Coffee Technology
Latest articles, industry insights and brewing guides
Study on the types of coffee
There are many kinds of common coffee flavors, and the common ones are as follows: black coffee (black coffee): also known as black coffee, commonly known as fast coffee in Hong Kong-coffee made directly from coffee beans, without milk, etc., will affect the way the coffee is consumed. Instant coffee does not belong to black coffee. White Coffee (white coffee): Malaysian specialty, origin
Teach you to make delicious special drinks with coffee shop flavor, it's so simple!
If you want to drink coffee with special flavor, you don't have to go to coffee shops like Starbucks. Condensed milk, coconut milk and Nutella chocolate hazelnut sauce, which are easily available to us, can actually help us turn ordinary black coffee into a delicious special drink. 1. Iced coffee with coconut milk
What are the qualities of a top barista? it is necessary for a barista to advance.
With the rise of coffee culture in China, barista has become a high-profile profession! Many people want to be a top barista, giving advice behind the bar! So how does a top barista become? In order to find out this problem, the author visited the manager of Caffe Pascucci Beijing Springs OUTLETS, a century-old Italian coffee brand, and summarized several
How should a qualified barista recommend coffee to customers?
Baristas are makers of coffee drinks and professionals in coffee shops. In the face of all kinds of customers, one of the duties of baristas is to recommend the best coffee for them to drink. Even if the guest does not ask, we must always be ready! So what should be done? When it comes to coffee, the first country we think of is Italy, where there is the most delicious coffee and
See how Starbucks trains and retains baristas
Now, the pace of life is speeding up, and most people who have been busy all day like to stay at home, while some people say that except for going home to sleep, I spend almost all my time in the store because I like it. This is the real idea of post-90s Binbin, a barista who currently works in a Starbucks coffee shop in Shenzhen. Binbin likes coffee and has been learning coffee since he became a barista.
Theoretical study, from coffee tree to coffee
Coffee is a perennial evergreen shrub or small tree of Rubiaceae. It is a horticultural perennial cash crop with the characteristics of fast growth, high yield, high value and wide market. Wild coffee trees can grow to a height of 5 to 10 meters, but coffee trees planted on the manor are often cut to less than 2 meters in order to increase their fruit and facilitate harvesting. The first flowering period of a coffee tree is about the age of the tree.
Theoretical study, the Origin of Coffee
Following Ka Ping (Wechat official account vdailycom) found that Beautiful Cafe opened a small shop of its own-- Segmentation Line. There is no way to find out the origin of coffee. One of the many legends refers to the coffee origin in the province of Kaifa in southwestern Ethiopia
The basic practice of flower drawing leaves
Following Ka Ping (Wechat official account vdailycom) found that Beautiful Cafe opened a small shop of its own-- Segmentation Line. Step 1, put the milk pot close to the surface of the coffee when it is seven minutes full, and see that the milk foam is formed on the surface of the coffee.
Practice the heart shape on the basis of flower drawing
Following Cafe's (Wechat official account vdailycom) found that the practice of opening a small shop in Beautiful Cafe, step 1 and heart-shaped is actually similar to the circle, but with one more closing action, after mastering the circle, it should not be difficult to master. 2. put the milk pot close to the surface of the coffee when it is seven minutes full. 3. The foam will form on the surface of the coffee. 4. When it is almost full.
The circle of flower-drawing practice
Flower drawing, one of the logo skills of baristas, is expressed in various and complex forms. Why baristas can pull out such a beautiful and delicious cup of flower coffee so easily, but they are honed step by step. So when you are learning to pull flowers in coffee, you should keep practicing, constantly summing up and patiently communicating, so that you can have faster and better palms.
Drawing water in the basic practice of flower drawing
If you want to pull flowers into a good shape, you need to practice more and study the control of the strength of your jars and wrists. It is always expensive to practice with milk, and it is a good way to use water instead of milk. Objective 1. Practice stability 2. Exercise 1: pour the water into the cup with a milk pot, pour it from the mouth of the cup, and then pull the kettle up to the spout
Caffeine foam to pass the course
When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming. The second stage is: splashing, which means that the foamed milk is poured into the air in a vortex way, and the larger bubbles are broken and broken down into small ones.
Cup and flower
High cup High cup with thick foam is the perfect match. Using a tall cup gives you plenty of time to fuse. Full fusion can make coffee taste better, but also can make the flower shape stronger, resulting in clear flower pattern. But the prerequisite is enough foam, some people will only pour hot milk into the cup before forming and keep the foam for the last pull, this
Selection, purchase and grip of milk pot
There are many kinds of milk pots on the market, you can refer to the following points when choosing and buying ─. The common ones are 300ml, 350ml, 600ml, no matter how big they are, but they are generally not needed. The shape of the pot body ─ is generally a little wider at the bottom than at the top, but there are some wide and narrow in the middle, which is not conducive to milking, so it is recommended to be used as decoration. Spout groove ─ is divided into long groove type and
Basic course of Coffee Lacquer
Coffee latte-art is a change made on the original cappuccino or latte. As a matter of fact, there has never been a very clear literature on the origin of coffee flowers. We only know that in Europe and the United States, coffee flowers showed difficult professional skills during coffee performances, and such innovative skills, the difficult technology displayed, greatly shocked the coffee at that time.
Thomas Tian: devote most of his life to the study of coffee beans
Thomas Tian: founder of Singapore Nanyang Lion City Coffee Culture Consulting (Beijing) Co., Ltd., Singapore coffee industry celebrity, senior roaster, Dongyi Global International Baking Senior consultant. More importantly, he is a high apprentice of Chen Changhe, a master of the international coffee industry, inheriting the coffee culture and roasting technology that the chef has accumulated for more than 60 years, and has a great love and dedication to coffee. Thomas Tian Bing
World-class coffee master Lim Dong-Won: to make coffee is to be creative
Lim Dong-Won, Virgo, founded GABEE in 2004. Italian professional cafe also won the championship of the first Taiwan Coffee Masters Competition in the same year and published GABEE. The perfect encounter between Latte Art coffee and milk. In 2006, he won the championship of the third Taiwan Coffee Masters Competition and published GABEE. Champion Creative Coffee "; in 2007, it became the first person to participate in the world coffee event.
The mental journey from barista to master of coffee
For baristas, the barista competition is a new world. Although the national barista competition has been held in China for more than 10 years, the number of barista competitions is still limited, and only the champion can be promoted to participate in higher-level competitions. For example, in the World Barista Competition, each participating province in the country sends a locally selected champion.
How can a coffee newcomer become a barista
How do you change from a newcomer to a barista worthy of that title? (1) the learning methods of newcomers when they first come into contact with coffee, newcomers feel magical about coffee. If they want to unveil these miraculous veils quickly, they need to take the initiative to learn and explore. Individuals can read some simple coffee books, take apart the difficulties and search the Internet or consult their seniors in order to break them.
How to be a good barista
I've heard of bartenders, bakers, pastry makers, but baristas must be a profession you're not familiar with. Baristas assume multiple roles-the owner of a coffee shop, a trained artist, a public exhibitor, a consultant, a listener, a friend. When guests come into our store, they feel tired and tired, and they need their coffee. This