Coffee terms commonly used in fine coffee dictionaries
* Cupping: a way to test the quality of coffee. Basically, put the ground fresh coffee beans in a cup, pour them into hot water and soak them, then scoop them out with a small spoon without filtering.
* extraction: the necessary substance is dissolved through a liquid and precipitated.
* caffeine: chemical formula C8H10N402, the only nitrogen-containing plant base, refreshing, diuretic, relieving fatigue. Wait, wait, wait.
* Oxidation: substances react chemically with oxygen to form new compounds.
* Caramelization: the 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, so as to extract more coffee flavor by prolonging the contact time between the coffee powder and the water.
* 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 flowers: when pouring milk foam in Espresso, rely on the wrist to shake to form a beautiful leaf pattern on the coffee.
* Barista: Italian respect for professional coffee brewers.
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Boutique Coffee Dictionary 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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Classification of coffee beans representation of names and specifications of 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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