Coffee Knowledge
Latest articles, industry insights and brewing guides
Coffee roasting fun self-baked boutique coffee beans
First of all, high-quality coffee beans are usually sold in two forms: mixed bean formula (Blends): the following different harvest seasons or two or more different producing areas of coffee beans mixed with each other. Single producing area, unmixed single bean: single source coffee beans limited to a single harvest season, the English name is Single-origin Coffee or Varietal Coffee. And for
The skill and function of steaming Coffee necessary conditions for Gold Cup extraction of Coffee
There are two purposes of steaming: first, to release the gas in the coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content. Second, if the coffee particles discharged from the gas can absorb water evenly
Coffee machine maintenance bar daily coffee machine maintenance
1, daily bar coffee machine cleaning and maintenance 1, put the backwashing gasket in the double handle, buckle to the brewing head of the coffee machine; 2, turn off the machine; 3, press the 60ml key to turn on the machine until cleaning appears on the screen, release the 60ml key for automatic cleaning; 4, take the 600ml brushed steel cup to add 300ml cold water, put into the steam pipe to clean (about 60); 5, clean the filter plate.
Coffee professional cup testing, learning and tasting high-quality coffee
1. Fragrance: the first step in cup evaluation is to evaluate the aroma of coffee beans. Grind 10 grams of coffee, put it in 3-5 sample cups, and then breathe hard at the gas released by the freshly crushed coffee cells. The characteristics of the aroma indicate the essence of the taste of coffee beans: the sweet smell indicates that its taste is sour; the pungent smell indicates that its taste is irritating. The power of aroma
Advanced basic knowledge of roasting coffee beans for novice
1. Dehydration: generally refers to the baking process below 170 degrees. The dehydration time required by different baking appliances varies, but it is best to control it in 5-8 minutes, depending on the water content of beans. two。 Climbing temperature: the climbing temperature speed of baking is controlled at 7: 14 degrees, which is related to the control of firepower, the better climbing temperature speed is controlled at 10 degrees, and the water content of beans is different. Hard bean
On the bad flavor in coffee extraction to reduce the astringent taste of coffee
Coffee contains a variety of ingredients, extraction is not to extract all of these ingredients. There is usually this rule: if the amount of coffee powder is constant, the amount of extraction of soluble components is determined by the degree of grinding and time. The finer the grinding degree of the coffee powder, the longer the extraction time, the more ingredients will be obtained from the coffee. According to the experiment, if all the ingredients that can be extracted from the quantitative coffee powder
The health benefits of drinking coffee
1. Drinking coffee is good for the skin. Coffee accelerates the metabolism of the skin, accelerates the discharge of waste cutin, and weakens the dark circles under the eyes caused by poor circulation; in addition, it is antioxidant. drinking coffee regularly can keep skin cells full of vitality, prevent cell oxidation and fight aging. 2. Drinking coffee can prevent cancer and the polyphenols contained in anticancer coffee are strong antioxidants. Drink every day
Italian Coffee Advanced Learning Italian Concentrate Standard Making
The flow rate of Italian coffee directly determines the stomach of ESPRESSO. Too fast flow rate will make the essence of coffee not melt into the water, but the water has already passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence of coffee and dross fully integrated into the water, resulting in coffee with a significant burnt astringent taste or stimulating bitterness. For beginners, the knots of velocity
Copenhagen Royal Fine Coffee Organic Coffee
Royal Copenhagen RoyalCopenhagen: has always had a high-quality evaluation of the royal Copenhagen. It has an unshakable position in the coffee market. At the table meeting, the royal Copenhagen, which enjoys the highest quality. There is no way to change the status of coffee in pursuit of the highest quality. The basic reason for the mellow flavor is that it is used from Brazil, the world-famous Crassi.
Coffee bean roasting is a chemical reaction that takes place. Coffee flavor is reflected.
The structure of coffee is a well-developed matrix, which improves the consistency of quality and contributes to the uniform spread of heat during baking. Cellulose exists in coffee in the form of embedded in lignocellulose (an amorphous matrix containing hemicellulose and cellulose-containing lignin), which form matrix unit walls (cell walls). Hemicellulase (hemicel)
How to become a professional coffee roaster coffee roasting experience
For more professional coffee exchanges, please scan the code to follow Wechat: FrontStreetCoffee was in Europe in early April. Seven bakers bake Costa Rica with the same machine and the same baking degree. Tarasu. In terms of techniques, they are all different, at least in details, so who is right? Everyone has to go back to the cupping desk for answers. Someone changed the tune three times after the explosion.
The skill of judging the roasting degree of coffee beans
Professional barista communication Please pay attention to the concentration of smoke when roasting coffee beans in the coffee workshop (Wechat official account cafe_style). When the coffee beans enter the second explosion, there will be a smoking state, so the roasting degree of coffee beans can also be judged by the smoke concentration. This judgment method is not aimed at all coffee beans, because of the different characteristics of various beans, so it is not necessary in practice.
Description of flavor of Arabica boutique coffee beans and introduction of planting area
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Elaraby grew up in an area with an elevation of 600-2200m, a temperature of 150024C and an annual rainfall of 1200mm-2200mm. From flowering to fruit ripening for about 7-9 months, its bean shape is long, with a strong and round wet aroma, and the coffee made from Arabica coffee has a strong complex flavor.
You don't know the quality Robusta boutique coffee from Madagascar.
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) Madagascar the coffee industry has been privatized and many regulations have been lifted since 1989, with a total output of about 1 million bags a year. As Malagasy people like to drink coffee, the domestic consumption of coffee is very high. The quality of Robusta coffee in the country is excellent, France
Kenya AA boutique coffee beans from planting to ripe beans without a single case of foreign beans are carefully selected
For professional baristas, follow the coffee workshop (Wechat official account cafe_style), Kenya's rare good coffee-famous for its rich aroma and balanced acidity. People in the coffee industry all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has a wonderful,
Cote d'Ivoire coffee beans African coffee producers
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Cote d'Ivoire is one of the largest producers in the world in terms of quantity. Cote d'Ivoire has never produced the best quality coffee, and it rarely comes from Arabica trees. In the early 1980s it was the third largest coffee producer in the world,
Cameroon boutique coffee beans coffee history cold knowledge
Communication of professional baristas follow Coffee Workshop (Wechat official account cafe_style) Deep roasted coffee beans suitable for distilling espresso in Cameroon the cultivation of the Arabica coffee tree in Cameroon began in 1913 with the Blue Mountain Coffee from Jamaica, but robusta coffee is also heavily produced in that country. The quality and characteristics of Cameroon Coffee and Coffee from South America
Burundian boutique coffee beans war zone coffee taste
For the exchange of professional baristas, please follow the Coffee Workshop (official Wechat account cafe_style) Burundi fragrant and soft-tasting coffee from the war-torn areas Burundi (Burundian) has the most varied and successful coffee industry in the world and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately
Don't say you know coffee if you haven't read it! Seven must-read Bibles in the coffee world!
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) 1. "World Coffee Map" James Hoffmann | Building block culture through the analysis of the global coffee production map, and then provides the characteristics of producing areas, planting methods, aggregation of key elements that affect the flavor of coffee, with clear charts, analysis and excellent pictures to recreate the coffee culture completely.
The Best Robusta Coffee beans in Africa History of Fine Coffee in Angola
Professional baristas follow the Coffee Workshop (Wechat official account cafe_style) Angola was once a big coffee producer. In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which were robusta (which may be the best robusta coffee in Africa). In 1990, total production fell to 200000 bags. Before Angola