Coffee dictionaries commonly used coffee terms other coffee words
* Cupping: A method of testing coffee quality, which basically involves placing freshly ground coffee beans in a cup, pouring them into hot water, soaking them, and then spooning them out with a small spoon without filtering.
* Extraction: The desired substance is dissolved through a liquid and precipitated.
* Caffeine: Chemical formula C8H10N402, the only nitrogen-containing plant base, refreshing, diuretic, eliminate fatigue…and so on.
* Oxidation: Chemical reaction of a substance with oxygen to form a new compound.
* Caramelization: Chemical reaction during coffee roasting. Also known as Mena reaction, it is a chemical change produced at high temperature. Although it has the word "coke", it has nothing to do with combustion phenomenon.
* Espresso: A method of brewing coffee using hot water at high pressure.
* Steaming: When using filter brewing coffee, first add water to the coffee powder, then pause the water injection, by extending the contact time between the coffee powder and water, to extract more coffee flavor.
* Mocha: Mocha may represent three meanings: 1) the name of coffee, 2) a pot for brewing coffee, and 3) flavored coffee with chocolate.
* Atmospheric pressure: The pressure exerted by air on objects at the surface of the earth. The atmospheric pressure on one square centimeter of the earth is one kilogram, also known as 1Bar.
* Crema: A milky substance that floats from the surface of Espresso coffee and is the essence of Espresso.
* Flowering: When pouring milk foam into Espresso, the wrist shakes to form a beautiful leaf pattern on the coffee.
* Barista: Italian honorific for professional coffee brewers.
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Coffee dictionaries commonly used coffee terms about coffee utensils
* Propeller bean grinder: a bean grinder whose shape is similar to that of a propeller. * disk type bean grinder: a bean grinder whose knife is of flat plate type. * Cone bean grinder: a bean grinder with a tapered knife. * Bean storage tank: the space above the bean grinder to store coffee beans. * Bean trough: the place at the bottom of the bean grinder to receive the ground coffee powder, and the bean trough for business use is usually the dispenser.
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The classification of coffee beans the essentials of distinguishing coffee beans
● 's key to distinguishing coffee beans has recently been the increase in the number of unroasted raw coffee bean stores across the country in response to the gourmet needs of customers. In the store, you can personally choose what you like from the raw coffee on display, and some stores can also bake it for you on the spot. In this way, you can taste the fried and fragrant coffee at home. Here, for all of you
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