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Champion course: gold coffee brewing ratio 15g black coffee how much water is the best to drink?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Coffee hand brewing water than the experiment more practical hand brewing coffee powder than the 2016 World Coffee Competition (World Brewers Cup) champion Tetsu Kasuya invented the hand brewing method at 4:6. In order to find a universal and simple method of brewing, Tetsu Ka
2018-03-01 Champion tutorial gold coffee brewing proportion 15g how much water is the best delicious -
What is the golden ratio of hand-brewed coffee? what is the original golden coffee brewing ratio of the world champion of hand-made coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) 2016 World Coffee Competition (World Brewers Cup) champion Tetsu Kasuya created the original handmade coffee brewing method at 4:6. In order to find a universal and simple method of brewing, Tetsu Kasuya finally came up with this golden ratio after many attempts. Read
2019-01-27 Hand brewing coffee gold proportion what is the world champion originality brewing professional -
Hand coffee brewing ratio with reference to the golden coffee brewing ratio taught by the world champion
Professional coffee knowledge exchange more coffee bean information please pay attention to coffee workshop (Wechat official account cafe_style) coffee extraction formula and gold cup extraction theory | discuss the relationship between extraction rate and water-powder ratio. Tetsu Kasuya, the champion of the 2016 World Coffee Competition (World Brewers Cup), created the original handmade coffee brewing method at 4:6. In order to find a universal and simple method of brewing
2018-01-05 Hand brewing coffee brewing proportion reference world champion teaching gold professional -
Hand brewing coffee Tetsu Kasuya invented four or six flushing method, the role of off-water flushing method?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) 2016 World Brewers Cup champion, Tetsu Kasuya used his invention in the competition four six punch method, here a brief introduction to V60 ceramic filter cup, coffee powder 20g, rough grinding, water temperature 92 degrees, total water injection 300g will be divided into 40% and 60% total water injection
2018-05-27 Hand flushing coffee Tetsu Kasuya invention four or six flushing method cut off water -
2016WBC champion hand brewing coffee five techniques four or six brewing parameters
Professional coffee knowledge exchange for more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) Tetsu Kasuya, a systematic punching method worth learning. Tetsu says modestly that he is neither a bean baker nor a coffee farmer, he is just a barista who invests all his enthusiasm in brewing and presents it to everyone. Sun in Rose Summer, Ninety Plus. Hario V60
2018-04-02 2016WBC champion hand brew coffee top five technique systematization parameters -
What are the skills of hand-brewing coffee? introduction to hand-brewing techniques
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) 2016 World Coffee Competition (World Brewers Cup) champion Tetsu Kasuya created the original handmade coffee brewing method at 4:6. In order to find a universal and simple method of brewing, Tetsu Kasuya finally came up with this golden ratio after many attempts. Finish reading
2019-03-28 Hand brewing coffee what skills brewing techniques hands into the hole strategy professional -
Coffee 46 brewing method hand brewing coffee 46 brewing method four or six rules for brewing coffee
Professional Coffee knowledge Exchange more information on coffee beans Please follow the basic theory behind the 4-6 method of Tetsu in the Coffee Workshop (Wechat official account cafe_style). The basic theory is the amount of water poured for the first time; this effectively defines the sour or sweet taste of coffee. If you use more water, coffee will produce more acidity. If you use less water, coffee will produce more sweetness. water
2019-12-23 Coffee brewing hand brewing four or six rules specialty coffee knowledge communication more -
What is the authentic Geisha summer flavor? How does world champion rose summer rush out so much flavor?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Panama Jensen rose summer washing and sun rose summer flavor distinction Today I drank a bean brought by a friend, Colombia-geisha, details are not clear, only know roasting about moderate roasting, it does not look very deep roasting, others do not know said
2018-01-27 Authentic Geisha Rose Summer Flavor What is it World Champion How Out -
The difference between one-shot Coffee and one-shot Coffee
There are many ways to brew coffee by hand, but most of them have high requirements for water injection. If many friends want to drink their own delicious coffee, they have to practice for at least one and a half months. Today, Qianjie will share with you a cooking method, which requires neither skilled water injection skills nor expensive utensils. Summer
2021-11-06 -
The speakers of the fourth BlackWaterCrunch (Coffee Symposium), Pak Gu Zhe and Zhao Jiabao
BlackWaterCrunch, a coffee seminar hosted by BlackWaterIssue, will be held at the LW Convention Center in Seoul, South Korea on August 4th. Two of the speakers are from overseas, namely 2016WBrC champion Sakatani (Tetsu Kasuya, Japan) and 2014WBC runner-up Zhao Jiabao (Capo Chui, Hong Kong). Before the seminar, we BlackWaterIssue conducted an interview in advance. q)
2017-08-01 Fourth session BlackWaterCrunch Coffee Symposium Speaker -
46 hand punch, learn about it
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) 2016 World Brewers Cup champion, Tetsu Kasuya used his invention in the competition four six punch method, here a brief introduction to V60 ceramic filter cup, coffee powder 20g, rough grinding, water temperature 92 degrees, total water injection 300g will be divided into 40% and 60%
2018-06-18 46 hands punching understanding once professional coffee knowledge communication more -
The one-throw cooking invented by the world champion is so simple.
"Hmm? Why does your one-size-fits-all still have the stuffy steam in the front? Shouldn't we just inject it to the end in one breath? " "Oh! The one you are talking about is not a stream of knives, but a stream of knives is a way of dividing the cooking into two stages, and what you say is finished in one breath is another invention of Miya Zhe, the inventor of the four or six brewing method.
2023-10-28 -
Front Street Coffee is the main feature of the third wave of coffee
Professional coffee knowledge exchange More coffee bean information Please pay attention to the main characteristics of the third wave coffee workshop (Weixin Official Accounts cafe_style) Improve coffee quality, more direct trade, more emphasis on sustainability, lighter roasting, innovative brewing methods These are the essence of the third wave coffee. We pursue sweetness, complexity and uniqueness in the brewing process. we are
2019-12-17 front street coffee belonging number wave third main characteristic specialty -
Introduction to the principle of Coffee extraction knowledge of Coffee extraction
For more information on coffee beans, please follow the Coffee Workshop (official Wechat account cafe_style) Research on extraction principles in two years' time, the University of California, Davis and SCA will re-examine scientific hypotheses, measurement tools, sensory information and consumer research. Some of these scientific assumptions have been around since the 1950s, which means it's an exciting machine.
2019-11-24 Coffee extraction principle introduction research knowledge -
Kenya's best coffee-2016WBrC runner-up match bean Koini washing factory Kenyan coffee beans
For the exchange of professional baristas, please follow the coffee workshop (official Wechat account cafe_style) 2016 World Brewing Competition (World Brewers Cup) runner-up beans! Coffee Collective bar player Mikaela Wallgren won the runner-up with this Kenyan Coini in the 2016 World Cooking Competition by a narrow margin of 0.08 points. 2016 World Brewers
2017-11-28 Kenya okay coffee.-2016WBrC runner-up game Douke Yi. -
Tips for steaming coffee by hand: how long does it take to steam and when to stop?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hand coffee how to correctly steaming? Main points of details: 1. Before steaming with water, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper. two。 When steaming, the force of injecting water is not too strong, gently, try to wet all the coffee powder evenly. 3. When steaming
2019-02-28 Hand brewing coffee steaming water injection tips need long time when professional -
Hand-made coffee gouache ratio? Why do you make West Java coffee? The story of growing coffee in West Java?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hand-brewed coffee gouache ratio? Why do you make West Java coffee? The story of growing coffee in West Java? Variety source: S795 = S288 / Kent ((S288 (S26) x Typica) / Arabica x Liberica)) collected and screened by hand, retained
2018-07-28 Hand brewing coffee gouache how Java planting story specialty knowledge -
What is the third wave of coffee? is there any difference between the third wave of coffee and boutique coffee?
The third wave of coffee, we always come across this phrase in coffee shops or online. But what does it actually mean? How is it different from specialty coffee? What are the first, second and fourth waves? It is not easy to define the third wave. You will hear different explanations everywhere-some even contradict each other! So we contacted some industry experts and asked them how to define it.
2020-05-12 What? third coffee boutique there's a difference. -
What is the best taste of coffee? What should authentic coffee taste like?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) what kind of coffee is a good cup of coffee? Just like asking what kind of person is a good person, there seems to be no correct answer to this question. When you are still in the primary enthusiast stage, you always feel that it must be expensive.
2019-09-29 Coffee what taste is the best authentic should be what is it -
There are several ways to make coffee by hand. There are several ways to share the characteristics.
Professional Coffee knowledge Exchange more coffee bean information Please follow the front street of coffee workshop (Wechat official account cafe_style)-Coffee techniques and characteristics sharing front street every time I talk about coffee with customers, I can't avoid flushing this word. To put it harshly, hand-brewing coffee is a favorite of coffee enthusiasts / coffee users / coffee lovers. Today, I would like to share with you some of the big ones.
2020-01-15 Hand brewing coffee techniques several hands methods characteristics sharing professional