Coffee review

Explanation of the terms of fine coffee in coffee knowledge

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Cupping: a way to test the quality of coffee, basically by placing ground fresh coffee beans in a cup, pouring them into hot water, soaking them, and then scooping them out with a small spoon without filtering. Extraction: precipitation of the desired substance by dissolving it through a liquid. Caffeine: chemical formula C8H10N402, the only nitrogen-containing plant base, refreshing, diuretic, relieving fatigue

Cupping: a way to test the quality of coffee, basically by placing ground fresh coffee beans in a cup, pouring them into hot water, soaking them, and then scooping them out with a small spoon without filtering.

Extraction: precipitation of the desired substance by dissolving it through a liquid.

Caffeine: chemical formula is C8H10N402, the only nitrogen plant base, refreshing, diuretic, relieving fatigue. Wait, wait, wait.

Oxidation: substances react chemically with oxygen to form new compounds.

Caramelization: a chemical reaction during coffee roasting. Mena reaction, also known as the chemical change produced at a high temperature, although there is the word "coke", but has nothing to do with the combustion phenomenon.

Espresso: a way to brew coffee using high-pressure hot water.

Steaming: when using filter brewing coffee, first pour water into the coffee powder, and then suspend the water injection, by prolonging the contact time between the coffee powder and water, in order to extract more coffee flavor.

Mocha: mocha may represent three meanings, namely, 1 coffee name, 2 some kind of coffee pot, 3 coffee seasoned with chocolate.

Atmospheric pressure: the pressure exerted by air on an object on the ground plane. The atmospheric pressure of one square centimeter on the earth is one kilogram, also known as 1Bar.

A layer of milky substance floating on the surface of Crema:Espresso coffee is the essence of Espresso.

Pull flower: when pouring milk foam in Espresso, rely on the wrist to shake, in the coffee to form a beautiful leaf pattern.

Barista: Italian respect for professional coffee brewers.

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