Coffee Knowledge Lists
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Coffee roasting knowledge coffee roaster utensils high-quality coffee raw beans join the roaster
A series of chemical changes occur during the baking process. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the size of the coffee beans will about double, starting
2016-07-26 Coffee roasting knowledge roaster utensils boutique raw beans join -
The practice of espresso what is the origin of espresso?
1. Dark chocolate, which is a perfect match for kung fu coffee, is a classic match in many cafes. two。 Listening to Chopin Mazuka and drinking this kind of espresso is not suitable for listening to more lively pop music. A quiet piano is very harmonious. Cappuccino means cappuccino Cappuccino
2016-07-25 Italian style coffee France and Italy origin what? -
Introduction of coffee roasting knowledge introduction of coffee bean roasting methods introduction of roaster price
As early as the 13th century, the Arabs invented to put coffee beans in a pot, stir-fry them with fire, grind them into powder, and then brew coffee. The early Arabs liked to bake the beans shallowly and boil them with spices such as cardamom. Later, this coffee stir-frying method spread to Syria, Turkey and Egypt, where it was used to stir-fry the coffee black, then grind it into powder and add it.
2016-07-25 Coffee roasting knowledge introduction coffee beans method roaster price -
The method of growing Coffee what kind of environment is most suitable for planting coffee trees
Coffee fruit contains two seeds, namely coffee beans. The two beans are connected face to face with each other on one side of the plane. Each coffee bean has a thin outer film, which is called silver skin, and its outer layer is covered with a yellow outer skin, called endocarp. The whole coffee bean is wrapped in a sticky pulp to form coffee pulp, which is soft and sweet.
2016-07-25 Coffee planting method what kind environment suitable -
Coffee raw beans roast color change boutique coffee raw beans imported coffee
Coffee roasting, coffee cup testing and coffee extraction are all very rigorous sciences, while coffee roasting has the most influence on coffee taste, and there are fewer people in the industry who study coffee roasting, and even fewer baristas know how to roast coffee. with the continuous development of market economy and people's increasing requirements for coffee quality, baristas are required to be more professional.
2016-07-22 Coffee raw beans roasting color change boutique import English coffee -
Summary of coffee extraction tips the difference between Italian style and single product of coffee grinder
Tip 1: let's put aside the argument about water temperature and take a look at the two most extreme methods of making coffee today. Water temperature can directly affect the integrity and speed of coffee extraction. So in principle, you can make coffee in ice water, but it takes longer. The lower the water temperature, the longer the extraction time you need.
2016-07-22 Coffee extraction know-how summary grinding bean grinder Italian single product difference -
SCAA Coffee extract Water temperature time Water flow Fine Coffee beans roasted Coffee beans Italian blending
The soaking time should be inversely proportional to the baking degree under a fixed amount of water, the longer (shorter) the steaming time, the higher (lower) the extraction rate and the higher (lower) the concentration. The baking degree should be taken as the main consideration for the length of soaking time. Shallow baked beans are not easy to extract, so the brewing time should be a little longer than baking. On the contrary, re-baked beans are easier to extract, so the brewing time is slightly shorter than that of shallow baking. In other words, the baking degree should be
2016-07-22 SCAA coffee extract water temperature time water flow boutique coffee beans roasting -
Hand-brewed coffee pre-soaking time roasting degree pre-soaking high-quality coffee beans
The pre-soaking time depends on the baking degree, as well as the baking degree. In principle, the lighter the baking degree is, the harder the fiber is and the longer the pre-soaking time is; on the contrary, the deeper the baking degree is, the softer the fiber is and the easier it is to extract. The pre-soaking time is shorter, and the deep-baked re-baked beans do not even need pre-soaking, which can be washed by continuous sailors to avoid excessive coke bitterness.
2016-07-22 Hand brewing coffee soaking time baking beforehand boutique coffee beans -
Hand coffee extraction time hand coffee bitter boutique coffee producing area single coffee
Hand brewing and racing wind, the longer the brewing time, the higher the concentration, but many hand brewers do not have the concept of time. Haohao brews a cup of coffee with a large amount of water in less than a minute. Such hand brewed coffee will not have a delicate taste spectrum. Drinking is weak and lifeless, Baiwei is uneven, and even acidity hinders the mouth, which is caused by insufficient extraction, and a lot of coffee essence still remains in the coffee grounds. On the contrary
2016-07-22 Hand brew coffee extract time boutique producing area single hand flush race style same -
Espresso production details perfect espresso espresso with coffee beans
There are so many different varieties of coffee, so below is a guide to the 15 key elements you will need to produce the perfect espresso. We will introduce 8 of them today. There are many kinds of coffee. Here are 15 key elements to make a perfect espresso.
2016-07-22 Espresso production details Beauty Condenser Coffee Italian matching -
How to brew coffee beans How to brew coffee beans How to brew coffee beans
Extraction time Practical parameters: 40~50 seconds Light medium baking taste light, can also inhibit the charred bitterness of deep baking beans 50~60 seconds moderate intensity, suitable for light baking, medium baking and deep baking for more than 60 seconds concentration, viscosity, aroma and miscellaneous bitterness, suitable for heavy taste old smoke match The brewing time is about 40~60 seconds, depending on the taste intensity and baking degree. If the baking degree is deeper or lighter,
2016-07-22 dark roast coffee beans how coffee utensils siphon extraction simmer time -
I'll tell you six special things about coffee.
Article 1 the study of imitation coffee milk beverage specifically relates to a coffee imitation drink of cassia seed and a preparation method thereof. it was prepared from the following main raw materials: cassia seed 60-80 parts, sweet almonds 5-10 parts, walnut kernels 5-10 parts, black sesame 3-5 parts, Coix 3-5 parts, white lentils 1-3 parts, black lentils 1-3 parts, Ganoderma lucidum 1-3 parts, edible bamboo charcoal powder 0.3-0.8 parts. The use of germinated Cassia
2016-07-22 Tell about coffee 6 articles special knowledge content -
Introduction to the knowledge and stage of Coffee roasting
A series of chemical changes occur during the baking process. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the size of the coffee beans will about double, starting
2016-07-21 Coffee roasting knowledge stage degree introduction roaster -
Cappuccino coffee cappuccino foam coffee cappuccino coffee cappuccino coffee machine
On the basis of Italian espresso, add a thick layer of foaming milk to make cappuccino coffee cappuccino. The quality of espresso can be seen in milk and foam, but it is still an important factor in determining the taste of cappuccino. Pour the partially skimmed milk into a pot, then use a foamer to foam, inflate, and
2016-07-21 Cabo Chino coffee foam practice coffee machine care litter basics -
Technical details of espresso production wet powder coffee oil commercial blending of coffee beans
Ristretto, is the higher level of Espresso, this kind of coffee will be more intense than Espresso, it can be understood in a simple way: over-extracted espresso. But Ristretto, like Espresso, is the most essential part of the coffee, a full-bodied espresso. The refined espresso has a strong aroma and bitter taste
2016-07-20 Italian concentrated Coffee making Technology details pressed powder Fats and Oils Commercial blending -
The influence of the state of Espresso oil on flower drawing "Coffee flower drawing art" Espresso
1. Comparing number 1 and number 2, we can see that the color contrast of the pattern of number 2 is higher than that of number 1, and the stripes of the pattern of number 2 are much clearer than that of number 1; 2. Comparing number 2 and number 3, we can see that the color contrast of the pattern of number 3 is similar to that of number 2, and the stripes of the pattern of number 3 are slightly clearer than that of number 2. We have come to the conclusion of coffee experiment: through the inspection of actual operation
2016-07-20 Espresso grease status pull influence coffee art contrast -
How to distinguish between cappuccino and latte espresso with coffee beans
A good latte should be made up of good espresso, good milk and good espresso. Now many people are claiming that pulling flowers is not important. As long as you have a delicious espresso, I think that most of the people who say this kind of words have lost confidence in their own pulling flowers, and they can't even make a good espresso. This kind of unenterprising mentality should be all of us.
2016-07-20 How the difference Cabo Chino latte coffee one cup okay -
Natural decaffeinated coffee Laurina is decaffeinated coffee good
(for example, Swiss water treatment) to remove caffeine from coffee beans as much as possible. The level of artificially processed decaf coffee has been improving, but there will always be people who think that its flavor will be worse than it was before caffeine was removed. Scientists have also been trying to find ways to make the coffee fruit on the tree naturally decaf. In 1989, the third generation boss of Illy, a famous Italian coffee roaster.
2016-07-20 Natural decaine coffee Laurina caffeine delicious for example Switzerland -
How to beat coffee machine how to milk Italian coffee machine latte coffee beans coffee machine recommended
The basic decomposed process skills exercises are summarized as follows: 1, the operation flow of the bean grinder; 2, the filling and pressing process of loading powder; 3, the operation flow of the coffee machine; 4, the operation flow of the steam rod; 5, the habit of clean reset; in the actual operation of the coffee flower, the production of foam for flower is particularly critical, this skill training is also the most patient link. We sorted out the coffee machine.
2016-07-20 Coffee maker how to milk bubble Italian latte Italian blending coffee beans recommended -
Use a siphon pot to make delicious coffee Japanese coffee siphon single Japanese coffee utensils
(1) Caramelization: the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts: 1. The dehydration product of sugar is caramel or sauce 2. The pyrolysis products are mainly volatile aldehydes and ketones. In general, in the caramelization reaction
2016-07-20 Siphon make delicious coffee Japanese style single product Japanese utensils saccharification reaction