Coffee Knowledge
Latest articles, industry insights and brewing guides
How to control the three processes of baking: drying, high temperature decomposition and cooling
Professional baristas Please pay attention to the coffee shop (official Wechat account cafe_style) the newly imported coffee beans are usually about 12% moisture, and when the coffee beans are roasted at a high roasting temperature from 500F to 800F, the water evaporates when the beans are heated. Most of the moisture is released in the first few minutes of the baking process, although the baking time in the United States is usually about
Factors affecting the depth of baking: color and weight loss
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) lightly fried beans contain more acid, so it is suitable for areas where alkaline water is used. Lower-grade coffee beans have poor taste characteristics, which can be easily revealed by shallow stir-frying. So usually we use deep stir-fry to drive away the bad volatiles in the beans. The mixture has been baked.
Coffee roasting | changes in the properties of coffee beans during roasting
Communication of professional baristas Please pay attention to the stir-frying process in the coffee workshop (Wechat official account cafe_style). It is the main process of heating raw beans and developing the aroma and taste of coffee. The aroma and taste emitted are determined by the original characteristics of each kind of raw bean. The depth of fried beans depends on the type of raw beans, market demand or cooking methods. What kind of baking machine controls the depth of fried beans
How to select high quality raw coffee beans
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) to brew a cup of good coffee, you should start from selecting coffee raw beans of the same quality. in order not to let a small amount of impurities (whether fine metal or defective beans) affect the aroma of the coffee, it is necessary to go through complicated screening procedures to select the coffee with the same quality and high quality.
Baking Guide | relationship between baking degree and sweetness
For professional baristas, please pay attention to the coffee workshop (official Wechat account cafe_style). The deeper the baking degree and sweetness, the stronger the sweetness, which represents the higher the sweetness intensity. this is a misconception * raw bean stage: sweetness has not yet begun to develop * heating and dehydration stage: the first half is not warm enough to develop sweetness, and the temperature in the second half just reaches the starting point of pyrolysis 160 degrees Celsius.
Things to pay attention to when drinking instant coffee
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) drinking instant coffee should pay attention to: three-in-one instant coffee is mainly composed of sugar, fat and coffee, the nutrition is not as good as the coffee brewed with freshly roasted beans, but the fat and sugar are higher, the quality protein and caffeine are lower, the essence of coffee may be lost in the production process, often
Effect of filter cup material on cooking: plastic filter cup V.S. Ceramic filter cup V.S. Circular filter cup
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) hand-made coffee in addition to the differences on the filter paper, even the material of the filter cup is also different. Generally speaking, apart from the factory label, the materials seen on the market are plastic, ceramics, stainless steel, as well as metal filter cups-gold filters that do not need filter paper. There is even a certain manufacturer research.
The function and effect of coffee and its scope of application
The exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee has become more and more popular in China in recent years. The charm of coffee lies in that it is full-bodied, mellow and relaxing in its proper bitterness. People who like it are easy to become addicted to it. Most people who don't like it come from the caffeine in the coffee. As for caffeine.
Coffee has personality introduction to the kinds of coffee beans common in coffee shops
The exchange of professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) there are all kinds of coffee all over the world, each with different delicacy and flavor. The carefully brewed coffee is different from your own preferences, so the best coffee will never feel delicious, so it is important to understand the personality of coffee. The so-called pure coffee means to use a single coffee
An introduction to the common ways of making coffee when drinking coffee
Exchange of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) instant coffee powder instant coffee powder manufacturing focus is to make the espresso liquid to be dried (powder), there are two methods: spray drying and freeze drying. Spray drying means that the espresso liquid is sprayed into a fog with a nozzle, and then injected with hot air to make the water evaporate instantly.
![[caffeic acid] what acid is in coffee?](https://world.gafei.com/uploads/allimg/170922/3-1F92209554Sa-lp.jpg)
[caffeic acid] what acid is in coffee?
Professional baristas Please pay attention to Coffee Workshop (Wechat official account cafe_style) Coffee contains a variety of acids, most of which can be found in agricultural products: * Amino acids such as asparagic acid, glutamic acid and leucine; higher than normal amino acid concentrations will produce sweetness. * carbolic acids such as caffeic acid, chlorogenic acid and quinic acid; the concentration of carbolic acid is higher than normal
Selection and purchase of cooked coffee beans how to determine the freshness of coffee beans
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) [freshness] is the first choice of coffee life how to determine the freshness of coffee beans 1. Smell the coffee beans close to your nose to see if you can clearly smell the aroma of the coffee beans, if it means that the coffee beans are fresh enough. On the contrary, if the aroma is weak or oil consumption has appeared (similar to peanuts or
Smell the bottle of 36 kinds of coffee common aroma can not smell it also want to memorize it!
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) American Fine Coffee Association (SCAA) training cup test materials, in the liquid containing various aromas to train olfactory memory, so that cup testers can describe coffee aroma common language and auxiliary tools when evaluating coffee. Here are 36 adjectives for coffee aroma: (01) Earth
The hand asks: do you want to wash the filter paper or not? Cut off water or keep water?
Communication of professional baristas Please pay attention to the coffee shop (Wechat official account cafe_style) when hand flushing, the filter paper will be wet before powder, or dry filter paper powder? The reason for wetting filter paper with hot water is mostly due to the residual problem of bleaching fluorescent agent in white filter paper, if there is no such concern for unbleached pulp. On the premise of the issue of air permeability, in terms of steaming, the purpose is to make the coffee powder even
You don't understand coffee | detailed answers to the top ten questions for beginners
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Q: how long will the coffee beans be kept at room temperature? How to extend the preservation time? A: the best tasting period is 1 month, and the effective shelf life is 6 months (avoid direct light). Keep the coffee beans in the original aluminum foil bag and then use plastic bags or sealed cans, seal them and put them in the refrigerator.
World Coffee Map | introduction to the characteristics of major coffee producing areas in the world
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Asia Indonesia (Indonesia): Java (Java) Sumatra Manning (Indonesia) Indonesian coffee beans mainly in Java, Sumatra, Sulawesi and other three islands, all of which belong to volcanic topography. Indonesian coffee beans are rich in flavor and low in acidity.
Learn how to make good coffee in a minute.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) how to make good coffee? 1. Choose fresh roasted coffee beans within 6 weeks of roasting, this is the exhaust cycle is the best time for coffee taste, and then the flavor decreases with time and preservation. On the other hand, most of the coffee bought in stores or stores is roasted for 3 months to December, and the coffee has passed.
Coffee terminology | how to professionally express the flavor and taste of coffee
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) Flavor [flavor] is the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of coffee. Acidity [acidity] is the acidity and strong quality of coffee. The acidity referred to here is different from bitterness or acidity (sour) and has nothing to do with pH.
Analysis of brewing condition | Coffee extraction temperature is determined by the thickness of grinding and the amount of powder.
Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) extraction water temperature shallow roasting with high temperature, deep roasting with low temperature shallow roasting with low temperature, deep roasting with high temperature with bitter, low temperature with sour temperature will affect the dissolution rate of coffee ingredients, high temperature extraction, better aroma, better extraction taste, temperature also affects the expansion of coffee powder.
Introduction to the subclassification of common coffee varieties in cafes
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) coffee beans are divided into three original systems: Arabica coffee beans, also known as Arabica coffee beans, robusta coffee beans, also known as Congo coffee beans, Libyan coffee beans, also known as Liberian coffee beans, there are more than a hundred common cultivated species in the world today, mostly belonging to three original systems and several hybrids.