Coffee Technology
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World Super Bezzera [Bezerra] Coffee Machine Coffee Machine quality concept explanation
Bezzera [Bezerra] coffee machine quality concept product design follows the traditional, the body is AISI304 stainless steel, large-capacity copper boiler built-in heat exchanger, the brewing group is heated by the thermosyphon system. The Bezzera B6000 DE simple and practical program software meets the most basic needs of users: energy saving, management control and time saving. It can check the machine calculated by the counter through the display.
The world's most expensive coffee machine Bezerah coffee machine details Rolls Royce coffee machine
Top Marques Shanghai 2007 The 3rd Shanghai International Top Private Goods Exhibition was held in Shanghai International Convention Center from November 14 to November 17, 2007. During the exhibition, nearly 300 rare treasures, including Bezela coffee machines, were displayed, including super cars, luxury yachts, expensive jewelry and watches, luxury homes, etc.
Detailed analysis of coffee beans G1 G2 G3 G4 what is the meaning of what is the processing method
In fact, these Grade-2 and Grade-3 do not completely represent the quality level. What does that mean? As follows: Wash: Grade-1;Grade-2 Sun: Grade-3;Grade-4;Grade-5 and Grade-1 Several points to note: a) Both wash and sun have Gr-1, provided that there are zero defects and Premium Cup. Whether washed or sunburned, Gr-1 is the best of the best or Cu
On the introduction of Coffee terms: an in-depth understanding of Coffee
Caramelization tester: this is the baking degree index used in the United States. The baking degree is expressed from the shallowest 100 to the deepest 25, meaning (the baking degree is about Agtron50). The determination relies on a special chromatic aberration judgment called Agtron M-Basic. Arabica species: together with Robsta species and Leiberia species, they are called the three primary species of coffee. The original farming is the cloak.
The treatment method of Coffee Fruit-- the introduction of Solar method and its difference from Water washing method
The solarization process can also be called a natural process, which is basically the oldest, simplest, and requires the least mechanical tools. The first step is to sort and clean it up first. Immature, overripe, damaged coffee fruits will be singled out first. At the same time, the branches, leaves, mud and stones mixed in the fruit will also be removed. Sieves are usually used to deal with this preliminary
The treatment method of Coffee Fruit-- the introduction of Water washing method and the difference between Water washing method and Solar method
When the coffee fruit is harvested from the mountain, the next step is to remove the peel and pulp of the coffee beans. There are two main ways of treatment: washing and solarization. But the ultimate determining factor is whether there is enough water to use. Some special boutique coffees are both insolated and washed. Washing requires the use of special machinery and equipment and adequate water sources.
The introduction of coffee flavor terms teaches you how to taste good coffee and express its flavor.
Flavor [flavor] is the overall impression of aroma, acidity, and mellowness, which can be used to describe the overall feeling of contrast coffee. Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. The sour and sour mentioned here is different from bitterness or sour (sour), and it has nothing to do with pH, but promotes coffee to perform functions such as refreshing the mind and clearing the taste.
Water temperature selection of filter paper dripping hand-washing method to master the skills of influencing the quality of hand-brewed coffee
Filter paper drip type hand flushing method, its water temperature can reach the taste balance in 82C~84C. Exceeding this temperature will make some flavors particularly obvious, and if you don't reach this temperature, you won't be able to extract enough delicious ingredients. The effect of water temperature on taste the water temperature above 88C is too high, it is easy to produce air bubbles, resulting in incomplete steaming. 88C~84C (suitable for deep and moderate baking) has a strong taste and a bitter taste.
Distinguishing coffee beans and the grading of coffee beans teaches you how to distinguish coffee beans.
● distinguishes the key names and specifications of coffee beans the name of the port of export of ● can tell the shipping route from the name of the port of exit marked. Coffee from the same origin or the same brand has a certain route, so it is also exported from the same port. For example, if it is marked "Brazil." "Santos" means that this is coffee exported from Santos, with the exception of those marked "mocha".
It is difficult to tell the true from the false of matcha-flavored food. Four tricks teach you how to taste real matcha.
In recent years, matcha-flavored food has become increasingly popular, with matcha-flavored biscuits all over the shelves in supermarkets and exquisite matcha mousse in cake shops that make sweet foodies move their index fingers. However, experts warn that many matcha foods on the market actually add only green tea powder, not only that, in order to ensure taste and color, businesses also add flavors and pigments. Although matcha and green tea powder
Let's talk about what mocha coffee is. Is it espresso or specialty coffee beans?
In 575 AD, the first coffee bean took root far away from its native Ethiopia and across the Red Sea in Yemen. It became mocha coffee, and it has since launched the coffee industry all over the world. What is mocha? There are many answers. Some people say mocha means place of origin. Some people say mocha means sweet chocolate coffee. In fact, both views are biased.
Teach you the skills and tips of making a good cup of milk foam how to make a good cup of espresso?
Milk foam is a prerequisite for the success of a cup of espresso. Only when the foam is ready can you make a qualified cup of espresso. How can you make a good cup of Italian coffee? Let's explain in detail: how many points should we pay attention to before foaming! (1) Milk temperature: milk temperature is a very important factor in dispelling milk. when the storage temperature of milk increases by 2 degrees Celsius, it will be reduced by 1.
Treatment of raw coffee beans after being plucked from trees: introduction to three treatment methods of raw coffee beans
Dry process introduction (sun processing drymethod) drying method: with soft sour taste and mild bitter taste. This method is used in Brazil, Ethiopia and Yemen. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Process: coffee is either dried naturally on the patio, or dried by machine, or both. The method of treatment is
Crema Analysis of Oil from Italian Coffee extracted and concentrated Espresso and observation of Color change
Crema (grease) I don't understand why we make Crema so much more complicated than itself. Crema is often seriously misdescribed, the most common of which is an emulsified oil. Well, I think it's fair to say that to a very small extent. As far as we know, the amount of oil obtained by Espresso in the extraction process is unique. In the process of Espresso extraction, the content of steam
How to judge the oil of Italian coffee Color judgment Master the quality of extracted coffee
The color of espresso oil can reflect whether the extraction degree of ESPRESSO is moderate, whether the amount of powder is enough, whether the filling force is in place, whether the water temperature of the coffee machine is correct and whether the beans are fresh, and many other factors. Italian coffee oil color is best golden yellow slightly brown, oil color tends to milky white, we generally call it under extraction, tend to
This paper introduces the common baking utensils and the changes of color and taste in different processes of roasting coffee beans.
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 types: direct fire type, semi-hot air straight
Coffee pull boutique Coffee General knowledge Coffee pull production skills
In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All the people are deeply drawn by coffee.
Illustration of the whole process of coffee flower drawing teaches you how to make good milk foam and good flowers.
Coffee pull is a coffee making art developed on the basis of making latte, which is the crystallization of technology and art, and the concrete embodiment of barista's technical level and artistic accomplishment. Latte means milk in Italian. Coffee latte is to pour milk containing milk foam into espresso, so that espresso, heated milk and milk foam are fully melted.
STUMPTOWN Coffee in the United States introduces the third wave of fine coffee in the world.
Mr. Duane Sorenson, founder of STUMPTOWN Coffee (right) all rights reserved: reprinted with provenance STUMPTOWN Coffee, founded by Mr. DUANE SORENSON in Portland, Oregon, USA in 1999, is one of the most famous boutique coffee roasters in the United States, known as the reformer of the Portland coffee industry and the taste bud refiner of coffee drinkers. DUANE SORENSON
The afterburner system of the coffee roaster to understand the configuration of the structural parts of the coffee roaster
Post-burner system, also known as direct-fired thermal oxidizer system. Direct-fired thermal oxidizer or post-burner is the simplest kind of thermal oxidizer, which can greatly reduce VOC emissions by instantly cremating soot or carbide ions into clean water vapor at a high temperature of about 500C. This kind of thermal oxidizer does not carry any heat recovery equipment and cannot recycle the heat generated in the combustion process. Typical