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Basic knowledge of fine coffee Coffee popular science "white coffee"
White coffee is a Malaysian specialty with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but the use of special Liberica, Arabica and Robusta coffee beans and super skim milk raw materials, after moderate and low temperature roasting and special processing, a large amount of coffee is removed, and the bitterness and sourness produced by high temperature carbon roasting are removed.
2014-12-31 boutique coffee basics popular science white coffee Malaysia -
Coffee Science Popularization of "White Coffee" Coffee basic knowledge
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitter taste of coffee.
2015-03-14 Coffee popular science white coffee basic knowledge Malaysia native products -
Coffee Science Popularization of White Coffee Fancy Coffee basic knowledge
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitter taste of coffee.
2015-10-16 Coffee popular science white coffee fancy basics common sense Malaysia -
Basic Coffee Science Post: what is White Coffee
White coffee originated in Malaysia at the beginning of the last century. At that time, the British had already mastered the method of roasting and making coffee, and it had become a fashionable drink for the mainstream people in Britain. They taught the local people the method of making coffee in the West. People have been drinking Western-style coffee ever since. With the passage of time, the influence of coffee in Malaysia has gradually expanded, and drinking coffee has become a tradition of many local families.
2015-10-20 Coffee basics common sense popular science what white coffee coffee originated from -
Coffee Basic Knowledge Coffee Popular Science "White Coffee"
White coffee is a Malaysian specialty with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but the use of special Liberica, Arabica and Robusta coffee beans and super skim milk raw materials, after moderate and low temperature roasting and special processing, a large amount of coffee is removed, and the bitterness and sourness produced by high temperature carbon roasting are removed.
2014-11-24 Coffee knowledge coffee knowledge coffee science white coffee -
Basic knowledge of fine coffee what is the science of drinking coffee
A cup of strong coffee is hard to refuse. When you are racking your brains to think about a problem, a cup of strong coffee may open you up, so many people like to drink coffee and can't even work without it. But drinking coffee also has a lot of attention, drinking improperly, it will cause damage to your body. Coffee contains caffeine and 300.
2015-07-03 Boutique coffee basics common sense which science a cup strong very difficult -
Coffee basic Encyclopedia Coffee popular Science "White Coffee"
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitter taste of coffee.
2014-10-10 Coffee knowledge coffee basics coffee is fine white coffee -
Boutique Coffee Science about the roasting of coffee
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly.
2014-10-18 Coffee knowledge boutique coffee science coffee roasting -
Boutique Coffee Science explores whether coffee is actually bitter
When it comes to black coffee, almost everyone's first reaction is bitter, which has almost become synonymous with coffee. So no matter whether black coffee is really bitter or not, few people are willing to take the initiative to touch him. People have become accustomed to adding milk and sugar to seek the feeling that it is not bitter and smooth, so the quality of coffee is often ignored, anyway, it is bitter. Is good coffee really bitter? Answer
2014-10-14 Coffee knowledge boutique coffee science coffee bitterness -
Basic questions about coffee in boutique coffee science
Does ● drink black coffee as the so-called expert? Some people think that drinking black coffee without sugar or milk sugar is the right way to drink, but French people like to drink coffee milk with enough milk. Italians, on the other hand, prefer steam-pressurized coffee filled with sugar. Therefore, there is no fixed way to drink, as long as it is in line with their own preferences, it is good coffee. If you want to taste it,
2015-04-28 Boutique coffee about basic questions -
Fine Coffee Science explains the baking of coffee beans in detail
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly.
2014-11-04 Coffee knowledge boutique coffee science coffee bean roasting -
Basic knowledge about coffee in boutique coffee science
Coffee won't melt when it's thrown into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee). 1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The range of the best extraction rate is 18% Mui 21%. Insufficient extraction (less than 18%) indicates that the flavor of coffee is not fully dissolved in water and is overextracted (more than 21%).
2014-12-22 Boutique coffee about basics common sense throw it into the water no all -
Coffee novice science article: freshly ground coffee is not instant coffee
The coffee powder grinded by roasting coffee beans cannot be completely dissolved in water, of course, you can also brew it directly with coffee cups and hot water, but only if you can tolerate the coffee grounds in this mouth, otherwise, it is recommended to refer to the following figure for the following basic coffee utensils and usage. (PS: the temperature indicated by hand flushing in the picture is suitable for light coffee beans.) -
2014-10-11 Coffee knowledge coffee novice coffee science popularization freshly ground coffee instant coffee -
Coffee novice science article freshly ground coffee is not instant coffee
The coffee powder grinded by roasting coffee beans cannot be completely dissolved in water, of course, you can also brew it directly with coffee cups and hot water, but only if you can tolerate the coffee grounds in this mouth, otherwise, it is recommended to refer to the following figure for the following basic coffee utensils and usage. (PS: the temperature indicated by hand flushing in the picture is suitable for light coffee beans.) -
2015-01-14 Coffee novice popular science fresh grinding no instant roasting coffee beans grinding coffee -
Baking basic science, browning reaction non-enzymatic browning
Following Cafe Review (official Wechat account vdailycom) found that non-enzymatic browning of Beautiful Cafe opening a small shop of its own is different from enzymatic browning. Non-enzymatic browning reactions do not require enzymes, but their reactions require heat, sugars and amino acids. There are two non-enzymatic browning reactions related to coffee roasting: caramelization (caramelization recation) and Maillard reaction.
2017-07-28 Baking basic science browning reaction non-enzyme promoting browning attention curry review Wechat public -
Fine Coffee basic knowledge Coffee can relieve Sports pain
A new study shows that coffee not only makes people more energetic, it relieves the pain caused by some exercise, but also has nothing to do with whether a person has the habit of drinking coffee, according to the American journal Life Science. According to Robert Motel, a former self-racer and professor of kinesiology and social health at the University of Illinois, caffeine affects the brain and spinal cord involved in pain processing
2015-07-02 Boutique coffee basics common sense relief exercise pain USA life sciences miscellaneous -
Can rookies with zero basics of coffee be on SCA? How much does it cost? How long is the study cycle?
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Coffee 0 basic rookies can keep up with this lesson? Of course, because SCA education system is from shallow to deep, step by step of a science education system. No matter how much you know about coffee, you can generally enter the door of coffee science through the study of primary and intermediate courses. Junior middle school
2017-09-25 Coffee basic entry rookie above SCA fee how much study cycle -
Drinking coffee regularly can prevent bad breath basic knowledge of coffee
The science of bad breath is also well studied, with the advent of mouthwash, breath fresheners and chewing gum. Now there is a new study, that is, we now often drink coffee, coffee contains substances to inhibit bad breath. A new study by Israeli scientists has found that coffee contains substances that inhibit bad breath, which may be used in mouthwash, breath fresheners or chewing gum in the future.
2015-08-03 Regular drinking coffee prevention halitosis basics common sense for halitosis science too -
Science on the Tip of the tongue-- Coffee Culture
Civet coffee is made from beans that cannot be digested and excreted by civets after swallowing. After its popularity, civets face the tragic fate of being forcibly fed to increase their excretion. According to the report, a recent report published in Animal Protection magazine assessed the living conditions of 48 civets on 16 plantations and found that the Kopi Luwak industry is basically a
2016-07-30 Tip of the tongue science coffee special topics coffee culture musk derived from swallowed -
Coffee book recommendation: "the Little Coffee Know-It-All"
Title: the Little Coffee Know-It-All author: Shawn Steiman,Ph.D purchase ways: Amazon China Books suitable for: 1. Coffee lover 2. Barista 3. Introduction to other coffee industry books: another coffee book in the form of question and answer. If you have ever read the book "Scientific interpretation of the Secrets of Coffee" by Dr. Shiwai Zhihiro, you should
2017-03-14 Coffee books recommendations the amp #160 Little C