Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Story story of Esseyega Ficher kochere washing G1 boutique coffee beans
Professional baristas please follow the Coffee Workshop (Wechat official account cafe_style) Yejaschafe itself is a small town of about 20, 000 people, the three neighboring producing areas Wenago, Kochere and Gelena Abaya, because the flavor of the coffee is almost the same, so it is also classified into the Yejashaffe area. Yega snow caffeine, whether it's culture or
Suggestion on hand-flushing parameters for washing G1 boutique coffee beans by Esseyega Ficochel kochere
For the exchange of professional baristas, please follow the Yejia Xuefei made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 9193 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the powder bed water to go down to half and then water injection, slow water injection until 225g water, tail section
Suggestion on hand-pulping parameters of Sidamo Guji boutique coffee beans in Dharma, Essex
For the exchange of professional baristas, please follow the Sakuran hand made by the coffee workshop (Wechat official account cafe_style). 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 9193 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the water volume of powder bed to be reduced to half and then water injection, slow water injection until 225g water, do not use water at the end.
The story and allusion of Ethiopia washing Yega Xuefei arichaG1 boutique coffee beans
For professional baristas, please follow the Coffee Workshop (Wechat official account cafe_style) about the winner of the Project Origin Sasa Sestic,2015 World Barista Competition, who started a raw bean shopping project called Project Origin with his business team ONA Coffee three years ago. The project works directly with coffee growers in poor countries and regions to improve
Essex washed Ye Jia Xue Fei arichaG1 fine coffee beans hand brewing parameters suggested
Professional barista communication, please pay attention to the coffee workshop (Weixin Official Accounts cafe_style ) hand-washed Ye Jia Xuefei. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 9193 ℃ water temperature, the first injection of 30g water, 27 seconds steam-stewing, injection to 105g water cut off water, wait for the powder bed water to drop to half, then slowly inject water until 225g water, tail section
Stories and allusions of micro-La Sachi boutique coffee beans in Costa Rica Sun Tank Manor
For professional baristas, follow the Coffee Workshop (official Wechat account cafe_style). Its three most famous producers are Tarasu, south of the Costa Rican capital SanJose, and the producing areas of the Central and Western valleys. Insolation is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very important to do well.
Suggestion on hand-flushing parameters of Micro-La Sachi Fine Coffee beans in Solar Tank Manor in Costa Rica
For the exchange of professional baristas, please follow the Vera Saatchi made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the powder bed water to drop to half and then water injection, slow water injection until 225g water, the end section is not
Stories and allusions of Santa Rita Manor Santa Pagoda Yellow Bourbon washing Fine Coffee beans in El Salvador
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Salvadoran Coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting with other countries for the top one or two places in China and the United States. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, El Salvador
Suggestion on hand-washing parameters of San Pagoda Yellow Bourbon washed Fine Coffee beans in Santa Rita Manor, El Salvador
For the exchange of professional baristas, please follow the Santa Rita made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the powder bed water to drop to half and then water injection, slow water injection until 225g water, the end section is not
Ethiopia washed Sidama G1 Miyu imported micro-batch fine coffee beans story allusions
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) Oromia region is one of the origins of coffee in the world. The famous Oromo people here are the earliest people in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3 ° and 15 ° north latitude and between 33 ° and 40 ° longitude. The area is known for its plant species origin.
Suggestion on hand-washing parameters of imported Micro-batch Fine Coffee beans in Ethiopia washing Sidamo G1 Honey language
For the exchange of professional baristas, please pay attention to the honeyed words made by the hands of the coffee workshop (Wechat official account cafe_style). 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 9193 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the water volume of powder bed to be reduced to half and then water injection, slow water injection until 225g water, do not use water at the end.
The degree of grinding and baking of fine coffee beans produced by Faramy Manor in Black Mikadu Aitara, Costa Rica.
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) factory name: coffee factory address: Guangzhou Yuexiu District Baoqian Street 10 shelf life: 90 net content: 227g packaging: bulk coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Costa Rica roasting degree: medium roasting country: Costa Rica Grade: SHB production area:
The story of Costa Rica's Black Mika Duai Tara's Faramita Estate boutique coffee beans
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) Although Costa Rica has obtained the recognition of coffee gluttons through honey-treated coffee beans, it is also inseparable from Costa Rica's superior geographical and climatic conditions and the choice of Arabica coffee varieties. Costa Rica's premium coffee beans are known as extremely hard beans (SHB),
Suggestion on hand-flushing parameters of boutique coffee beans in Costa Rican Black Mikadu Etala Zhuzhufaramy Manor
For the exchange of professional baristas, please follow the black honey made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the water volume of powder bed to be reduced to half and then water injection, slow water injection until 225g water, do not use water at the end.
Stories and allusions of Costa Rican Yelsa Rocadura boutique coffee beans
The exchange of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the cultivation of coffee in Costa Rica has a long history, but in the past 10 years, even more cutting-edge dry treatment has become a trend, collectively known as the new method of honey treatment, the use of scraper to adjust the degree of scraping of the pulp function, the output with the color from light to dark (white, yellow-red-white, yellow-red-black) and show honey from light to
Costa Rican yellow honey leaves Salocadura fine coffee beans hand brewing parameters recommendations
Professional barista exchanges, please pay attention to the yellow honey hand-brewed in the coffee workshop (Weixin Official Accounts cafe_style ). 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not,
Stories and allusions of Cupid from Mount Baru in Panama containing 30% roses, summer beans, boutique coffee beans.
Professional baristas exchange please follow the coffee workshop (Wechat official account cafe_style) Panamanian coffee originated in 1780, by European immigrants to introduce the first Tipica tree species. Located in Central America, with the natural advantages of sunshine, land and mountains, coupled with a sufficient working population, the region is an excellent area for growing and producing high-quality boutique coffee.
Panamanian Baru Volcano Cupid 30% rose summer beans premium coffee beans hand brewing parameters Suggestions
Professional barista exchanges, please pay attention to the Cupid of Coffee Workshop (Weixin Official Accounts cafe_style ). 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 ℃ water temperature, the first injection of 30g water, 27 seconds stewing, injection to 105g water cut off water, wait for the powder bed water to drop to half, then inject water slowly until 225g water, do not end
The story and allusions of Esther sunning the boutique coffee beans of Jejopwauka G1
Communication of professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) in 1959, South American water washing was introduced into the Yega Xuefei producing area. Most producing areas generally use water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing process, and then air-dried. Since 2006, some coffee processing plants in some producing areas have adopted exquisite elevated shed days.
Suggestion on hand-flushing parameters of Essel sunburn Yega Chuefei G1 Jetipwauka boutique coffee beans
For the exchange of professional baristas, please follow the Yega Xuefei hand made by the coffee workshop (Wechat official account cafe_style). 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 9193 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the powder bed water to go down to half and then water injection, slow water injection until 225g water, tail section