Coffee Technology
Latest articles, industry insights and brewing guides
Introduction to the description of taste and flavor of coffee washing, sunburn, wine and sunburn treatment
Coffee beans are the seeds of coffee fruit, which is also called coffee cherry. After removing the exocarp and pulp of the coffee fruit, you will get two coffee seeds, that is, coffee raw beans. Coffee fruit is easy to rot when ripe and picked, so it should be dealt with in time to facilitate storage and transportation. There are several methods to deal with coffee fruit, such as sun water, honey washing and so on.
Different treatments of coffee beans introduce the differences in the description of flavor and taste of water washing and sun honey treatment
Dry process/Natural method is the oldest and most primitive treatment of coffee beans. Arabs used this method to deal with coffee more than a thousand years ago. The harvested coffee cherries are directly exposed to the sun on the terrace and receive direct sunlight exposure (about 27-30 days). The moisture content is changed from 60% to only 12%. This treatment, the concept.
Ethiopia Yega Shefi Panama geisha Brazil Air Drying Sun Treatment Method Flavor Introduction
It was cool to know that someone in the world tried to dry coffee cherries on trees and let the dried fruit fall.
How to open a good coffee shop? If you want to open a coffee shop or a book bar, what are the profit prospects? How much is it?
If you want to open a coffee shop, or if you want to run your shop well, you must first learn to do accounts. The cafe owner may not be able to make coffee, but he must be able to do accounts. Only through the most real data can you find out the real situation in your store and make salvage adjustments. What is the material cost? The so-called material cost mainly refers to the sum of material costs that can produce benefits in the course of operation, for example
How to calculate the material cost and improve the operating profit of opening a coffee shop? Process of opening a coffee shop
If you want to open a coffee shop, or if you want to run your shop well, you must first learn to do accounts. The cafe owner may not be able to make coffee, but he must be able to do accounts. Only through the most real data can you find out the real situation in your store and make salvage adjustments. What is the material cost? The so-called material cost mainly refers to the sum of material costs that can produce benefits in the course of operation, for example
How much does it cost to open a coffee shop and how much does it cost? What preparation does the store manager make in the early stage?
If you want to open a coffee shop, or if you want to run your shop well, you must first learn to do accounts. The cafe owner may not be able to make coffee, but he must be able to do accounts. Only through the most real data can you find out the real situation in your store and make salvage adjustments. What is the material cost? The so-called material cost mainly refers to the sum of material costs that can produce benefits in the course of operation, for example
Do you make money by opening a coffee shop? The most basic requirements and professional quality of a coffee shop manager
A few days ago, a mother came to the store for coffee. She was not a regular customer. She asked me some questions about coffee. After chatting for a while, I asked her directly [do you want to open a coffee shop?] She hesitated for a moment and said, "Yes! Recently, I saw a storefront, which was not bad. I wanted to open a coffee shop to take care of my son, so that I wouldn't wander around all day.] [great mother!]
What coffee professional knowledge can a professional coffee shop manager have to open a shop?
A few days ago, a mother came to the store for coffee. She was not a regular customer. She asked me some questions about coffee. After chatting for a while, I asked her directly [do you want to open a coffee shop?] She hesitated for a moment and said, "Yes! Recently, I saw a storefront, which was not bad. I wanted to open a coffee shop to take care of my son, so that I wouldn't wander around all day.] [great mother!]
If you want to open a coffee shop, what does a coffee shop manager prepare in advance? The coffee shop manager is a skill.
The manager of a coffee shop said that in the first six months of opening the shop, I tried to take up the position of manager, and I had more or less a basic understanding of the operation of a store. After that, it is more as a barista to observe the operation of the two stores and the work of the manager from the side. Also because of such an opportunity, I saw many problems that were easy to be overlooked during my previous tenure.
What is the specific job of a coffee shop manager if you want to open a coffee shop? Coffee shop master training manual
The manager of a coffee shop said that in the first six months of opening the shop, I tried to take up the position of manager, and I had more or less a basic understanding of the operation of a store. After that, it is more as a barista to observe the operation of the two stores and the work of the manager from the side. Also because of such an opportunity, I saw many problems that were easy to be overlooked during my previous tenure.
Barista exam questions, junior and intermediate barista theory test papers and answers
First, multiple choice question 1. Coffee made from a mixture of two kinds of coffee beans is called (B). A, single product B, blending C, multi-product D, instant 2. Lanshan coffee beans are mostly stored in (D). A, high-density sealed can B, tin foil bag C, gunny bag D, barrel 3. Usually the shelf life of well-packaged coffee beans is (D). A, 5 years B, 3 years C, 2 years D, 1 and a half years. The thick thickness is
Baristas unified examination (national paper) questions (pay answer 0
First, multiple choice question 1. Coffee made from a mixture of two kinds of coffee beans is called (B). A, single product B, blending C, multi-product D, instant 2. Lanshan coffee beans are mostly stored in (D). A, high-density sealed can B, tin foil bag C, gunny bag D, barrel 3. Usually the shelf life of well-packaged coffee beans is (D). A, 5 years B, 3 years C, 2 years D, 1 and a half years. The thick thickness is
The Professional Barista's Manual (VIII) Water for Brewing Fine Coffee
Chapter 8 Water Chemistry In the specialty coffee industry, water chemistry does not get the attention it deserves. You may have heard that 98.75% of coffee is water, but few people realize how much water affects the remaining 1.25%. Carbon-filtered water alone may taste good, but Kenya, where you bid for it at a high price, is brewing it with this water.
Barista skills "Professional barista Handbook" (7) drip Coffee and hand Coffee
Chapter VI fresh Coffee drip Coffee has a bad reputation all over the world for many reasons. Many places sell light and bitter drip-filtration coffee that has been heated in a pot for a lifetime. Some boutique coffee suppliers also make the mistake of operating multiple types of beans at the same time, spreading down the inventory conversion rate of each kind of beans, making the beans stale as a result.
Barista skills "Professional barista Handbook" the systematic exercise and workflow of baristas
Chapter V the systematic operation of baristas can improve efficiency tools busy cafes must take measures to improve efficiency and cannot always foolishly make a drink at a time. More importantly, baristas must be trained to maximize their efficiency without affecting the quality of their products. Using electronically controlled timer to control bean grinder
Barista skills "Professional barista Handbook" (5) how to play milk foam?
In terms of volume, milk is the main ingredient in most Espresso drinks. Because of this, milk should be handled as carefully as Espresso is extracted. Like choosing a coffee roaster, choosing a milk supplier should start from quality and blind testing. Sample cold milk and whipped milk foam first and taste them directly, then mix Esp.
Barista Skills "Professional Barista Manual"(IV) Drip coffee extraction
Chapter 3 Theoretical Science of Filtration and Extraction The author has researched and written this chapter to give baristas an understanding of the dynamics of Espresso filtration. Some readers will find this chapter enriching and engaging, others will feel their scalps tingle. The author believes that reading and absorbing the content of this chapter will have positive returns, and its most important significance lies in being able to filter most of the judgments.
Barista skills | Professional barista Handbook (3) strength of powder pressing, how to press powder
The exchange of professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) Please follow the Coffee Workshop (Wechat official account cafe_style) there are many people who admire the profession of baristas very much, and some people even aspire to become a barista. These ideas are not surprising, because baristas can really taste all the most delicious coffee.
How to get started with professional baristas? Translation of the Handbook of Professional baristas (1)
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) how to get started with professional baristas? Starting with coffee beans, many people think that knowing how to mix a cup of coffee is tantamount to putting coffee powder into a cup and then mixing it well with water and milk. In fact, this is a very common misunderstanding that makes people think that baristas are an easy industry to enter. In fact, coffee
Treatment of raw coffee beans: the difference between half-sun and half-water washing
Half-sun: when it comes to half-sun, we have to mention Brazil. Brazil is synonymous with half-sun, so we often say half-sun in Brazil. Before half-sun was studied, Brazil basically used the method of tanning, but after the last issue, we also knew that half-sun came out, and it was really a double-edged sword, and Brazil was precisely the kind that was cut into itself.