Coffee Knowledge Lists
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Practical information | Translation of the Handbook of Professional baristas (2) Espresso grinding, powder filling and cloth powder
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) the second part of the introduction to professional baristas! Three keys to success when most coffee shop owners hire baristas, the most important thing is not a job seeker who is skilled in brewing coffee. They pay more attention to first impressions, including conversation, appearance and basic knowledge of coffee. When you successfully enter the profession
2017-06-13 Practical information translation professional barista manual Espresso grinding powder filling cloth -
The master will fight! How to taste a coffee from shallow to deep?
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) has just come into contact with the coffee flavor table in Hu Coffee Xiaobai's eyes, and perhaps the most intuitive feeling is like this: the most correct SCAA flavor wheel should be interpreted this way: I believe that friends who love fine coffee will be familiar with the coffee flavor wheel. As a tool, whether in professional cup testing, but also
2017-06-13 Master skill how deep ground taste one coffee professional communication -
Practical information | Translation of the Handbook of Professional baristas (3) the strength of pressing powder, how to press powder..
Professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) there are many people who admire the profession of baristas very much, and some even aspire to become a barista. These ideas are not surprising, because baristas can really taste all the most delicious coffee, and they can also do cool experiments with different drinks and use those super high.
2017-06-13 Practical information translation professional barista manual powder pressing strength how to -
Practical Information | Translation Handbook of Professional baristas (4) theoretical Science of Filtration and extraction
The exchange of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) Chapter 3 the theoretical science of filtration and extraction the author has studied and wrote this chapter in order to let baristas understand the kinetics of Espresso filtration. Some readers will find this chapter full and fascinating, while others will make their scalps numb. The author thinks that it is a meeting to read and absorb the contents of this chapter.
2017-06-13 Practical information translation professional baristas manual filtering extraction theory science -
[Technical Sticker] Hand-brewed coffee water powder ratio practical parameters
![[Technical Sticker] Hand-brewed coffee water powder ratio practical parameters](https://world.gafei.com/uploads/allimg/170613/11-1F613161530531-lp.jpg)
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )[Introduction] I believe most hand-brewed coffee lovers will pay attention to every detail of hand-brewed coffee. What should be the proportion of water powder in hand-brewed coffee? Some say 1:16, some say 1:18, and some say 1:10. Let's understand the different taste parameters of different gouache... Some novices ask
2017-06-13 technical hand brewed coffee gouache proportion practical parameters professional AC -
Practical information | Translation of the Handbook of Professional baristas (5) how to make milk foam?
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) "Professional baristas Handbook" author: Scott Rao Translation: uncle Dewa Chapter IV Milk Milk is the main ingredient in most Espresso drinks by volume. Because of this, milk should be handled as carefully as Espresso is extracted. And the choice of coffee
2017-06-13 Practical information translation professional barista manual how to play milk foam -
I have to watch! 15 Health-preserving functions of Coffee from the Angle of traditional Chinese Medicine
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) from the perspective of traditional Chinese medicine: coffee beans are taken from the fruit of the coffee tree, red in color, hot in color, into the heart, anxious and bitter, and merged into the path of large intestine. The taste is bitter and bitter, fried and scorched. Glycol has nourishing and relieving effects, relieving pain, diverging pungent flavor, passing through the brain-blood barrier and treating.
2017-06-13 Must not do not look traditional Chinese medicine angle coffee 15 health function -
Honey, matcha latte is not coffee!
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) 1 usually I only drink coffee, coffee I only drink matcha latte. There is nothing wrong with drinking only coffee. After all, it is a matter of personal preference. Honey, the matcha latte contains no coffee at all. Why doesn't the matcha latte put coffee? Can you make coffee or not? Honey, not a barista.
2017-06-13 Honey matcha latte no coffee professional communication attention workshop -
A practical introduction to coffee training, why should you receive training in professional coffee courses?
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) if you want to ask me, why do I need to be trained in professional coffee courses? The establishment of any system is actually the formation of learning methods. Therefore, simply using the time of practice to repeat unthought and digested behavior is quite inefficient and even misleading. Training system, you can give coffee jobs.
2017-06-13 Coffee training utility introduction why acceptance major course -
dry goods| Professional Barista Manual (VI) Systematic Operation of Barista
The Barista's Manual by Scott Rao Chapter 5 Systematic Operation of the Barista Tools to Improve Efficiency Busy cafes must take measures to improve efficiency. They can't always make one drink at a time foolishly. More importantly, baristas must be trained to maximize efficiency without compromising the quality of their products.
2017-06-13 dry goods translation professional barista manual coffee systematization operation professional barista hand -
You like coffee? Come and set up your own coffee corner!
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) to analyze the difference between one-knife flow and three-knife flow. The meaning of one-knife flow is that after steaming, only one continuous injection of water is done, hence the name. After steaming, a continuous injection of water can make the coffee powder constantly soak in water, and the retention liquid can fully release the aromatic substances in the coffee powder.
2017-06-13 Like coffee come on decorate belong to your own home corner bar -
Practical information | Translation of the Handbook of Professional baristas (7) drip coffee
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) "Professional barista Handbook" author: Scott Rao translation: uncle Dewa chapter 6 drip coffee freshness drip coffee has a bad reputation around the world for many reasons. Many places sell light and bitter drip-filtration coffee that has been heated in a pot for a lifetime. And some essence.
2017-06-13 Practical information translation professional barista manual drip filtration coffee -
[beginner] there are always one of the top six ways to make coffee in the world.
![[beginner] there are always one of the top six ways to make coffee in the world.](https://world.gafei.com/uploads/allimg/170613/11-1F61315495LL-lp.jpg)
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) if you are a coffee fan, you will find that a barista who brews coffee carefully is absolutely handsome. (shy face) of course, you can also add points to your temperament by making coffee. (handsome face) concentrate all his attention on the thin water and coffee powder, and the whole person is sublimated.
2017-06-13 Beginner world big six coffee brewing method there is always one you want want -
The benefits of coffee: coffee can improve brain performance and agility
Both employers and employees are used to reaching for a caffeinated drink when they need a little energy. Some people may prefer to get caffeine from sodas and energy drinks, but most consumers prefer to drink coffee directly. This dependence is likely to be caused by caffeine and seems to have an effect on mental agility and performance. What are the disadvantages?
2017-06-13 Coffee benefits improvement brain performance agility no matter employer or employee -
[coffee Encyclopedia] teaches you to distinguish the quality of coffee beans
![[coffee Encyclopedia] teaches you to distinguish the quality of coffee beans](https://world.gafei.com/uploads/allimg/170613/11-1F613154K4D3-lp.jpg)
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) most people do not have much time to contact coffee, it is very rare to be able to identify the type of coffee from coffee beans, even if you are lucky enough to know coffee, you may not necessarily go through everything from beans to liquid coffee. Coffee is good and bad, so how can we identify it? 1. Coffee beans are grown in microclimate coffee.
2017-06-13 Coffee encyclopedia teach you difference coffee beans quality professional coffee communication attention -
[coffee roasting] Fire throttle control of roaster (4) | Coffee workshop
![[coffee roasting] Fire throttle control of roaster (4) | Coffee workshop](https://world.gafei.com/uploads/allimg/170613/11-1F613151JCS-lp.jpg)
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) when dehydration goes through to the change of raw beans to yellow, indicating that a series of chemical reactions such as Maillard reaction, which are crucial to the production and transformation of coffee flavor substances, begin to take place actively. However, at this time, it is not said that the dehydration of raw beans stops, but the baking process begins to change by mainly removing the moisture of raw beans.
2017-06-13 Coffee roaster firepower throttle control workshop professional coffee communication -
How to choose a cup of coffee that suits you in a cafe?
Professional baristas follow the Coffee Workshop (official Wechat account cafe_style) now walking into a coffee shop, you can see not only cappuccino, latte, mocha and other coffee, but also coffee from different place names of different countries. People who are in initial contact with boutique coffee know something about it, and it is easy to order. So how do you learn from these eyes if you haven't come into contact with boutique coffee?
2017-06-13 Where coffee shop choice one cup suitable own individual coffee professional -
[baking] choose the baking degree according to the quality of raw beans (4) | Coffee workshop
![[baking] choose the baking degree according to the quality of raw beans (4) | Coffee workshop](https://world.gafei.com/uploads/allimg/170613/11-1F613151400340-lp.jpg)
Professional barista communication, please follow the coffee workshop (Wechat official account cafe_style) um.. This time I still came to bake beans, but the out-of-season Yega snow caffeine was out of season. This time, let's bake a bean of super high quality. Bean varieties, especially pacamala, come from the bidding lot PI07 of the famous Incht estate in Guatemala, washing treatment. The flavor trend of this bean
2017-06-13 Baking according to raw beans quality selection coffee workshop professional communication -
Uncover the secret! Why is Cold Brew suddenly popular all over the world in the past two years?
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) in April this year, domestic Starbucks began to launch air-cooled cold extract coffee (Nitro Cold Brew). In fact, Starbucks in the United States started selling cold extract coffee in stores in the United States as early as two years ago. Many people see the term Cold Brew, only know that it is more expensive than iced coffee, but why all
2017-06-13 Reveal why cold extract coffee Cold Brew all of a sudden here two -
Popular Science | Alabica VS Robasta
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Robusta coffee beans (Coffea canephora robusta variety) and Arabica coffee beans (Coffea arabica) are commonly used in general coffee bean manufacturers, the two kinds of coffee beans match in different proportions, the taste will be different. What are the characteristics of these two kinds of coffee beans?
2017-06-13 Popular Science Rabbi Robbas Buzz Professional Coffee Communication attention Workshop Wechat