Coffee Technology
Latest articles, industry insights and brewing guides
Classic coffee cocktail with coffee and wine: espresso martini Espresso Martini
Exchange of professional baristas Please follow the origin of Espresso Martini in Coffee Workshop (Wechat official account cafe_style), which can be traced back to 1983 when Dick Bradsell was still in Soho Brasserie service at the request of a young female model. The guest wanted something to "wake me up and get me drunk." "(wake me up, then fx
Indian Malabar style-stained coffee describes in detail how to maintain the effect of production methods on flavor.
When it comes to Asian coffee, most people will first think of Indonesian gold Manning and Toraya, or Vietnamese coffee or Liaoguo coffee, as well as recently developed coffee from Taiwan and Yunnan in China. Indian coffee has a long history, and it is also the first country in Asia to grow coffee. It has always had a place in the coffee world.
Introduction to the Flavor of Faiparena Coffee dried on the trees of Ipanema Manor in Brazil
Ipanema Manor in Brazil is also a coffee plantation with history. Since its establishment in 1969, it has inherited experience, professional and modern equipment, and a solid and strict quality control system, creating a boutique coffee produced. It is not difficult to set up a quality system, but it is not easy to implement it. Many ISO quality controls in China are only for high loading and inspection. Have three farmers
Introduction of Indian style Malaba Flavor detailed introduction of Wind stain treatment and its effect on Coffee Bean
Parwati Coffee (Wind-stained Malaba) the most famous beans in India are Monsooned Malabar and Mysore Nuggets Extra Bold, which means monsoon, so it is also known as monsoon Malaba. In the past, raw coffee beans from India were all exported to Europe, raw in the process of shipping.
From a professional point of view: how to brew coffee with stable quality?
For professional baristas, please pay attention to the trendy elements of the coffee workshop (official Wechat account cafe_style) cafes: tattoos, a leisurely atmosphere, and creative flower patterns, which can explain why some people say that coffee is an art, not a science, but there are rules behind these arts. Follow this rule when you give your guests hundreds of cups of coffee every day.
Why do Wang ce's coffee beans have different colors? the uniqueness of low-temperature yeast treatment.
# 227 belongs to the high-end Makers Serier among the many coffee items of 90 +, and this series belongs to the contestant-level items participating in coffee competitions around the world. As long as you are willing to participate in the competition and get the approval of 90 +, you can go to the place of origin and work with the origin processor to complete the coffee product you want. In the report of Uncle Coffee's exclusive interview with Chad Wang, for # 22
![[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.
![[technical post] three principles of hand-brewing coffee injection](https://world.gafei.com/uploads/allimg/171115/3-1G115164331a1.jpg)
[technical post] three principles of hand-brewing coffee injection
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) the main key role of hand-brewed coffee is the filter cup. Through the unique function of the coffee filter cup, we only need a simple water supply action to extract the substance from the coffee particles. Next, we will follow the principle from shallow to deep, and with you, we will explain step by step why.
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 Rosa 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.
Coffee shop hand brewing genre-"standard punching method" brewing process and parameter explanation
Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style). If the cafes I have visited focus on hand brewing, about nine and a half of the ten families use similar or exactly the same brewing methods. If this is introduced in most books related to coffee brewing, it should not be too much for me to call this method of hand brewing "standard brewing".
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 +.