Is honey processed coffee sweet? How does Colombia want to make rose summer coffee in the manor? What are honey-processed coffee beans?

Some time ago, there was a honey treatment rose summer of Hope Manor in front of the street. Many friends were amazed after tasting it in the store, so they bought a pack and went back to cook it. In order to prevent the cooking from turning over because of the uniqueness of this bean, Qianjie will share today how this honey-treated manor rose should be cooked!

Hope Manor and Rose Summer can be said to be very common, if only the conventional Hope Manor Rose Summer Street will not be brought out to explain cooking. Purple grape juice, rose flowers and citrus are the excellent flavor of this rose summer. The reason why the flavor is so unique is mainly due to the fact that this rose uses a conventional but relatively rare treatment-honey treatment.

What is honey treatment? Honey treatment, translated from the English Honey Process, also known as Miel Proces,Honey and Miel means honey. As a result, many friends think that this treatment can get this name because the coffee beans are treated very sweet. In fact, the honey here does not refer to the taste, it mainly refers to the pectin wrapped in the coffee bean surface.

Coffee beans in honey treatment will have a layer of pectin attached to the bean surface, because the pectin texture is very thick, very similar to honey, so people use "honey treatment" to name this treatment. The step of honey treatment is very simple. First, remove the bad fruit and sundries by flotation of the harvested coffee fruit, and then use a specific peeling machine to remove the peel and retain the pectin. The pectin beans are then allowed to undergo dry fermentation for a period of time. After dry fermentation, the beans are moved to the sun to dry. After drying until the water content is determined, peeling and taking beans can be carried out and the treatment is over.

The surface of honey-treated beans will produce more caramelization during baking because of the attachment of sugar. As a result, although they are not baked deeply, they also have a darker appearance due to more caramelization.

Although the honey treatment also belongs to the traditional treatment, the beans processed by it are still somewhat different from those washed and insolated, and will be more crisp. Therefore, if we use the grinding degree of washing and sun-drying beans to grind honey-treated beans, then the coffee particles will be thicker. For example, Qianjie uses ek43's 10-scale grinding to grind the water-washed rose planted in 1700 meters, and the over-screening rate measured by screen 20 is 80%; while the same 10-scale grinding of ek43 is used to grind honey grown at 1700 meters above sea level, the over-screening rate measured by screen 20 is 75%.

If we use the original way to cook, then the honey treatment of Rosa Rosa will lead to faster water speed because of the thicker particles, which is easy to cause deficiency in the extraction. Therefore, we can slightly adjust the scale, so that the particle size is reduced, the hot water launching speed is slower, naturally there is plenty of extraction time. In order to make Rosa Rosa rich in flower and fruit aroma, Qianjie gave it a medium-light baking degree, so its bean surface color was specially mentioned before, so that friends would not cook it as a medium-deep baked bean. Therefore, when we are cooking, the water temperature of 90 °C ~ 93 °C will be more suitable for this medium and shallow baked rose summer.

Then let's go into practice and take a look at how Qianjie cooks this rosy summer. The parameters are as follows: the amount of powder used: 15g grinding degree: 9.5scale of ek43, 80% oversieving rate of No. 20 screen, fine sugar grinding. Ratio of powder to water: 1:15 water temperature: 92 °C cooking method: three-stage use of filter cup: V60 is still the steaming stage, the amount of water injected twice the amount of powder for a period of 30 seconds. It can be seen that the water absorption effect of this rose summer is relatively excellent, and the drum bag is obvious.

When the steaming is over, we inject water in a circle from the center to the outside until the whole powder layer is wet again and then continue to inject water in a large circle. The current used at this time is a large current, which is designed to raise the powder bed to make the coffee more layered, and the amount of water injected is 130ml.

When the hot water is almost permeated, we will use a small flow of water to inject the remaining 65ml hot water in a small circle around the center. When the water injection is finished, we only need to wait for the water seepage to be completed, and we can finish the extraction!

This rushing out of the Hope Manor Rose Summer, as we described earlier, has a very full purple grape juice, rich rose scent, and lively citrus acid. The sweetness is very high, the return is long, very good!

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