Coffee Technology
Latest articles, industry insights and brewing guides
Introduction to the Historical treatment method of the Origin of Coffee Industry in China
Chinese coffee introduces all kinds of coffee machines, coffee vending machines, steam coffee machines, espresso machines, ice drop coffee machines, coffee barbecue grinding equipment, various coffee grinders, special coffee stoves, various coffee pots, coffee utensils, coffee gift boxes, coffee machine front water purification device, refrigerator, ice crusher, ice granulator, snow machine, ice cream machine, snow frost machine, cold storage
Introduction to different flavors of Coffee washing and Solar treatment
Coffee washing and sun treatment Sidamoye plus Chuefei different flavors introduce washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. Processed coffee beans are wet
Introduction to the processing methods of coffee berries
Coffee bean treatment Brazil used to use the sun method, the quality is very different, so that Brazil Chongqing is synonymous with the lower and middle quality. However, in order to improve its quality and reverse its image, the world's largest coffee producer carried out a quality revolution in the 1990s and vigorously promoted the global half-sun method. Brazilian coffee fields are endless and are mostly harvested mechanically in order to meet the economic benefits. When Coffee Garden 7
Introduction to the quality characteristics of Maraka Dula boutique coffee bean flavor description treatment in Nicaragua
Nicaraguan coffee beans introduce dry aromas with chocolate flavors, accompanied by hazelnut and cocoa aromas. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. With the baking degree of city+, the bright lemon acid and long cocoa finish are wonderful. Dry aroma (1-5): 3.8 wet aroma (1-5): 3.8 acidity (brightness) (1-10): 8.
Video teaching for beginners on how to foam manually
The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making. The second step is to learn how to use the sprinkler to touch the milk surface, the location and depth of the selected point. The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the finished production of milk foam.
Washing coffee bean grade pb aa coffee bean semi-washing procedure
Coffee beans some people say that the size of beans will not affect the flavor of coffee, such as Yemeni coffee, beans have large and small particles, but it is still the top grade of coffee. However, there are many producing areas, [the size of coffee beans]
What are the skills of coffee, love and leaves?
Coffee pull coffee beginners need to know coffee pull skills 1, milk bubbles must be delicate and dense, at the same time must be fully mixed with milk, do not let them layer, otherwise milk bubbles and milk into the coffee cup will appear milk and coffee mixture, and above is a pile of milk bubbles. Steam pipe type steam pipe steam outlet mode is mainly divided into: external expansion
What are the types of coffee treated by natural washing
Natural washing coffee 1, choose beans: put the harvested fruit in the water tank, the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed. 2, drying: put the selected ripe fruit in the square for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown, with a moisture content of 13% 3, shelled: after drying
Introduction to the ratio standard of coffee extraction rate calculation powder and ice cubes
Coffee extraction rate calculation now starts the calculation part: suppose my powder quantity is 19 grams, the weight of espresso is 37.8 grams, the concentration is 10.8%, the extraction rate is 10.8%, the extraction rate is 21.5%, the final result is 10.8%, the extraction rate is 21.5%, within the golden cup range, it does not mean that this cup of coffee is good, this can only give us a guide, at least this cup.
Introduction to the Flavor processing methods of different treatments of Coffee beans by Solar washing method
Coffee treatment method 1, bean selection: put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed. 2. Remove the pulp: use a machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing
Introduction to the grinding scale of coffee bean red wine treatment method coffee flavor description treatment method
The story of Panamanian coffee beans introducing Hartman is as legendary as its coffee. Hartman Manor is located in Chilidge, Santa Clara. The founder's name is Ellis Strauss Hartman. He was born on June 20, 1891 in the Moravilla region of Austria and Hungary in what is now the Czech Republic, and died on May 25, 1970 at the age of 78. Such as
Name of each part of the hand grinder
Introduction to the method of describing the flavor of Ethiopian coffee. Steam valve 2. Steam nozzle 3. Hot water valve 4. Hot tub 5. Boil the head and handle 6. Extraction key 7. Manual water button 8. Water level window 9. Pressure gauge 10. Power switch and indicator light 11. Boiler heating switch and indicator light 12. Cup warmer coffee machine use process: 1. Transfer the coffee maker power switch to the heating file every morning
Which coffee farms in C ô te d'Ivoire describe the flavor of coffee beans and introduce the quality characteristics of coffee beans?
The introduction of boutique coffee beans to organize auctions is also to meet the needs of dispensers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-oriented Germans and Nordic
Introduction to the treatment of coffee and raw beans, honey treatment and half-sun washing
Coffee treatment introduces honey processing (semi-dry processing) processing process: first remove the skin with water, and then go to the sun. This is a relatively new and rare method. This method is only suitable for specific areas of some countries, with a long drying period. The coffee produced by this method is sticky, and the mucus is not removed as it is fermented in the tank. therefore,
Video introduction to the training technology of the basic gesture making process of coffee flower
Coffee flower technology introduction 1, pour the milk into the milk bubble pot, the amount should not exceed the milk bubble pot 1 big 2, otherwise the milk will overflow due to expansion when making milk foam. 2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (if you make ice milk foam, you will make the cow
The effect of washing on the taste of coffee beans the difference between washing and sunbathing lies in where the flavor is and what is not.
Introduction to coffee bean treatment 1, select beans: put the harvested fruit in the water tank, the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed. 2, drying: put the selected ripe fruit in the square for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown, with a moisture content of 13% 3, shelled: after drying
What are the skills of coffee, flower, love and leaves for beginners?
The introduction of coffee flower drawing skills directly into the shaping method is the most difficult way of coffee flower drawing skills. Because this method must pay attention to all kinds of details, from the state of espresso, the way the milk is foamed and the degree of organizational detail, to the skill of combining the two, coupled with the direct injection molding method, the forming time of the pattern is very short, so it also needs to be very smooth and has
Hand flushing-how much water is the most suitable for Kenyan coffee beans?
On an international scale, the increase in the number of Kenyan coffee is obvious, with exports of 800000 bags in 1969-1970 and increased to 2 million bags in 1985-1986. The general yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed, the average price of coffee in Kenya had been rising. 1993 Murray-1994 price comparison of 12 months
Red Wine treatment Coffee Bean treatment washing and Solar introduction of manors in producing areas
Introduction to the treatment of coffee red honey Sasa was described in the competition: the coffee fruit was put into a sealed metal container for anaerobic fermentation, and the variable factors such as PH value and the type and number of bacteria involved in the fermentation were controlled purposefully. The processor injects carbon dioxide into the container to prevent
Introduction to the characteristics of Flavor description of Coffee Solar treatment by Natural Water washing
Ethiopian coffee beans introduce that the most sensible and practical way to understand the countries that produce coffee is to classify them into three major coffee growing areas in the world: Africa, Indonesia and Central and South America. Generally speaking, coffee grown in the vicinity has similar characteristics. If a particular bean is out of stock, the manufacturer and buyer of the comprehensive product will usually look for a nearby country.