Coffee Knowledge
Latest articles, industry insights and brewing guides
Ethiopia washed coffee beans 2020TOH champion Gujiulaga Uraga washed coffee
For more information on coffee beans, please follow the Coffee Workshop (official Wechat account cafe_style). In the 2020 TOH competition, the Sela Gejaba processing station from Gujiulaga, Ethiopia won the championship with 89.9 points. The champion coffee beans arrived in China in early December, and Qianjie Coffee was the first time to get these coffee beans.
Brewing scheme of coffee beans treated by anaerobic fermentation in the Ruwenzori Mountains, Uganda, Africa
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) the front street has mentioned Uganda, a small shy coffee producing country, learned about the coffee beans in Uganda's Egang Mountain area, the front street of this article continues to talk about Uganda's boutique coffee producing area of the Ruwenzori Mountains. Uganda lies on the Nile
How to use a French kettle to extract a full-bodied cup of coffee? Guide to the use of French kettles
The coffee made by the French pressure pot is famous for its high thickness. Here is a little guide to share with you on how to avoid minor problems in the production process and make a perfect cup of coffee step by step. When people talk about coffee brewing, everyone has their own favorite way, different brewing utensils will also bring different coffee experience. So even if it's the same
Africa Uganda Egon Mountain producing area Zor Mountain Yagrani processing plant coffee beans SL14 coffee varieties
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Uganda coffee is a small shy in African producing areas, has not been active in the public's sight. Ugandan coffee is so shy because Uganda has always grown mostly Robusta, and in recent years with the support and development of the boutique coffee market,
Detailed process of coffee bean drying process the difference between sun-dried coffee and mechanically dried coffee
No matter how the coffee is processed, it needs to be dried. For washed coffee, the cherries are stripped and their mucus removed and dried. For coffee processed with honey, the drying process occurs when there is still some or all of the mucus on the parchment; because of its natural ingredients, the coffee will still be dried with its fruit and mucus. There are two main ways to dry coffee. First
How long can coffee beans be drunk after roasting? How long is the bean-growing period of coffee?
Coffee can't be brewed immediately after baking. Where does this concept come from is very worthy of our exploration. What is the truth? Freshly roasted coffee beans contain slowly volatile carbon dioxide, and when coffee beans are ground into fine powder, the gas volatilizes faster and faster. The pressure released by gas volatilization prevents water from seeping into the coffee powder. The finer the coffee powder, the more water seeps.
Colombian Paradise Manor Tropical Coffee beans which Coffee beans have tropical fruit flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee Columbia Paradise Manor Tropical style Coffee Bean production area: Columbia Cauca Manor: paradise Manor treatment: double anaerobic washing varieties: Colombia, Castiu, Kaddura altitude: 2050m Cauca Cauca is Columbia
Kenyan Kirin Yajia Coffee producing area Katiya Coffee beans how to drink Kenyan Coffee?
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) front street coffee Kenya Kylin AA coffee production area: Kenya Kirin Yaga Kaguyu processing station grade: AA (coffee particle size between 1718 mesh) varieties: SL28SL34 treatment: K72 washing altitude: 1400m production season: 2020 Kirin Yaga
Effect of coffee bean roasting on coffee flavor how should Costa Rican coffee beans be roasted?
One of the most important and influential steps to change coffee from the state of raw beans to ripe beans that can be brewed is baking! Why some of the coffee we drink is bitter, some have sour fruit, and some have the flavor of nuts, caramel and chocolate, which is determined by baking! The main purpose of roasting coffee is to heat raw beans quickly to produce many chemical reactions.
Eight common mistakes to be avoided in household coffee roasters guidelines for roasting coffee beans
Those who bake coffee at home know that it can change from a simple hobby to an obsession with everything in just a few weeks. It's like drinking a cup of fresh and delicious coffee at home and knowing that you are the coffee baker. However, experienced home roasters will also know that it has a steep learning curve. There are many common traps and obstacles, and many people over and over again
How about the quality and flavor of Chilean fine coffee? How much does Chilean coffee cost?
In Chile, problems such as affordability, accessibility and lack of awareness have historically meant relatively low levels of specialty coffee consumption. However, in recent years, things have begun to change. Today, specialty coffee shops and roasters are breaking out in a country that historically consumed mostly instant coffee and tea. To understand why this is happening, the Chilean industry
How does coffee packaging maintain the flavor of coffee beans? why does the aroma of coffee beans dissipate?
The roasting of coffee takes time, effort and a lot of trial and error to release the flavor of coffee. However, after the baking is completed, it is also necessary to ensure that consumers can feel the flavor of the coffee while drinking it. This is where packaging works. By using the correct packaging material, the aroma of coffee can be preserved long enough for consumers to experience the release of roasting.
Proportion of Timani Girl Coffee Bean Powder cooked with AA Coffee beans in Neri Nyeri production area in Kenya
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee Kenya Timani girl AA coffee producing area: Neri Ndimaini processing plant altitude: 1700-1900m varieties: SL28SL34 treatment: K72 washing season: 2020 grade: AA Neri producing area Nyeri Neri near the mountains of Kenya
Description of coffee brewing flavor characteristics of Yejia Fico snow map, high scaffolding, sun-dried coffee beans, snow map
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Preface since the introduction of washing treatment in 1972 because of the fresh and refined flavor of the washed coffee, it has been loved by everyone. A coffee merchant saw that the water washing treatment was about to bury the traditional sun treatment, so he launched it in 2006.
How does coffee roasting affect the alcohol thickness of coffee how should coffee beans be roasted
A friend of mine talked with me all day about the taste and mellow thickness of coffee. In his eyes, everyone who drinks coffee can easily tell whether the coffee is mellow or not. I disagree with this. As practitioners of the boutique coffee industry, we always want to lead consumers to taste aromas and tastes that they do not know. As far as we are concerned, to distinguish the subtle citrus aroma of coffee, a specific product.
How to define boutique coffee? What's the difference between boutique coffee and individual coffee?
In 1974, Erna Knutsen first used the word professional to refer to coffee in the Tea and Coffee Magazine. She uses this word to describe coffee with high quality and unique flavor produced in a microclimate. Nowadays, however, the word "professional" is everywhere in the industry. It was mercilessly used in packaging and signage and thrown away by baristas and bakers. Since the word entered the general form
2020 Ethiopia COE#22 Sidamo Alsi Sun Iron pickup Coffee Bean Flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Ethiopia's COE (Cup of Excellent) Excellence Cup has always been a high-profile event in the coffee circle. A total of 28 beans stood out in the 2020 Ethiopia COE Competition, with a score of more than 87 points. Among them, the three beans with a score of more than 90 are from Xida.
Coffee utensils and grinding degree correspond to how different grinding thickness of coffee affects a cup of coffee
Under the microscope, the cells of healthy raw beans are closely arranged in lattice shape, and the precursor aromatic compounds, proteins, fats, sugars, etc., are stored in the hard cell wall. After the raw bean is baked, the cells are destroyed and arranged loosely, but the cell wall is filled with carbon dioxide, oil and aromatic flavors produced by pyrolysis, resulting in the expansion of the bean body, but the whole cooked bean will be heated if it is not ground.
Ethiopia Yega Sheffield Hofsa Cooperative Coffee Bean washing Hovsa Coffee brewing Flavor
Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) I believe you have also learned a lot about the famous cooperatives in Ethiopia these days, the establishment of cooperatives has indeed given many small farmers better resources to grow and sell. In Qianjie, this article continues to talk about cooperatives and the pioneers of the first wave of cooperatives in Ethiopia.
Ethiopia Yegashifi Erica Coffee beans juicy Sun how to make Erica Coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Erica this coffee bean is familiar to Essex fans. The score of Erica's beans has reached an astonishingly high score of 95 on the international cup testing website Coffee Review, which shows the high quality. From the appearance, consistency and freshness of raw beans to the appearance of coffee