Coffee Technology
Latest articles, industry insights and brewing guides
Golden honey treatment is named after the beautiful golden color of shell beans exposed to the sun.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) Jinmi dries in sunshine, warmth and low humidity, which speeds up the drying time. However, red honey dries in cooler places to slow down the drying time, which increases the time for coffee beans to be exposed to moisture. The drying time of black honey is longer, and in
What are the post-processing methods of coffee? What are the ways of drying in the sun?
Professional coffee knowledge exchange more information about coffee beans Please pay attention to the coffee workshop (Wechat official account cafe_style) tanning (Natural Process) is the oldest and most primitive treatment of coffee beans. The method of treatment is to first pour the harvested coffee fruit into a large trough, the ripe and full fruit will sink to the bottom of the water, while the underdeveloped or overripe fruit will surface.
What is the drip method? The difference between drip method and Kawano hand flushing what is the function of hand flushing steaming?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee world is very charming, no matter the aroma, coffee beans, origin, hand brewing process, is a knowledge. Many coffee drinkers must be infatuated with the magic drink of hand-brewed coffee, because everyone has a different taste, so they drink.
Honey treatment is a complex, time-consuming, difficult and easy processing method with strict requirements.
Professional coffee knowledge exchange more coffee bean information Please pay attention to the conditions of honey treatment in coffee workshop (Wechat official account cafe_style) Honey treatment is a more complex, time-consuming and difficult processing method. The first step is to select high-quality fruit, and then peel off the pulp to leave the endocarp, where the endocarp is the core of honey treatment. The endocarp is rich in sugar.
![[notes of baristas in front street] Japanese ice hands flush](https://world.gafei.com/uploads/allimg/190415/17-1Z4151Z64O09-lp.png)
[notes of baristas in front street] Japanese ice hands flush "ice cubes": how appropriate is the proportion of "hot water"?
It was said yesterday that [hot hand flushing + Japanese ice hand flushing]. According to yesterday's experimental comparison, the ratio of powder to hot water is 1: 10, 1: 13 and 1: 15, respectively; the ratio of total powder to water after adding 100 grams of ice is 1: 15, 1: 18, 1: 20, and the flavor of hot coffee liquid will be lighter after being diluted by ice, even because the amount of ice is not enough.
What is very shallow baking? Does very shallow roasted coffee have to be sour? How to bake coffee in very shallow water
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) the well-known roasting degree of coffee is the American term light roasting, medium roasting, deep (heavy) roasting, which can be subdivided into 8 stages, and the difference of roasting degree varies with different regions. The roasting degree and flavor are briefly introduced as follows: (1) Light Roast:
What is the processing method of lactic acid fermented coffee? Is lactic acid fermentation the same as carbon dioxide treatment?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) the three giants of early treatment are solarization, washing, and honey treatment, while the process of post-processing has an extremely important impact on the flavor of coffee. From picking the fruit to removing the peel and pectin, the pectin layer is the most difficult to deal with because it is strongly attached to the coffee bean.
What is Japanese ice hand punch? How do you do Japanese ice hand flushing at home? Body materials need to be prepared.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) what is Japanese iced coffee? The method of making Japanese iced coffee is very simple, first put ice cubes in the coffee cup, and then use the common method to brew the coffee in hot water. ? Soaked coffee such as cold extract usually takes 6-12 hours to make, while Japanese iced coffee is made from
What's the difference between Sumatra's unique wet planing and wet treatment?
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Wet planing and wet treatment is the relationship between seeking common ground while reserving differences? In the traditional wet treatment, fresh coffee cherries remove their pulp (Pulped) and leave them in a concrete pool to ferment overnight for acidification and pectin decomposition. Next, with sheepskin.
What details should I pay attention to when making coffee? What are the basic principles?
The six basic principles for making coffee are: 1. Choose high-quality coffee beans: please choose sustainable whole-bean coffee, which will be roasted within a few weeks after picking. And if you want to join the third wave of the coffee renaissance (thirdwave), which is now popular across the United States, choose lightly roasted coffee beans so that you can really taste the unique flavor of coffee. Deep baking
What details should I pay attention to when making coffee? What are the basic principles?
The six basic principles for making coffee are: 1. Choose high-quality coffee beans: please choose sustainable whole-bean coffee, which will be roasted within a few weeks after picking. And if you want to join the third wave of the coffee renaissance (thirdwave), which is now popular across the United States, choose lightly roasted coffee beans so that you can really taste the unique flavor of coffee. Deep baking
What is the Japanese ice hand rush? Hot hand flush with ice is a Japanese ice hand flush?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) recently the weather is slowly getting hot, it is very suitable for a cup of iced coffee! If you want iced coffee but you don't have a curling kettle and you don't want to wait a day or two, have a Japanese ice hand. But what is the Japanese ice hand? | Japanese ice hand rushes the so-called
The way of treatment will affect the aroma of coffee. There are two common methods of tanning and washing.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) sun drying, washing, honey treatment, each has its own interesting! Coffee beans are not born with dark brown beans. Coffee fruit is a fruit shaped like a red jujube. There are two coffee beans in each fruit. After processing the coffee fruit and coffee beans, it will be what we usually see.
The coffee beans treated by the sun are rich in flavor. The coffee beans treated with water are cleaner and sour.
You may have heard a saying: Japanese beans taste richer than tasty beans, and water-washed beans are more sour than dry ones. Is that really the case? The taste of coffee beans can be seen from the way coffee beans are handled. Imagine the smell of coffee from the processing process today. First of all, make one thing clear: processing process = fermented coffee beans.
How deep is the influence of water on the flavor of coffee? Is it soft water or hard water?
The quality of a cup of coffee depends on the quality of the beans, the way they are cooked, and the effect of water on the coffee. Good water does not necessarily make good coffee, because the minerals in the water can affect the color and taste of coffee. Water contains many kinds of minerals, such as oysters, oysters, carbonates, etc., the unit of mineral content is mg/l, and the water can be divided into several kinds:
Four key steps in how to milk a flower?
The first criterion is that the surface should be reflective. This method is very polite and direct, at least it can be used as a standard to be seen by the naked eye. The second criterion is that there is no coarse bubble on the surface. This requires a lot of foam control, but this is also a prerequisite for reflection. So what is a coarse bubble? If I have to give it a definition, I think it's bigger than straight.
How exactly does double washing in Kenya operate? What will happen to the treatment of double washing?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Kenya is adjacent to Ethiopia, but the varieties, appearance and flavor of coffee beans in the two countries are very different. Kenyan coffee beans are fully washed, of which the most special is the "double washing method". The main coffee beans are SL-28 and SL-34. Kenya
Beginners learn to pull flowers | explain in detail how to make the foam slippery.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) put the steam pipe under the surface of the milk, open the steam pipe, pump the steam into the milk to make milk foam, you will hear the nourishing sound. What many people ignore is that the process of nourishing noise actually accounts for only 10% of the time of the whole milking process. Yeah, you only need 4-5 seconds.
How to choose the proportion of coffee powder with Philharmonic style? Philharmonic press powder / water ratio selection
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) We have discussed the grinding degree of the Philharmonic pressure before, today the editor would like to study the powder-water ratio with you. When it comes to the ratio of powder to water, the effect on the flavor of coffee is not small. After all, the ratio of powder to water is small, and it is easy to appear acidity when the extracted flavor is not complete, while the ratio of powder to water is too small.
What are the most common ways to treat raw coffee beans?
For the handling of raw coffee beans, first of all, we have to ask how the coffee comes from. Coffee from seedling to blossom, the most delicious fruit, is the origin of coffee. Coffee fruit, also known as coffee peach, coffee beans are the noodles of coffee peach noodles. After the coffee peach is picked, the exocarp, pulp and fruit should be removed. This process is called raw bean processing. And coffee raw beans.