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Professional coffee extraction training baristas must see courseware

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, 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.

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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