Coffee Knowledge
Latest articles, industry insights and brewing guides
Instant coffee has all kinds of flavors. why do we choose to brew it ourselves?
The exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) instant coffee already has a variety of coffee products, is it necessary to brew it yourself? The following is the result of the discussion, see if you agree with it? Of course, it is necessary to like strong and light, and adjust by yourself. if you don't think the taste of instant coffee is too light, that's good. Coffee brewing suggestion
Why is the price difference between red, green and blue labels so big?
Professional barista exchanges, please pay attention to Coffee Workshop (Weixin Official Accounts cafe_style) Geisha coffee beans Geisha, once rated as one of the "Top Ten Expensive Coffee in the World" by Forbes, is pronounced like Japanese "Geisha," so it has this nickname. The legacy of the geisha coffee bean is undoubtedly the most famous legendary geisha coffee bean in the fine coffee world in the millennium, also known as the rose.
How to select good coffee raw beans Yega Xuefei coffee beans selection method introduction
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) to choose the most suitable for you. ECX is divided into Yirgacheffe, Wenago, Kochere and Gelena/Abaya. The common ones that belong to the Yega Sheffei producing area are:-Misty Valley Yega Sheffield Mist Valley-Aricha Yega Xuefei Ariga-Wenago Yega
Coffee taste six melodies perfectly feel every change in the flavor of the coffee liquid
Professional baristas Please follow the coffee workshop (official Wechat account cafe_style) to taste coffee. After understanding the source of coffee aroma, it is time to discuss ways to taste coffee. Follow and proficient in the following six tips, you are a very professional coffee taster. The first step, smell dried incense (fragrance) as mentioned earlier, the aromatic compounds of coffee
Why doesn't the coffee smell good? Decrypt the secret of coffee aroma!
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee smells good, but it doesn't taste like that? Coffee, the most fragrant drink in the world, it is no exaggeration to say that coffee is the most fragrant drink in the human world. At present, there are more than 800 kinds of aromatic compounds that have been studied by scientists, most of which are volatile.
Illustrating the effect of coffee tree planting altitude on coffee flavor why high-quality coffee beans are at high altitude
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) when it comes to the growing conditions for good coffee, high altitude is often mentioned. Simply looking at the picture only helps to understand that coffee beans grown at high altitude can show more good taste after proper roasting. As for why there are these differences? Take a look at the following analysis. Coffee flavor by altitude
Is there a coffee farm that grows only one variety of coffee trees 100% Kaddura manor cup test report
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Ojo de Agua. Shuijing Manor (CoE winning Manor | Award record: 2014. 18th) Water washing treatment Variety: Caturra producing area: Nueva Segovia (New Sagovia) City: Dipilto-Los Mares Grade: Strictly Hard Beans (SHB EP) strict selection High
Grindability of hand-made coffee powder thickness and water injection speed of hand-made coffee powder
Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) powder thickness, it is recommended to grind. If the powder is too fine, the water will stay longer, and the coffee that has been soaked for too long will lose its taste. The powder is too thick, the staying time of the water in the coffee powder is too short, and the taste is still left in the powder, so it is not extracted. Procedure and speed of water injection before coffee is poured into the filter paper, use hot water first
The fifth part of the golden cup theory of coffee: the formula for calculating the extraction rate of coffee by immersion brewing.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) non-espresso coffee world, we have about two types of brewing: drip method: commonly known as hand brewing, American coffee machine and so on. Immersion method (infusion-immersion method): such as Syphon, French pressure, Philharmonic pressure (AeroPress), Cong
The third of the Golden Cup Theory of Coffee: how to use the refractometer Meter in the Measurement of TDS
The theory of golden cup in coffee workshop (Wechat official account cafe_style) has been around for at least half a century, but one of the reasons why it has attracted much attention in recent years is probably the Coffee/Espresso Refractometer launched by VST, which is a convenient tool for testing coffee TDS. There are many tools for measuring TDS, and some people say that the sugar meter can also be used.
The second golden cup theory of coffee: what is TDS? TDS reference values of countries all over the world
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) We said last time that regardless of whether we brew coffee using cat-and-dog brewing, our goal is to extract about 20% of the coffee. In order to preserve some space, we allow 18% and 22% to be acceptable. To achieve this goal, of course, it has not been said that we have got the perfect coffee. But...
One of the golden cup theories of coffee: why is the extraction rate up to 18% Murray 22%?
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Today we are going to discuss the so-called Gold Cup theory of coffee. Some people don't like the golden cup theory because the name seems to imply that as long as it meets this standard, it is super delicious coffee. In fact, I quite agree that coffee that does not conform to the golden cup theory is good, but to say that we can
"do you really know anything about coffee?" A few questions about making coffee: the ratio of water to powder and the temperature of the water.
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) wants to make a good cup of coffee. We have already mentioned the importance of choosing beans and how to preserve coffee beans. However, owning good beans also requires good craftsmanship to make a cup of mellow coffee. Although you and I are not professional coffee brewers, we only need to master a few key points.
![[novice answer] how much better is hand-made coffee gouache? How to calculate the gouache ratio of hand-made coffee?](https://world.gafei.com/uploads/allimg/171216/3-1G2161J44b59-lp.jpg)
[novice answer] how much better is hand-made coffee gouache? How to calculate the gouache ratio of hand-made coffee?
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style). Someone asked me how much better the gouache of hand-brewed coffee is than 25 grams of gouache. When I poured out the coffee of 300c.c, the gouache ratio of hand-brewed coffee at 12:1 is the gouache-to-powder ratio of hand-brewed coffee. The same coffee, different gouache-powder ratio, the flavor is completely different. How many c c and what concentration do you want to prepare coffee powder?
Start a trip to roast coffee beans from the microwave oven how to bake coffee beans in the microwave oven?
Professional baristas follow the coffee workshop (official Wechat account cafe_style) it is said that a sage sits on the edge of a cliff and tells the world that the coffee journey begins with a cup of Yega snow coffee. Yejia Coffee Bean (Yirgacheffe), a coffee with a unique style, is native to Ethiopia, Africa. Its performance-to-price ratio is considered to be as good as other famous coffee beans.
Yega Sheffield, Gotti, Asasha, washing treatment, how to bake coffee beans
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Yega Xuefei Goshabe Asasha G1 washing method (Ethiopia Gedeb Asasa Washed G1) production area: Gedeb raw bean treatment: washing treatment Coffee Variety: Heirloom Local original species Grade: G1 appearance: .4 dshock 300grgrere 15 + Screen Flavor
Are all Kenyan Coffee sour? introduction to the great influence of roasting degree on coffee flavor
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) Kenya Coffee Nie Green AA washing treatment (Kenya Nyeri Kiawamururu AA) varieties: SL-28 raw bean treatment: washing treatment grade: AA appearance: .6dpare 300grMere 17-19 screen Flavor introduction: red fruit aroma is the most obvious in the dry aroma.
What are the most common coffee producing countries? How does coffee taste outside the coffee belt?
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Where do coffee beans come from? The coffee growing area of the world is mainly concentrated in the belt area between the Tropic of Cancer, which is also collectively referred to as the Coffee Belt because it circles the earth. In addition to the countries suitable for growing coffee in this ring coffee belt, according to the region and local soil
How about the flavor of the fine coffee beans of the Brazilian coffee estate? Does Brazil have a better coffee flavor?
Professional barista communication Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Brazilian coffee beans Ipanema Manor Origin: Brazilian Manor: Ipanema Green beans Processing method: After washing treatment, sun and natural ripening Roasting degree: medium to deep roasting flavor: thickness, smooth taste, overall balance This bean comes from Brazilian Ipanema Manor, which is an unbaked bean.
Sharing of hand punching skills: the necessity and parameter adjustment of "stuffy steaming"
Communication of professional baristas pay attention to the coffee workshop (Wechat official account cafe_style) many students in the process of learning hand flushing, in addition to the conventional round water injection method and cut off water method, the most often asked term is "steaming", and put forward a variety of strange statements, I think it is necessary to write an article about it to explain one or two. First of all, we all know coffee.