Coffee Technology
Latest articles, industry insights and brewing guides
The history, origin, species and technical explanation of coffee flower-drawing technology.
Professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) Coffee jacquard art is a method of making lattes with a design on the surface of the coffee by pouring frothy milk into espresso. The art of flower drawing can also be to draw a simple beautification pattern directly on the surface of the foam. The art of flower drawing is very difficult to make all the time, because
Basic exercise of Coffee flower drawing-steps of heart shape and leaf
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) basic practice heart-shaped tips: if you can not play this course video, please check help or contact customer service. Pull flower step 1, pull the heart-shaped practice is actually similar to the circle, but more than a closing action, after mastering the circle, it should not be difficult to master. 2. mix the milk when it is seven minutes full
The basic exercise of Coffee drawing-- "pulling Water"
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee flower basic practice is to pull water first, its purpose: 1. Practice stability 2. How to practice coffee flower drawing with a preliminary grasp of shaking skills? Exercise 1 pour the water into the cup with a milk kettle, starting from the mouth of the cup, then pull the kettle up to about three to five inches high from the mouth of the cup, about the same thickness
When pulling flowers, how to master the shaking of milk bubbles (swing, swing frequency, flow size)?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) milk foam shaking (swing, swing frequency, flow size) so that the flexible control (can be back and forth, large and small, fast and slow) the center of gravity of the sloshing is the nipple part, not the cylinder body, do not let the liquid in the milk tank turn upside down, continue to inject one before shaking the line
The points that should be paid attention to when forming coffee flowers, and how to maintain the symmetry of the single graph.
Communication of professional baristas please pay attention to the points that should be paid attention to when making a single picture, the rhythm of returning the cup is slow, and the liquid level is close to the mouth of the cup from beginning to end, so it is required to achieve the coordination between the left and right hands, so it is not only easier to shape the pattern, but also has more tension when making a single picture. Turn the cup when making the combination picture, try not to turn the milk.
The fusion problem of coffee: the method and height of fusion, and the judgment of the state of fusion.
For professional baristas, please pay attention to the density difference between the milk foam in the coffee workshop (Wechat official account cafe_style) and the fused coffee liquid. The lighter milk foam can float in the liquid surface with tension. After fusion, the milk bubble has a forward impact and downward impact when the foam is injected, so the smaller the angle between the foam and the liquid surface is, that is, the nipple and the nipple.
Does the milk foam do not blend? How does the milk from the manual milking machine pull flowers? Professional solution
Coffee flower problem 1 why the milk foam does not blend? The moment the foam is poured into the coffee is combined with each other, and there is no way for the foam to float like in some pull-flower videos, and the surface looks thicker. The reason may be that you don't have enough foam or are not fully mixed with milk. 2 can the milk from the manual milking machine be used to pull flowers? The answer is
A few tips that you can't help but understand, as well as answers to common coffee drawing questions for beginners.
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) coffee flower drawing skills 1, foam foaming is good or bad, will determine the success of the flower drawing to the greatest extent. Good foam fluidity is very good, when shaking the vat horizontally, the milk and foam do not gather in the middle to form an upward bulge, but form a downward depression in the middle, and the foam shakes horizontally.
Highlights of common problems in coffee flower drawing + common skills of coffee flower drawing
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee pull problem 1 Why the milk foam is not mixed? The moment the milk foam is poured into the coffee is combined with each other, and there is no way for the milk foam to float like in some pull-flower videos, and the surface looks thicker. The reason may be that you do not have enough milk bubbles or are not fully mixed with milk.
A tutorial on the separation of two kinds of patterns
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) era is in progress, technology is also need to improve, now is not casually pull the heart or leaves, can bring to the era of girls! Pull the flowers, barista! To pick up a girl, you must learn the skill [rose pull flower]! To make rose flowers, you must know "when to stop and when to continue to pour milk."
Operation process and method of siphon kettle
In 1840, a glass test tube in a laboratory pulled the trigger for the invention of the siphon coffee pot (Syphon). The Englishman took Biya's test tube for chemical experiments as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved the kettle with a little spring in shape, and the familiar upper and lower convection siphon pot was born. Siphon coffee maker lives in France
Novice ear scraping | ear-hanging coffee (filter-hanging coffee) brewing method
For professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) hanging ear coffee (filter type coffee) brewing method (hanging ear type coffee 10g per pack) standard coffee cup (200cc) 1. Tear the top seal of the hanging-ear coffee filter paper and hang it on the cup. two。 Prepare hot water (temperature please refer to the above description): it is recommended to pour 200C hot water into the hot water, which can brew out 160~180cc.
Follicular water temperature | different flavors brewed by changing the temperature
The hand-brewing method with follicular water temperature takes a long time compared with other brewing methods, so the temperature of water at high temperature can show the special flavor of single bean and reduce the sour taste. Deep-baked beans brewed at low temperature can reduce bitterness and miscellaneous taste, which is more palatable; on the contrary, the control of temperature will be more serious.
Practical gouache ratio reference | beginners don't have to ask around anymore.
For professional baristas, please pay attention to the practical ratio of powder to liquid in coffee workshop (Wechat official account cafe_style) = weight of coffee powder (g) / capacity of coffee liquid after brewing (ml) example: 10g coffee powder filtered out: 150cc coffee liquid, the powder-to-liquid ratio was measured at 1:15 to bake fresh coffee beans of good quality, in the normal extraction rate range, hand flushing or air stopper is the most important.
How much coffee powder and how much coffee is the most delicious? what is the extraction rate, concentration and brewing ratio?
Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) what is the extraction rate, concentration, brewing ratio of the National Coffee Association after World War II, hired Dr. Ernest Eral Lockhart to establish the coffee brewing society, formulated the coffee extraction rate and concentration calculation standards, and based on these two standards to establish the gold cup standard Golden Cup, later in the evolution
dry goods| How do novices foam like professional baristas?
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) cappuccino, latte, Flat White, Piccolo milk coffee taste is always warm, silky, rich milk fragrance. For professional baristas, they can whittle milk to perfection in a short time, but for ordinary coffee lovers, whipping milk may not be easy
French press pot tutorial| 2017 Taiwan Coffee Brewing Competition Third Runner-up Demonstrates
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) If you can only bring one kind of coffee appliance to an uninhabited island, it must be bodum French filter pot. No need to plug in, no consumables, both brewing coffee, tea and other functions. And the latest rose gold series, but also let the texture of a comprehensive upgrade, self-use collection needless to say, used to give gifts absolutely
Have a cup of cold coffee in summer. The 12-hour process makes it cool and delicious together.
Professional barista communication Please follow the coffee workshop (official Wechat account cafe_style) when it comes to drinking coffee, many friends will think of mocha, cappuccino, Blue Mountain and so on. As we all know, the nutrients in coffee come from coffee beans. In order to maximize the extraction of these mellow substances, various extraction methods have been invented. Today, let's talk about not only the price is high and cold, but also the temperature.
![[popular science post] A collection of honey processing knowledge! Let's learn about it before brewing.](https://world.gafei.com/uploads/allimg/170624/3-1F6241J4094B.jpg)
[popular science post] A collection of honey processing knowledge! Let's learn about it before brewing.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) what is honey treatment? Honey treatment, called HoneyProcess or Miel Process, is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala), which is called Honey Coffee. The so-called honey treatment
Why doesn't Starbucks go around in circles? Illustration of Starbucks hand-made coffee steps
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) recently many novices have asked the editor why Starbucks hands don't go around in circles. Recently saw a post, detailed illustration of Starbucks hand coffee steps below: post source: Starbucks bar owner: shanghairrkk Starbucks has launched hand coffee in many stores, but