Shirley barrel brewed coffee beans | Honduras Shirley barrel coffee beans flavor introduction _ Shirley barrel brewed coffee beans taste good

People who are used to moving bricks in the morning and night, even if they are forced to hold a "sober redemption voucher" during the day, also want to taste a hint of wine in the coffee. Some friends came to the front street and asked: which kind of coffee beans have the smell of wine? At this time, the barista of the front street coffee will immediately put the Sydney coffee beans on the table. Shirley coffee beans have become popular in the coffee world in recent years because of their unique wine flavor. So, they are all coffee beans, why is Shirley's coffee beans so special? Next, let Qianjie introduce this bean.

Shirley coffee beans are produced in Honduras, a Central American country, and people's impression of the flavor of Central American coffee beans is mostly nut flavor and caramel sweetness. However, like the rose summer of Central America, the flavor of Honduran sherry coffee beans is different from the typical Central American flavor, the former is due to the post-treatment of raw coffee beans, and the latter is due to the variety. Shirley from Honduras has a strong flavor of wine, vanilla and cream.

This full-bodied coffee bean is produced from a Moca estate in the city of Masaguara in the province of Intibu á in southwestern Honduras. Just as whisky is fermented in a barrel, the coffee bean is also put into the barrel and fermented at low temperature for 30 to 40 days. It can be said that the flavor substances in the barrel are given enough time to infiltrate into the raw coffee beans. This unique way of handling also makes this unique coffee bean.

After the ripe coffee fruit is selected, the peel and pulp are removed immediately for a delicate washing process. when the raw coffee beans are cleaned, they are placed in a sherry whiskey barrel and fermented at a low temperature for 30 to 40 days. then it is removed and dried in the shade.

Friends may be confused about the drying steps. Most coffee beans are dried in the sun, which can reduce the cost of time and the risk of mildew. However, as the sun shines directly on the raw coffee beans, the aroma substances left by the raw coffee beans after ripening in the barrel may disappear due to the high temperature and leave sour substances.

Those who have come into contact with single malt whisky should feel that compared with ordinary oak barrels and those that have been ripe into sherry, the whisky cooked in sherry barrels has more ripe fruit flavor than ordinary oak barrels and sherry barrels. And it is also outstanding in terms of sweetness. Therefore, the coffee beans fermented in the barrel of Shirley whisky inherit the sweetness of Shirley whisky to a certain extent. In front of the street, this Honduran sherry coffee bean, you can often get this feedback: in addition to the aroma of wine, Shirley coffee is very sweet.

Front street coffee Honduras Shirley coffee beans

Producing area: Masaguara, Honduras

Manor: Moca Manor

Altitude: 1500 m-1750 m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washing + whisky barrel fermentation

Some of my friends were conquered by the flavor of Shirley coffee beans in the Qianjie coffee shop, so they immediately got a bag to show off at home, or even get together with friends around them. It's okay to give yourself a drink, but you can't miss in front of your friends. After all, press your head Amway. Next, let Qianjie introduce what brewing parameters Qianjie baristas use when producing Shirley hand-brewed coffee.

Filter cup: Hario V60

Water temperature: 90 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

When baking, in order to highlight the strong wine aroma of Shirley coffee beans, the front street uses a moderate roasting degree for this coffee bean. In order to accelerate the precipitation of coffee flavor during brewing, it is recommended to use higher water temperature and finer grinding degree. In addition, in order to avoid the slow flow rate and the excessive extraction of hot water in contact with coffee powder particles for too long, resulting in a bitter taste, Qianjie recommends using a filter cup with a faster flow rate, such as Hario V60.

In addition, compared with one-knife flow, four-six punching and other cooking methods, Qianjie recommends three-stage water injection for two reasons: first, the hierarchical sense of coffee flavor is richer than that of one-knife flow; second, it is easy to operate. there are not as many unfriendly requirements for beginners as four or six punches.

First inject 30 grams of hot water and steam for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, wait for the water level in the filter cup to drop to 225 grams around the powder bed, and the total extraction time is about 2 minutes.

Friends who are familiar with the steps of brewing coffee in Qianjie know that even if the freshly roasted coffee beans are delivered within 5 days, Qianjie will recommend the steaming step when brewing each type of coffee, even if the freshly roasted coffee beans are delivered within 5 days after the 4-7-day breeding period. Steaming this step is to promote the discharge of carbon dioxide gas from coffee powder particles. In the latter stage of extraction, the absence of gas in the particles repels hot water to enter, the exchange of flavor substances is more smooth, and the coffee flavor will be better.

Of course, Qianjie also provides grinding service for friends who do not have grinding equipment at home. after coffee beans are ground into powder, the exhaust activity intensifies, and with the exhaust activity, the flavor substances dissipate, so there is no need to raise beans. however, it is necessary to adjust the duration of steaming according to the state of steaming "drum" during cooking.

After the above cooking parameters, Shirley coffee beans can smell the aroma of wine, rich vanilla flavor, soft berries sour, creamy taste, maple syrup-like sweetness at the end, soft and smooth taste.

With such a unique flavor, how can Qianjie easily let off this kind of coffee beans? On the front street, Shirley has many ways to drink this coffee bean. In addition to hand-brewed coffee, even the espresso on the front street has a strong Shirley flavor.

The sunflower warm Italian blend used by the front street coffee shop has up to 70% of the Honduran Shirley coffee beans and 30% of the Ethiopian sun-tanned cherries.

Qianjie Coffee Sunflower warm Italian style with Coffee beans

Producing area: Honduras & Ethiopia

Varieties: Kaddura, Kaduai, Pacas, native species

Treatment: washing and insolation

After the adjustment of the parameters of this blended coffee beans, the espresso is made with obvious fermented wine aroma, citrus and berry acidity emerge immediately at the entrance, whisky has a fragrant tooth and cheek, and a comfortable dark chocolate finish.

Shirley coffee beans that special flavor of fermented wine, vanilla cream flavor, always let some beginner boutique coffee friends ask: really no wine? Since you are so curious, you might as well buy a pack and verify it for yourself.

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