Coffee knowledge and coffee making coffee beans and coffee knowledge

Choose and buy fresh coffee beans

Freshness is the life of coffee. How to determine whether the coffee beans are fresh? There are three steps: smell, see, and peel.

(1) smell

Put the coffee beans close to the nose and break deeply, can you clearly smell the aroma of the coffee beans? If so, the coffee beans are fresh enough. On the contrary, if the aroma is weak, or if the smell of oil has begun to appear, it is similar to the taste of erect fruits such as peanuts after a long time, except for deeply roasted coffee), indicating that the coffee beans are not fresh at all.

No matter how much effort you put into grinding and making such coffee beans, it is impossible to make a good cup of coffee.

(2) look

Spread out the coffee beans on your hands, determine the origin and variety of coffee beans, and make sure that the coffee beans are roasted evenly.

(3) peeling

Take a coffee bean and try to peel it off by hand. if the coffee bean is fresh enough, it should be able to peel off lightly and have a fragile sound and feeling. If the coffee beans are not fresh. You will find that it seems to take a lot of effort to peel off a bean.

Another important point to observe when peeling off the coffee beans is to see if the firepower is uniform when baking. If it is uniform, the outer skin and inner layer of the beans should be the same color.

If the color of the surface layer is obviously much darker than that of the inner layer, it means that the firepower during baking may be too large, and the aroma and taste of the coffee beans will also be affected.

You should look for multiple manufacturers when purchasing raw materials. Market information should be collected frequently. For critical materials. Should cooperate with two manufacturers. The variety of coffee beans should be determined by the coffee list and the coffee machine you choose. Freshness is the number one consideration for beans. Attention should be paid to the color, aroma, brittleness, shape and packaging of coffee beans. Whether there is air entering people.

Fine bean

1. Color float: good gloss and uniform color bag, no color spots.

2 fragrance. Those with strong fragrance are better.

3brittleness. When you put a light bite in the population, there is a clear sound.

4. Bean shape: the one with full bean shape is better.

Bad beans

1. Black bean: overripe or dead fruit that has been eaten by insects or has fallen from the tree before harvest.

two。 Broken beans are easy to break during the removal process, avoid choosing beans that are too dry and easy to break.

3. Beans that are cut off by a peeling machine: usually produced when the flesh is removed. Damaged beans will affect the quality.

4. Rugged beans, usually those that are underdeveloped because of drought.

5. Smelly beans: overripe fruit or coffee beans that have been eaten by beans. It can only be separated by a sorting machine, which will pollute the whole batch of coffee beans.

For people who open a shop to do business, one side requires good quality and stable supply. In order to win the trust of consumers, on the other hand, it is necessary to have a competitive advantage in price. Every boss should always open up new sources of goods and get the latest market information. Taking into account the freshness of coffee, the purchase of coffee must meet their actual needs, subject to about half a month, if the expiration is not used up, it will affect the taste and other quality of coffee. Make people feel uncomfortable.

When buying, you can choose coffee powder, even better if you have a bean grinder. Just choose the kind of coffee beans you need, so that you can guarantee the quality of the coffee. But it's important to note. Coffee beans must be fresh. Because Chen Dou has been kept for too long. The fat will be secreted, producing a strange smell. Reduce the comfort and pleasure of drinking coffee. If you can't use the coffee beans immediately after you buy them back. It is mainly sealed and preserved. In the selection of coffee bean suppliers, we should choose the supplier with the largest sales volume, rapid turnover and so on. Because the possibility of buying Chen Dou here is the least.

Second, the five packaging methods of coffee beans,

Roasted coffee beans. It is easy to oxidize with oxygen in the air and deteriorate the quality of coffee beans. The fragrance also evaporates and disappears. Temperature, humidity, sunlight, etc., will accelerate deterioration.

In particular, the oxidation of low-caffeine coffee beans which have been treated for many times is faster. Therefore, in order to maintain the aroma and quality of coffee. How to package and preserve coffee beans has become a difficult problem.

Coffee beans produce three times the volume of carbon dioxide after roasting. The packaging of coffee not only avoids oxidation in contact with air, but also deals with carbon dioxide produced by coffee beans.

(1) gaseous packaging

The most common packaging, using empty cans, glass, paper bags or plastic containers to pack coffee bean powder, due to constant contact with air, need to drink as soon as possible, drinking period is about a week.

(2) vacuum packaging

The packing container (can, aluminum pin bag, plastic bag) draws out the air from the container after filling the coffee. Even though it's called a vacuum. But in fact, at most 90.00% of the air is removed, and the area of coffee powder is larger than the surface area of coffee beans, even if there is a little air left. It is also easy to come into contact with the powder and affect the flavor.

(3) packing with gas filling

Design a pinhole in the coffee bag. After filling the coffee, pour in the inactive nitrogen. Squeeze the carbon dioxide in the bag out of the pinhole. This method is more popular, but after all the gas is discharged, oxygen is quietly drilled back into the bag of meat from the pinhole.

(4) Gas suction packaging

Put the absorbent made from deoxidizer and decarbonization into the bag. The air in the package can be easily absorbed, and the carbonation produced by the coffee can also be absorbed, and the aroma of the coffee will be sucked away is its disadvantage.

(v.) One-way valve packaging

At present, it is the most ideal outer packaging of coffee, all in the form of beans rather than powder. It is similar to the metal pinhole, except that the gas in the bag can be discharged through the pinhole and the one-way piston can prevent the oxygen from entering the bag.

Second, the principle and process of baking coffee beans.

The most important thing to roast coffee beans is to stir-fry them well and thoroughly. First of all, stir-fry slowly over a gentle fire and drain the moisture out of it. This process is the most avoid impatience, if you only want to quickly use fierce fire, not only the appearance will appear spots, ugly color, and the taste will become bad, so you must be careful. Roasting is the most important link in the stability of coffee processing, and the taste of coffee depends largely on it. If the technology is superb, the coffee beans will be big and full. No wrinkle, bright and bright.

The roasting of coffee is divided into primary roasting and secondary roasting. The main difference depends on the size of the cafe. Because of resource constraints, small cafes have only one machine, which requires them to complete the whole baking process at once, while for larger cafes, it is necessary to complete the whole baking process at once. There will be at least two machines. The baking process can be completed in two stages through division of labor and cooperation. Of course, the baking process is different. The characteristics of roasted coffee beans will also be different. Coffee beans that have been roasted once. The smell is strong, but the acidity is too high. And the second time to bake your coffee beans will be greatly reduced in acidity, fragrance, bitter and refreshing.

Preliminary baking standard: heat the raw coffee beans. Pay attention to the color change. Until the coffee beans are evenly heated. Water is drained. Just produce a burst.

Detailed process:

1. After setting the temperature of the machine to more than 220 ℃. Bake the beans over medium heat for about 0 minutes, then cool quickly. This can effectively maintain the aroma and gloss of the coffee.

two。 Then adjust the machine to about 180 ℃. Bake over medium or low heat. Meet the standards we need in all respects.

Coffee roasting can be divided into three types: light heat, medium heat and strong fire. As needed. But generally speaking, the roasting degree of coffee beans is the best in medium heat. The weight of this medium-roasted coffee will be reduced by about 20%.

This degree of roasting can achieve the best effect on the color, smell and flavor of the coffee. If you don't bake well enough. The color will be different inside and outside. It tastes too acidic if it's baked. The color is dim and the bitter taste is great. It's even burning and stinky. So the degree of heat to be used should be determined according to taste and demand.

Due to different habits and tastes, coffee bean roasting around the world has its own preferences. In Tokyo, Japan, medium baking is more popular. On the other hand, deep drying is more popular in Kansai area. People generally like medium-roasted coffee, but not all of them. Because, like American culture, it is far from mainstream. The same is true of the taste of coffee, which varies widely.

Viennese likes to drink deep-baked coffee. The French and Italy prefer deep-baked coffee. It's just that the depth of roasted coffee beans in France is slightly weaker than that in Italy. But taste preferences are also changing. Therefore, the above is only for everyone to provide a general understanding of the propensity to consume in various countries for reference only.

Four | all kinds of coffee

There are also many varieties of coffee, but generally fall into two categories: one is Arabica, and the other is Romsta. Arabica species are mostly found in Africa and America, among which Indonesia also produces, but the acidity is not prominent. Other products from all over the country. Its acidity is only slightly different in terms of strength due to different regions. As for Romda coffee is a secondary product of coffee, bitter, fragrant, sour not as good as Arabica. Mainly produced in Africa and Asia. In China, the coffee bean group produced in Yunnan is Arabica, which is of better quality, while Hainan mainly produces Romada species.

Choose the right coffee

A coffee shop means a cup of coffee. It means a place where friends can meet, and it means the birthplace of friendship. He is the place to open the gap, where everyone likes coffee, everyone buys a cup of coffee and thinks and talks freely.

After choosing a good coffee equipment supplier. The next important step is to find a coffee supplier. Your relationship with the coffee supplier is very important. And it's multi-layered. In many ways. Your business is actually an extension of his business-one-you will represent his brand. The quality of the coffee you provide to your client is advertised either positively or negatively. same. Try your best to provide customers with coffee of merchant quality. This also gives him his wish.

(I) espresso

To run a successful coffee shop, you must use high-quality, freshly roasted coffee. It's the only way. Study the local coffee roaster. Coffee is your main business. Good coffee is your selling point. You have to choose carefully. Don't be careless. There are two main types of espresso for commercial use: Arabica and Robst. Robst grows at low elevations and is resistant to diseases and insect pests. The price is low. But there is no doubt that there is no need for other varieties of coffee to taste. A lot of Italian espresso is mixed with Robster coffee. Mainly because raw coffee beans are extremely expensive in Italy. Italians are good at pancakes with coffee for the best results. Even so. We suggest. You still use 100% Arabica coffee beans. This kind of coffee grows at higher latitudes and tastes good.

l. Taste

Most coffee roasters like to mix espresso in their own style. The connotation of good espresso is complex and balanced. The color of the roasted coffee is darker than the coffee used in the drip filter. In short, made espresso. There are a variety of ways, can have a variety of flavors, a variety of cake preparation methods and a variety of baking methods.

Try all kinds of espresso. Don't use your personal preferences as the main reference for your final decision. Because your personal taste does not necessarily reflect the tastes of many consumers. Do some research work in the market. See what kind of coffee sells well. What kind of coffee do you sell in other cafes? The coffee roaster may be able to give you some good advice.

two。 Price

If the price difference per kilogram of coffee is 100 yuan. Then the price difference is only 0.7 yuan per cup. So. It is worthwhile to manage coffee well. Delicious coffee can attract groups of customers. They just have your coffee bar, maybe several times a week. Only to attract a large number of such consumers. Your business will become more and more popular.

(2) drip filter coffee

The "idiosyncrasy" of your espresso list makes guests expect more from your entire coffee business. Don't ruin your overall image by providing low-grade drip coffee. Please remember. In the newer one called the market. High-grade drip filter coffee can attract guests to try commercial-flavored espresso.

Some espresso operators, because of their small stores, may be looking for a special cake to go with coffee. It works on both espresso and full coffee filters. This kind of matching certainly exists, usually by Latin America! Coffee, mixed with Indonesian coffee. And then bake it deeply. Although you may use this kind of coffee on two machines at the same time, coffee suppliers will nag. Different cooking methods must use different coffee!

If you run a western restaurant, you are probably already serving drip coffee. You might as well try espresso. The addition of this new variety will not affect the sales of drip filter coffee. Please remember. The use of specialty coffee will bring huge profits. Increasing the variety of coffee can achieve the dual purpose of improving the image of your restaurant and increasing your income.

If your business is good. It's the same with your supplier. Your supplier will also be happy that you are using his coffee and are his customer. The relationship between you is actually a mutually beneficial one, and each side's success is inseparable from each other's efforts. When you establish this relationship with a business, try to maintain it. Share the joys and sorrows. Sharing weal and woe. This is beneficial to both sides.

6. Get high quality coffee

High-quality coffee is one of the necessary conditions for a successful cafe. There is no doubt that coffee is the life substance of a cafe. Excellent coffee and reasonable prices are essential to the continuation of this living material. Among them, excellent coffee includes two aspects: one is the quality of coffee, and the other is whether the variety of coffee is complete and whether it can meet the requirements of customers with different tastes. Because the operation of cafes will not only be subject to competitive pressure from competitors in the same industry, but also face competitive pressure from shops with similar products, which requires us to achieve perfection in the following points in the business process. strive to improve the charm of coffee, which is the basis of business competition.

(1) make corresponding business plans

The business plan is made in the process of trial operation. Have a general understanding of coffee sales according to the consumption data accumulated during the trial period. Which is more popular, which consumption is not very large, which is suitable for higher-level consumer groups, which is suitable for working-class consumer groups, and which groups are received by their own stores. Then, according to the result of the final judgment, determine the purchase share and daily reserve of coffee in the store. By implementing the above steps, the adverse factors such as incomplete varieties and insufficient inventory of coffee can be avoided.

(II) purchase of coffee

Ensuring the quality of coffee is the blood to ensure the life of the cafe, so the purchase of coffee is very important. Coffee must be purchased and imported through proper channels, and must not be lost because of petty gain. Because many of the customers who come here are experts, once they find something wrong, they will not give you a second chance.

(3) Preservation of coffee

After the coffee is purchased, it should be stored in a special place, according to its variety and characteristics. Arrange to keep it under suitable conditions. There should be a special person to manage, check regularly, find that there is deterioration, immediately remove it, and immediately purchase a new source of goods to supplement, not carelessly, lose the big because of the small.

(4) Development of coffee varieties

The consumers of this commodity are mostly avant-garde newcomers who are flexible in their thinking. He has a changeable mind and likes to pursue new ideas and accept new things. Therefore, based on the long-term development of the store. It requires us to pay attention to the characteristics of this consumer group, which accounts for the vast majority of consumers. In order to satisfy this characteristic. We want to launch some new varieties and projects on the basis of traditional and inherent varieties, introduce some new attraction points in this sheep style, collocation, appearance and taste, and give these new products some romantic and fashionable names. So that it can better cater to the taste of people of age.

Anyway. In the operation of coffee, Ann can grasp the overall situation, have an overall consciousness, take care of every link of coffee planning, procurement, development, storage and management, and consider them as an organic whole. These. Both have a very close relationship with strengthening the internal and external charm of coffee-the commodity.