has obtained the recognition of coffee gluttons through honey treatment of coffee beans, it is also inseparable from Costa Rica's superior geographical and climatic conditions and the choice of Arabica coffee varieties. Costa Rica's premium coffee beans are called "very hard beans"(SHB), and there are hard beans (HB) and slightly hard beans (SH) in descending order of quality, which is also how it is graded. Hard beans grow at altitudes above 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is very beneficial; and the high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

[Honey Processing: ]

The so-called technique is not to adjust the flavor, because the flavor is determined by the coffee bean production area and the processing method and the roasting method. The technique is to adjust the speed and proportion of water passing through the coffee powder, so as to adjust the more or less flavor release. The quality of the food depends on the following:

1. Water penetration rate of coffee powder (choice of appliance)

2. the temperature of the water

3. Powder thickness, state

4. The depth of baking

5. The length of stewing time

Usually hand-washed extraction, 15 grams of powder per person, thickness and water temperature slightly adjusted for different baking

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

2. Red honey (medium baking): small Fuji ghost tooth grinding 4, water temperature 89-90 degrees, gouache 1:15

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

Flavor: Fermented aromas, fruity, red wine, raisins, strawberries, jackfruit, nuts, hazelnut, caramel

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