How to brew Salvadoran coffee how to brew black honey to treat coffee beans from Lemus Manor in El Salvador

Front Street recently bought Lemus coffee beans from El Salvador. This time Front Street brewed this coffee in three different brewing methods to see what the flavor of different brewing methods is different.

Country of origin: El Salvador

Region: Apaneca-Ilamatepec

Finca Lemus Bella Vista

Altitude: 1250 m

Breeds: Bourbon, Carduai

Treatment: Black honey treatment

Grade: SHB

Season: 2020

coffee producing areas

El Salvador is one of the small countries in Central America and has a very dense population. The coffee flavor is characterized by excellent balance, in the El Salvador region of Cuscacbapa (Cuscacbapa), coffee beans have been packaged ready for export El Salvador coffee is a Central American specialty, the coffee body is light, aromatic, pure, slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee.

Located in the western part of El Salvador at altitudes ranging from 500 to 2,365 meters, Apanet is one of El Salvador's most famous coffee producing regions and home to El Salvador's first origin. Apaneca is adjacent to El Salvador's famous Santa Ana volcano (most recently erupted in 2005), which is home to some of El Salvador's larger and better-known coffee farms.

Lemus Manor

Lemus Estate is located in Concepción de Ataco, in the province of Salvador Ahuachapán. The 37-acre estate was owned by Thelma de Gutierrez and managed by her husband José Enrique Gutiérrez.

coffee varieties

This coffee is made up of bourbon and kaduai. Bourbon, a mutant of Typica, is one of the oldest surviving coffee varieties, with green fruits that appear bright red when ripe. Compared with iron pickup, bourbon has wider leaves and denser growth. Although its seed yield is higher than iron pickup, its harvest period is also 2 years, which is also a variety with less yield. Bourbon coffee beans have a good taste, like red wine sour, sweet aftertaste. Kaduai is a hybrid of Kadura and New World. It inherits the advantages of Kadura's low trunk and changes the shortcomings of New World. It also makes up for the weakness of Arabica fruit. The result is solid and not easy to fall in case of strong wind. The biggest regret is that its overall flavor is slightly more monotonous than Cadura.

Coffee bean processing

This coffee is treated with black honey. First, the freshly picked coffee fruits are screened, and the qualified coffee red fruits are selected and put into the peel removal machine for peeling treatment. This step retains almost all the pulp and pectin, and then the coffee beans with pulp are placed on an elevated drying bed for sun drying, during which the fermentation degree and humidity of the coffee should be frequently tested. Dry the coffee beans to a moisture content of about 11%. The entire drying process takes about 18-25 days. The coffee beans treated with black honey have better flavor, sweet feeling and aroma.

Front Street Baking Records & Brewing Water Temperature Recommendations

To emphasize the soft acidity and distinct sweetness of the bourbon variety, the Front Street baker baked the beans in a medium light setting. Brewing light baked beans is recommended for 90-91℃, with a higher water temperature can extract the aromatic substances and acids of light baked beans (flower and fruit acid), because the beans of light baked beans are harder, increasing the water temperature can increase the extraction efficiency of coffee powder, avoid the appearance of acid and other unpleasant flavor.

Let's first take a look at the cup test report of this bean front street coffee.

Front Street Brewing Parameters:

Water temperature: 90-91 degrees

Powder: 15g

Grinding degree: fine granulated sugar grinding degree

V60 Brewing

V60 conical filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that air is easier to be expelled to improve the quality of extraction. The taste may not be thick enough, but its high concentration brings out the sourness and obvious aroma is one of its characteristics.

Front Street Cooking Method: In the first stage, inject 30g of water for 30 seconds, then inject 95g (electronic scale shows about 125g), about 1 minute to complete injection, when the water level drops to 2/3 of the powder layer, inject the remaining 100g (electronic scale shows about 225g), about 1 minute 40 seconds to complete injection. 1 '55 "~2' 00" Drip filtration completed, remove the filter cup, complete extraction.

V60 Brew Flavor: Citrus, berry, grape, cocoa, balance.

Kalita Brewing

Kalita trapezoidal filter cup design from the side view of the upper wide narrow shape, in the upper part of the round, such a design is conducive to the concentration of water, but also can make coffee particles evenly distributed, reduce the stacking situation, the cup wall ribs are more linear distribution, the distance between the ribs is consistent, the purpose is to increase the exhaust and water flow speed. At the same time, its flow rate is relatively slow, mainly extracted by soaking, which can show better mellow.

Qianjie brewing method: first circle water injection 30g to make the powder layer evenly wet, stewed for 30s. Then slightly increase the water flow injection, directly inject small water flow in the middle to 125g, and continue to inject small water flow in the center to 225g when the water level drops and is about to expose the powder bed. Remove the filter cup when the water level drops and is about to expose the powder bed. Steaming start timing extraction time is 200.

Kalita Brew Flavor: Citrus acidity, berry juice, cocoa finish, smooth, rich, raisin finish.

French press kettle brewing

The core difference between law pressure and drip filtration and hand flushing is that drip filtration and hand flushing are continuous injection of hot water from above, so it will cause continuous "pressure" on coffee. This continuous pressure will produce more extraction on the "surface" of coffee powder, which means that we cannot extract it for a long time, because the coffee powder on the surface will become less delicious quickly because of "excessive extraction". The process pressure, due to its low-and-slow, or slow-paced, steeping process, is a more gentle, gradual extraction process. French pressing is a less fussy way of making coffee, resulting in a more full-flavored coffee with more acidity and fruit.

The method of brewing in the front street: preheat the pot with warm water; pour the ground coffee powder into the pot, and then inject 195ml of hot water (91℃). The amplitude of water injection can be larger (about 3 seconds), so that the coffee powder rolls and improves the extraction efficiency. After filling, pull up the strainer, cover the pot and wait 4 minutes. After four minutes, gently press the filter rod down to 1/4 of the pot body to prevent the fine powder at the bottom from flowing to the top.

French press pot brewing flavor: berry juice, distinct cocoa flavor, creamy smooth, sweet taste.