Coffee Knowledge Lists
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What are the factors affecting Coffee extraction A brief Analysis of the effect of contact time on Coffee extraction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee-the effect of extraction time on coffee extraction sharing there are many factors affecting coffee extraction, baristas need reasonable control over these factors to get the perfect coffee and make what they want.
2019-12-18 Influence coffee take factor what is it analysis contact time specialty -
What products will be produced by the baked caramelization reaction? What happens to excessive caramelization and insufficient caramelization?
Professional Coffee knowledge Exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) the front street coffee briefly describes the caramelization reaction [caramelization reaction] the sugar in coffee beans undergoes caramelization at about 170 to 200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. Products of caramelization reaction
2019-12-17 Baking saccharification reaction production what product excess deficiency how professional -
Where does the bitterness come from? Does roasting add bitterness to coffee?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Coffee Brief Description Where does the bitterness in coffee come from? Does roasting add bitterness to coffee? When baked, chlorogenic acid changes and breaks down. Although the main bitterness in coffee comes from chlorogenic acid, chlorogenic acid itself is not bitter! Chlorogenic acid when baked
2019-12-17 coffee medium where roast whether increase bitterness specialty knowledge -
Where does the sour coffee come from? Why does the coffee become more sour when it is cold? With coffee.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee brief description of coffee where does the acid come from? The sour ingredients in raw coffee beans are citric acid, malic acid, quinic acid, phosphoric acid and so on, but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the baking process.
2019-12-17 Coffee why cold after become more sour professional coffee knowledge communication -
Which brand of coffee is good? which brand is better? the brand of coffee recommended.
Professional coffee knowledge exchange more coffee bean information please pay attention to coffee workshop (Wechat official account cafe_style) Qianjie coffee Yunnan Huaguoshan coffee Yunnan Huaguoshan Baoshan producing area water washing treatment 1200 meters above sea level varieties for Tibica flavor: entrance is obvious sour plum, brown sugar sweet, slight melon, a little cold will have an obvious sense of black tea. END
2019-12-17 Coffee what brand which comparison good recommended professional coffee -
What kind of coffee is better? what's good for coffee? coffee is recommended.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee in Honduras sweet orange manor manor Maraka Honduras sweet orange manor washing variety is Kaduai flavor is obvious grape orange peel creamy touch caramel tail rhyme and spice feel END
2019-12-17 What coffee better recommended delicious professional knowledge communication more -
What kind of flavor changes do light baking and moderate baking produce during baking? Between the two
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie Coffee brief introduction roasting when light roasting and medium roasting respectively what kind of flavor changes light roasting is more mild, so the "enzyme action" of flowers and fruit sour aroma retain the most, it is easy to smell the sour aroma of coffee. If you continue to bake,
2019-12-17 Baking medium self produce what flavor change between the two -
How does chlorogenic acid break down during baking? What is the relationship between water and chlorogenic acid? will produce
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Coffee Brief Description Roasting Process and Decomposition of Chlorogenic Acid Chlorogenic acid will begin to decompose after heating. However, during the roasting process, moisture is continuously lost. Fast or slow moisture removal, more or less moisture removal will affect the flavor production (Mena reaction)
2019-12-17 baking process chlorogenic how decomposition moisture inter relationship produce specialty -
Washed Ye Jia Xue Fei 100g recommended Washed Ye Jia Xue Fei 100g What is recommended
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Qianjie coffee washing Ye Jia Xue Fei 100g Ethiopia Ye Jia Xue Fei production area washing treatment varieties are native species altitude of 1800 to 2000 meters flavor Jasmine berry lemon and citrus tonality END
2019-12-17 wash yega sherry 100g recommend what professional coffee knowledge pay -
What is chlorogenic acid and what is the relationship between chlorogenic acid and baking? The acid in coffee is chlorogenic acid.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie Coffee brief introduction what is chlorogenic acid, the relationship between chlorogenic acid and baking? Chlorogenic acid is formed by dehydration and condensation of quinic acid and caffeic acid by esterification. This is a reversible reaction. In other words, chlorogenic acid can be hydrolyzed and decomposed into Kui when it comes into water.
2019-12-17 What Green Plains Baking in what relationship Coffee medium Professional knowledge -
What is the secret of baking during baking? What is the basis for judging the baking degree?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee briefly describes the secret of roasting coffee roasting is coffee raw beans after a certain temperature roasting to remove excess water in coffee beans, is part of the coffee bean components into caramelized sugar and flavor oils, roasting is coffee beans produce flavor
2019-12-17 Baking process in what tips judgment which according to professional coffee -
Coffee extraction parameters of Qianjie Coffee how to make Qianjie Coffee by hand
Professional coffee knowledge exchange more information about coffee beans Please follow how to make a cup of coffee in front of the street coffee in the coffee workshop (official Wechat account cafe_style). First of all, you have to heat the water to a temperature slightly below the boiling point and the ideal temperature is 200C. Pre-wet filter paper to rinse out any paper particles and preheat your filter cup and mug. Like espresso, filtered water can go
2019-12-17 Front Street Coffee extraction parameters hand how Professional knowledge Communication -
What often happens in the baking process? What kind of coffee will be produced if it is not roasted properly?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee briefly describes the common situation in the roasting process. Coffee roasting is when raw coffee beans are roasted at a certain temperature to remove excess moisture from coffee beans, and some of the ingredients in coffee beans are converted into caramelized sugar and flavor oils.
2019-12-17 Baking process often occur what situation improper produce -
What are the common situations in the baking process?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee briefly describes the common situation in the roasting process. Coffee roasting is when raw coffee beans are roasted at a certain temperature to remove excess moisture from coffee beans, and some of the ingredients in coffee beans are converted into caramelized sugar and flavor oils.
2019-12-17 Baking process frequent occurrence occurrence situation which specialty coffee knowledge -
The basic knowledge of steaming hand-brewed coffee theoretical knowledge of hand-brewing coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) what should I do to make a cup of drip coffee is similar to espresso, pour over provides a lot of control over all brewing variables, so you can adjust your cup. First, you need to heat the water to a temperature slightly below the boiling point. The ideal temperature is 200 degrees. Pre-wetting
2019-12-17 Hand brewing coffee steps boredom basic knowledge theory knowledge specialty -
What is the coffee machine of Qianjie Coffee? Pegasus E98 coffee machine detailed introduction of Pegasus E98 coffee machine
Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) Pegasus E98 each model group has four optional and programmable lens doses and a continuous delivery / stop button. A thermal balance system. Built-in displacement pump. The boiler is automatically filled. Double pressure gauges for pump and boiler. E98 is a beautiful and generous model with complete functions.
2019-12-17 Front street coffee coffee machine what is Pegasus e98 detailed introduction professional -
Coffee machine Who invented the coffee machine Who invented the espresso machine
In 1901, the owner of a manufacturing company invented the earliest version of the espresso machine, which included a boiler system that allowed water and steam to pass through the coffee into the cup. According to Ian Bersten's book Coffee Float, Tea Sink, there are records showing that in 19
2019-12-17 coffee machine invention italian history -
The history of espresso the history of espresso
Professional coffee knowledge exchange more coffee bean information Please follow the history of espresso in the coffee workshop (Wechat official account cafe_style) for more than 1000 years, coffee has been an important part of our world history, and with its popularity around the world, its rituals have been accepted in different cultures. For generations, many countries have enjoyed unique varieties of coffee, but
2019-12-17 Concentration Coffee Development History History Historical stories Specialty knowledge Communication -
How about Indian monsoon coffee? The source of monsoon coffee? What is monsoon treatment method monsooni
Professional Coffee knowledge Exchange more information on coffee beans Please follow the coffee workshop (Wechat official account cafe_style) Front Street Coffee brief introduction monsooning: there are several reasons why Indian coffee is so popular with coffee lovers, but the most important one is due to a process used in coffee beans, often referred to as the monsooning process.
2019-12-17 India monsoon coffee how source what processing monsooni -
Front Street Coffee is the main feature of the third wave of coffee
Professional coffee knowledge exchange More coffee bean information Please pay attention to the main characteristics of the third wave coffee workshop (Weixin Official Accounts cafe_style) Improve coffee quality, more direct trade, more emphasis on sustainability, lighter roasting, innovative brewing methods These are the essence of the third wave coffee. We pursue sweetness, complexity and uniqueness in the brewing process. we are
2019-12-17 front street coffee belonging number wave third main characteristic specialty