Coffee Knowledge
Latest articles, industry insights and brewing guides
Novice coffee appliance introduction, easy to brew good coffee with coffee brewing equipment novice
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) If you want to have a cup of fragrant good coffee, you don't have to spend a lot of money. As long as you use the right coffee brewing equipment, novices can brew high-quality good coffee. Let's see what common coffee brewing equipment there are and learn how to make good use of these coffee brewing equipment! Coffee maker wants to be fast and lazy
Self-brewing coffee must learn the roasting method of coffee beans, coffee roasting skills to make coffee tastier
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) want to taste a cup of docile coffee, from bean selection, preservation, baking to grinding beans, all processes are the key to affect the flavor of coffee, and coffee bean roasting method is the most important step to determine coffee aroma, today I would like to introduce some coffee bean roasting methods and techniques for you to roast with coffee beans
Coffee shop music recommendation, coffee time with coffee music is the most suitable! Come and hear it.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) do you also like to go to the coffee shop for coffee? What attracts you to the coffee shop for coffee? Dessert? Environment? atmosphere? Or can people precipitate the soul of the music? This time we are going to share with you some good coffee music recommendations and want to have a cup of incense when you are alone.
Professional coffee roasting| Can Taguchi make mistakes? Glass conversion temperature and coffee bitterness
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style). Usually, the more serious people are, the easier it is to get into the mud and difficult to get out. The more hard they are, the deeper they sink. For coffee bitter cause of discussion, the mainstream of today's argument is attributed to chlorogenic acid, and domestic coffee works are not many, Mr. Taguchi's translation is a very important source of relevant knowledge, especially
How exactly is raisin honey treated? Orange honey treatment? CO2 yeast?
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) coffee fruit raisin honey treatment exactly how to deal with? At present, I understand the process flow is [double fermentation honey treatment], that is, first the coffee fruit is dried into raisins, then the peel honey treatment fermentation, the fermentation flavor will be more intense, and pectin preservation than other
On the treatment of double fermented Honey in Costa Rica orange honey treatment method orange honey
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) about orange honey treatment orange honey, which is derived from the traditional honey treatment method. Fully ripe fruits are picked and picked.
Professional coffee roasting | Analysis of special terms and acronyms for coffee roasting
For professional baristas, please follow the coffee workshop (official Wechat account cafe_style) for some help. The explanation and demonstration of these terms are scattered in dozens of articles written earlier (BT- Bean Temperature): the temperature measured by the temperature probe deep into the bean pile is the combined temperature of the surface of the bean and the air around it (ET- E).
Professional coffee roasting | how to bake without temperature timing? Rely on the nose.
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) without a thermometer, I will only make a mess, but Willem Boot has set a few milestones for the bean baking process, which I think is quite valuable, although it is a bit brief. If you think the baked bean theory is too complicated, you can add or subtract it. The original text is here (but there is a big marking error in the article).
Professional coffee roasting | experience of air temperature measurement
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). I personally think that no matter how high-end the roaster is, if you really want to grasp its characteristics, you must have at least four measurements to compare, otherwise you can only spend a lot of time and beans constantly trying and making mistakes, and the four measurements are incoming air temperature (incoming air temperature, Inlet air te).
New concept of coffee-who should drink less coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) [the harm of coffee to your health] 1. At present, there is no direct evidence that caffeine can lead to osteoporosis, and some studies have found that although caffeine increases calcium excretion, it is not a high risk factor for osteoporosis. Insufficient calcium intake is the main cause, so it is still recommended that
How to determine the freshness of coffee beans? Grasp the three main points: smell, see, and peel!
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) freshness is the life of coffee, but how to determine the freshness of coffee beans? Grasp the three main points: smell, see, and peel! ◎ smells the coffee beans close to his nose and takes a deep breath to see if he can clearly smell the aroma of the coffee beans. If so, it means the coffee beans are fresh enough; on the contrary
A special coffee bean treatment method, secondary fermentation treatment method
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) the secondary fermentation method Milky-way Double Soaked is to soak the beans into the fermentation tank twice for 12-24 hours each time. In the two soaks, the beans were fermented and washed by water, leaving no organic matter behind. After the second fermentation, the beans flow through the canal and further separate.
On the treatment of Milky-way Double Soaked by secondary fermentation
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) the secondary fermentation method Milky-way Double Soaked is to soak the beans into the fermentation tank twice for 12-24 hours each time. In the two soaks, the beans were fermented and washed by water, leaving no organic matter behind. After the second fermentation, the beans flow through the canal and further separate.
On the orange honey of orange honey treatment
Orange honey treatment orange honey is derived from the traditional honey treatment method. Fully ripe fruits are picked and picked.
What is the benchmark of the American Fine Coffee Association SCAA for the evaluation of boutique coffee? Barista's.
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) SCAA, the full name is-Specialty Coffee Association ofAmerica, the Chinese translation is "American Special Coffee Association" and a small number of people call it "American Fine Coffee Association". SCAA is committed to pursuing the excellent quality of coffee "from seed to cup", as well as quality coffee.
Master the small steps and easily become a coffee worker at home.
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) as coffee has entered people's lives, not only do they buy a cup of coffee at work, more and more people want to learn to make coffee by hand, make a good cup of coffee for their own time at home or when friends get together, make a good cup of coffee to stimulate fun and taste. And there are so many variables in hand coffee, any link.
Yega Xuefei and Nicaragua of "Philharmonic pressed Ice Coffee" tried to brew.
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). It also uses Philharmonic pressure to make iced coffee this morning. Use two Yegas to do it. The sun Yega Kochel G1 makes iced coffee in this way, fully showing the sweetness of love and sweetness. This kind of sweetness is sweet as soon as it is smelled, and iced coffee is more obvious than hot coffee. Wash Yega Alomaz
![[technical post]](https://world.gafei.com/uploads/allimg/171005/3-1G005104114O5-lp.jpg)
[technical post] "Philharmonic pressed iced coffee" bean selection skills and experience a course in making iced coffee
Communication of professional baristas Please pay attention to the coffee shop (Wechat official account cafe_style). The old lady Mantenin, who was baked three days ago, is roasted in medium to shallow. This Mantenin tastes clean and tastes well, and the fat is well preserved. I'll try making iced coffee with Philharmonic pressure. Um, I pressed the powder twice in total, each time 15g of powder, each time about 150ml.
An experiment on "Ice cream espresso" ice cream mocha pot coffee
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) failed to make ice cream espresso with Philharmonic pressure yesterday, mainly due to the great difference between coffee and ice cream concentration. What if there is no semi-automatic? So try a more mellow mocha pot today! Today we use Columbia Deep Bake 20g Mill Pegasus one.
An experiment on "Ice cream espresso" Ice Cream Ailo Coffee
For professional baristas, please follow the coffee workshop (official Wechat account cafe_style). We have bought two small buckets of ice cream at home these days. As a professional barista (? ), how can you give up ice cream? Of course you have to try to be an ice cream espresso! There is no semi-automatic at hand, so I use my universal Philharmonic pressure instead of espresso. One ice crea