Does Wine-Aroma Coffee Contain Alcohol? Is It Considered DUI if You Drink and Drive? Honduras Wine-Aroma Coffee Bean Flavor Review

Does the wine-flavored coffee contain alcohol? The answer is no. Let's take a typical example—the Honduras Sherry Barrel coffee. Whiskey barrel fermentation combined with refined washed oak barrel is a variation of the washed processing method. After drying, the key step is placing the beans in oak barrels for containment. Coffee farmers first sort the coffee beans by size, selecting only beans of about 7 millimeters, and place them in rum oak barrels, soaking them for approximately three months. Although wine barrels are used for fermentation, the coffee beans processed with this method do not contain alcohol, so you don't need to worry about driving under the influence after drinking it.

Flavor Assessment of Honduras Wine-Aroma Coffee Beans

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic cupping bowls marked with 150ml and 200ml measurement lines. Following SCAA standards, water with TDS of approximately 150ppm is used—if the TDS is too low, it can lead to over-extraction, while if it's too high, it affects mouthfeel and may cause under-extraction. The cupping water temperature is 94°C. According to SCAA cupping standards, the grind size is controlled to achieve a 70%-75% pass rate through a #20 standard sieve (0.85mm). The ratio is 11.1 grams of coffee grounds to 200ml of hot water, which is 1:18.18, resulting in an extraction concentration that falls precisely within the 1.15%-1.35% golden cup range. The steeping time is 4 minutes.

The Sherry coffee beans exhibit rich whiskey aroma in their dry fragrance, with vanilla notes in the wet aroma. Upon tasting, you'll experience whiskey aroma, the smoothness of vanilla cream, berry acidity, and a finish of dark chocolate and honey.

FrontStreet Coffee's pour-over parameters are: Hario V60 dripper, water temperature of 90°C, 1:15 coffee-to-water ratio, and BG #5F grind size (80% pass rate through Chinese standard #20 sieve). The grind size varies for each coffee bean due to factors such as variety, altitude, processing method, and roasting. Therefore, when FrontStreet Coffee receives a new roasted bean, they first sift it to determine the appropriate pour-over grind.

FrontStreet Coffee employs a segmented extraction method for pour-over, also known as the three-stage pouring technique. Pour 30g of water and let it bloom for 30 seconds. In the second stage, pour 125g in a circular motion. When the water level drops to nearly expose the coffee bed, continue pouring until reaching 225g total. The entire process takes 2 minutes (including the bloom time).

Pour-Over Flavor Profiles:

[Profile One]

Initial notes reveal vanilla and cream aromas, with citrus and berry acidity. The middle section brings almond and dark chocolate flavors, while the finish offers maple sweetness and vanilla aftertaste. The flavors are distinct with a smooth mouthfeel.

[Profile Two]

The pour-over begins with rich vanilla and cream aromas. The middle section carries gentle citrus acidity, while the finish features white pomelo flavors with syrupy sweetness and a slightly bitter aftertaste. The mouthfeel is substantial but with a slight astringency and reduced clarity.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473