Coffee Knowledge
Latest articles, industry insights and brewing guides
The most suitable water temperature for hand-brewed coffee is 85-95 degrees. Explain the principle of the water temperature of hand-brewed coffee.
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the water temperature of the hand-brewed coffee is different, the flavor of the coffee is different. The water temperature is high, the degree of extraction is high, and the coffee is thick and full-bodied. The water temperature is low, the degree of extraction is low, and will prefer a refreshing and elegant style. The generally recommended temperature is 8595 degrees Celsius. Temperature
Hand-brewing parameters: how much water is 15g hand-brewed coffee than water powder?
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) how to calculate the gouache ratio of hand-brewed coffee? 25 grams of coffee powder, washed out of 300c.c coffee, then the gouache ratio is 12:1 hand coffee gouache ratio how to determine? The same coffee, different water powder ratio, the flavor is completely different. To prepare coffee powder with how much c.c and what concentration you want.
The difference between hand-brewed Coffee and Coffee several important brewing conditions of hand-brewed coffee
Professional barista communication Please pay attention to the coffee workshop (official Wechat account cafe_style) No matter which way you use to brew the pot or brew, you still have to control several important brewing conditions, plus a little experience and curiosity. The finer the coffee particles are ground, the total surface area will increase, and it will be relatively possible when in contact with water.
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 fourth Golden Cup Theory of Coffee: the calculation of extraction rate of hand-brewed Coffee
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) We are now starting to implement, first of all, we will discuss the calculation of extraction rate by hand pulping method. Some people may wonder why we need to discuss the extraction rate by different cooking methods. And we will soon find that the calculation of the extraction rate by hand impact method is basically the calculation of the extraction rate determined by most people.
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.
Basic knowledge of coffee | understand the packaging label of coffee beans
Communication of professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) when buying coffee, you often have great doubts about the Chinese and English signs written on the packaging, but feel embarrassed that you can only buy a bag of coffee that is not suitable for you. This time, we put aside the professional signs of trade and origin of raw beans and just eliminate them.
Grinding-the difference between a hand grinder and an electric grinder Coffee grinder Scale thickness
Professional barista communication please pay attention to coffee workshop (Weixin Official Accounts cafe_style) grinding-hand grinder grinding is a key factor affecting coffee flavor, grinding thickness needs to cooperate with different brewing methods, grinding degree of different thickness, in order to brew good coffee, grinding time is more important, coffee beans are stored in the way of cooked beans, before brewing, grinding can be carried out again
Adjustment and grinding of mini porlex portable bean grinder thickness adjustment of mini porlex bean mill
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) this mini porlex and silly dad coffee filter is the perfect combination to go out to make coffee ~ even the Japanese original packaging emphasizes that it is "convenient" to write some articles about adjusting and grinding scales before moving, which are also messed up due to blog backup and moving, specially arranged as follows. Ha! A cursor that has not appeared for a long time
Standard for espresso bean grind fineness How to determine espresso grind powder-water ratio
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) freshness is the first requirement of good coffee, the second important thing is to master the grinding thickness of coffee beans, which directly affects the extraction effect, that is, the quality and intensity of coffee flavor. In principle, the finer the coffee powder, the longer the brewing time, the stronger the coffee taste; conversely, the coarser the coffee powder, the shorter the brewing time,