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No blow, no black, we seriously discuss the vindication of instant coffee.
While more and more people know about boutique coffee, 50% of the world's coffee raw bean production is still used to make instant coffee, and many people's first impressions of coffee are inseparable from a variety of three-in-one instant coffee. What is the charm of such an elusive coffee product? And why are there so many questions? Let's discuss it in this article. On Coffee Day
2017-03-29 No blowing no black we serious discussion instant coffee vindication -
The breeze blows through the most poetic open-air cafe.
Introduction: for Parisians, the meaning of a cafe is not only a place to kill time, but also a place to spend time. In the cafe, they either muse or talk, let their thoughts wander, in the strong aroma of coffee, in the intense collision of the sparks of thought, the birth of immortal great works, but also witnessed the true appearance of love. The road to the god of flowers is the road to freedom.
2017-04-19 Breeze blowing feeling poetic open-air cafe introduction meaning yes -
Penghu hair dryer boutique cafes enjoy the beauty of the sea by blowing sea breeze and drinking coffee.
Communication of professional baristas follow the coffee workshop (official Wechat account cafe_style) leaning against the railing, holding a cup of coffee in hand, looking at the clear blue sea, the sun beating with the waves, the nose sniffing the fresh and mellow coffee, the taste feeling travels from the tip of the tongue to the cheeks to the throat. In a boutique coffee shop in Penghu, enjoying coffee is the beginning of life and taste of life.
2017-08-07 Penghu hair dryer boutique cafe sea breeze coffee enjoyment ocean beauty professionalism -
Come and feel the critical blow of a 1 liter ice latte!
▲ Click to follow | Daily boutique Coffee Culture Magazine Coffee Workshop with "vats" becoming more and more popular in the tea industry, vats have become one of the synonyms for cost performance. This year, the "1-liter oversized cup" is not only popular in iced American coffee, but also an iced latte in the lineup of "XL plus size". Recently, at 1 liter of iced American coffee
2023-05-24 -
The principle and category division of coffee roaster Coffee Roaster
The manufacturing principle of commercial roaster is mainly divided into three types: direct fire type, semi-hot type and hot air type. At present, the latter two kinds of roasting are the best and are the mainstream in the selected coffee market.
2014-08-15 Coffee products roaster coffee roaster classification principle -
Visit Costa Rican Coffee Manor Costa Rica Coffee beans from planting to picking and packing
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Volcn Pos (Boas volcano) is located in the middle of Costa Rica (Costa Rica), about 33 kilometers from the capital, is an active volcano, 2708 meters above sea level, a total of 39 eruptions since 1828. I joined a Volcn Pos one-day tour at a hotel in the capital.
2017-12-19 Visit Costa Rica coffee manor coffee beans planting picking processing packaging -
The coffee shop under the epidemic is blowing the "cookie cup" craze again!
Disposable tableware, whether cups, plates, knives, forks, chopsticks, etc., are the scourge of environmental protection. Among them, the biggest problem of paper cups is that a large number of trees need to be cut down as raw materials for manufacturing, but the life span of a paper cup is at most one hour for drinking drinks, which is thrown away after use, and the inner wall of the paper cup is coated with polyethylene, so it is difficult to recycle.
2022-07-08 -
Physicists use experiments to tell you how to quickly cool hot coffee.
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) according to foreign media reports, how does the temperature of hot coffee change? How can we make the coffee cool quickly? A few days ago, a physicist had nothing to do to study this problem by laboratory method. And the whole experiment was published in Wired magazine. Like many people, I like to eat in my spare time.
2017-08-22 Physics home experiment tell how to fast cooling coffee professional -
An Analysis of Coffee joining the chain Industry through the incident of "Coffee accompany you"
So, after coffee accompany you to deal such a blow to the industry, is there no reliable brand project in the catering industry? The answer is, of course, no. As mentioned above, the failure of coffee with you is closely related to its unreasonable business strategy. therefore, as long as we can avoid these risks and establish a scientific and sound development mechanism, we will be able to fill it.
2016-12-30 Through coffee accompany you events analysis coffee join chain industry then -
Professional coffee roasting| SR500 Coffee Roaster Experience Sharing
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) fluid bed type (fluid bed) bean dryer design mechanism can mainly have the following two kinds of source: https://upload.wikimedia.org/wikipedia/en/a/af/Fluidized_Bed.jpg one is oblique side air intake (left of the above picture), using airflow
2018-04-02 Professional Coffee Roasting Fluidized bed SR500 Roaster Bean baking Experience Share -
Is there a risk of blowing up the mocha kettle when heated?! Ikea urgently recalls Italian coffee mocha pot!
Recently, Shanghai market regulator announced on official account that Ikea (China) Investment Co., Ltd. will recall 00360224 models and 2040 production batches from June 8, 2022 to September 7, 2022 from October 1 to April 1, 2021.
2022-06-10 -
Innovative baking technology in the 20th century: the baking method using purely hot air flow
Innovative baking technology in the 20th century: pure use of hot air baking, of course, how could there be no innovative baking technology in this era of the twentieth century? In the middle of the twentieth century, there were two major milestones in the evolution from direct and indirect fire baking to hot air baking. In 1934, Garbeth Burns developed a machine called Thermalo
2015-04-13 The twentieth century innovation baking technology purity use heat flow the twentieth century -
Guangzhou specialty cafe recommendation-Homer coffee
Cafe decorated very literary Fan Fan, like the private room here, more suitable for love in the boys and girls oh! Outdoor seating is also very good, suitable for the evening cup latte blowing water chat feeling! Shop 101, No.25 Zishan Street, Jiangnan New Village, Guangzhou City, near Jiangnan New Village No.2 Primary School
2015-02-13 Guangzhou Specialty Cafe Recommended Homer Coffee Decor Literature Fan -
The correct way to beat the coffee pressed powder
Coffee beans and milk are refrigerated in the refrigerator at a temperature of about 4 degrees: easy to keep quality, the milk temperature for iced coffee is usually 6570 degrees, and the milk temperature for hot coffee is usually 6570 degrees, so the lower the temperature of the milk is, the longer it can be heated, and the milk bubbles are more and finer. Iced coffee with ice foam, the tool is the milk bubble tank, the milk level should be high, filter a certain height, hit it
2016-11-16 Coffee pressed powder correct beating method coffee beans milk put in refrigerator refrigerated -
Meticulous and elegant Sidamo boutique coffee bean planting situation, geographical location, climate and altitude
Due to the high grade and low defect rate, the aroma is full and rich, with blueberry, red berry, cherry and citrus aromas as the main aroma, fermented fruit and wine as the finish rhyme, sweet and sour rich, charming and interesting shallow baked Yega snow caffeine Yirgacheffe, baked over low heat for 15 minutes (210C) and glided for half a minute. Immediately cool the beans and blow off the silver skin.
2017-03-27 Meticulous elegant Dharma boutique coffee beans planting situation geographical location climate -
A brief introduction to the Origin, Development, History and Culture of Sidamo Fine Coffee beans
Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder is a little earthy at first, right away.
2017-04-25 Lively sour Dharma boutique coffee beans origin development history and culture introduction -
A brief introduction to the Market Price of Sidamo Fine Coffee Bean varieties with refreshing characteristics
Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. The beans are very light, and the resistance is very high when using hand coffee grinding.
2017-03-27 Refreshing quality Dharma boutique coffee beans varieties planting market price brief introduction -
A brief introduction to the origin, development, history and culture of meticulous and elegant Sidamo coffee beans
Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. The beans are very light, and the resistance is very high when using hand coffee grinding.
2017-04-15 Meticulous elegant Dharma boutique coffee beans origin development history and culture introduction -
Brief introduction of planting Market Price of Sidamo Fine Coffee Bean varieties with lively and sour taste
Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder is a little earthy at first, right away.
2017-04-15 Lively sour dharma boutique coffee beans varieties planting market price introduction -
A brief introduction to the description of the flavor, taste and aroma characteristics of Sidamo boutique coffee beans
Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. The beans are very light, and the resistance is very high when using hand coffee grinding.
2017-04-25 Meticulous elegant Dharma boutique coffee beans flavor taste aroma characteristics description