What is the function of cupping in boutique coffee?
A friend asked what cupping is. Beans tell you that cupping is a cup test, is a very meticulous work, is a professional way to taste and evaluate the process.
In the aroma of coffee, flipping through the storms of the world and all kinds of interests, drinking coffee is a journey across mountains, because we have found a way to fly the soul in the coffee.
Did anyone tell you that coffee is sweet? Did anyone tell you that there is a touch of acidity in the coffee? Has anyone told you that drinking coffee is addictive? Cupping will take you into the world of coffee.
Cupping test is the best way to taste the flavor of coffee beans, is the basis of understanding coffee beans, but also the basis of comprehensive bean blending.
The method of Cupping:
Grinding thickness: between the grinding scale of normal pressure method and trickling filter method.
Bean flour and water: 10g beans, 180cc boiling water
Soaking time: 3 minutes
Methods: the boiling water was added to the soybean powder to receive water evenly; after soaking for 3 minutes, the temperature dropped to about 70cc; the aroma of coffee was experienced from the sense of smell; the bean powder was stirred properly with a spoon, and then the bean powder and coffee oil were removed from the surface to taste the coffee. Find similar taste words to describe the taste and help remember the taste of coffee.
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Coffee recommends the more feminine Macchiato espresso macchiato coffee.
Macchiato espresso Magido Macchiato is more feminine and looks like a scaled-down version of cappuccino. The biggest difference between them, except that the weight of Ma Qiduo is 1/3 of that of cappuccino, Ma Qiduo only adds a layer of milk foam on top of kung fu coffee without adding milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk.
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Basic knowledge of boutique coffee how to drink Viennese coffee
In fact, only half of each cup of coffee is made of coffee beans and other things, and the other half is a complex thing called feeling. And Vienna, it is this kind of coffee called feeling. Viennese coffee has its own unique way of drinking: no stirring, first cold cream, then hot black coffee, and finally enjoy the taste of sugar mixed in the coffee; these three
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