Coffee Knowledge Lists
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Raw bean file 2017 season Panama Jade Manor Red bid Rose Summer Geisha bidding Geisha washing treatment
The same thing, pronounced from a Japanese geisha. In 1931, a team of botanists visited southern Ethiopia and found a species of rose beans near the village of Gesha, with tall trees and larger seeds than ordinary Ethiopian beans. They take the seeds to Kenya, plant them in a nursery and grow up five years later, and they choose from the healthiest samples.
2017-11-09 Geisha Rose Summer what is the difference the same thing pronunciation from Japanese geisha -
Global Coffee Bean grading system details of Raw Bean grading Standards in Coffee producing countries
For the exchange of professional baristas, please pay attention to the naming methods of coffee in coffee workshop (Wechat official account cafe_style): G1, G2, G3, G4, AA, PB, SHB, SHG, EP, PLANTATION. What exactly does it stand for? The information that may be included in the name of a coffee is: country, producing area, variety, treatment, cup quality, bean order, bean shape or bean color, defect quantity
2017-11-08 Latest coffee raw beans knowledge finishing coffee beans grades division naming methods -
Is hand-made coffee really good? Why does coffee smell better than it tastes?
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the smell of coffee is more enjoyable than drinking coffee, this is true, because most of the coffee aromas are volatile and can be felt by the sense of smell; some are volatile and water soluble, which can be felt by the sense of smell and taste; a few are water soluble and can only be felt by the sense of taste. A little sweet and sour wind
2017-11-08 Hand brew coffee really delicious why get up drink professional communication -
Introduction to coffee roasting: suggestions on storage methods of raw beans and bean roasters
Exchange of professional baristas Please pay attention to the issues related to the storage mode of raw beans and the roaster in the coffee workshop (Wechat official account cafe_style). It was all planned in the essay, but at my slow pace, I'm afraid you'll already be impatient when the manuscript comes out, so a brief answer in advance may solve some of your current problems. Let's start with the storage of raw beans.
2017-11-08 Coffee roasting entry raw beans storage mode bean roaster related suggestions professional -
Introduction to coffee roasting: SCAA coffee roasting color card explanation
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) SCAA coffee roasting color card SCAA number: 25 roasting name: Itatian Roast Italian roasting bean time: before the oil seeps out slightly, SCAA number: 35 roasting time: French Roast French roasting bean time: second burst peak SCAA number: 45
2017-11-08 Coffee roasting entry SCAA color card commentary professional coffee communication off -
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
2017-11-07 Coffee beans roasting finishing need bean cultivation how professional coffee communication attention -
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.
2017-11-07 Why some people like to drink bake coffee poor professional communication attention -
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
2017-11-07 Boutique coffee amp baking getting started after all what professional communication -
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
2017-11-07 Coffee entry must-read baking flavor influence professional coffee communication attention -
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.
2017-11-07 cafe winter coffee drink produce recipe amp operation tutorial specialty -
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).
2017-11-07 Milk get Best Milk Bubble Operation Guide Why Bubble Professional -
Relationship between water temperature of hand-brewed coffee and extraction tools and freshness of coffee beans
Communication of professional baristas Please pay attention to the relationship between water temperature and extraction tools in the coffee workshop (Wechat official account cafe_style). The temperature of brewing coffee determines the aroma of a cup of coffee, so the quality of the water is as important as the quality of the beans. When brewing coffee, the hot water temperature also varies depending on the extraction tool used. Brew coffee by dripping filter paper to make a simple statement.
2017-11-07 Hand brewing coffee brewing water temperature extraction tools and coffee beans freshness off -
[original] the lighter the roasting of coffee beans, the more sour they drink?
![[original] the lighter the roasting of coffee beans, the more sour they drink?](https://world.gafei.com/uploads/allimg/171107/3-1G10G6011Q11.jpg)
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,
2017-11-07 Original coffee beans roasting the shallower drink the more sour professional coffee communication -
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
2017-11-07 Recognition Coffee Review Evaluation Subsystem Project -
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.
2017-11-07 Coffee beans packaging belly button one-way air valve keep fresh key professional coffee -
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.
2017-11-06 How to save coffee beans 6 ideas fresh professional coffee communication attention -
Espresso tasting standard North and South Italian coffee drinking methods different fine coffee affects Italian style
A small cup of coffee dominates coffee drinking habits all over the world. It can become the latte, cappuccino, mocha, macchiato and so on that we often drink. At present, more than 10, 000 kinds of Italian fancy coffee have been recorded, so Espresso is a popular coffee drink in the world. As soon as some people hear espresso, they think it is very bitter and strong, and immediately reject it.
2017-11-06 Italian style espresso coffee tasting standard north and south Italy drinking law difference boutique -
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.
2017-11-06 Italian concentrated three-stage extraction Aesthetics Art Condensed Coffee so -
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.
2017-11-06 Avoid coffee contain pesticide residue three steps teach you buy organic safe -
Italian concentrated Espresso flavor describes how to drink it and how to match it.
With its thick surface, maroon Krima crema, and the aroma of protein and oil hidden under Krima crema, espresso has an irresistible charm. Standing at the bar and ordering a cup of espresso is a sign of professionalism and quality, and it can also bring you into the fragrant world of coffee. So, how should we drink Italian to try to concentrate? First of all, drinking es.
2017-11-06 Italian concentrated Espresso flavor taste description how match