Introduction of chocolate-flavored coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Introduction to the flavor of Honduran sherry coffee in Qianjie
Honduras, bordering Guatemala, El Salvador and Nicaragua.
Coffee production was not hot at first until the frost in Brazil in 1975. At that time, Brazil was badly hit and coffee production plummeted, while Honduras took the opportunity to "take the top". Coffee production soared from 500000 bags to 1.8 million bags and was ransacked. It was only after that that coffee production in Honduras really developed.
In recent years, the trend in the coffee industry began to start from the post-processing of raw beans, and developed many new and strange patterns, such as "red wine treatment", "lactic acid fermentation", "double washing", "special strain treatment" and so on. This Honduran-Shirley is also a special post-processing coffee.
Coffee from Honduras used to be rich in sweetness and moderate in taste, but lacks attractive entrance aromas. In order to achieve the entrance aroma, the processing plant began to study ways to increase the aroma, followed by the low-temperature fermentation of this Honduran-Shirley whisky barrel.
The "sherry bucket" is the aged barrel used by the Sherry winery in the whisky industry. All the buckets are stacked according to the vintage, the oldest sherry at the bottom and the youngest sherry at the top. Every year, some of the liquor is extracted from the bottom barrel for bottling and sales, and then the corresponding proportion is extracted from the upper barrel to replenish it, and so on ~ this is what makes sherry unique!
The whisky sherry barrel treatment is to first wash the freshly picked coffee fruit, then put it into a whisky oak barrel ripe into sherry and ferment at a low temperature for 30-40 days (the temperature is about 15-20 ℃), and then dry in the shade.
[Shirley, Honduras]
Country: Honduras
Producing area: Masaguara
Manor: Moca Manor
Altitude: 1500-1700m
Variety: Kaddura, Kaduai, Pacas
Treatment: fine washed whisky Shirley barrel fermentation
Flavor: it smells of vanilla and cream, with whisky, berries, almonds and dark chocolate in the mouth, with maple syrup in the finish.
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What does cold extraction mean? the method of making cold extracted coffee the steps and proportion of cold extracted coffee
For more information on coffee beans, please follow the coffee workshop (Wechat official account cafe_style) step 1 choose coffee beans wisely, then grind them into medium to coarse steps 21 parts coffee plus 8 parts water (about 1 pound coffee plus 1 gallon of water) step 3 the complexity of brewing coffee with water at room temperature step 4 soak the coffee powder in water for at least 10% at room temperature
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espresso extraction time espresso extraction time standard cup espresso extraction time
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) After brewing, you can put portafilter back into Keurig. Then you can turn on the machine and set the timer. In my opinion, most espresso tastes in between 25 and 35 seconds. With this duration, you can create a stronger shot. as
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