Coffee Knowledge
Latest articles, industry insights and brewing guides
The difference between iced coffee and iced coffee summer coffee
First, after at least dozens of hours of full dripping and fermentation, the real ice drop coffee will have an unspeakable and strange aroma immediately after opening the bottle, which is the kind of aroma that hot coffee absolutely does not have, and this aroma cannot be copied in any other way. Unforgettable. So when you doubt whether it's a real ice drop of coffee, you can ask the barista to put the unsweetened and milky original.
Coffee making suggestion hand flushing pressure siphon extraction suggestion coffee information
Some personal suggestions 1. Which beans are also excellent? Medium-shallow baked, sour beans, and their own beans are very good, can withstand soaking, this kind of beans can show more sweet and sour through pressure, there are often surprises 2, which beans will be better? The quality of beans is average, and the baking degree is relatively low, so the performance of this kind of coffee is often not as good as that of hand-made coffee.
Coffee acidity and sweetness the principle of pressure coffee extraction by hand brewing coffee
Sweetness and sour A consensus about sweetness and sour is that sour and sweet complement each other. Sweet without sour will appear dull, while sour without sweet will be sharper. As the saying goes, sweet and sour and delicious, this is the truth. In terms of molecular polarity, due to the short extraction time, the sweet substances extracted by the hand filter droplets are usually less than the method pressure, and considering the contact with water caused by the degree of grinding.
Hand brewed coffee Cleanliness and aroma Chinese coffee trading network coffee adjectives
Cleanliness and miscellaneous smell generally believe that hand flushing cleanliness is higher than the French pressure, and I personally think this statement is not correct. To discuss this problem, we first need to have a correct understanding of cleanliness. We cannot just understand that small taste amplitude means high cleanliness. My understanding of cleanliness is that the flavor of the performance can be very good performance, at the same time can be very good control of impurities. Like a cup of produce.
Some views on extraction by hand and French pressure Coffee, tea and ice cream
Hand flushing and normal pressure represent the two extraction methods of filter drop and immersion respectively. In theory, the difference in taste and taste obtained by different extraction methods is very obvious, so it is difficult to compare. But in fact, the two also have certain rules in brewing and extraction, which still has a certain reference value for our daily coffee production. First, let's take a look at the system of legal pressure and hand filter drop.
Technical paste / the basic principle of making hand-made coffee
In a sense, whether it is espresso or hand-brewed coffee, the water passes through the coffee powder, takes out the soluble matter in the coffee and falls into the cup. Then the quality of the taste must depend on the following points: the speed of the water passing through the coffee powder, the temperature of the water, the thickness of the powder, the state of the baking degree, the depth of the baking time.
Coffee extraction principles Coffee information
I think a coffee making principle or rule that can stand up can be applied to all methods of making coffee, such as hand flushing, siphon, and even Italian can be used and produced well. If only a certain part of the coffee beans or equipment works well, it is a conclusion that there is a flaw or there is room for improvement, or it is still unfinished.
Principle of hand-punching extraction of coffee bean grinding
For example, the thickness of the powder, you can refer to the scale of the bean grinder, the particle size is also more intuitive visually, experienced friends even if changed to the bean mill also have a direct concept of the powder thickness. The amount of powder can be controlled by weighing, the level of water temperature can be controlled by temperature, extraction time and the ratio of water to powder, these are easy to control to be more accurate, so these factors are summarized through continuous attempts and records.
What is insufficient extraction and what is over-extraction of hand-made coffee?
Then the factors that affect the extraction quality are roughly as follows: the size of the grinding powder, the amount of powder, the water temperature (the first two are a whole powder heap density), the convection (or pressure) of water, the whole time of extraction, and the ratio of coffee powder to water. What is insufficient extraction and what is excessive extraction? To make it easier to understand, let's give a magnification.
Common sense of extraction principle of hand-brewed coffee
Before the extraction, let's popularize a little common sense: first, coffee beans have both high-quality flavor and defective flavor. Second, the aromatic substances of coffee will be dissolved first, and the bad substances will be dissolved later. So we are very lucky, if the aroma and bad substances are dissolved at the same time, then the taste of coffee.) according to the above two points, what we have to do is to do
Basic foaming and flower drawing techniques China Coffee Network American Fine Coffee Society cloth Powder Coffee
It is often seen that many friends are discussing the problem of flower drawing, and some friends have suggested that the most important thing is to make a good jar of milk foam. I quite agree with this view. To pull flowers well, the most key factor is the milk foam, in fact, the method of flower drawing is relatively simple. So how to make a good jar of milk foam? In fact, this thing can not be taught with words and images.
How to use coffee machine to make mocha coffee latte pull fancy coffee Italian concentration
Mocha coffee is very simple. 1/3 espresso, 1/3 hot chocolate and 1/3 hot milk are poured into the coffee cup to make mocha coffee. The characteristic of mocha is that it not only has the strength of Italian espresso, but also contains the sweetness of chocolate and the smoothness of milk. 1. Mocha coffee is in a small cup.
Coffee machine how to make soft milk foam how to beat cloth powder coffee extraction
To make milk foam as dense as silk is not the patent of more than 100,000 machines in cafes. Milk foam is a combination of milk fat on the surface of milk and a certain proportion of air. It is generally made by stirring the surface of milk with steam and heating milk. If you understand this principle, you will know that as long as it can provide a large amount of dry steam (containing less water), the household coffee machine can also make it soft and fine.
How to make Milk foam in DK Coffee Machine
Hair foam-A large amount of steam is blown into the surface of the milk, and the milk is heated and filled with gas. This causes the milk to produce microfoams made up of tiny bubbles, giving the light whipped cream an ideal consistency. Tool / Raw material whole Milk DK-2075A Coffee Machine stainless Steel Milk Pot method / step 1 this technique for making hair foam uses 6 ounces (170 ml).
Analysis on the reasons for the inconsistency of milk foam in semi-automatic coffee machine
First, the steam head of the semi-automatic coffee machine; this first point is mainly written for the household semi-automatic coffee machine, the household semi-automatic coffee machine also has the function of beating milk foam, but because of its steam head, the milk foam will bubble. It takes a lot of practice to use a household semi-automatic coffee machine to make foam that can pull flowers. Second, whether it is drained into the steam pipe before milking
Coffee foaming skills foaming latte flower cloth powder coffee
1, choose whole milk, only whole milk can make perfect milk foam. 2, the coffee machine must be preheated, only the coffee machine steam temperature and pressure in a certain situation, in order to make fine milk foam. 3, milk must not be beaten milk foam, beaten can be cooled and mixed with new milk. 4. Pour milk into half of the milk tank, not too much or too little.
How to make milk foam espresso espresso with beans coffee net
1. At present, there are two kinds of appliances suitable for foam at home: manual milking machine and electric milking machine. Although the electric one is cheap and labor-saving, the quality of the foam is not flattering, so I will focus on the manual milking machine here. Contestants focus on the filter screen, preferably a double-layer filter, and the closure of the filter and the cup wall should be good. two。
Milk foam, Italian coffee, cloth powder, coffee extract, coffee bean oil, Italian concentrate, extra strong fresh.
To learn about the latest beans, please follow our store Weibo: http://weibo.com/taichancafe Italian spaghetti beans # 2 half-pound 227g country: Brazil, Columbia baking degree: medium-to-deep baking treatment: half-sun, washing flavor: mellow, nuts, sweet with milk. This kind of mixed beans is also used in our own store. From
Latte pull fancy coffee popular coffee cappuccino blend coffee beans original imported new
First of all, I would like to introduce the latte flower! Latte flower is divided into two main kinds, the origin of latte flower is evolved from cappuccino flower, and the further development is in Seattle in the 1980s and 1990s! One is Free Pour, which makes patterns while milk is poured into coffee (Espresso), which is also the mainstream of lattes at present. The other kind
Latte pull fancy coffee popular coffee cappuccino blend coffee beans original imported new
First of all, I would like to introduce the latte flower! Latte flower is divided into two main kinds, the origin of latte flower is evolved from cappuccino flower, and the further development is in Seattle in the 1980s and 1990s! One is Free Pour, which makes patterns while milk is poured into coffee (Espresso), which is also the mainstream of lattes at present. The other kind