SACC Coffee Flavor Wheel American SCAA launches a new flavor wheel chart to introduce coffee knowledge
After 21 years, SACC finally released the latest version of the coffee flavor wheel a year ago, so coffee lovers have something to play with again, but for such a "blockbuster" during the Lunar New year, of course it's up to the high-definition Mandarin version. The Chinese-English version was shared on a platform yesterday, and the classroom will share the pure Chinese version, otherwise Virgo will not be able to bear it again.
-the latest version of SACC coffee flavor wheel-
-SACC old version coffee flavor wheel-
-2014 revised version of anti-cultural coffee-
Gee, after seeing how beautiful a picture is, what the heck is SACC?
What is SACC?
The full name of SCAA is Specialty Coffee Association ofAmerica, which is translated as "American Special Coffee Association" or "American Fine Coffee Association" in Chinese. SCAA is the largest coffee trade association in the world and a trade organization focusing on high-quality coffee. SCAA is committed to providing a common platform for pursuing the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee, establishing coffee quality standards and standardizing the certification standards for the skills of coffee professionals. The barista evaluation standard determined by SCAA and the barista certificate issued are currently one of the most authoritative barista certifications in the world.
Coffee fans, now you should realize the importance of English!
Source: coffee room
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Become a boutique coffee expert to understand the history of single black coffee, the third wave of coffee in the world.
Coffee fruit is born from the soil, it is mysterious, changeable and simple. Therefore, it should not be something that gives unknown people a sense of distance. There are only three factors that affect the flavor of boutique coffee: the handling of coffee beans, baristas and coffee drinkers. The two diners hope to talk to you about drinking fine coffee from a human point of view. It is very important to smell incense. I believe many people will.
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Different baristas who make the same kind of coffee will have different feelings and taste their own characteristic flavor.
The important difference between making your own cup of coffee and industrial coffee is that it attempts to restore the direct interaction between people and food. The origin of the powder, the depth of baking, the thickness of grinding, the level of water temperature, the speed of water flow, different coffee has different temperament. The coffee made by a good barista will have its own characteristics.
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