Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Coffee bean grinding technology Coffee Powder Italian Coffee production process Italian blending
With beans and suitable equipment, finally, there are human factors that we can control. Because the extraction conditions of espresso are very extreme, there are slight changes in the production process. Finally, the coffee cup will be magnified by several cups, dozens of times or even hundreds of times, and the feeling after the entrance is very strong and unbearable. So, we...
Household optional coffee machine Huijia ZD-15 bean grinder Oscar Ocscar Nuova Simone
Optional coffee machine: Oscar Ocscar Nuova Simonelli about 5000 yuan commonly known as Miss S Silver Rancilio about 4000 yuan Expobar Office leva double boiler version about 11000 yuan Expobar Office Leva single boiler version about 8000 yuan GLY Shuttle about 6000-8000 yuan Rocket Giotto about 18000 yuan optional coffee mill: Hui
Different production methods such as extraction of espresso and siphon hand brewing to make espresso.
With proper beans in the production equipment, the production of espresso is also strictly required for the equipment, because the extraction of espresso is different from the production methods such as siphon and hand brewing, and there are quantitative standard requirements for the equipment. the water temperature should be between 90-92 degrees, the pressure is about 8 Pa, and the pressure is relatively stable, 14-18 grams of uniform coffee powder, extraction time of about 25 seconds, extraction.
Fresh Italian coffee beans 100% Arabica coffee beans with Blue Mountain flavor
Fresh Italian coffee beans I will tell all those who drink coffee that the beans themselves will be the most important key point to determine the taste of the coffee in your cup, which can be made up by equipment and technology, but the beans themselves cannot be made up and remedied by yourself. if you use shoddy, failed baking, aged beans for a long time, no matter how good your equipment is, no matter how high your technology is.
90 + 2014 flavor spectrum Wang Li coffee Nekisse N2 honey kiss boutique coffee
Number of KG boxes Kemgin W2 600 20 Tchembe N2 300 10 Hachira N2 600 20 Nekisse N2 20 Juliette H2 300 10 Perci N2 570 19 Nekisse Red N2 120 24 Nekisse Ruby N2 60 12 Lotus Solkiln H2 60 12 Sillvia Solkiln N2 60 12 Perci Red N2 60 12 Perci Rub
Juliette N2 L39 "Juliet Coffee" Honey treated Rose Flower Flavor
Juliette H2 L39 At Ninety Plus Gesha Estates, a road runs from the farm house to our Solkiln/ drying area. Walking this road, one passes by a particularly beautiful row of plants called Datura. In early evening, these bell flowers emit a c
Solkiln secret treatment of Sillvia Solkiln N2 Rose Summer Manor has the taste of pineapple pastry.
The origin of the name: Sillvia Coffee is the result of the first Solkiln treatment of coffee from plot 11 in Rosa Manor in 2012. All the coffee in this plot was processed at the same time, but in the end only 25 kilograms of coffee with special flavor was successfully obtained. In 2013, we learned that the fresh rose fruits harvested at the end of the season were absorbed in the Solkiln process.
Rich citrus and pulp in Tchembe N2 L7Yirgacheffe (Yega Snow) producing area
Origin of the name: although the 2013 Tchembe is made from Yega Chet, it is named after haricho and bolo coffee from the Amaro Mountains, which are tanned with carob and banana flavors. Tchembe coffee has a thick feel similar to clay and chocolate, as well as rich layers of citrus and berry flavors. Ninety of origin + Ethiopia
Mixed aroma of figs and honey treated with Lotus SK H2 L95Solkiln honey
The origin of the name: the development of Lotus SK flavor is modelled on the unstained lotus, a perennial aquatic plant that is sometimes mistaken for water lilies. Although the rose summer processed by the 90 + Solkiln method dries the fresh fruit directly, which is similar to the traditional sun drying method, the coffee beans do not look much different from the washing method. The Solkiln method can be refined by artificially creating a method
Ninety + the strong cherry mixed juice flavor of Panama Rosa Manor "Perci" ninety +
Perci N2 L39 The name Perci is derived in part from the word perspective, a single unified awareness from sensory processes while a stimulus is present. When we first evaluated these coffees blind, we were sure they were Ethiopian naturals
Lychee and Cello (Lycello) W2 L21 90 + Panamanian Rosa Manor Champion Jane Ka-shing
Jian Ka-shing (English name Bruce Lee), winner of the 2013 World barista Competition Taiwan Division (TBC), visited the Rose Summer Manor at 90 + this year, and after tasting the fresh fruit of the rosy summer coffee, he was reminded of the litchi fruit he planted in his backyard. Jiacheng's association with litchi made 90 + quickly use the first two letters Ly in the English word Lychee of litchi.
90 + Ethiopia, Wellega (Waliga) and Sidama (Hidamo) producing areas
Ninety Plus Nekisse N2 L12 Ethiopia, amazing peach flavor! June Ma / November 20, 2013 Nekisse N2 L12 Ethiopia Nekisse N2 Taste Profile Nekisse N2 Taste Profile name: in 2009, this coffee was named after Nectar from Shakisso, meaning that this coffee looks like it came from Ethiopia.
Flavor of basil herbs from Ninety producing area + Achira (Achilla) region of Ethiopia
Hachira N2 L12 originates from the Aricha (Achila) production series developed with S.A.Bagersh in 1990 + 2006-2008. Name this coffee Hachira. Hachira coffee juice is distinctive and floral, usually with elderberry or BlackBerry flavors, and sometimes basil herbs
Legendary background of 90 + Panamanian boutique coffee beans native Ethiopian wild varieties
The founder of the website http://www.ninetypluscoffee.com and the current executive director-Joseph Brodsky personally went to Ethiopia, the native place of coffee, to look for wild varieties of coffee trees, tried various ways of treatment, and finally let the coffee speak in its own voice, so that the whole world heard this kind of sincere whisper full of fruit aroma and rich connotation. Just
Who is the founder of 90+ Coffee Origin-Joseph Brodsky gesha Tree species in Ethiopia
In 2007, the founder and current Chief Executive Officer-Joseph Brodsky personally went to Ethiopia, the native place of coffee, to look for wild varieties of coffee trees. After experimenting with different treatment methods, the coffee was finally made to speak in its own voice, which was heard by the whole world, full of fruit aroma and rich connotation. This is not enough, Joseph is also active in
Level 95 (L95) Level 21Level, the logo of "Level" in the flavor spectrum of 90 +.
About the flavor spectrum of Level: ninety +, there is a Level logo. It is the number after the product name mark L. For example, L12-means Level 12. The Level is probably in proportion to the price. It represents the grading model of raw beans: according to quality, quantity, production cost, 90 + based on the original excellent raw beans, continue to grade as follows: Level 7: single production area harvest.
The method of distinguishing the taste of traditional raw bean treatment method Ninety + taste W2Mague H2MagneN2
About the way of handling: W2TH2MagneN2: it can be understood as the traditional way of handling raw beans, and ninety + also regards them as the distinction of taste. Ninety Plus thought that coffee itself is a kind of fruit, so he made his own exclusive treatment according to taste (W2), (H2), and (N2). When you understand the traditional coffee treatment, you will find that a small amount of adjustment can make the relationship between them.
Top Coffee in the United States-Ninety Plus Coffee 90 + introduction Fine Coffee
Joseph Brodsky, the founder of excellent quality 90 +, discovered early that all the world's high-quality raw coffee beans originated in Ethiopia, and its different flavors of many different varieties are no less than 10, 000 grapes into 1 million different wines. Ninety percent of the raw beans come from the original varieties of Ethiopia, including the Panamanian manor Gesha, which is also passed down from Ethiopia.
Introduction of Bolivian boutique coffee bean manor with obvious floral smell
Bolivia's high-quality estates, very high altitude, perennial low temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and sweet very long-lasting. To
Bali boutique coffee beans known as "aristocratic coffee" introduce the producing area of Jintamani.
Romantic Bali aristocratic Bali Coffee Bali Coffee is a tone, a harmony and a song. She is the beat of the waves on the coast of Kuta, the beat of Mozart drums and the chirping of aristocratic people in the cafe. Bali is one of the most beautiful and distinctive tourist attractions in the world, with its unique natural scenery, ancient civilization and uniqueness.