Distinguishing characteristics of coffee beans from three continents planting environmental area
Distinguishing characteristics of coffee beans from three continents planting environmental area
Once the second largest coffee producer after Brazil, Colombia, which has been overtaken by Vietnam to become the world's largest supplier of washed beans, has become synonymous with good coffee after years of image-building. Despite the balanced flavor, thick texture, famous sour taste and aroma, most Colombian beans are mediocre and have no personality if you taste them carefully. When choosing Colombian beans, you should not only look at the grade marks, but also pay attention to the producing areas, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans is not necessarily related to the flavor of the entrance, but is closely related to the altitude of the place of origin and taste, so this grading system is often criticized. In fact, most of them
First-level standard, junior barista
A record of six months' working time is required, which can be in a coffee shop, a coffee roaster, or a coffee seller
The test includes three aspects of written test, namely, basic coffee knowledge, including coffee planting, processing, grading, roasting and tasting.
Basic knowledge of coffee making, theory of coffee extraction, and basic knowledge of other common coffee making methods
Basic knowledge of espresso, including coffee machine, bean grinder, machine operation, coffee, making and various coffee drinks
There are also simple practical tests.
Secondary standard, intermediate barista
One year's work record is required and passed the test at the next level.
The content of the written test is the same as before, except that it is more difficult.
The test is more difficult, and there is also an oral test.
Level III standard, senior barista
Two years of work record is required and passed the test of intermediate barista.
Written tests, oral tests, and practical tests are all in accordance with expert requirements, including coffee tasting
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Brief introduction of Grinding scale for description of Standard Flavor of washed Cochell Coffee beans
A brief introduction to the Grinding scale for describing the Standard Flavor of washed Cochel Coffee beans A strict standard of Jiji red fruits (as a result of coffee trees) is set by sun exposure. Unripe green fruits or defective fruits are manually removed before exposure, and damaged or moldy fruits are removed in the process of tanning. After two weeks, the flesh sugar and essence are all infiltrated into the coffee beans, and the water content is reduced to 12%. Then harden the fruit.
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Sun-dried coffee beans are generally G3--G5 Italian detailed explanation
Sun-cured coffee beans are generally G3--G5 Italian detailed explanation all the shallow roasting of coffee is sour, this acidity is the wrong taste released under the wrong roasting degree. Only coffee beans in the baking process, the temperature reached between 180 and 200, the internal caramelization reaction will begin, it is the beginning of an explosion, to the end of an explosion, then not only ask, you drink Yejiaxue
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