How to extract Honduran coffee beans? Characteristics of fermentation flavor and taste of Honduran coffee bean wine barrel

Whenever guests want a cup of alcoholic coffee, the baristas on the front street always recommend Honduran coffee beans to them. Although there is also a rum barrel fermented coffee bean from San Jose Manor in Colombia, Shirley has always been the first choice recommended by front street baristas. Many guests are attracted by the aroma of American coffee in front street. When they learn that there are up to 70% of sherry coffee beans in the warm sun blend beans in front street, and this is one of the main reasons why American coffee in front street is so delicious, many people will instantly like Shirley in Honduras and will want to try the hand-made coffee of sherry coffee beans. So, let's talk about Honduran coffee beans with Shirley Coffee in front of the street today.

Speaking of Honduras, many people will feel very strange. In my impression, the situation here is turbulent, and only the famous scenic spots can be associated with it. According to Qianjie, the reason why Honduras did not export coffee in history is due to the lack of effective means of transport for coffee beans. However, today, Honduras is a coffee-rich country, in the world, Honduras coffee exports can also rank among the top 10 in the world. There are more than 100000 coffee farmers in Honduras, more than 90 per cent of whom are small farms. The growth conditions in Honduras are actually similar to those in Costa Rica, Guatemala and Nicaragua. Most farms are very small. To this end, the government has also introduced policies to encourage small farmers in Honduras to help farmers serve poverty, weather and many other difficulties.

Hondurans divide coffee into three levels:

Strictly High Grown: coffee grows at an altitude of 1350 meters or more. This represents the highest level of "selected Highland Coffee" in Honduras.

High Grown: coffee grows between 1200 and 1350 meters above sea level. This kind of coffee is called "Highland Coffee" in Honduras.

Central standard: coffee grows from sea level to 1200 meters.

The coffee grades used in Honduras are similar to those in El Salvador and Guatemala, both of which are grown and classified in altitude meters. Even if there is a correlation between altitude and quality, coffee with this logo is usually not traceable. On the other hand, coffee with production and marketing experience is also common in this sign.

Shirley Coffee on Front Street is grown in Mocha Manor, which is 1500-1700 meters above sea level. Here is the information about Shirley Coffee on Front Street:

Shirley, Honduras

Variety: Kaddura, Kaduai, Pacas

Producing area: Masaguara

Manor: Moca Manor

Treatment: fine washing whisky barrel fermentation

Today, let's find out where the aroma of Shirley coffee beans comes from. Many guests will ask the barista whether it was added during baking. Not really. It has something to do with the way Shirley Coffee is handled. Generally speaking, high-quality coffee in Honduras is washed to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruit in the taste.

But this coffee is different. Mocha Manor, which produces the beans, uses whisky barrels to ferment the beans. Sherry barrels are used by the whisky industry to make aged barrels. Sherry is a famous spirits produced in the sunny Jerez region of southern Spain. Sherry is made through a process called Solera System. Different vintages of sherry are fortified and aged, and the barrels are stacked together according to the vintage. Every year, some of the liquid is extracted from the bottom barrel for bottling and sale. The bottom barrel is used for bottling and sales, while the top barrel is replenished with the appropriate proportion of wine, which is the unique feature of sherry.

Shirley barrel treatment is to wash the raw coffee beans into the whisky sherry barrel Mina. The oxygen outside the oak barrel passes through the barrel wall and oxidizes the raw beans to ferment them. The fermentation process usually lasts 30-40 days at 15-20 degrees Celsius. It will have a chemical reaction with the oak and adjust the aromatic compounds of the oak. The coffee beans fermented in the barrel will absorb the aromatic substances in the barrel to enrich their own flavor. Now you know where the fragrance of Shirley coffee on the front street comes from.

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe fruits. For coffee fruits of the same branch, it often takes several weeks to harvest them all. It is now known that there are six large producing areas in Honduras.

The Honduran sherry coffee on the front street has a rich and mellow taste, the taste is not astringent, not sour, mellow and aroma are very high, quite individual. Qianjie believes that Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Medium baking can maximize the sweetness of beans, while deep baking makes. The taste is enhanced, but the sweetness will not go away. Generally speaking, medium roasting has the best taste and rich and unique aroma, which is favored by coffee lovers in Honduras.

Many customers say they don't know how to brew this coffee. Qianjie now gives you a standard brewing method, which you can use for reference.

Qianjie cooking parameters:

V60 filter cup

Water temperature 91 ℃

Ratio of gouache to flour at 1:15

Powder content 15g

Grinding degree (75% of the pass rate of China No. 20 standard screen)

Qianjie cooking technique: use 30 grams of water for steaming for 30 seconds, small water flow around the circle to 125 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed. (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Shirley coffee flavor taste description: fermented wine is very obvious, strong and powerful. Medium acidity and sweetness, but the creamy taste and chocolate finish give this coffee a unique and delicious taste.

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