Coffee Knowledge
Latest articles, industry insights and brewing guides
Output of flavor characteristics of high-quality coffee beans in Honduras
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Honduras generally speaking, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude:
Yield characteristics of Guatemalan Coffee beans
Professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) the extra hard coffee beans here in Guatemala are full-grained, delicious and balanced, with which the pure full-bodied Guatemalan (Guatemala) coffee once enjoyed a reputation as the best quality coffee in the world, but its quality also declined for a time. What is gratifying, however, is that its reputation is gradually being restored. one
You don't know why coffee is synthetic caffeine when you drink coffee every day.
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) We drink 2.25 billion cups of coffee every day, which adds up to about 3-4 people who drink one cup a day. If so many people drink coffee, the area of coffee grown will not be too large.
Drinking coffee with five senses is the right way to open boutique coffee!
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) We often think that coffee is tasted by the sense of taste, but in fact, some aromas are put into the mouth and reach the nose, some are the taste sensed by touch. Studies have also confirmed that every senses, including sight, hearing, touch, smell and taste, affect the taste.
Storage method of coffee beans during shelf life
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) every coffee bean is harvested from trees, processed into raw coffee beans, and then roasted into coffee beans in everyone's hands. In general, raw beans cannot be stored for a long time when they are coffee berries, which is the same as fruit. After processing, under proper preservation, except for special needs.
Make your own recipe for Ethiopian rainbow iced coffee
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) Ethiopia (Ethiopian) Rainbow Iced Coffee! It's not difficult to make this iced coffee step by step, but I always forget the steps. It took me three times to succeed. For the first time, I used maple syrup from a friend from Canada, but it was troublesome to melt it because it was candy, so later
How are raw coffee beans graded? the grading method of raw coffee beans in various countries
For the exchange of professional baristas, please pay attention to the rating methods of raw coffee beans in the coffee workshop (Wechat official account cafe_style). There are three main rating criteria for raw coffee beans, and different countries adopt different rating methods according to their own production conditions and national conditions (not all coffee producing countries adopt the same method). One: the reason for this is classified according to the altitude of the coffee producing area.
Coffee bean producing areas the top ten producing areas in the world
For professional baristas, please follow the coffee workshop (official Wechat account cafe_style) the top ten coffee producing areas in the world: Ethiopia, Kenya, Colombia, Guatemala, Honduras, Indonesia, Rwanda, Panama, Hawaii, Costa Rica.
How long can coffee bean flavor be maintained? how to judge the freshness of high-quality coffee beans?
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) Wine lovers all know that a bottle of wine in a bottle is a living creature, changing all the time. In fact, the same view applies to packaged and stored coffee beans. So how long can the unopened coffee beans be preserved in proper packaging? I
Professional coffee roasting | relationship between raw beans and roasting
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) although it is often said that hard beans are difficult to bake, this kind of coffee beans are easy to roast, etc., but when deciding on the roasting research approach, the most important thing is to understand the differences in the state and characteristics of raw beans. There is no doubt that every kind of coffee bean has its best way of roasting, but in
SCAA Cup testing Standard process extraordinary Cup how is it determined
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) Coffee cup test is not only a professional skill, a profession, but also a pleasure, so we can conduct it at work, in class, in formal activities, at home, in leisurely occasions to amuse ourselves or communicate with friends. During the cup test, the cup tester (cup tester, cup tester) should smell the dry aroma of coffee.
10 World Famous Coffee Practices
Professional barista exchanges please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Ten kinds of the world's most famous coffee: 1. Mocha coffee Mocha coffee shows a strong New York flavor in a small cup Preparation method: Add 20ml chocolate syrup and very strong deep-fried coffee in the cup, stir well, add 1 tablespoon cream floating on top, peel some chocolate powder for decoration
The flavor characteristics of each variety of coffee find your favorite coffee beans.
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) [Blue Mountain Coffee (BLUEMOUNTAIN)] is produced in Jamaica's Blue Mountains above 2500 feet above sea level, is a kind of slightly sour, supple, sweet, delicate flavor of coffee; pure Blue Mountain coffee taste, light flavor, but drink very mellow and delicate; with aristocratic taste, is the coffee
Flavor characteristics of mainstream coffee at present
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) [mocha Coffee (MOCHA)] at present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee is sour to strong acid in smoothness, especially sweet, unique flavor and chocolate flavor; with ladylike temperament, it is a kind of pure coffee with unique characteristics.
On the use of siphon kettle and matters needing attention
The siphon pot in the coffee workshop (Wechat official account cafe_style) is a favorite of many friends, especially the editor, because it is easy to operate, easy to master, unparalleled appearance and, more importantly, the stability of coffee making. However, in the process of using the siphon pot, there will also be some points to pay attention to.
How should the filter cloth for the siphon pot be preserved? is the siphon filter cloth dry or wet?
Communication of professional baristas Please pay attention to the flannel filter cloth of the siphon pot in the coffee workshop (Wechat official account cafe_style), if not properly preserved, it will not only produce a peculiar smell, but also mildew, completely destroy a good cup of coffee. Therefore, we must pay attention to the filter element should be soaked in clean water after each use, and remember to change the water every day. If you don't use it for many days, you can put the soaked container in the refrigerator to cool.
About the appreciation period of roasted coffee how to store coffee beans
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the time for coffee beans to maintain their inherent flavor after roasting is about two weeks. Therefore, the appreciation period of roasted coffee beans is these two weeks, and if they are well preserved after that, the taste is still very mellow. Freshly roasted coffee beans, it is best to leave the coffee beans for 2-5 days.
Skills of roasting coffee beans what are the skills of sharing roasted coffee beans
Communication of professional baristas Please pay attention to coffee workshop (Wechat official account cafe_style) coffee beans need to be fried and roasted before releasing their aroma components. Coffee roasting is actually a process of transformation of its internal components, which is also quite complicated. The roasting of coffee beans is skillful and exquisite. Only when the coffee beans are roasted correctly can they boil with fragrance and taste.
Why is coffee so sour? how does coffee get sour?
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee raw beans contain citric acid, malic acid, quinic acid. Phosphoric acid, etc., but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the acid produced in the baking process. When roasting coffee beans, some of the ingredients in the beans will melt.
Characteristics and flavor of Sulawesi coffee beans describe the growing environment
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Sulawesi Toraja: the main producing areas of Indonesian coffee beans are: Sumatra, Java, Sulawesi. Sulawesi is one of the largest islands in Indonesia. Sulawesi, the former Dutch colony of Sulawesi, formerly called Cele