Coffee Knowledge
Latest articles, industry insights and brewing guides
Do you need to raise coffee beans after roasting? How to raise beans?
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) when I first heard the idea of growing beans many years ago, I felt very confused! Don't we all emphasize that it is better to be fresh? later, when we open a shop, we often have to test the taste of coffee. Only after we have more samples and experience values, we find that it really takes time to wait for the good flavor of coffee. Freshly roasted coffee beans
Why don't some people like shallow roasted coffee? Sour coffee is worse?
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) since its opening, we have always heard such a request: unsour coffee. It's just that after very three lines and several crows flying over the head, I really want to tell the guest that the coffee can not be sour, depending on the degree of baking; the darker the roast (the color of the cooked beans), the less sour it is.
Boutique Coffee & introduction to Coffee roasting: what on earth is "boutique coffee"?
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) many people have heard of boutique coffee and think they are drinking boutique coffee, so what is boutique coffee on earth? Is it true that as long as you have drunk mermaid coffee (the largest coffee chain in the world) and 24-hour open coffee, you have drunk fine coffee? In fact, big
Barista must read: the effect of roasting on coffee flavor
Exchange of professional baristas Please pay attention to the rich and charming aroma produced by the coffee workshop (official Wechat account cafe_style). The 700 or 800 aroma ingredients of raw coffee beans must be awakened by professional roasting, without this roasting procedure, coffee is just some uncomfortable taste of the sun or water, let alone as a drink. Raw beans go through five to seven
Coffee shop winter coffee drink production recipe operation tutorial
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) loyal to the original flavor suggestion cup: 200c.c. magnetic cup method: 1. Prepare a small slice of lemon and a plate of white caster sugar 2. Put lemon on the mouth of the magnetic cup, turn the magnetic cup upside down on white granulated sugar, and distribute it evenly on the mouth of the cup to make a sugar cup for later use. 3. Prepare another coffee.
Hit the milk foam to get the best milk foam operation guide, why will the milk bubble?
Exchange of professional baristas Please follow the instructions for the Coffee Workshop (official Wechat account cafe_style) to get the best milk bubbles are an important part of today's coffee culture. All models of NIVONA can produce fluffy and delicious milk bubbles. The secret behind the perfect foam lies in the skills behind Spumatore and OneTouch Spumatore (single cup and double cup).
![[original] the lighter the roasting of coffee beans, the more sour they drink?](https://world.gafei.com/uploads/allimg/171107/3-1G10G6011Q11.jpg)
[original] the lighter the roasting of coffee beans, the more sour they drink?
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style). On weekdays, you can get in touch with all kinds of guests at the bar, a considerable number of whom are not used to the sour taste of the coffee, while the sour coffee is usually the shallow roasted coffee, and it is true that some of the sour taste of the shallower roasted coffee is unacceptable. So,
Know the evaluation items and score grades of Coffee Review coffee evaluation / coffee scoring system
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) [Coffee Review introduction] Coffee Review literally translates the meaning of coffee evaluation. It was founded in 1997 by Kenneth Davids, who won the American Fine Coffee Association Coffee Literature Award. It has been more than ten years since it was founded in 1997. Coffee Revi
The belly button on the coffee bean bag! One-way valve hole is the key to keeping coffee beans fresh.
Professional baristas Please follow the coffee workshop (official Wechat account cafe_style) I don't know if you have such experience. When selecting coffee beans in stores or markets, you can see a hard, round, mysterious object with small holes on the bag. Ordinary people will curiously pick it up and look around and look at it at the first glance, and then they can smell the bag after pressing it.
How to preserve coffee beans?! 6 ideas to make preservation more fresh?
The exchange of professional baristas please pay attention to the rich and profound aroma of coffee in the air of the coffee workshop (Wechat official account cafe_style), with the highest sense of smell. Like most families, you also buy coffee beans and store them at home in order to enjoy the aroma of coffee every day, only to put them in oil? (the editor would never talk about this kind of experience.
Italian concentrated three-stage extraction Italian concentrated aesthetic art
Espresso is a single espresso brewed with 20~30ml at 6.5g and 10g, or a double espresso with 40~60ml at 14g / 16g. Because of the extraction physics and efficiency of the espresso machine, the taste of coffee brewed in a double powder cup is generally better than that in a single powder cup. Different types of espresso can be made based on this single or double espresso, but today we will first discuss the Italian style.
Avoid coffee containing pesticide residues, three steps to teach you to buy organic and safe coffee
Professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) Coffee and tea have long been high economic value crops, and it is common to use pesticides and fertilizers to ensure stable yields. The most direct impact on consumers of coffee sprayed with pesticides and fertilizers is the health of you and me, although coffee beans are not directly eaten raw fruits and vegetables.
Basic and advanced sharing of coffee roasting experience and knowledge
From turning on the heat engine and putting in the coffee raw beans, watch the temperature of the roaster rise until the return point, wait for the first explosion, or wait for the second explosion to complete the baking. Roasting coffee may seem simple, but it is actually an art that requires experience. Generally speaking, experienced bakers will have an in-depth understanding of the original taste and characteristics of raw beans. From coffee
Coffee flavor simple description and meaning of coffee flavor in English
Flavor: the overall impression of aroma, acidity, and mellowness. Odor Aroma: the smell and aroma emitted after the coffee has been prepared. Including caramel, carbon roast, chocolate, fruit, grass, malt and so on. Bitter Bitter: bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of deep baking
Planting conditions and environmental methods of coffee trees require the growth process of fruit coffee cherries
Coffee is a perennial evergreen shrub or small tree of Rubiaceae. It is a horticultural perennial cash crop with the characteristics of fast growth, high yield, high value and wide market. Wild coffee trees can grow to a height of 5 to 10 meters, but coffee trees planted on the manor are often cut to a height of less than 2 meters in order to increase the amount of fruit and facilitate harvesting. The opposite leaves of coffee trees are long oval.
Coffee Roasting Details Mistakes Corrections Methods Description Roasting Experience
Once you smell a whiff of smoke floating around in the coffee beans, it must be a problem with your smoke exhaust system, or a problem with the timing of your smoke control. Silver skin is a flammable substance that is easy to burn, whether it is in the silver skin collector or in the drum, and coffee beans are easy to absorb smoke, so it should be in the silver skin when it expands and falls off.
The source of the sour taste of coffee the difference between pleasant acid and annoying acid.
For many beginners, the sour coffee always feels a bit unacceptable. Isn't it strange that the taste of the coffee is mixed with the sour taste? As an upperclassman who doesn't pay for his life, the upperclassman always thinks that it is sour and sour, so he ignores the wishes of the vast number of beginners. Today, let's take a good look at the relationship between coffee and fruit acid.
A detailed introduction to the cultivation of Coffee Manors in Central America
Central America knows Central America Coffee Central America is the land bridge connecting North and South America. There are seven countries, namely, Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Seven Central American countries all produce coffee, with Guatemala, Costa Rica and Honduras among the top 10 coffee exporters in the world. Coffee began to flourish in Central America
Introduction to the characteristics of four different inner pans of coffee roaster
Inner pot characteristics coffee roaster currently has 4 kinds of inner pot! The taste of coffee does not matter, and the use of coffee roasters is also different. 1, the principle of the direct-fired inner pot coffee roaster DISCOVERY to introduce the inner pot after punching processing, the bottom of the burner flame can be in direct contact with coffee beans. The direct flavor is attached to the coffee and becomes fragrant and delicious.
Coffee roasting skills basic knowledge, curve adjustment, flavor mastery
The flavor of coffee is largely determined by the qualification of raw beans, and roasting is only a way to show the characteristics of coffee beans. After roasting, various ingredients of raw coffee beans have undergone chemical changes, thus forming the flavor of coffee. In other words, what kind of chemical change occurs, to what extent, and to what extent to stop the reaction from continuing these are the main points of baking.