How does barrel fermentation shape these mocha coffee beans?

The Honduras Lychee Blue beans from the Mocha Estate are barrel fermented, which builds a fruity acidity like lychee and a wine-and-chocolate sweetness. Front Street Coffee charges at 220 degrees C, holds airflow at 4, then raises it to 6 at 140 degrees C. Heat drops to 120 at 151 degrees C and to 80 at 176 degrees C. First crack starts at 9 minutes 15 seconds, with 2 minutes 10 seconds of development before discharge at 195 degrees C.

Cupping happens 24 hours after roasting. Immersion extraction shows the flavor direction more completely, so the roaster uses it to calibrate curves and check output quality. A V60 pour-over plan follows for home brewing. This record works as a quality-control reference for anyone comparing processing of coffee beans across lots.

The Lychee Blue coffee beans from Honduras' Mocha Estate, through a unique barrel fermentation process, present a refreshing fruity acidity reminiscent of lychee and a rich sweetness like wine-filled chocolate. Front Street Coffee sorts through origin information, variety characteristics, and processing methods one by one, and records in detail this bean's roasting curve, cupping performance, and pour-over parameters. This article will fully present Front Street's practical data in roasting and brewing, including charge temperature, airflow and heat adjustment points, first crack development time, and the V60 dripper extraction plan, providing coffee enthusiasts with a reference quality-control file for Lychee Blue.

Today Front Street wants to talk with everyone about the roasting curve of a Honduran coffee bean. This Honduran bean from Front Street has a clear creamy note in its dry aroma. In order to fully release its varietal characteristics, Front Street decided to start with the origin background, coffee variety, and processing method, and then further study the roasting and extraction plan.

Honduras Finca Mocha Lychee Lan

Front Street Coffee: Honduras Mocha Estate Lychee Blue

When roasting this Front Street Lychee Blue, Front Street Coffee adopted the following strategy: charge the beans at 220°C, set the airflow to 4, heat to 200, and the turning point time is about 1 minute 30 seconds. When the drum temperature rises to 140°C, adjust the airflow to 6; at 151°C, reduce the heat to 120; at 176°C, reduce it again to 80. At around 8 minutes 28 seconds, irregular wrinkles and dark patches begin to appear on the bean surface. At this point, the aroma of toast is gradually replaced by coffee aroma, which can be regarded as a signal that first crack is approaching. At 9 minutes 15 seconds, first crack officially begins, and the airflow is adjusted to 8 (adjusting the heat requires extra caution; it cannot be so low that the cracking sound cannot be heard). After first crack, development continues for 2 minutes 10 seconds, and finally the beans are discharged at 195°C.

Twenty-four hours after roasting is completed, Front Street Coffee will cup the beans. Immersion extraction in cupping helps us grasp a coffee's flavor direction more comprehensively, so Front Street Coffee often uses cupping to calibrate roasting curves and store output quality. When cupping this Front Street Lychee Blue, during slurping one can clearly perceive wine-filled chocolate, cream, honey, and refreshing fruity acidity; the overall flavor involuntarily reminds one of lychee.

Dripper: Hario V60

Water temperature: 90°C

Coffee-to-water ratio: 1:15

Grind size: medium-fine grind (EK43s setting 9.5: 80% passing through a Chinese standard No. 20 sieve)

Brewing method: staged extraction. First use 30 grams of water to bloom for 40 seconds (because the beans are relatively fresh and degassing is more active, the bloom time was appropriately extended), then pour in a small stream in circles until 124 grams for one stage, wait until the water level drops and is about to expose the coffee bed, continue pouring until 228 grams and stop, and again wait until the water level drops and is about to expose the coffee bed, then remove the dripper. (Timing starts from the beginning of the bloom.) The total extraction time is 2'00".

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The above content is compiled by CoffeeHunters, a coffee news website.