Starbucks' most classic single coffee-the story of Kenya coffee beans, why Kenya is an elephant
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Starbucks has been serving Kenyan coffee for more than 40 years, and the quality and flavor of coffee from this region has always amazed us. The fruit is large and juicy, with sour notes of blackcurrant, fresh blackberry and grapefruit. The taste is rich and rich, making it a unique, fresh and delicious coffee. When summer comes, Kenyan coffee is more suitable for drinking iced coffee. After cooling, you can taste its unique citrus flavor, cool and refreshing.
Often in summer, coffee beans become the first choice for making iced coffee, presenting a fresh fruit flavor that is irreplaceable.
Coffee Bean: Origin Kenya
Origin: Africa
Treatment method: washing method
Flavor: Grapefruit, fruity
Food pairings: grapefruit, berries, currants, raisins, oranges
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When testing professional coffee cups, do you need to distinguish them according to the production area and treatment method?
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) from the coffee-producing countries, we can find that because the coffee is almost always produced in countries with more cheap labor, we can guess that the process of harvesting coffee beans requires a lot of manpower. Yes, the harvest of coffee is very hard, and it takes a lot of manpower, especially a lot of
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What is the proportion of golden cup? the importance of the ratio of hand-brewed coffee powder to water, and how to calculate the ratio?
Brewing ratio refers to the ratio of the amount of coffee powder to the amount of water extracted, which will directly affect the extraction rate of coffee powder and the concentration of coffee liquor. The European and American gold cup criterion is to use the amount of powder and water as the control tool of the follicular coffee tube meter, and its complexity and importance are more important than freshness, fineness and water temperature, time, and water flow. If you have mastered the first three items and still can't make delicious coffee, the problem should be
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