Coffee Knowledge Lists
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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
2017-11-06 Coffee roasting experience knowledge temperature recovery point basic advanced sharing -
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
2017-11-05 Coffee flavor English simplicity description meaning -
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.
2017-11-05 Coffee planting conditions environment methods requirements growth process fruits cherries -
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.
2017-11-05 coffee roasting detail error correction change measure method description experience -
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.
2017-11-05 Coffee sour source let people pleasure hate difference for a lot of beginners -
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
2017-11-05 Central America coffee manor planting details introduction four major producing areas recognition -
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.
2017-11-05 Coffee roasting must-see roaster four kinds different inner pot characteristics introduction -
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.
2017-11-04 Coffee roasting skills knowledge basics curves adjustment flavor mastery coffee -
Coffee trees introduce how to grow good coffee fruit sources from seeds to fruits.
Coffee is a perennial evergreen shrub or small tree of Rubiaceae, which is a horticultural perennial cash crop. Wild coffee trees can grow to a height of 5-10 meters, but coffee trees planted on manors are often cut to a height of less than 2 meters in order to increase the amount of fruit and facilitate harvesting. Coffee trees will bloom, depending on the origin, about February-March (Northern Hemisphere) or June-July (South).
2017-11-04 Coffee introduction seed fruit how planting good source coffee grass -
Roasting experience sharing in-depth analysis of coffee roasting skills and basics
Roasted coffee transforms the chemical and physical properties of raw coffee beans into roasted coffee products. The roasting process causes raw beans to expand and change their color, taste, smell and density, resulting in the special flavor of coffee. Unroasted coffee beans and roasted coffee beans contain similar acidity, protein and caffeine, but lack their good taste. The process needs enough heat to speed up beauty.
2017-11-04 Roasting experience sharing depth Analysis Coffee skills Basics Baking -
Coffee roasting knowledge Coffee roasters need to master the skills to accurately adjust the curve
The baker is a key figure in the soul, just like a chef, how to cook a delicious and exquisite dish is all in his hands. Before buying raw beans, the baker must understand the flavor and condition of coffee beans. He must also have considerable experience and judgment, just like buying ingredients, hand-select defective beans, raw bean processing plant after the purchase of coffee.
2017-11-04 Coffee roasting knowledge need mastery skills precision adjustment curve baking -
Hard coffee planting tips for a cup of coffee
Geographically, there are three global coffee growing areas: East Africa and the Arabian Peninsula, Southeast Asia and the Pacific Rim, and Latin America. Coffee grown in different regions has different flavors. The special soil, climatic conditions and planting methods of a country make the coffee produced in that country have a special flavor. French winemakers call this phenomenon regional style. In
2017-11-04 One cup coffee hard work planting skills geography concept global sexual -
Coffee Tree species Segmentation Coffee planting Environment requires in-depth understanding of Coffee
One of the characteristics of a coffee tree is that its fruit can bear fruit several times a year, and another is that flowers and fruits (also known as cherries) coexist at different stages of ripening. The style of the whole coffee industry is influenced by the fickle nature. If the fruit is too ripe, the beans in it will rot. If it is not ripe enough, the beans picked will not ripen by themselves. So bean pickers
2017-11-04 Coffee type subdivision planting environment requirements in-depth understanding -
Introduction to the planting flavor of Pacamara Saint Emerald Lisa Manor
Pacamara is a variety produced by the mixture of Pacas and Maragogipe, Pacas is a variety of Bourbon, and Magorapaige is a variety of Tibica. In order to obtain the advantages of two excellent variety series, Pacamara is named after the initials of Pacas and Maragogioe. It took 30 years of efforts to successfully produce Pacama in 1980.
2017-11-04 Parka Mara San Jun Lisa Manor planting Flavor introduction -
Coffee growing tips: Two fungi that affect coffee harvests
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Coffee drinkers may have heard of bourbon, caturra, typica and other coffee varieties. Today we are talking about Lempira, a little-known breed belonging to Catimor. Lemira is a common breed in western Honduras. It's also Hongdu.
2017-11-03 coffee cultivation knowledge impact harvest two kinds fungi specialty exchange -
Why do many people like to drink sour coffee?
Among my Chinese coffee friends, they sometimes ask if your coffee is sour. Or I don't like sour coffee, etc. At first I was full of doubts and felt very strange, but later I gradually understood that the so-called acid is not that acid. haha, it turns out that Acidity is often used in our coffee tasting terms. Chinese translation is acidity, which is often misunderstood as acidity in acid value or thinking of lemon
2017-11-03 coffee where why many people like drink acid contact china friends -
What kind of coffee tree is the gift from God? how many kinds of coffee tree are there?
Tasting coffee with excellent flavor, thinking about the issue of universal values, but forgetting the original appearance that was given by God, precious and needs to be cherished. Coffee beans are not born this way, they are crystallized through a lot of hard work. 1. Scientific name: coffe l 2, family name: Rubiaceae 3, genus name: coffee genus 4, origin: tropical and subtropical regions (Africa) 5, morphological features: characters
2017-11-03 Divine gifts gifts coffee how growth how much taste flavor all good -
A detailed introduction to the manors of the eight major coffee varieties
Among the types of coffee, Blue Mountain Coffee is the best coffee, produced in the Blue Mountains of Jamaica. The Blue Mountains surrounded by the Caribbean Sea, whenever the sun shines directly on the blue water, it reflects to the mountain and emits a bright blue light, hence its name. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee.
2017-11-03 Eight Coffee species Origin Manor details introduction Blue Mountains -
Barista skills: making Italian concentration time & grindness and Italian concentrated extraction
Time is the third most important element in the production of espresso. Here time refers to the extraction time, that is, from pressing the extraction key to pressing the stop extraction key. It also determines the success or failure of a cup of concentrate. If you use 20 grams of coffee powder to produce 50 grams of liquid, but you only use 10 seconds, then maybe this cup of concentrated will not taste very good. Now it takes between 22 and 40 seconds to extract and concentrate, and most of it
2017-11-03 Coffee skills making Italian concentrated time amp Grinding extraction -
Channel effect? On the Channel effect in Coffee extraction
Today, I'm going to talk about the channel effect. when I first learned about the channel effect, it was not long before I made coffee, and the coffee powder could not be well distributed in the powder bowl. My teacher often told me that your coffee has a channel. At that time, I was just trying to figure out some superficial things according to the gourd. What's the difference?
2017-11-03 Channel effect about coffee extraction