How to ferment self-made organic fertilizer with coffee grounds?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Q: is the coffee grounds acidic or alkaline? What kind of fruits and vegetables are suitable?
A: on the question of whether coffee grounds are acidic or alkaline: on this point, contrary to popular belief, coffee grounds are not acidic, because after coffee is brewed, most of the acid in it is water-soluble, so it has infiltrated into the coffee we drink. Because coffee grounds contain about 2% nitrogen fertilizer, it is a good organic fertilizer after fermentation. The specific method of use is to wait for the coffee grounds to be fermented and then mixed with the soil, rather than pouring it directly into flowerpots or vegetable fields, because only after fermentation can it be decomposed into nutrients absorbed by flowers and vegetables. Otherwise, the heat it produces in the process of fermentation will burn the flowers or vegetables. Therefore, it is best to save the coffee grounds to a certain amount, mix them in the soil, pour some water, cover them with plastic bags, and then use them as organic fertilizer after a summer of complete fermentation.
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Bright and blind! It turns out that the robot hand brews coffee like this!
The application of new technology has an impact on the service industry, and even hand-brewed coffee can be replaced by a robotic arm. White House Coffee, located on Yangming Mountain in Taipei, is famous for making coffee by hand and selling freshly roasted coffee beans. Even on weekdays, it attracts many coffee lovers to come to the mountain to taste it. Recently, the boss Lu Junxiong specially imported a costly German KUKA robot arm, through the setting of parameters.
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The origin, advantages and disadvantages of instant coffee
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) a cup, a bag of coffee, a pot of hot water, you can have delicious coffee at any time. In the wild mountains, there is no need to miss the aroma of coffee, the aroma is overflowing with a bag at hand. In 1901, Saetori Kato, a Japanese scientist working in Chicago, USA, invented instant coffee, but it was not big at this time.
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