Coffee Technology Lists
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Introduction to the treatment of coffee and raw beans, honey treatment and half-sun washing
Coffee treatment introduces honey processing (semi-dry processing) processing process: first remove the skin with water, and then go to the sun. This is a relatively new and rare method. This method is only suitable for specific areas of some countries, with a long drying period. The coffee produced by this method is sticky, and the mucus is not removed as it is fermented in the tank. therefore,
2016-10-26 Coffee raw beans treatment method solarization washing introduction coffee -
Video introduction to the training technology of the basic gesture making process of coffee flower
Coffee flower technology introduction 1, pour the milk into the milk bubble pot, the amount should not exceed the milk bubble pot 1 big 2, otherwise the milk will overflow due to expansion when making milk foam. 2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (if you make ice milk foam, you will make the cow
2016-10-26 Coffee flower basic gesture production process training technology video introduction coffee -
The effect of washing on the taste of coffee beans the difference between washing and sunbathing lies in where the flavor is and what is not.
Introduction to coffee bean treatment 1, select beans: put the harvested fruit in the water tank, the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed. 2, drying: put the selected ripe fruit in the square for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown, with a moisture content of 13% 3, shelled: after drying
2016-10-26 Washing coffee beans taste influence sun the difference is where flavor what -
What are the skills of coffee, flower, love and leaves for beginners?
The introduction of coffee flower drawing skills directly into the shaping method is the most difficult way of coffee flower drawing skills. Because this method must pay attention to all kinds of details, from the state of espresso, the way the milk is foamed and the degree of organizational detail, to the skill of combining the two, coupled with the direct injection molding method, the forming time of the pattern is very short, so it also needs to be very smooth and has
2016-10-26 Coffee pull flowers love leaves what skills beginners learning coffee pull -
Hand flushing-how much water is the most suitable for Kenyan coffee beans?
On an international scale, the increase in the number of Kenyan coffee is obvious, with exports of 800000 bags in 1969-1970 and increased to 2 million bags in 1985-1986. The general yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed, the average price of coffee in Kenya had been rising. 1993 Murray-1994 price comparison of 12 months
2016-10-26 Hand flush Kenya coffee beans how much water flush the most appropriate -
Red Wine treatment Coffee Bean treatment washing and Solar introduction of manors in producing areas
Introduction to the treatment of coffee red honey Sasa was described in the competition: the coffee fruit was put into a sealed metal container for anaerobic fermentation, and the variable factors such as PH value and the type and number of bacteria involved in the fermentation were controlled purposefully. The processor injects carbon dioxide into the container to prevent
2016-10-26 Red wine processing coffee beans washing tanning introduction producing country producing area manor coffee -
Introduction to the characteristics of Flavor description of Coffee Solar treatment by Natural Water washing
Ethiopian coffee beans introduce that the most sensible and practical way to understand the countries that produce coffee is to classify them into three major coffee growing areas in the world: Africa, Indonesia and Central and South America. Generally speaking, coffee grown in the vicinity has similar characteristics. If a particular bean is out of stock, the manufacturer and buyer of the comprehensive product will usually look for a nearby country.
2016-10-26 Nature washing coffee solarization treatment flavor description quality characteristics introduction -
Introduction to the characteristics of natural washing coffee
Coffee beans 1, choose beans: put the harvested fruit in the water tank, the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed. 2, drying: put the selected ripe fruit in the square for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown, the moisture content is 13% 3, and the peel becomes easy after drying.
2016-10-25 Nature washing coffee which varieties characteristics treatment introduction -
The Flavor description characteristics of Yega Snow Flavor introduction of Fine Coffee beans by Taste treatment method
Yega Chuefei flavor G1 is the highest grade, generally more common are water washing G2 and sun G3, I prefer sun-washed Yega Chefe, which gives people a clear feeling, while the sun makes people feel more mellow and full-bodied, just like bathing in a sea of flowers. The sun-tanned G4Jing G5 is usually sold as Sidamo, one of the three major coffee producing areas in Egypt, yeah.
2016-10-25 Yega Snow Flavor Flavor description characteristics Taste treatment Variety Grinding Fine goods -
Good mellow natural washing coffee washing processing method step by step processing method
1 Skin/Pulp: the outermost layer of the coffee bean is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee.
2016-10-25 Wrong mellow natural washing coffee processing methods steps treatment -
Effect of semi-washing on coffee flavor Introduction of washing and solarization flavor wheel treatment
Coffee processing method to remove pectin: take out coffee beans, do not need to take the sun, do not need to pour into the sink fermentation, but directly into the pectin scraper next to the machine, only a small amount of water can be mechanically scraped to remove the sticky pectin crumbs. Exposure: then take out the smooth surface of the raw beans, get outdoor exposure, until the moisture content dropped to 12% can be put into the warehouse 1, bean selection: the harvested fruit into
2016-10-25 semi-water washing method coffee flavor influence washing solarization treatment presentation -
Natural semi-introduction to the treatment of coffee honey by washing and sunbathing
The light time of coffee raw beans treated with yellow honey was the longest. Longer light means higher heat, so the coffee can be dried within a week. In general, the drying time of coffee depends on the local climate, temperature and humidity. 2 the drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place.
2016-10-25 Coffee treatment washing sun nature introduction coffee yellow raw beans -
Introduction to various treatment methods of coffee dense treatment, sun water washing red honey and semi-natural white honey
Coffee treatment introduces that honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method. According to Nordic Approch, Seattle Coffee and Origin, the raw bean companies run by the big shot Tim
2016-10-24 Coffee processing tanning washing red honey natural white honey various introduction coffee -
Introduction to the variety of grinding degree of Italian espresso extraction method time flavor description treatment method
Italian concentration A single serving of Italian concentrated cup is usually only 25ml-35ml. According to the length before and after the extraction stage and the amount of product, it can be divided into extra strong Ristretto, double Italian doppio/double, long Italian Lungo and standard Normale Espresso. After these Italian nectar is done, add extra water to turn it into an American coffee Americano. So just...
2016-10-24 Italian concentrated coffee extraction method time flavor description treatment grinding -
Does it matter if the coffee machine takes longer to extract and the caffeine is more?
Brewing a perfect cup of Italian espresso or cappuccino coffee requires the help of a special coffee machine. The machine that makes this coffee is the espresso machine. This machine uses 9 atmospheres of pressure and 90 degrees Celsius of steam to extract 30 ml of strong coffee in a short time of 24 seconds. characteristics
2016-10-24 coffee machine extraction time longer caffeine more relationship china coffee -
Description of Flavor of Coffee beans treated with Red Wine
In addition, some containers are similar to red wine fermentation plugs or one-way exhaust valve devices through which carbon dioxide can be discharged to control the air concentration in the container. At this point, the coffee fruit in the container is fermented with acetic acid, the bean flavor is relatively bright and clean, with citric acid flavor Sasa described in the competition: choose Ray of Columbia Cloud Manor (Las Nubes)
2016-10-24 Red wine processing coffee beans flavor description grinding characteristics varieties different introduction -
What kind of milk do you use to make coffee and how to make it?
Coffee pull introduction the preparation work for making pull flower coffee is very important. You must ensure that the following points are foolproof: 1. Make sure the steam rod is clean; 2. Make sure the milk is fresh enough and the temperature is 4-7 ℃. The lower the temperature of the milk, the better, but don't freeze. Prepare a thermometer. The temperature of milk should not exceed 35-40 ℃ in the drying stage and 65-70 ℃ in the homogenization stage.
2016-10-24 Coffee flowers what milk how making pull flowers coffee introduction -
Introduction to the Natural washing and Solar treatment of White Honey treated with Coffee Bean Red Wine
Honey treatment Today, honey treatment is used in almost all the producing areas of Costa Rica. This method is also widely spread throughout Central America. Because the surface mucosa of coffee beans is extremely sticky and smooth and the sugar content is extremely high, it is often called honey. In the process of honey treatment, coffee will leave some or all of the honey when it is dried. After picking, grading and peeling, the coffee fruit will be placed.
2016-10-24 Coffee beans red wine treatment white honey nature washing tanning introduction now -
Introduction to the skills and practices of how to pour milk foam when pulling flowers.
The requirements for the quality of milk foam every time I communicate with my friends, I only get some very general results. For example: be delicate (what is delicacy? No one can explain it in precise words), like velvet (what is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet? Be slippery (Oh, that's funny, too, because of the milk.
2016-10-21 Spend time milk foam how skill practice introduction quality requirements -
Technical introduction to the causes of failure of Coffee pattern
Coffee flower drawing is divided into two processes, namely: flower drawing and carving. To pull flowers is to pour milk with milk foam into espresso to mix the two kinds of foam to form a unique pattern. However, carving, as the name implies, is to draw a more delicate figure on the surface of the coffee with a coffee needle, extra milk foam or chocolate sauce. Nowadays, the art of coffee carving can
2016-10-21 Coffee flower what pull flower failure reason technology introduction