Professional coffee extraction training baristas must see courseware
Through 3 weeks of barista professional knowledge explanation and learning coffee making methods, master coffee making skills and working skills, let students fully understand the taste composition conditions of a cup of coffee and the factors affecting a cup of coffee, the quality of coffee beans accounts for 50%, the level of roasting accounts for 30%, the barista technology accounts for 20%,(Of course, one might think that baking is more important, but no baker, no matter how good, can bake Vietnam's commercial Robusta beans to a refined flavor.) The single most important factor remaining is undoubtedly the technique of extraction.
Since humans began drinking coffee, extraction methods have evolved at intervals with changes in coffee bean production levels and drinking habits. At present, the most popular are two main categories: filter press and follicle. In addition to Italian coffee making and single-item coffee appliance operation learning, Chongqing Brista Barista Barista Professional Class will also teach market common fancy coffee and coffee flower.
Nowadays, coffee shops will have an intentional coffee machine, which uses high pressure to squeeze out the soluble substances and oils in the coffee powder within a few seconds to form a small cup of strong coffee liquid with a thick fat layer. Many people are obsessed with the rich layering that espresso releases in the mouth. Also because espresso coffee is particularly burnt, many fancy coffees use it as a base for drinks.
Follicular coffee from the earliest coarse paper filter to American coffee machine, and then to today's fine coffee customary hand-brewed follicular method, coffee liquid filtered by filter paper, caffeine and alcohol are filtered out in large quantities, and the soluble substances in coffee are extracted step by step according to different thermal solubility, fragrant, sour, sweet, bitter, salty will appear because of different methods of barista, brewing coffee variables and fun synchronous increase.
In general, through professional barista training courses, students understand that the quality of coffee beans determines the taste of coffee, and the extraction method can be adjusted according to individual tastes, so that the same coffee can be interpreted differently, and finally get the taste they want. When the first ray of sunlight in the morning is scattered into the house, it is a pleasure to play with one piece of coffee equipment at will and make a different cup of coffee for the guests.
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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 very big. Each type of 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 light stir-frying to deep-frying slowly to try to find the best.
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SCAA Golden Cup Coffee extraction training Coffee how to brew the best?
How to brew coffee is the best to drink, and how to make coffee is the best. Today, Brista Coffee West Point training Institute will tell you the correct brewing and brewing requirements of coffee. Baristas who have been in the industry for many years know that the golden ratio of coffee brewing is [1RU 13.6-1:20]. Because this ratio range is the easiest to brew out the good taste of coffee, extract the delicious part of the coffee. This interval at the same time
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