Coffee Technology Lists
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Coffee technology technical explanation of coffee pressing powder, filling powder and powder thickness
1. How much should the scale of the flour grinder be adjusted? The scale is just a reference. Different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. It is better to understand it this way: the scale only tells you which direction is thick and which is fine. When you find a suitable powder thickness, the role of the scale will show a little bit.
2014-12-30 Coffee technology pressing powder loading powder coarse powder fine powder explanation thickness bean grinder scale -
Common sense of coffee beans processing methods of high-quality coffee beans
1. Peeling removes the peel and most of the flesh by mechanical or manual means. two。 Fermentation removes the mucus and film from the core by fermentation. as the length of fermentation time will affect the flavor of coffee, each manufacturer has its own fermentation time. 3. The drying method is mainly divided into natural sun drying and natural air drying. Excessive water content can easily lead to mildew and insect growth of raw coffee beans.
2014-12-30 Coffee beans common sense boutique processing methods processes peeling utilization machinery manpower -
Tips for distinguishing the freshness of high-quality coffee beans
Nose smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell. Look at it: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete. Hand pressure: fresh coffee beans are fresh and crisp, and the fragrance comes out when they crack. Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.
2014-12-30 Boutique coffee beans common sense freshness other tips nose fresh smell -
The meaning of coffee cup test
The significance of the cup test is considered to be evaluating and comparing several different coffees at the same level. It is also an important course in coffee training and barista training. Because the differences between coffees are very subtle, observe the characteristics of these coffees (flavor, alcohol, freshness...) Susceptible to different coffee extraction methods. Because of the elimination of these variables, careful
2014-12-30 boutique coffee training basics coffee cup meaning cup test considered -
Why does the tasting of fine coffee emphasize freshly ground coffee?
Why emphasize 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 is in contact with the air.
2014-12-30 Boutique coffee tasting why emphasis fresh grinding -
The process of basic knowledge of coffee beans from fruit to coffee bean
Coffee training basics-from fruit to raw coffee beans: a coffee tree can harvest 3-5 kilograms of fruit, and raw coffee beans account for 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. Arabica and Robusta Arabica coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain.
2014-12-30 Coffee beans basics fruits processes coffee training -
The technique of coffee tasting, the skill of tongue tasting coffee.
Acidity is often used in our coffee tasting or coffee training terms, which is translated as acidity in Chinese, which is often misunderstood as the acidity in acid value or the sour taste of lemon or vinegar, but it is not a concept. Usually coffee people describe coffee flavor refers to Acidity (acidity), is to describe a lively, bright, fresh, refreshing feeling. Usually when the taste of coffee is identified
2014-12-30 Coffee tasting technology tongue skills us coffee training language -
Coffee beans Coffee training Knowledge Coffee beans Grinding
Coffee beans, those dark brown beans seem ordinary, but there are a lot of knowledge at all stages. The ideal time to grind coffee is before it is cooked. Because ground coffee is easy to oxidize and lose flavor, especially in the absence of proper storage, coffee powder is also easy to change flavor, naturally unable to cook a fragrant coffee. Some people are afraid of trouble or don't want to.
2014-12-30 boutique coffee bean coffee training knowledge grind one dark brown -
Training techniques for latte Coffee Guide to Milk foam
Have you ever had such a cappuccino? It looks like a cup of art and tastes like silk. If you've ever had a cappuccino like this, I think it's probably hard for you to drink that bubbly, fluffy cappuccino. So what makes a real cappuccino so delicious? Of course it's the skill of a barista. The skill of milking is not so tolerant.
2014-12-30 Latte coffee training technical section milk foam milking guide whether have you ever drunk have you ever been -
Basic knowledge of boutique coffee picking of coffee beans
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2014-12-30 Boutique coffee basic knowledge coffee beans picking general 4 years will -
Selection of boutique coffee beans how to choose fresh coffee beans
There are three steps: smell, see, and peel. Smell: put the coffee beans close to the nose and smell them deeply to see if you can clearly smell the aroma of the coffee beans. If so, the coffee beans are fresh enough. On the contrary, if the aroma is weak, or has begun to appear greasy, it means that the coffee beans are not fresh at all. This kind of coffee beans, no matter how much effort you put into grinding and cooking,
2014-12-30 Boutique coffee beans buy how choose fresh three steps shit -
How to judge the quality of Espresso coffee by the method of coffee brewing
Espresso caffeine content Espresso coffee in addition to unparalleled aroma, consistency and rhyme, it also has one of the biggest features is that caffeine is very low. When some people drink Esprsso coffee for the first time, they have the illusion that such strong and pure coffee must have a high caffeine content. In fact, on the contrary, in all the coffee making methods, the same coffee beans are used.
2014-12-30 Coffee brewing method how to judge Espresso good or bad Esp -
Prerequisites for brewing coffee Coffee grinding techniques
Grind your coffee and enjoy its aroma. Then enjoy it with gusto. Coffee beans grinding methods can be slightly divided into coarse grinding, medium grinding and fine grinding according to their size. Use appropriate grinding methods depending on coffee equipment. There is also a medium fine grind or a very fine grind finer than fine grind (into powdered coffee powder). The coffee beans are ground before brewing coffee.
2014-12-29 brew coffee premise technique grind tips side enjoy -
Selection technology of boutique coffee beans how to choose fresh coffee beans
The difference between the taste of large coffee beans and small coffee beans for the same kind of coffee, the bigger the beans are, the higher the grade is, the smaller the beans are, the lower the grades are, and the cheaper they are. Of course, there are differences in taste. The bigger the beans, the stronger the coffee. However, in addition to high-grade products, the classification of other coffee is not very strict, for example, the central grade beans can account for 60%. Then it's bigger than this level.
2014-12-29 Boutique coffee beans selection technology how choice fresh large grains taste -
The method of grading and classification of coffee beans
Coffee beans are graded first by size and then by density. With two exceptions, all coffee beans have a considerable size and the same proportion, with flat on one side and semi-oval on the other. The special cases are pea-shaped coffee beans that tend to be more oval in shape and giant coffee beans with large particles (that is, Marragol peel coffee beans). The prices of these two kinds of coffee beans are always higher.
2014-12-29 Coffee common sense boutique coffee beans grading classification methods press first big -
Technology of high-quality coffee beans the processing process of coffee beans
After the wet treatment, the coffee beans are still preserved in the inner pericarp, which still contains about 15% water. The endocarp must be dried to a moisture content of about 11% to ensure that coffee beans are stored in a stable and safe environment. Water content is critical, because if Arabica beans are overdried to a moisture content of 10%, they will be lost
2014-12-29 Boutique coffee beans technology processing process after storage -
Processing of high-quality coffee beans by wet treatment
The wet treatment process requires more capital investment and more energy, but this method helps to ensure the quality of coffee beans and reduce damage. The main difference between the wet and dry methods is that during the wet treatment, the pulp is immediately separated from the coffee beans instead of drying them. The pulp is separated in this way in a separator with a fixed surface and a moving surface.
2014-12-29 Boutique coffee beans processing process need large capital investment -
Processing and drying of high-quality coffee beans
There are two ways to prepare coffee beans for the baking process. The method chosen has a significant impact on the final price and quality of coffee. The cheapest method of processing is called drying, which is used for lower-grade coffee beans, while higher-quality coffee beans are processed by wet treatment. Drying is used for unwashed coffee beans. Wet treatment used for thorough cleaning or semi-cleaning.
2014-12-29 Boutique coffee beans processing drying baking process preparation two kinds square -
Hand selection Technology of Fine Coffee beans selecting Coffee beans by vibrating screen
I saw on the Internet yesterday that someone asked if the vibrating screen could screen peanuts and coffee beans, and the answer was yes. In the following, some problems and solutions of vibrating screen in screening these two materials are discussed. First of all, customers need to know the number of peanuts and coffee beans, and then choose the appropriate sieve, which is like screening peanut and coffee beans.
2014-12-29 Boutique coffee beans hand selection technology vibrating screen selection yesterday online see there -
Fancy coffee technical cappuccino foam guide
Have you ever had such a cappuccino? It looks like a cup of art and tastes silky? I hope you have, because that's what a cappuccino is all about. If you've ever had a cappuccino like this, I think you'll probably agree with me: it's hard to drink any more bubbly, fluffy cappuccinos. So what makes a real card?
2014-12-29 Fancy style coffee technology cappuccino milking guide whether have you ever drunk have you ever been