Coffee Knowledge Lists
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The roasting process of coffee is divided into three stages.
Coffee roasted Coffee Roasting coffee is popular mainly because of the aroma formed after roasting and the taste when drinking. The coffee raw bean itself does not have any special taste, it is roasted to completely change and reorganize the substances inside the raw bean to form a new structure, thus bringing out the mellow flavor of the coffee. Baking tool roaster, divided into three categories: direct fire type, semi-hot air
2015-10-13 Coffee roasting detailed explanation process divided into three stages. -
Analysis of three levels of roasting techniques in coffee roasting
Coffee roasting is a science that is easy to learn but difficult to master. Like cooking, anyone can cook food and eat it to satisfy hunger. But what level of food do you cook? How far and how big is the difference from "able to cook" to "Michelin three-star" chefs? The same is true of roasted coffee. Being able to bake coffee does not mean that it produces good coffee. We can simply put
2015-10-13 Coffee roasting three levels technology analysis coffee one easy to learn -
An important step in roasting coffee beans to give birth to the strong aroma of coffee
Roasted coffee is the most important place to give birth to the strong aroma of coffee. In the roasting world, there is no barrier-free passport. Americans like shallow roasting and British people like deep roasting. There is no uniform standard for coffee roasting. Have you prepared raw beans and decided to bake coffee beans with exclusive flavor? If not, you might as well use your imagination to follow us into this incense.
2015-10-13 Coffee beans roasting inoculation coffee fragrant important step gestation -
The roasting technique of coffee beans the source of the aroma of coffee
When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee oil and producing high quality and consistent style.
2015-10-13 Coffee beans roasting technology coffee fragrance the source -
Coffee roasting process: dehydration, climbing, temperature, smoke and taxiing skills
Recently, many brown friends will ask us privately some questions about baking skills, including: when is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action? I would like to give you a little experience. Hand net hot fan electric heater gas semi-direct fire gas direct fire here is only a brief introduction, please refer to coffee roasting and other related books for details
2015-10-13 Coffee roasting process dehydration climbing temperature smoke exhaust taxiing techniques recently a lot -
Coffee roasting basic knowledge Coffee roasting degree Resolution Chart
American Coffee Association (SCAA) roasting standard this standard uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and the color is divided into eight equal parts into eight standard color blocks for coffee industry as roasting identification. The above colors are for reference only according to the roasting degree preferred by each country. This is also coffee roasting.
2015-10-13 Coffee roasting Basics distinguishing Chart USA Association SCAA -
Professional Coffee Roasting Knowledge Corporate Training Barista
People need to put coffee from different origins together for several different purposes. The ideal goal, of course, is to combine coffee that tastes better than any of them. But in general, Arabica coffee from a single origin is enough to make a coffee that tastes good; it has a light flavor, a soft taste and a sweet aftertaste. So there's no need to spell it.
2015-10-13 Professional Coffee Roasting Knowledge Corporate Training Dedicated -
Roasting determines the taste of coffee basic knowledge of coffee beans
Generally speaking, each coffee cherry contains two raw beans, and the fragrance is still hidden, waiting to be discovered. In raw beans, it contains a lot of chloric acid. As the baking process, chloric acid will gradually disappear, releasing familiar and pleasant fruit acid-such as acetic acid, citric acid, malic acid in wine. Baking is just right, it can present these beautiful sour taste moderately; on the contrary,
2015-10-13 Roast decide coffee taste coffee beans basics common sense general each -
The roasting degree varies from country to country, and the tendency of coffee roasting around the world.
Coffee in the world has its unique baking tendency, creating a unique color, aroma and taste of coffee. Roasting turns the light green raw coffee beans into the familiar brown coffee beans. In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past. New York, as its name suggests, is generally biased.
2015-10-13 Roasting degree country difference Standard World country Coffee tendency World -
The roasting quality of coffee beans must first master the characteristics of raw coffee beans.
If you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after roasting. A good cup of coffee mainly depends on three factors: the raw bean quality of coffee, the roasting quality of coffee, and the brewing quality of coffee. So I want a drink.
2015-10-13 Coffee beans roasting quality first master coffee raw beans characteristics want to drink a cup -
Advice for primary bakers Bean bakers still have to think of three premises.
Suggestions for primary bean bakers can first refer to the following three points: (1) first of all, bean bakers should think of three prerequisites: what is the purpose of DIY baking beans? how do you cook the baked beans? what taste do you want to drink? (2) according to the baking equipment on hand, think of ways to achieve the above 3 premises; (3) choose raw beans to start baking! Then there is testing beans, cooking and modifying baking skills; correcting baking skills is the best
2015-10-13 Primary baked beans advice yes think well 3 premise primary suggestions -
How does the roasting change of coffee beans control the roasting degree of coffee?
No matter what kind of baking you use at present, there are some tips for a long time. Just like stir-frying, why is it that restaurant chefs can stir-fry with all kinds of color, smell and flavor, but not themselves? In the final analysis, the reason is [unskilled], if you stand in front of the stove every day, you will be very good! First, the baking degree is controlled by time and constant attempts in exchange for success.
2015-10-13 Coffee beans roasting change how control coffee degree no matter at present use -
Taste Analysis of Coffee roasted in Island Coffee and African Coffee
The perfectly balanced taste and rich and moving aroma of the Jamaican Blue Mountains (Jamaica Blue Mountain) are still the world's treasures competed by experts. Island coffee light roast Jamaica Blue Mountain (Jamaica Blue Mountain) the king of coffee from the Caribbean, the price is high because of the small quantity and the monopoly of Japanese trading houses, the perfect balanced taste, rich and moving fragrance
2015-10-13 Coffee Baking Taste Analysis Island Africa Jamaica Blue Mountain Jamai -
Changes in each stage of coffee bean roasting table of coffee bean baking stage
Light baking is rarely used and is generally used only for testing. Cinnamon roasting is widely used in some canned coffee. Deep roasting is a process in which coffee goes to a dead end and is gradually carbonized. Degree description stage description stage description special point description flavor and appearance description refers to baking until the end of the first burst. Light baking
2015-10-13 Coffee beans roasting each stage change mild rarely use general -
Talk about the acidity of coffee. Several acids in roasted coffee.
For coffee drinkers, coffee should not be thought to be alkaline because it contains caffeine (alkaloids), nor should it be thought to be acidic because it contains a lot of acid. It is believed that coffee is neutral after being metabolized by the human body. There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University) the following text refers to the first edition of the chemistry of qual
2015-10-13 Let's talk about coffee roasting good medium a few for drinking coffee. -
The Baking process of Coffee after picking Coffee Bean roasting
Roasting is the last and most important step in the processing of coffee beans after being picked. Raw coffee beans cannot be directly used as drinking coffee. All coffee beans must be roasted before grinding and brewing. Unbaked coffee is often called raw coffee, which has a shelf life of up to one year compared with roasted coffee. The size of raw coffee beans
2015-10-13 Coffee picking after roasting processing process coffee beans common sense -
The relationship between Coffee Bean Grinding and utensils
The thickness of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. In terms of actual cooking, 1.ESPRESSO machines, espresso machines and mocha pots take a very short time to make coffee, so the grinding is the finest and the coffee powder is as fine as flour. Filter cup with filter paper
2015-10-13 Coffee basics common sense coffee beans grinding utensils for use relationship powder thickness -
Why emphasize the basic knowledge of freshly ground coffee
When you smell the fragrance of coffee powder, it shows that it is deteriorating and the essence of coffee is decreasing. If the diameter of the coffee powder is doubled, the volume of a single particle is reduced by 1 × 8, and the surface area of the corresponding total coffee powder is doubled. After the coffee bean is ground into coffee powder, its surface area increases exponentially, and the area of contact with air increases hundreds of times.
2015-10-13 Why emphasize fresh grinding coffee basics common sense when you smell coffee powder incense -
Single cup of coffee, do you have a Hold room?
Most friends do not like plain coffee, or black coffee, and find it too bitter to taste. They are used to drinking it after adding sugar or milk or other seasonings. In contrast, most friends are very enthusiastic about fancy coffee and are easily attracted by its beautiful appearance. Espresso is usually used to make fancy coffee, the most direct reason
2015-10-12 Item coffee Hold live most friends don't like or -
The Grinding degree of the skills of making Espresso (2)
We have already understood the effect of the degree of grinding on the taste of Espresso and that the degree of grinding can be adjusted, but the range of this adjustment is very large.
2015-10-12 Production Espresso skill grinding