Coffee Technology Lists
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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.
2017-11-04 Want coffee shop one coffee manager specific job what is it -
[blue bottle Coffee] the know-how of hand-brewing coffee and secret weapons are made public!
![[blue bottle Coffee] the know-how of hand-brewing coffee and secret weapons are made public!](https://world.gafei.com/uploads/allimg/171103/3-1G1031U936435.png)
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) made its fortune on the west coast of the United States in 2004. BLUE BOTTLE COFFEE, which set off the third wave of coffee, officially entered Japan in 2015, opening the first overseas branch in the United States in Qingcheng Baihe. Why did BLUE BOTTLE COFFEE choose Japan as the number one to enter the overseas market
2017-11-03 Blue bottle coffee hand brewing know-how and secret weapon open professional -
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
2017-11-03 Coffee exam questions primary and intermediate theory exams papers answers -
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
2017-11-03 Coffee Unification exams National examination questions answers -
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.
2017-11-03 coffee skills translation professional barista manual brewing boutique used -
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.
2017-11-03 Coffee skills professional barista manual drip filtration hand flushing -
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
2017-11-03 Coffee skills professional baristas manual systematization workflow fifth coffee department -
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.
2017-11-03 Coffee skills professional barista manual how to play milk foam -
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.
2017-11-03 coffee skills professional barista manual drip extract -
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.
2017-11-03 Coffee skills professional barista manual powder pressing strength how to -
Barista skills | "Professional barista Handbook" Espresso Grinding, Powder filling and cloth Powder
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) Espresso grinding is the process of tearing the cells of coffee bean particles in order to increase the interface between coffee solids and extract liquids. Why does Espresso need very fine grinding? There are many reasons why high-quality Espresso requires very fine grinding: it can create very large
2017-11-03 Coffee skills professional barista manual Espresso grinding powder filling cloth -
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
2017-11-03 Professional coffee division how introduction translation professional barista manual -
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.
2017-11-03 Coffee raw beans treatment sun exposure washing distinction what mention no -
Differences and characteristics of three treatments of raw coffee beans: washing, sun drying and honey treatment
The treatment methods of raw coffee beans can be divided into three types: sun drying, washing and honey treatment. Each method is based on the fact that several layers of substances are removed from the fruit before the coffee is dried. [sun] [natural sun treatment: retain all substances] the fruit begins the sun-drying process without treatment after picking. This is the oldest method of treatment in existence. The process of drying is usually
2017-11-03 Coffee raw beans three kinds treatment washing solarization differences characteristics coffee -
The difference between water washing treatment and sun treatment of raw coffee beans
For a coffee bean, is it better to wash in water than in the sun, or is it better in the sun than in water? At least before I know it, I disdain to wash beans with water. I always feel that the sun is better than washing, and the sun is a little higher. So, in fact, it is a matter of opinion which is better for the two kinds of raw coffee beans. The editor would also like to introduce to you this time.
2017-11-03 Coffee raw beans washing treatment sun difference one coffee beans in the end -
Process and characteristics of wet planing treatment of raw coffee beans the surface of raw coffee beans in Manning looks moldy
Sumatran wet planing is the annual harvest season for manning in Sumatra from March to May and September to December, and now most coffee farmers only harvest all-red coffee cherries. After collecting coffee cherries in the morning, coffee cherries will be peeled and peeled in the afternoon. Sumatra has a superior natural environment, and most of the water used will be mountain spring water. 1. Peel the coffee fruit and place the peas with shells.
2017-11-02 Coffee raw beans wet planing treatment process characteristics Mantle surface seemingly moldy -
Baristas must know that wet planing coffee is a must-drink gold manning
The wet planing method also allows beans to come into direct contact with the air because the seed shells are shaved off in the production process, and the chances of coffee beans being contaminated by molds and fungi are also greatly increased. Improper management and control in the production process may cause coffee beans to be boring or have a bad flavor. Defective beans such as moldy beans are much higher than the widely used methods of washing and tanning. 1. Peel the coffee fruit and put the shelled beans into a vat or sink filled with water.
2017-11-02 Coffee must understand wet plane people will gold Mante -
Play the three-stage style, stirring method, drip style and other hand flushing genres like a hand flush master.
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) in the world of hand-brewing coffee, as much as possible to restore the flavor of beans, to taste well is the most important, and in order to achieve this goal, every step can be full of creativity, so there are many kinds of brewing methods, which is what we often call hand brewing genre. Several common techniques are: volcanic flushing and meteorites
2017-11-01 Like a hand master like play around three-stage style stir drip hand rush genre -
Why do you want to share a cup of milk foam before coffee? The advantage of dividing the cup after the foam is beaten.
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) milk foam is the use of steam to beat the external air into the milk, and then beat him apart, without this external air, the steam will only heat the milk, not foam! Some coffee lovers asked the question that the household semi-automatic coffee machine is not dense with milk foam, aiming at this problem
2017-11-01 Coffee flower pre-milk why milk foam play well benefits professional coffee communication -
Make the basis of a cup of cotton silk with fine milk foam.
On how to make a good milk bubble, here provides a stupid milk bubble method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk perpendicular to the center or the edge of the steel cup, then let the steam head just touch the surface of the milk, then turn on the steam to 1pm 2, do not move the steel cup, slowly close when the milk reaches 50 degrees, close at 60 degrees, and finally the temperature will reach 6.
2017-10-31 Beat one cup cotton silk fine milk foam flower foundation about how hit well