Quality coffee roasting training course baristas must see the courseware
When you start to specialize in coffee roasting, you will find that the world of coffee roasting is so big that each bean has its roasting degree, baking time, machine firepower, bean portion and bean production time, which all directly affect the taste of coffee. 5 seconds early and 5 seconds late can make the coffee taste completely different. Some coffee shops even bake coffee beans 32 times, from shallow stir-frying to deep stir-frying to slowly try to find the best and most suitable roasting degree. But because the characteristics of each batch of coffee beans are different, it is not possible to find the best and most suitable baking degree with less experience and patience.
70% of a good cup of coffee depends on the variety of coffee beans and the degree of roasting. If the coffee is not roasted well, no matter how well the barista makes it, there is no way to recover it. To know how roasted the coffee is, besides observing the change in the color of the beans, you can also listen to the sound. During the whole roasting process from the shallowest to the deepest, the coffee bean will burst first and second, because the raw coffee bean contains water, and the roasting process is to discharge the water to form steam and pressure. With the rising temperature, the internal pressure of the coffee bean continues to increase. Until the outer wall of the coffee bean cannot bear, the steam will break through the outer wall and form an explosion, and an obvious sound will be heard during the first explosion. The remaining moisture from the coffee beans will be discharged again, forming a second explosion, but the sound is not as obvious as the first explosion. In fact, coffee roasting to the second explosion is already a relatively deep roasting degree, if you do not stop heating, it will be charred, and the inside of the coffee beans begin to carbonize.
If you need to roast coffee into a good coffee flavor, you need to go through continuous learning and roasting. Chongqing Brista Coffee Baking training course will take you into the world of boutique coffee roasting and learn more than 20 kinds of boutique coffee roasting methods. in the process of learning, by studying the roasting curve and testing the coffee flavor and taste, we can judge the flavor change characteristics of coffee roasting and find the best roasting degree of coffee.
- Prev
A trip to the top coffee producing areas in the world Blue Mountain Coffee Jamaica
It's not easy to come to Jamaica when the car comes to the hills. My friend pointed to the lush tea tree-like flora on both sides and said, this is Blue Mountain Coffee. Looking at the dark green, half-tall coffee trees, I am very excited. In the hometown of the world's top coffee, Blue Mountain Coffee, I come into contact with it at zero distance, as if in a dream under the afterglow. My good friend specially put down the passenger window for me for a while.
- Next
Professional coffee extraction training baristas must see courseware
Through 3 weeks of baristas' professional knowledge and learning how to make coffee, master coffee-making skills and work skills, so that students can fully understand the taste conditions of a cup of coffee and the factors that affect a cup of coffee. The quality of raw coffee beans accounts for 50%. The roasting level accounts for 30%, and the barista's skill accounts for 20%. (of course, some people may think that roasting accounts for a larger proportion, but no matter how good it is.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?