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Does the gold foam Crema on espresso have anything to do with the quality of espresso?
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) espresso it seems that when everyone tastes espresso, they all pursue the perfect coffee fat layer (crema), that is, the brown foam floating on the freshly brewed espresso. The right coffee fat layer has become a good cup.
2018-03-16 Concentrated Coffee Gold foam Crema quality relationship Professional -
What is the structure of coffee fruit? can you eat it? seven structural effects and functions of peeling coffee fruit layer by layer
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-coffee bean structure introduction coffee fruit has many layers from the inside out, the outermost is: coffee peel. Depending on the variety, the color of the coffee pericarp will start from the beginning with the process of maturity.
2023-02-27 Coffee fruit structure what is one layer peeled seven kinds specialty knowledge -
Professional coffee roasting | comparison of the effect of double-layer pot and single-layer pot
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style). Due to the reason, I saw a manuscript. As I had no relevant background, I could only believe that what it described was true. I drew it in order to find out the difference and explore whether the operation surface can compensate for the fundamental difference in the structural plane. This is an excellent semi-hot fan with double baking barrel body.
2017-10-07 Professional coffee baking double layer single layer effect contrast professional communication -
WTF? The damage to the ozone layer should be caused by the coffee pot?
Professional baristas follow the Coffee Workshop (official Wechat account cafe_style) A new study shows that our favorite decaf will seriously damage the ozone layer over Antarctica. The decaf we like to drink will seriously damage the ozone layer over Antarctica, according to new research. The picture shows the ozone layer over Antarctica. The purple and blue parts are the thinnest.
2017-07-13 WTF ozone layer damaged unexpectedly low cause coffee back pot professional -
What is the classification of coffee honey treatment? What are the taste characteristics of honey-treated coffee?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Honey treatment has nothing to do with honey. In honey treatment, "honey" means the pectin layer (mucilage) of coffee beans that stick as honey. The sun method will directly remove the shell and pectin layer, while the water washing method will use fermentation to remove the pectin layer.
2019-07-13 Coffee processing category everything what taste characteristics specialty coffee -
About honey treatment
There are three main types of coffee treatment: sun, water, honey treatment. Sunlight method is to directly expose coffee cherries before removing the shell and pectin layer; washing method is to sift out coffee pulp before exposure and ferment to remove pectin layer; honey treatment method is between sunlight method and washing method: after sifting out coffee pulp, keep pectin layer directly and expose to sunlight. Then you ask where the honey is? honey
2018-05-25 about processing coffee to there are big categories sun washing is in -
Why can't you beat the coffee powder? The skill of hand-brewing coffee slapping flat coffee powder layer
After the coffee powder is poured into the filter cup, subconsciously pick up the filter cup and shake it and pat it to smooth the coffee powder. Do you have the same habit? We know very well that if the coffee powder layer is uneven, it is difficult to make the coffee powder absorb water evenly, which is easy to cause uneven extraction. And by slapping or shaking the filter cup, you can
2023-01-09 -
What you should know about the treatment of coffee honey
There are three main ways to treat coffee: sun exposure, water washing and honey treatment. The sun drying method is to directly expose the coffee cherries before removing the shell and pectin layer; the water washing method is to screen the coffee pulp before exposure and ferment to remove the pectin layer; the honey treatment method is different from the sun drying method and water washing method: after the coffee pulp is screened, the pectin layer is directly retained and exposed. Then you will ask where is Mi? Honey
2018-05-09 About coffee processing law you know coffee want points categories -
Coffee oil is good for the body? What coffee beans are more oily? Is the price of coffee beans more expensive?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) ● What is the perfect coffee fat layer? Each barista has his own idea of what the perfect creamer should be. When brewing an espresso, the top coffee fat layer should not be too thin or too thick, and it should last about two minutes.
2018-08-31 coffee fat body okay what coffee beans much price specialty -
Paying attention to these details can make your hand coffee better. How can you make it better?
Qianjie wrote an article six months ago that paying attention to these details can make your hand-made coffee taste better, which describes some of the details that are inconspicuous in hand brewing but have an impact on a cup of coffee. This time, we will dig up some small details that are more neglected in the hand flushing. A brief review here let's briefly review the previous four details about hand-brewed coffee: 1. The last step of the preparation work.
2021-05-17 Pay attention to these details can make your hand coffee delicious what front street -
The basic principle of hand-brewing coffee injection: stable, uniform and efficient extraction environment
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hand-brewed coffee steaming and water injection methods hand-brewed coffee water temperature and powder ratio coffee brewing lies in the extraction, how to brew a cup of delicious coffee, that is, a stable, uniform and efficient extraction environment first talk about the basic principles: 1. Stability of brewing amount and extraction environment
2018-02-01 Hand flushing coffee water injection basic principles stability uniformity efficiency extraction environment -
Introduction to Manor Grinding Calibration method for Flavor description of Kenyan Coffee Bean Flavor
Kenya Coffee Bean Flavor description Manor Grinding scale treatment method following the above, after flushing out the smoldering powder layer and winding inward to the third concentric circle, the water flow increases to 150% of the previous smallest flow. You will see that the powder below will continue to arch up, indicating a strong stirring, and then slowly inject water in the third concentric circle (note that it is a slow circle), about 4-5 times.
2016-11-10 Kenya coffee beans hand-made flavor description manor grinding scale processing introduction -
Introduction to the description and treatment of historical flavor of coffee beans in Kenya
Kenyan coffee bean characteristic producing area historical flavor description method variety introduction this forms an air channel and a powder layer wall, which is conducive to the entry of air and allows the previously extracted coffee liquid to flow down through gravity, and the powder layer wall can seal off the miscellaneous odor. highlight cleanliness. If you go around the second lap and the center point, there is an air channel, but there is no powder layer wall, and when you go around the center point, gravity will make a
2016-11-01 Kenya coffee beans characteristics origin history flavor description treatment varieties introduction -
How to use a semi-automatic coffee machine to make espresso? When you use a semiautomatic coffee machine to make espresso extraction,
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) How to use semi-automatic coffee machine to make concentrate? How long does it take to make espresso with a semi-automatic coffee machine? Espresso has always had a very high status in the hearts of coffee lovers, not only because of its rich taste, pure Italian origin, but also because Es
2018-08-09 how to use semi-automatic coffee machine espresso coffee extract -
Appearance characteristics of honey treated coffee beans is honey treated coffee beans sweet? Classification of coffee beans by honey treatment
Professional coffee knowledge exchange more information about coffee beans Please follow the appearance of coffee beans treated with honey in the coffee workshop (Wechat official account cafe_style). Is coffee bean sweet when treated with honey? What are the categories of honey-treated coffee beans? Why is it called honey treatment? There are three main ways to treat coffee: sun exposure, water washing and honey treatment. The method of tanning is before removing the shell and pectin layer.
2018-08-03 Processing coffee beans appearance sweet which classification professional coffee knowledge communication -
Kenya Coffee Bean Hand Brewing Method Kenya Coffee Bean Grading Characteristics Hand Brewing Proportion Brewing Temperature
Kenya coffee with what machine bubble characteristics of the production area flavor description of the taste around 6 concentric circles, the electronic scale will show that the water volume is about 70-80 grams (including 31.8 grams of water for steaming), if more than 80 grams, the water flow is too large, you must practice the finest water flow and circle. Use this fine water flow to slowly disperse the powder layer formed by steaming. All the powder is wet to water, which determines the taste.
2016-11-02 Kenya Coffee Bean What Machine Characteristics Region Flavor Description Taste Medium -
Introduction to the varieties of Grinding Calibration by taste treatment method for handmade Coffee Scheme of aa in Kenya
Kenya aa coffee handbrew program features taste treatment grinding scale variety introduction so as to form an air channel and powder layer wall, which is conducive to air entry, through the action of gravity, let the previously extracted coffee liquid flow down, the powder layer wall can seal off the miscellaneous smell and highlight cleanliness. If you go around the second lap and the center point, there is an air channel, but there is no powder layer wall, when you go around to the center point, the gravity works.
2016-11-21 Kenya coffee hand brewing programs features practices taste handling grinding scale -
What is Gucci's single-layer slow-drying coffee treatment? Single-layer slow-drying coffee flavor
For more information on coffee beans, please pay attention to the aromas of jasmine and violets in the coffee workshop (Wechat official account cafe_style), the acid value of plums, the sweetness of cantaloupe, the smooth taste and the taste of honey. Single layer slow drying Ancient Book [Blueberry Wine 2] Bensa the growing popularity of anaerobic treatment of sun-dried beans can add a lot of flavor to coffee beans. But
2019-08-25 Gucci single layer slow dry coffee processing what is it flavor professional -
Coffee internal structure layer decomposition, understand the coffee internal structure to give coffee flavor conditions!
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Coffee tree is a perennial evergreen shrub or small tree belonging to Rubiaceae. The mature fruit of coffee tree is called coffee cherry in the industry because it is similar to cherry. This time it's not about coffee.
2022-04-27 coffee interior structure layers decomposition understanding bestowal flavor condition specialty -
Introduction to the ratio of hand-made coffee powder to water in Kenya
Introduction to the ratio of Kenyan hand-brewed coffee powder to water stage 3: the third round concentric circle, which is the middle part between the center point of the filter cup and the filter cup wall, just avoiding the outlet hole at the bottom of the filter cup. After the smoldering powder layer is washed away and wound inward to the third concentric circle, the flow increases to 150% of the previous smallest flow. You will see that the powder will continue below.
2016-11-12 Kenya hand-made coffee powder proportion introduction