The course of Fine Coffee to learn Italian Coffee
Whether at that time or now, people who have the ability to train how to fully master Espresso machines or bean grinders and make full use of their functions to produce high-quality Espresso are very rare in Japan. Therefore, most of them can only rely on what they have seen and heard, similar imitation, and continuous exploration to enhance their skills, just because they are in such a state, so even after I open a shop. Still lack of confidence in their own Espresso technology, just at this time, I heard about the cuisine study for outsiders in Italy. I decided to take part in the study of climbing baristas. It was July 2000.
In Italy, Barista should not only know the technology of Espresso, but usually have the knowledge of wine, and be able to make snacks, Italian sandwiches and other simple snack craftsmanship. All in all, it is necessary to become an all-round expert of bar. Therefore, the study course of ICIF includes wine courses in catering school and catering knowledge. As for the technology of Espresso, where was the first Espresso winemaker Lavazza trained in Italy? Training room, set up more Espresso machines, so, everyone can operate a machine, in order to practice, at that time, the textbook recorded many, such as, hot water temperature drop, Espresso taste will be what kind of change, if the air pressure is too low, what kind of impact will be caused, the difference in voltage between Japan and Italy, voltage differences, the performance of the machine will have any change, and so on. A certain degree of basic knowledge, in addition, we also discussed the coffee bean roasting plant.
In order to participate in this study, I gave the cafe a rest for several days, but this trip gave me a general grasp of the relevant information, which can be used in the future, which can be said to be a great harvest. (at any mention of LAVAZZA's Espresso study, it has been continued so far, but there are major study areas of ICIF. It is said that I have only participated in the study once.)
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Coffee brewing skills introduction of siphon pot brewing coffee
(1) to wipe the pot dry, there must be no water droplets; to wipe the pot with a wet cloth, you must first wipe the bottom, then wipe the left and right sides. (2) the filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth; the spring under the middle filter should be tightened, the hook should be hooked and pulled to the center. (3) Coffee beans should be fresh and should not be damp or kept for too long. (4) Coffee is brewed freshly.
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The basics of coffee explain the types of coffee cups in detail
Usually, in order to retain the rich aroma of coffee and reduce evaporation, coffee cups should choose narrower mouths and thicker cups. On the other hand, most of the black teacup has a wide mouth and high light transmittance to reflect the clear brown color. 1. Small coffee cups with a capacity of less than 100 milliliters: mostly used to hold strong and scalding Italian or individual coffee. For example, there is only about 50 ml of Espewsso, although almost
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