Navigating the Honey Process: Brewing Adjustments for a Sweeter Cup

Question: Does a honey-processed coffee typically require any adjustments to my usual brewing parameters compared to a washed coffee?

The world of specialty coffee is ever-evolving, with processing methods playing a crucial role in the final cup’s flavor profile. Among these, honey processing has gained significant traction, lauded for its ability to impart a distinct sweetness and syrupy body that often surpasses that of its washed counterpart. But does this nuanced processing method necessitate a complete overhaul of your brewing routine?

Understanding the Honey Process

Unlike washed coffees, where the mucilage is thoroughly removed from the cherry before drying, honey-processed coffees retain a portion of this sugary layer. This mucilage, often described as ‘honey,’ is left on the bean during drying, allowing its sugars and compounds to interact with the coffee itself. This can lead to a profile rich in fruit-forward notes, enhanced sweetness, and a more viscous mouthfeel [4]. The degree of mucilage retained can vary, leading to ‘yellow,’ ‘red,’ or even ‘black’ honey processes, each offering a spectrum of intensity in sweetness and body.

Potential Brewing Adjustments

The fundamental principles of coffee extraction remain the same, regardless of processing method. However, the inherent characteristics of honey-processed beans might invite minor tweaks to optimize their unique attributes. The increased presence of sugars and potential for slightly more residual solids on the bean can influence extraction dynamics.

Some evidence suggests that the presence of certain compounds can impact the brewing process. While specific data on honey-processed coffee parameters is still emerging, studies on coffee processing in general highlight the influence of factors like fermentation on acidity and volatile compounds [2]. While honey processing is distinct from fermentation, the retention of mucilage indicates a different chemical interaction occurring on the bean’s surface.

For the home brewer, this often translates to considering grind size. Because honey-processed coffees can have a higher potential for extraction due to residual sugars, a slightly finer grind might be beneficial. This increased surface area can help ensure that these soluble compounds are effectively extracted, contributing to the characteristic sweetness and body. However, it’s crucial to approach this with caution, as over-extraction can lead to bitterness. A good starting point might be a minimal adjustment finer than your usual setting for a washed coffee of similar origin and roast level.

The Bloom and Beyond

The bloom, the initial degassing phase of brewing, is another area where a slight adjustment might be beneficial. Honey-processed coffees, due to the retained mucilage, may release CO2 at a different rate. A slightly longer bloom time, allowing for more thorough degassing, can help ensure an even extraction and prevent channeling. This can be particularly useful in pour-over methods, where an even saturation of the coffee bed is paramount.

Furthermore, the increased body associated with honey processing might influence how you perceive extraction. While washed coffees often present a cleaner, brighter acidity, honey-processed coffees tend to offer a rounder, more tactile sensation. When tasting, consider this textural difference and adjust your parameters if you find the coffee leaning too much towards astringency rather than its inherent sweetness and syrupy character. The pH of washed Ethiopian coffees, for instance, is typically noted between 4.5 and 5.5 [5, 6], providing a benchmark for acidity that honey processes may modify. While direct pH comparisons for honey processed beans in brewing are less documented, the retained mucilage suggests a potential for a slightly different acidic profile or perception.

In conclusion, while honey-processed coffees are often approachable with standard brewing parameters, minor adjustments can elevate the experience. A slightly finer grind and a more generous bloom can help unlock the nuanced sweetness and syrupy body that make these coffees so appealing. As with any coffee, experimentation and cupping notes are your best guides to achieving your perfect brew.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Magdalena Zarebska, Natalia Stanek, Krzysztof Barabosz, Anna Jaszkiewicz, Renata Kulesza, Rafał Matejuk, Dariusz Andrzejewski, Łukasz Biłos, Artur Porada — Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions. — 2022-Feb-17 — https://pubmed.ncbi.nlm.nih.gov/35177718/ [6] — Jiexin Liang, Ka Chun Chan, William D Ristenpart — An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee. — 2021-Mar-25 — https://pubmed.ncbi.nlm.nih.gov/33767250/