Coffee Technology
Latest articles, industry insights and brewing guides
![[Dry goods] Listen to champion Wu Zelin's analysis of](https://world.gafei.com/uploads/allimg/171119/3-1G1191P53Y05.jpg)
[Dry goods] Listen to champion Wu Zelin's analysis of "Gold Cup Theory"
Professional barista communication please pay attention to coffee workshop (Weixin Official Accounts cafe_style) around more and more friends playing coffee, some of whom are very serious about coffee this thing, often put forward some constructive, reference value experience or experience, of course, will also extend a variety of problems to be explained to be clarified to be confirmed. There have been a lot of fans lately.
How does the fermentation of raw beans affect the flavor of coffee?
Professional baristas Exchange follow Coffee Workshop (official Wechat account cafe_style) Sasa, winner of the 2015 World Barista Competition, uses an innovative fermentation process called washing carbon dioxide impregnation, two years later he has his own estate and is therefore more committed to fermentation technology. In fact, at the Budapest World Series in June 17, Sasa aimed at controlling fermentation
Explanation on the fermentation mode of raw coffee beans: the difference between dry fermentation and wet fermentation and the scope of application
Exchange of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) coffee beans fermented taste is not a sign of poor quality? The fermentation treatment of raw coffee beans is divided into dry and wet dry fermentation, which is subdivided into Brazilian, Yemeni and Chinese-American (it's really complicated). In the case of Brazilian beans, dry fermentation is derived because of the local lack of water.
Introduction to the difference of coffee flavor between Ethiopian hole washing method and sun treatment method
Country: Ethiopian Manor: Konga Cooperative producing area: Yejia Chevy Variety: Ethiopian Native species treatment method: washing Cup Test report: cup Test record: the Conga Cooperative (Konga Coop) is made up of 1556 family members of small coffee farmers, located 5 km south of Yirgacheffe. It was founded in 1994 and joined the YCFCU Cooperative Union in 2002.
The unique flavor of Indian monsoon stains is good for the taste of wind-stained Malaba coffee beans.
There are several reasons why Indian coffee is so popular with coffee lovers, but the most important one is due to a process used on coffee beans, often called the monsooninR process. In the past, it took about a few months for passengers or goods to travel to and from India by sailboat.
Comparison of advantages and disadvantages of flavor and taste between sun treatment and wine-flavor (red wine) treatment
Professional barista communication please pay attention to the coffee workshop (Wechat official account qianjiecoffee) sun drying treatment is the most traditional treatment, the fruit is actually harvested after natural sun drying, the steps are as follows: 1, coffee farmers directly in the sun field after harvest, drying with sunlight; 2, timely turning and stirring in the process of exposure to avoid uneven drying or fermentation; 3.
Effect of Red Wine treatment in Columbia Cloud Manor on Coffee Flavor and Taste
SaSa selected Rume Sudan from Cloudy Manor Las Nubes in Colombia, referring to the fermentation process of wine treatment. The coffee fruit was put in a sealed metal container for anaerobic fermentation to control the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to create the champion flavor in the cup. This kind of control over fermentation
The effect of non-contact solarization on coffee
Treatment method: No water and sun varieties: Pacamara Roast degree: Medium Roast 2015 COE Champion Manor produced, select high-quality coffee beans Pacamara SCAA89.5 points, with the most troublesome green coffee bean treatment method-no water and sun treatment, sun treatment cycle up to one month. It is a rare and precious variety developed by El Salvador; its flavor is full, rich and varied, apricot
Characteristics of flavor and taste of pressure honey treatment method introduction of anaerobic treatment / anaerobic fermentation method
Grade: SHB production area: Cretika Manor varieties: Kaduai / Kaddura altitude: 1600-1700m soil: volcanic soil treatment method: pressure honey treatment harvest method: artificial harvest year: 2016 baking degree: Nordic shallow baking flavor characteristics: strawberry, lemon, grape, jackfruit, honey flavor diverse display. Bright and soft acidity, high sweetness and rich taste
Effect of anaerobic fermentation on Coffee Flavor
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. These estates, in 1945, first introduced different varieties.
Baking introduction to the flavor and taste characteristics of geisha koraiensis treated by Colombian Coca anaerobic fermentation
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. These estates, in 1945, first introduced different varieties.
The influence of 90 + three Patent treatments on Coffee Flavor difference of 90 + Coffee treatment
Solkiln: the so-called method is a special treatment of 90 + company's patented technology, which dries the fresh coffee fruit in a house originally used to dry wood, in which special equipment is used to control the temperature and humidity needed to maintain the stability of the internal environment, while eliminating the impact of local climate on coffee. Red: the so-called red processing is 90 +.
Costa Rican Honey treatment Flavor difference Honey treatment Coffee beans how to make different degrees of Honey
The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. The history of coffee cultivation in this area
Coffee Biology: the encounter of yeast and coffee improves the diversity and quality of coffee flavor.
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) in this year's sensational online bidding for raw coffee beans, 90+ company's # 227 batches finally set a record at a high price of US$5000 yuan per kilogram. This coffee is made by Jose Alfredo from El Salvador to 90 + Panama Manor after handling raw beans and the world coffee was made in 2017.
Know the coffee raw bean treatment method: how is the water washing treatment method?
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) washing process WATER PROCESS screening floating beans first pour the harvested coffee fruit into a big tank, ripe and full fruit will sink to the bottom; underdeveloped or overripe fruit will surface, these floating beans need to be removed. Remove the pulp and then use pulping machine (
Does the degree of honey treatment directly depend on the amount of pectin retained? What is Golden Honey treatment?
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) honey treatment, which is almost synonymous with Costa Rica! Honey treatment was first born to improve the fermented water washing method, which has a history of hundreds of years. There are two kinds of water washing methods, one is the traditional water washing method which consumes a lot of water, and the other is scraping and adhering to the coffee seed in a mechanical way.
African style elevated solar method, fine coffee is loving the new processing model
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) solarization method. In the past, it was only a treatment method specially used to treat inferior coffee beans. With the evolution of time, it also began to have new development and gradually became the favorite of many fine coffees. Let's briefly talk about the process of traditional solarization method. Traditionally, coffee cherries are placed on terraces made of asphalt or cement.
Coffee special treatment method "single-layer sun slow fermentation method"! Can you still do this in the sun?
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) African Ethiopian coffee beans, has always been the editor's favorite, and with the development of the coffee industry, in addition to the continuous rise of emerging producing areas, there are also many special ways to deal with it! This one is to be introduced to you! Hambella Manor Shengshi Village single-layer slow drying of single Farm 121
What do you mean by dried fruit on a tree? What are the flavor characteristics of dried fruit coffee on the tree?
Professional barista communication Please follow the dried fruit on the tree in the coffee workshop (Wechat official account cafe_style). What does it mean? The dried fruit on the tree, literally, is the fruit dried on the tree. When the coffee cherry is naturally dried on the tree, it not only fully absorbs the nutrients of the tree, but also absorbs a lot of sunlight, so the aroma, sweetness and flavor will be richer. But relative harvest
Which is the best coffee treated with sun, water or honey? 5 minutes to know the method of coffee and raw bean treatment.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) coffee raw beans, not picked from the tree can be directly roasted to drink, to have a good flavor also need to go through a lot of steps. People often think that the flavor of coffee depends on the variety, the planting environment and the way it is made, but they do not realize that there is a link between replanting and roasting, called coffee beans.