Coffee Knowledge
Latest articles, industry insights and brewing guides
Coffee roasting: the roasting degree of coffee beans varies according to how to drink roasted coffee beans.
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) Coffee roasting Coffee roasting machine Dark roasted Coffee beans Dark and Light roasted Coffee beans Dark and Light roasted Coffee converts the chemical and physical properties of raw coffee beans into roasted coffee products. The process of baking causes the raw bean to expand and change it.
Characteristics of Coffee planting in Xidamo Coffee producing area what are the characteristics of coffee plantation in Guji producing area?
Professional barista exchange please follow the coffee workshop (Wechat official account cafe_style) Ethiopia washed Sidamo G1 Valley Jikol Shamakanisha Nisha processing plant LOT#2 (Ethiopia Washed Sidama Guji Kercha Mokonisa Mill Lot#2) flavor description: apricot peach, lemon, sweetened peach, tender ginger, floral notes, juicy and rich taste, sweet sugar, citrus
What does the mellow thickness of coffee mean? How to flush or bake caffeine thickness?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) what is the alcohol thickness? This is what coffee lovers often say, and this item also appears on the cup meter. But do we really know what alcohol thickness is? Why is the alcohol thickness of some coffees higher than others? And how we can highlight the quality of alcohol thickness by baking or cooking.
The "basic requirements" of professional baristas what do you need to learn in SCA barista international certification
Professional barista communication Please follow Coffee Workshop (Wechat official account cafe_style) Barista may be a cool and romantic career for many people, but for us, there are many meanings behind these three words, including the pursuit of a cup of coffee, understanding of equipment, mastery of the bar, but also attention to customer service, simply put, we must
Blending coffee beans Blending before roasting (raw blending), roasting before blending (cooked blending)
Professional barista communication please pay attention to coffee workshop (Weixin Official Accounts cafe_style) ESPRESSO formula The ideal Italian espresso acidity is very low, high body, and has a rich, velvety, thick reddish brown Crema containing coffee aroma and flavor. Crema is the only important indicator of complete Espresso, it basically has to master coffee strength
Professional coffee roasting | Evolution of carbon dioxide and moisture during bean roasting
Professional baristas Exchange follow Coffee Workshop (official Wechat account cafe_style) I came across a 2005 paper published by Mr. R. Geiger that discussed in detail the water and carbon dioxide produced during coffee roasting, and some conclusions were even a slap on the head. Although the heating rhythm in the laboratory is a far cry from our usual practice, we understand
Roast your own quality coffee beans. Master roasters teach you the secret of roasting.
Professional barista communication Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) People who like desserts always want to make their own cakes. Similarly, people who like coffee will not be satisfied with buying ready-made coffee beans. Sometimes, so-called premium coffee in coffee shops has a bitter taste, or is infused with defective beans, which is very addictive. Sometimes you meet a great bean, but you're afraid to save it.
Interesting baking curve (1) the problem of bean temperature and temperature recovery point
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Rosting Curve this picture is also Karl Schmidt, one of the slide of The Art Science of Roasting, when I saw this baking curve, it immediately aroused a lot of feelings for me, because there are a lot of things to discuss, I like it very much, so here
Make your own coffee! Japanese coffee hand net baking!
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) because 50+, but think of 90+ coffee. This is not about life after the age of 90, but Ninety plus (90+), which was founded in 2007. This company broke through the concept of traditional coffee hunters, not only collecting wholesale boutique manor beans, but further exploring coffee varieties and experimental planting methods.
Japanese coffee hand net baking open-box coffee roasting hand net roasting coffee beans essential utensils
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) We habitually call this tool hand net, which doesn't feel like a Chinese vocabulary. In Japan, this tool was originally used to bake ginkgo biloba, but I don't know which coffee lover had an idea. In a twinkling of an eye, it has also become a tool for coffee roasting. It's not difficult to bake coffee, as long as you can use fire.
Summary of hand net baking notes: how to shake the hand net? How to control the firepower?
Exchange of professional baristas follow the coffee workshop (Wechat official account cafe_style) after more than half a year of continuous self-practice, as well as countless expensive farm beans continue to sacrifice, finally, in the recent non-stop production of zero failure and high quality coffee beans, I think I can slowly come to a few more conclusive conclusions. In fact, a lot of emphasis is on the book Coffee Daquan.
Notes and practical experience of roasting Coffee on Mobile net Books recommended
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) recently, after adjusting its baking method for a period of time, it has gradually gained some valuable insights. Here are some notes. Among the coffee-related books sold on the market, the books I have bought and mentioned about roasting on mobile networks are Coffee Daquan (guarded by Taguchi) and Coffee appreciation (Su).
What's the difference between Japanese deep-roasted coffee beans and Nordic deep-roasted coffee beans?
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) hand network roasting coffee beans combined with my own experience and online teaching materials I learned that hand net roasting time is not long, roasting less than 50 nets, online learning to watch some videos, do you ask yourself why you want to learn hand net baking? As far as coffee lovers are concerned, mobile web baking has at least several benefits:
Professional coffee roasting | Roller speed of bean roaster
Professional barista exchanges please follow the coffee workshop (Wechat official account cafe_style) all say that baking beans is a combination of rational and perceptual, scientific and artistic knowledge. However, when we see the general public discussion on the Internet, most of them focus on the description of experience and feeling, and there is often no physical explanation of the bean roaster itself or the chemical changes of coffee beans at each baking stage.
The chlorogenic acid of coffee describes in detail how many ingredients are beneficial to the human body in coffee.
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) the known smell of coffee can relieve stress and avoid drowsiness. However, the ingredients of coffee still have a wonderful effect. This time we will introduce the chlorogenic acid in coffee. What is chlorogenic acid chlorogenic acid is a large number of ingredients in raw coffee beans. Chlorogenic acid is a kind of
A brief introduction to the Flavor of Fine Coffee producing areas in Kenya comparison of flavors in different producing areas in Kenya
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Kenya Coffee to the north is adjacent to Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant a large number of them. It was not until 1893 that Brazil's ancient bourbon coffee seeds were introduced.
TRC series of raw bean processors introduce how coffee beans are handled.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style). On the left is TRC-08, the middle three is TRC-05, and the right is manual processing efficiency: 550700kg of fruit per hour. About 200 kilograms of fruit per hour. According to each person's physical strength, about 50-100 kilograms of fruit per hour. The processing speed is the most satisfactory, which needs to be processed by 50% per day.
How do Sidamo Coffee Raw beans distinguish the flavor characteristics of Sidamo coffee?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Sidamo coffee grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province), is a famous boutique coffee area in southern Ethiopia, bordering Kenya, located in the southeast of Gemma, just south of the capital, usually sweet, but also more popular, its annual output
On the process of changing coffee fruit into coffee powder in different degrees
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) to grow coffee, can not help but know a few coffee nouns. Here are a few nouns often encountered in the coffee industry: 1. Coffee fruit Coffee cherries: coffee flowers after self-pollination, the fruit is called coffee fruit. From young fruit, medium fruit, to mature fruit. Due to ripe fruit
How is the coffee fruit turned into coffee beans? what is the parchment that wraps coffee beans?
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) this is a kind of rich fragrant coffee, it is the seed of coffee tree fruit. The unique aroma and taste of coffee are made by a thermal reaction called roasting. This time we will introduce raw beans before the coffee is roasted. What are coffee beans? First of all, coffee beans are the seeds of coffee trees (Rubiaceae