Coffee Technology
Latest articles, industry insights and brewing guides
Do not want to open a coffee shop and do not want to change careers, how should baristas transform and develop?
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) I believe many current baristas will have such a doubt, starting a coffee shop costs a lot of money, but if you do not want to open a shop and want to continue to develop in the coffee industry, is there any more secure option for the future in this industry? We often imagine starting a business as if
What is the monolayer slow drying and sun treatment? Introduction of Yejia Shifei Woka Wuli processing Plant
For more information on coffee beans, please follow the Coffee Workshop (Wechat official account cafe_style). Wuli processing Plant is located in what can be said to be the most refined area of the generalized Yega Sherphine region, that is, the Gedeb area (if it is classified according to the producing area of ECX, it belongs to Cochalie Kochere). Gedeb is located in the southeast corner of Yega Schiffe, from the first town of Yejia Sherphine.
The difference between Yega Xuefei water washing treatment and sunlight is divided into Gr-1 Gr-3 Gr-4 Gr-.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) if a person likes fine coffee, but has never drunk Yega Xuefei, he is definitely not a real coffee lover. If a person likes fine coffee, even if he can't accept the taste of it, he will certainly try to like it. This is Yega.
Italian coffee channel effect What is the channel effect Italian concentrate extraction
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) What is the channel effect Because water is inert, water will choose the path with the least resistance when passing through coffee powder. The coffee powder is evenly arranged, and it allows the coffee powder to receive the water flow evenly when extracted by the coffee machine.
Iced coffee hand-made coffee making method & ice hand-made with ice first or then with ice?
Professional coffee knowledge exchange more coffee bean information Please follow the production of iced coffee in the coffee workshop (Wechat official account cafe_style) the temperature keeps soaring in summer, does it make people want to drink a cup of cold coffee every day, get used to the mellow smell of hot coffee, and make some efforts to make iced coffee taste as good as iced coffee? before I thought that iced coffee was the day of deep roasting coffee beans.
Anaerobic fermentation method Coffee treatment Coffee original flavor is more obvious fine coffee
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) what is meant by anaerobic fermentation treatment of 100% ripe fruit for anaerobic fermentation, the average fermentation time is about 24 hours! At this time, there are four major elements of the treatment: 1. The shade system can effectively block the sun, so that the pulp can produce more sugar, making the most
What should be the grinding degree of the positive pressure of the Philharmonic pressure? Introduction to the way of extracting Coffee by Philharmonic pressure
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) the editor has previously compared the degree of grinding when using reverse pressure to make love. But we know that Philharmonic pressure can also be cooked by positive pressure in addition to reverse pressure. after all, positive pressure is the officially recommended way to use Philharmonic pressure. So if we use the correct
How long does it take to make cold Sidamo candle coffee before it tastes good? The specific operation mode of cold bubble
Summer in Guangzhou comes very early, and the sunny day comes again! It's time to drink something cold, O (_) O ~ Let's continue with a wave of cold coffee! Some time ago, we made a comparison of different proportions of cold soaked coffee for flavor beans [Xida MoHumbera]. [1:12] No ice flavor tastes just right, which is suitable for friends who have no ice at home.
How long does it take to make cold Sidamo candle coffee before it tastes good? The specific operation mode of cold bubble
Summer in Guangzhou comes very early, and the sunny day comes again! It's time to drink something cold, O (_) O ~ Let's continue with a wave of cold coffee!
Double washing coffee boutique hand-made coffee what does double washing mean
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) double washing after the first washing and fermented coffee cherry harvest, will first pass the specific gravity of the water to pick beans; the principle is to use the density and quality of coffee fruit itself to screen; high density (heavy) coffee beans will sink into the water, while low density coffee beans will sink into the water
The classic of coffee pull flowers, leaves, Italian coffee, coffee flowers.
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Leaf pattern is a classic in Coffee pattern, no matter the novice or veteran will constantly practice the basic techniques of beating milk foam and pouring milk to improve the technology of drawing flowers, so as to pull out a beautiful leaf, nothing else, just for the sense of achievement after production.
Do you need to sow seeds to plant coffee trees? Or direct grafting? The daily work of taking care of coffee seedlings
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) how to sow this coffee bean planting time will choose to start in mid-April or late April every year, the sowing temperature can basically reach about 20 degrees, more in line with its germination requirements, before sowing, we also have to put these
How should coffee trees be prevented when infected with coffee anthrax? Do you need to spray insecticide?
Professional coffee knowledge exchange more coffee bean information, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) chemical control--- 1 75% Carboxin WP diluted 1500 times. 1 kg per hectare per application. At the beginning of the disease, it was applied once every 7 days. 2 50% Trifluroxystrobin 0.2 kg/ha per application
Coffee bark beetle is the most serious pest in Colombia. It also has an impact on the environment.
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) short-bodied nematodes can directly enter the roots of coffee, live in the roots, and invade the alien tissue, and finally cause the death of plants. The mortality rate of robusta infected with short-body nematode is about 40%, while that of Arabica infected with short-body nematode is 100%. Short body line
![[Qianjie barista's Note] are the coffee brewing parameters the same for smart cups and French presses?](https://world.gafei.com/uploads/allimg/190513/17-1Z5131U231217-lp.png)
[Qianjie barista's Note] are the coffee brewing parameters the same for smart cups and French presses?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) when talking about immersion extraction, the editor thinks of the French kettle and the smart cup, so the flavor extracted between them will be similar? Or do you have different styles? The editor will do a comparative experiment for you in a moment! Let's take a look at the Smart Cup first.
The Secret of Milk drawing in Coffee-the knowledge points that beginners are most likely to ignore
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hot steam produced by the dense milk bubbles, into the espresso (Espresso) base, the use of espresso on the layer of coffee oil (Crema) to support the fine milk bubbles composed of tiny bubbles, coupled with the barista's flower drawing skills, the final outline on the surface of the latte
Video analysis of tulip flower drawing steps
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) for coffee flower some insist, repeatedly study graphic layout techniques to practice some people helpless, can not touch the key blind practice and give up some people love and hate, some people find it difficult not to try, while others are enjoying multi-level tulips with solid patterns
What is the flavor of anaerobic fermented coffee beans and the operating elements of anaerobic fermentation
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) humans have used bacteria to control food fermentation for more than thousands of years. In ancient times, there was no refrigerator, so the preservation of food fermented with different bacteria was developed; it was accidentally found that fermentation could not only prolong the eating time, but also enrich the flavor of the food.
The complex and changeable acidity and sweetness of SL34 and SL28 on coffee
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) High-quality Kenyan coffee beans are widely planted between 1300 and 2100 meters above sea level, just below the equator in Kenya, about 6 million people are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. The main planting areas include Ruiri and Thik.
Why does brewed coffee taste better or worse than sour coffee?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) acidity is the most controversial attribute in boutique coffee, although many boutique coffee lovers and competition judges like good acidity, acidity also often makes people confused. What is sour? Why did you get the coffee? Is acid good or bad? More important