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Summary of coffee transmission path Arabica boutique black coffee
The transmission route of coffee is summarized from Ethiopia to Yemen (595-850), Yemen to India and Java (1600), Java to the Netherlands (1706), Netherlands to Paris (1714), Paris to Bourbon (1718) Martinique, Haiti (1723), Mexico, Brazil and other Central and South American countries (1727) and finally to East Africa (1900).
2016-04-13 Coffee spread path summary rabbi boutique coffee -
Summary of training and teaching of coffee flower drawing
One of the logo skills of caffeine baristas is in various and complex forms. In the process of learning coffee flower drawing, we should keep practicing, constantly summing up and patiently communicating, so that we can master flower drawing skills faster and better. The summary of the skill training of coffee flower drawing is as follows: first, about the moment when the delicate foam pierces the crema, the fusion is slow.
2014-09-26 Coffee knowledge coffee flower drawing flower drawing course -
Analysis and summary of coffee characteristics from different origins
Jamaica Caribbean consistent sour, bitter, sweet, aroma is also good light ~ Central Brazil South America taste mild, sour bitter moderate, aroma soft Central Mexico North America grain large and sour strong, fragrant medium ~ deep Colombia South America sour, bitter, sweet heavy and thick, color as a good wine medium ~ deep Salvador Central America sour, bitter, sweet moderate ~ deep brother
2015-09-10 different origin coffee characteristics analysis summary location beans -
Coffee practitioners hold a summary and outlook conference.
From 21 to 22 June, the National Office of Cocoa and Coffee of Cameroon (ONCC) and the Inter-Industry Council of Coffee and Cocoa (CICC) held a meeting in Eska, Central Cameroon, which was attended by practitioners related to the Coffee and Cocoa industry. From 21 to 22 June, the National Office of cocoa and Coffee of Cameroon (ONCC) and the Inter-Industry Council of Coffee and Cocoa of Cameroon (CICC) were held in Cameroon.
2016-09-20 Coffee Practitioners hold Summary Prospect Congress June 21-22 Kha -
Summary of the principle of siphon pot brewing coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Why do we stir the coffee twice? What is the principle? The first stirring was after the water rose to the funnel. This is to deaerate the coffee particles, let the ground coffee come into contact with boiling water, and immerse the coffee evenly in the water. The second stirring is the first repetition
2019-12-09 Siphon coffee brewing summary kettle brewing principle specialty knowledge communication -
Coffee roaster training summary barista manual
Today, we would like to sum up the classroom teaching on coffee roasting. In our coffee industry, there is a small division and three masters. This teacher refers to our baristas, that is, the people who make coffee drinks at the bar. This small teacher, as long as you are clever and diligent, you can reach a level in a year or so. And the three masters need more than
2015-09-06 Coffee roasting training summary manual today we about -
Summary of maintenance skills and methods of Delong semi-automatic coffee machine
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) 1. The coffee machine with automatic water supply can not be turned on when the water supply is suspended. The coffee machine with manual water filling should check the amount of water in the water tank before use and make up the water before use. two。 The semi-automatic coffee machine needs to be preheated by power on before use, and it is usually necessary to observe that the boiler pressure pointer reaches the green zone.
2017-10-29 Delong semi-automatic coffee machine maintenance skills methods summary professional coffee delivery -
Coffee roaster experience summary coffee bean roasting experience sharing
The taste of a cup of coffee in a cup is simply the superposition of smell and taste, including the touch of the mouth. We feel the pleasure of a cup of coffee through our mouth and nose. For us, coffee roasting is to discover the best performance of a coffee bean in terms of smell and taste. However, it is often impossible to have both. We are in pursuit of strong aroma.
2015-09-02 Coffee roasting experience summary coffee beans experience sharing one cup coffee medium -
Summary of the Ten Common Coffee knowledge points of Coffee summarize the flavor characteristics of Tiepi Cabernet Rosa
Summary of ten common coffee knowledge points: 1. Flavor characteristics of coffee varieties | through a large amount of time cup test and flavor identification of Qianjie coffee, it is found that iron pickup varieties generally have citrus nut compound tonality; bourbon varieties have citrus tonality, but higher sweetness; rose varieties are famous for their rich floral citrus tone. two。 The difference between washing treatment and sun treatment: day
2021-07-15 Coffee common top ten knowledge points summary variety pickup sideline rose summer flavor -
Summary of the efficacy of coffee promotes everyone's digestion.
Coffee can actively stimulate the stomach to secrete hormones such as peristaltic hormone or gastrointestinal hormone, which can effectively stimulate gastrointestinal function, increase gastrointestinal peristalsis and promote digestion. Coffee should be a kind of thing that everyone is not unfamiliar with. We can see all kinds of cafes everywhere in the street, and cafes have become dating places for many couples.
2015-08-20 Coffee efficacy summary promotion everyone digestion coffee can polar stimulation -
Summary of the efficacy of coffee to promote everyone's digestion
Coffee can actively stimulate the stomach to secrete hormones such as peristaltic hormone or gastrointestinal hormone, which can effectively stimulate gastrointestinal function, increase gastrointestinal peristalsis and promote digestion. Coffee should be a kind of thing that everyone is not unfamiliar with. We can see all kinds of cafes everywhere in the street, and cafes have become dating places for many couples.
2015-08-10 Coffee efficacy summary promotion everyone digestion coffee can polar stimulation -
Summary of cleaning methods for coffee machine boiler to easily solve the dirt of coffee machine boiler
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) We cannot use baking soda and hot water for mixed cleaning, this solution will clog the coffee machine. 1. The preliminary preparation is that we need to go to the store to buy ready-made coffee machine cleaning liquid. two。 Put two pieces of denture cleaning tablets into a container, then pour in a small amount of water to dissolve.
2017-10-29 Coffee maker boiler cleaning method summary ease resolution dirt professional coffee -
Summary of Coffee Bean Technology Coffee Baking training and Learning
For a long time, I wanted to better explore the secrets of coffee and dreamed of opening a self-baking boutique, so I signed up for the Brista coffee roasting class and studied systematically. After the study of theoretical knowledge, it is found that the world of coffee roasting is very big, and each boutique bean has a given baking degree, baking time, machine firepower, water loss weight and bean production time.
2015-01-09 Boutique coffee beans technology coffee roasting training learning summary all the time -
Summary of Coffee training on opening Cafe
Has been engaged in coffee training for 5 years, countless cafes, such as fleeting, ebb and flow. No matter whether it is popular for a while or opening or closing, after many operators arrive, whether they end badly or change hands, there is always a sentence that often blurts out that a lot of things were not ready at the beginning, so it is true that the successful operation of a coffee shop is by no means a Qiongyao TV series.
2015-09-01 Coffee training about cafe summary engaged coffee already have -
The summary of hand-brewing coffee teaching must go through repeated practice.
With the development of the boutique roasting industry, although hand-brewed coffee is very common, it is actually very complex and difficult. If you want to make a good cup of coffee, you must go through repeated practice. In the second week of coffee professional class teaching at Brista Coffee West Point College, boutique coffee extraction and tasting are the main contents of the course. Select high-standard coffee utensils to complete the actual operation.
2015-08-31 Hand brewing coffee teaching summary must go through repeat practice along with boutique -
Summary of troubleshooting of Xike Saeco automatic coffee machine
Coffee machine, like other machines, has a certain life cycle, and there will be a variety of failures in the process of use, just like people, when a person grows up, there will be some minor diseases such as colds and so on.
2014-06-06 Coffee supplies automatic coffee machine coffee encyclopedia -
The importance of uniform steaming of hand-brewed coffee Experimental Summary of steaming technique is very important!
Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (official Wechat account cafe_style) the first step in hand rush is steaming. Steaming: discharge carbon dioxide, increase the extraction rate and reduce the effect channel. Usually the way to achieve this effect is not limited to one or two. If you simply inject water around the circle and let it naturally discharge the oxide.
2018-05-02 Hand brewing coffee uniform steaming importance experiment summary manipulation important professional -
World Barista Champion's Hand Made Coffee Summary
How hard is it to make a good cup of coffee? Erin McCarthy of Counter Culture Coffee represented the United States at the 2013 World Championship in Melbourne in May. Erin identifies five of the most common problems that affect coffee brewing.
2014-05-20 Coffee knowledge hand brewed coffee -
Summary of the main points of hand-brewed coffee
The temperature of brewing coffee is 83 ℃ at the moment of brewing, 80 ℃ when it is poured into the cup, and 61 ℃-62 ℃ when it is in the mouth, which is ideal. It is said that coffee is like life, only when it is carefully prepared can it have the desired taste and strong fragrance, and only when you taste it with your heart can you really realize the taste. If you don't know how to mix it, this cup of coffee will always be bitter.
2014-11-06 Coffee knowledge coffee common sense boutique coffee hand coffee -
A brief summary of the skills in using the coffee pot
The electric coffee pot should be cleaned in time after each use. The parts that need to be cleaned include water container, coffee powder volume, distribution plate, filter and so on. If the filter paper is used once, it should be thrown away.
2014-07-09 Coffee supplies coffee maker use skills coffee maker use