Caramel latte espresso

Caramel latte caramel color, also known as caramel, commonly known as sauce, English Caramel, German known as karamellzucker, French known as Sukley, Karamelesi (sucrecaramelise). Caramel is a kind of natural colorant which is widely used in food and is an important member of food additives. Caramel is a strong sugar extracted from it. General use

Fancy coffee, caramel, latte, espresso, beans, cafe, coffee

Caramel latte caramel color, also known as caramel, commonly known as sauce, English Caramel, German known as karamellzucker, French known as Sukley, Karamelesi (sucrecaramelise). Caramel is a kind of natural colorant which is widely used in food and is an important member of food additives. Caramel is a strong sugar extracted from it. General use

Comparison of Agtron value and roasting degree of coffee beans the difference between coffee bean powder color value and coffee bean surface color value

Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) coffee bean roasting degree shows that coffee limit roaster adopts semi-hot air type, which has a great advantage for coffee taste and aroma, semi-hot air can provide stable firepower, let raw beans expand evenly, so that coffee extraction has a more stable shallow, shallow and medium roasting performance.

The non-enzymatic browning reaction of coffee roasting what happens to the caramelization reaction?

Baking basic science-browning reaction non-enzymatic browning reaction (Nonenzymatic Browning) non-enzymatic browning reaction is different from enzymatic browning reaction, non-enzymatic browning reaction does not need enzymes, but its reaction requires heat, sugar and amino acids. There are two non-enzymatic browning reactions related to coffee roasting: caramelization (caramelization recation) and Maillard reaction (Ma).

Coffee roasting terminology caramelization tester-caramel macchiato is coffee

Coffee roasting term caramelization tester-Caramel macchiato is the process of roasting coffee, bouncing like popcorn with fragrance and pleasure. From raw beans, light roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. Raw beans ─ each coffee cherry

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.

The effect of Mena reaction time on Coffee A suitable baking method for Alida in Panama

Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) We all know that there are two major reactions in the roasting process of coffee beans: the Mena reaction and the caramel reaction. The Mena reaction can be said to be the most complex reaction in the coffee roasting process, and it is also one of the most important reactions to produce a variety of coffee flavors. In this.

Caramel Macchiato Caramel Making Method Tutorial

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) caramel, fancy coffee good friend, sweet with bitter coffee good taste, dark brown sugar and cream, coffee is like a beautiful skirt, and that burnt smell makes coffee escape exciting aroma. Caramel, caramel

What is the "Mena reaction" and "caramelization" reaction in the baking process? the shadow of coffee.

Professional coffee knowledge exchange more information about coffee beans Please follow the reaction during the roasting process in the coffee workshop (Wechat official account cafe_style) Qianjie Coffee. The baking process is roughly divided into three stages, the first two of which can sometimes be merged. The first stage is the beans on the roaster, when the water overflows from the inside of the beans to the surface of the beans, and the coffee beans are dried. It is not possible to observe with the eyes at this stage.

General knowledge of coffee roasting the origin of roasting patterns

At present, the naming method mainly comes from two sources: one is the general preference of national drinkers' baking mode: Ruyi baking, French baking and so on. One is the naming rules developed by coffee professionals in the United States from the end of the 19th century to the beginning of the 20th century. The origin of these two names is still vague to some extent, so now there is a more objective way to assist in interpretation.

At the beginning, the sound of the first explosion was low, indicating the beginning of pyrolysis and the conversion of starch to caramel.

Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) raw beans refers to coffee, the main ingredients, protein, oligosaccharides, caffeine, chlorogenic acid, amino acids and other chemical changes caused by heat roasting, resulting in coffee beans have a very unique color, bitterness, rustic, sour and texture

According to the color standard and caramel coffee can be divided into the following roasting methods

Is the caramel macchiato coffee burnt? Is caramel macchiato very sweet? Private formula operation

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) coffee workshop in Italian means [brand], squeeze a grid pattern on the milk foam, like a seal, caramel macchiato is a caramel Machiato, representing the sweet mark, the sweet taste of caramel, the softness of the milk bubble, neutralizing the Italian strong

The difference between "Mena reaction" and "caramelization" in the baking process

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Mena reaction wins caramelization Mena reaction refers to a series of monosaccharide carbohydrates (glucose, fructose, maltose, arabinose and lactose) and proteins (amino acids) through a series of degradation and polymerization, the color will also become darker, 1912 by the French scientist Mena

Does Colombia want the characteristics of the two-color bourbon variety of the manor? How much is it baked?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Columbia Hope Manor two-color bourbon variety characteristics? How much is it baked? When the bean baker at the suburban coffee shop baked to the bicolor bourbon of Columbia's Hope Manor, he found that the sweetness of the caramel reaction seemed to interfere with the original taste of the beans. Therefore,

Coffee roasting degree roasting time and temperature changes in coffee flavor and taste

Because coffee roasting varies from temperature, time, to the color of coffee beans, even if they are roasted to the same temperature or even the same color, they may show different tastes. Generally, roasted coffee will be accompanied by the first explosion and the second explosion (coffee beans will explode due to the evaporation of domestic thermal expansion water).

The origin of the name of coffee roasting mode

At present, the naming method mainly comes from two sources: one is the general preference of national drinkers' baking mode: Ruyi baking, French baking and so on. One is the naming rules developed by coffee professionals in the United States from the end of the 19th century to the beginning of the 20th century.

Starbucks caramel coffee star Frappuccino Caramel Coffee

Caramel Coffee Star Frappuccino Caramel Coffee caramel is sweet and mellow with the original coffee solution, bringing a sweet and smooth taste. Top with whipped cream and covered with delicious caramel sauce. Is caramel black sugar? Caramel is not black sugar. Caramel is made by heating with sucrose or granulated sugar to enhance the taste and color. Caramel makes coffee smoothies sweeter, full-bodied Italian coffee

Baking coffee is an exciting thing, not just in its color.

Following Kaiping (official Wechat account vdailycom) found that it was exciting for Beautiful Cafe to open its own small shop to bake coffee. It is reflected not only in its special color, but also in our painstaking efforts to make every coffee bean taste good. The color of baking can be imitated, but its special flavor cannot be imitated. Coffee.

What are the basic knowledge of coffee roasting? How to judge the process and color change of coffee beans roasting

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Coffee roasting can be initially divided into five stages: warm up: preheat the coffee roaster boiler, set the temperature to the temperature at which roasting begins, called "bean temperature" Front Street Coffee talks about the roasting process and color changes of coffee beans When judging the roasting degree of coffee beans, you can use sound