Coffee Knowledge
Latest articles, industry insights and brewing guides
The historical origin of hanging-ear coffee the difference between instant coffee and hanging-ear coffee
Hanging ear bag is a patented design developed by the Japanese. The filter bag is used to store coffee, while there are small cardboard on both sides, like two small ears, so it is called hanging ear coffee ~ and these two small ears are used to hang the coffee bag at the mouth of the cup to brew. After brewing, the ear bag can be thrown away, and it is convenient to drink freshly ground coffee like hand-brewed coffee. The history of hanging-ear coffee
What are the chemicals in raw coffee beans? what are the main ingredients of coffee?
Coffee beans are strong, green seeds. 50% of the ingredients are different forms of carbohydrates, and the other 50% are made up of water, proteins, lipids, acids, and various biological bases. Coffee roasters can bake good coffee without knowing the many chemicals in raw beans, but knowing them will help to judge the nature of coffee beans.
The ideal growing environment for coffee trees the common sense of coffee tree planting coffee tree varieties and regional factors
Professional coffee knowledge exchange more coffee bean information Please pay attention to coffee workshop (Wechat official account cafe_style) Coffee trees grow in the tropics between Tropic of Cancer and Tropic of Cancer and near the equator, also known as the world coffee growth belt, caffeine varieties and regional factors, there are also great differences in appearance. Evergreen leaves from yellowish green to dark green or
What kind of coffee should I order in a boutique coffee shop? Detailed explanation of the menu of boutique coffee shop!
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) with the third wave of coffee coming, the level of domestic coffee consumption is growing rapidly, and boutique coffee shops are all over the street. Walk into a boutique coffee shop and you will find that they are completely different from Starbucks: different menus, different equipment, and even orders
What are the scoring items in the SCAA Cup test table? what are the scoring contents?
The first scoring item: cleanliness is a very important and necessary condition for high-quality products, which means that there is no defect and defective taste (complete freedom from taints or faults), coffee is rotten, earthy, iodine, fermented acid, rubber, onions, astringency and other bad taste and touch, all indicate that it is not clean enough. The second score item: sweetness
The standard process of cup test and the normal steps of cup test
Since the standard system process is a scientific method, there is a standard system process to carry out. At present, the two cup test records in the coffee industry are SCAA (Specialty Coffee Association of America, American Fine Coffee Association) and COE. 1. Preparation tools for cup testing: raw bean and its cooked bean sample Agtron spectrum analyzer grinder glass /
How to make Japanese ice hand? Do ice hand rinses taste the same in different filter cups?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) In summer, you want a cup of iced coffee! We have shared how to make a cup of ice hand punch before, today we will compare what is the difference between using different filter cups to make ice hand punch? | Bean information today with our experiment beans are [
The quality of roasted coffee beans is changeable in flavor and taste. Purpose of coffee baking.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) We all know that the essence of fine coffee lies in each country, each manor, different treatment methods will greatly affect the quality of coffee beans, so as to get changeable flavor and taste. Now, in addition to the regional flavor of raw beans, there is also a way to obtain
Main ingredients, protein, caffeine, chlorogenic acid and amino acids of coffee roasted raw beans
Professional coffee knowledge exchange more coffee bean information Please pay attention to coffee workshop (Wechat official account cafe_style) beans refer to coffee, the main ingredients of raw beans, protein, oligosaccharides, caffeine, chlorogenic acid, amino acids and other chemical changes caused by heat roasting, resulting in coffee beans very unique color, bitterness, rustic, sour and texture of these ingredients
Diseases of coffee trees at low elevations cause kernels to shrink gradually during fruit growth.
Professional coffee knowledge exchange more coffee bean information Please pay attention to the disease occurred in the coffee workshop (Wechat official account cafe_style) at low altitude, so that the kernel gradually shrinks during the fruit growth process, forming a black film, while the fruit appearance is normal. This kind of fruit not only wastes the cost of manual harvest, but also reduces the yield and quality of raw beans. The damage rate can reach 80%.
When buying coffee saplings, do not buy from unknown sources, which can cause insect pests and infections in coffee trees.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (official Wechat account cafe_style) although at present there is no sign of coffee fruit beetles in coffee gardens in Taiwan, because in recent years some people have imported undried coffee fruits from abroad for breeding purposes. If fruit with worms is introduced, these worms will spread everywhere, and I am afraid that in Taiwan
When buying coffee saplings, do not buy from unknown sources, which can cause insect pests and infections in coffee trees.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (official Wechat account cafe_style) although at present there is no sign of coffee fruit beetles in coffee gardens in Taiwan, because in recent years some people have imported undried coffee fruits from abroad for breeding purposes. If fruit with worms is introduced, these worms will spread everywhere, and I am afraid that in Taiwan
How to use the Coffee pattern? what is the effect of the pattern on the flavor of coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) heart-shaped flower, do not know such a girl's heart full of coffee flower have you seen? Many people go to cafes to drink coffee and pay more attention to its appearance, that is, pull flowers. To teach you how to make a creative good-looking flower? If you want to make a beautiful flower pull.
How to drink Fine Coffee the correct way of tasting Fine Coffee how to get started with novice
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) regardless of international chain brands, or other independent brands of coffee shops, when we have a cup of boutique coffee, I believe many consumers actually do not understand how to distinguish the quality of a cup of coffee is good or bad. Well, let's take a look at the internationally accepted Italian style.
Four steps to pull tulips leaves pull tulips
1. Heigh) Before pulling flowers, you need to let the milk foam and espresso blend into one. At the beginning of pouring coffee, pour the foam into the coffee from a height of about 5 cm from the surface of the coffee, and the milk flow should be as thin as a mouse tail or even thinner. At this point, the foam and espresso will naturally blend into one. At this point, you can start producing.
How to drink coffee body feeling-what is body
What is body? Let's start with the basics: body refers to the feel of coffee. In thw professional barista's handbook, god yao defines the feeling of weight or fullness of a drink in the mouth. When body is the basic element of our taste, it should be noted that it also has certain differences. In the Coffee Dictionary
The non-enzymatic browning reaction of coffee roasting what happens to the caramelization reaction?
Baking basic science-browning reaction non-enzymatic browning reaction (Nonenzymatic Browning) non-enzymatic browning reaction is different from enzymatic browning reaction, non-enzymatic browning reaction does not need enzymes, but its reaction requires heat, sugar and amino acids. There are two non-enzymatic browning reactions related to coffee roasting: caramelization (caramelization recation) and Maillard reaction (Ma).
Coffee will produce chemical reactions during roasting. The sour taste and source of coffee.
Coffee beans produce numerous chemical reactions during roasting, which not only change the color of coffee beans, but also create hundreds of flavor and aromatic compounds that no longer exist before. The roasting of coffee beans makes the beans crisp so as to facilitate grinding and enhance the internal permeability of coffee beans. Through the fusion with water, it is more conducive to the extraction of soluble flavor factors in coffee beans.
What is the purpose of steaming? without a hill, the beans are not fresh.
What is the purpose of steaming? without a hill, the beans are not fresh. In the first step of hand-brewing coffee, a small amount of hot water is used to moisten the surface of coffee powder evenly, and the function is to drive out the gas between coffee powder with water to form a uniform void. In the later brewing process, hot water can quickly, uniformly and fully infiltrate coffee powder to achieve the purpose of uniform extraction.
What is "extraction"? Four brewing methods of extraction
What is "extract"?