chapter selection Learn more about chapter selection
-
Translation of the selected chapters of the Professional baristas Handbook | Chapter 8 the relationship between water and coffee
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) hydrochemistry 101in the boutique coffee industry, hydrochemistry has not received the attention it deserves. You may have heard that 98.75% of coffee is water, but few people realize how much water affects the remaining 1.25%. Carbon-filtered water may taste good alone.
2017-08-22 Professional barista manual chapter selection translation chapter 8 coffee relationship -
Introduction to the flavor and taste of boutique coffee beans in Santa Rita Manor Coffee Variety producing area, Colombia
Coffee is so popular in Colombia that it has become indispensable material for writers like Garcia M á rquez. For example, coffee is mentioned in every chapter of "one hundred years of Solitude", which won him the Nobel Prize for literature. Chapter 5 someone mixed a dose of laudanum into the bride's coffee in order to obstruct the protagonist Colonel Aureliano Buendia's wedding.
2016-09-23 Columbia Santa Rita Manor Coffee Variety producing area Fine goods Coffee beans Flavor -
Chapter 6 of ESPRESSO COFFEE pump pressure
(Ⅵ) the most mysterious thing about pump pressure brewing coffee is that roasted beans not only contain fragrant flavor, but also contain other substances that taste bad. At the beginning of this century, the Italians found the correct conclusion: pressurizing water can separate these two kinds of substances more effectively. The oil is emulsified and extracted under pressure to form a reddish-brown foam-like crema.
2015-03-13 David Schomer ESPRESSO COFFEE -
Chapter 6 of David Schomer's "ESPRESSO COFFEE"
(Ⅵ) the most mysterious thing about pump pressure brewing coffee is that roasted beans not only contain fragrant flavor, but also contain other substances that taste bad. At the beginning of this century, the Italians found the correct conclusion: pressurizing water can separate these two kinds of substances more effectively. The oil is emulsified and extracted under pressure to form a reddish-brown foam-like crema.
2015-10-17 David Schomer ESPRESSO COFFEE -
Chapter 5 Commercial espresso machine
Chapter 5 Commercial espresso machines From whom to buy machines? At my business seminars, there are always a lot of people who ask, which espresso machine is best? I often say this perfunctorily: the machine that can move is best. At first it sounds like crap, but after you hear my honest and in-depth analysis, you'll know that movement is a prerequisite. Want to open a shop
2015-03-13 ESPRESSO COFFEE fifth commercial espresso -
Chapter 5 of David Schomer's "ESPRESSO COFFEE"
Chapter 5 Commercial espresso machines from whom to buy machines? (Ⅴ) In my business workshops, there are always a lot of people asking: which espresso machine is the best? I often say perfunctorily: a machine that can move is best. It sounds rotten at first, but after you have heard my sincere and in-depth analysis, you will know that being able to move is a prerequisite. Want to open a shop
2015-10-17 David Schomer ESPRESSO COFFEE -
Chapter 2 of "ESPRESSO COFFEE" aromatic components dissipate easily
(Ⅱ) aromatic ingredients tend to dissipate the rich aroma of fresh coffee that has inspired poets for hundreds of years. In order to capture these aromas in coffee cups, all kinds of beautiful shapes and strange coffee machines have come out one after another, thus achieving this arduous super task. It is necessary to make the brewed coffee as fragrant as the freshly ground coffee.
2015-03-13 ESPRESSO COFFEE Chapter 2 aromas ingredients easy to dissipate -
The introduction to Coffee textbook introduces the basic knowledge of coffee and the two skills of roasting and extraction.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) coffee books recommendation | popular science reader "Coffee Coffee everywhere" in addition to brewing coffee and making various coffee-related drinks, you can also learn more if you want to be promoted to become a coffee expert, this book will be the first book to accompany you to get started! The author Takuchi Junying for opening
2018-01-05 Introduction to coffee textbook introduction coffee basic knowledge and baking extraction two major -
Introduction to the taste characteristics of coffee beans by describing the flavor of coffee beans in the Manor of Saint-Tuareo, Colombia
Colombian San Tuareo Manor Coffee is so popular in Colombia that it has become indispensable writing material for writers like Garcia M á rquez. For example, coffee is mentioned in every chapter of "one hundred years of Solitude", which won him the Nobel Prize for literature. Chapter V someone went to the bride in order to obstruct the wedding of the protagonist Colonel Aureliano Buendia.
2016-11-04 Colombia Santo Ali Manor Coffee beans Flavor description treatment Variety -
Chapter 8 of David Schomer's "ESPRESSO COFFEE"
(Ⅷ) Chapter 8 cleaning machines-the second golden rule is that coffee grease will continue to stick to the surface that the coffee liquid touches. Because of its unstable chemical properties, the accumulated grease will soon become bitter. When freshly brewed coffee comes into contact with these old oils, it will smell rotten. The bad news is that there is a widespread problem of dirty machines in American cafes.
2015-10-17 David Schomer ESPRESSO COFFEE -
Translation of the chapter selected from the Handbook of Professional baristas | Chapter 6 drip coffee
Professional baristas Please pay attention to the freshness of the coffee workshop (Wechat official account cafe_style) trickle coffee is notorious all over the world for a variety of reasons. The drip-filter coffee sold in many places has been heated in a pot for a lifetime and tastes light and bitter. There are also some boutique coffee suppliers who have made the mistake of operating multiple types of coffee beans at the same time.
2017-08-22 Professional barista manual chapter selection translation 6 chapters drip filtration coffee -
The second Golden Rule of Chapter 8 of ESPRESSO COFFEE
(Ⅷ) Chapter 8 cleaning machines-the second golden rule is that coffee grease will continue to stick to the surface that the coffee liquid touches. Because of its unstable chemical properties, the accumulated grease will soon become bitter. When freshly brewed coffee comes into contact with these old oils, it will smell rotten. The bad news is that there is a widespread problem of dirty machines in American cafes.
2015-03-13 David Schomer ESPRESSO COFFEE -
Chapter 2 of David Schomer's "ESPRESSO COFFEE"
(Ⅱ) aromatic ingredients tend to dissipate the rich aroma of fresh coffee that has inspired poets for hundreds of years. In order to capture these aromas in coffee cups, all kinds of beautiful shapes and strange coffee machines have come out one after another, thus achieving this arduous super task. It is necessary to make the brewed coffee as fragrant as the freshly ground coffee.
2015-10-16 David Schomer ESPRESSO COFFEE -
Chapter 3 of "ESPRESSO COFFEE" what is meant by "variable cause"
(Ⅲ) Chapter 3 Environmental factors-what is the variation of temperature, sunshine and humidity in the process of cooking espresso, the factors that affect the quality of espresso are called variables. Some variables are caused by different human skills, while others are not easy to control. For example, the environment of nature is always changing all the time. In the face of these uncertainties, the bar staff must
2015-03-13 ESPRESSO COFFEE Chapter 3 what is variable -
Coffee training knowledge chapter Coffee picking
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2015-03-16 Coffee training knowledge picking -
Coffee training knowledge chapter Coffee picking
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2014-10-09 Coffee knowledge coffee picking coffee encyclopedia -
Coffee training knowledge chapter on picking time of high-quality coffee beans
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2015-03-16 Coffee training knowledge boutique coffee beans picking time -
Coffee training knowledge chapter on the picking of coffee trees
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2014-12-30 Coffee training knowledge picking coffee general 4 years flowering about -
Coffee training knowledge chapter on the picking of coffee beans in coffee trees
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
2015-03-17 Coffee training knowledge coffee beans picking -
Colombia Huilan Coffee Flavor Description Grind Scale Variety Taste Treatment Manor Introduction
Coffee is so deeply ingrained in Colombia that it has become indispensable for writers like García Marquez. One Hundred Years of Solitude, for example, which won him the Nobel Prize for Literature, has coffee in every chapter. Chapter 5 A dose of laudanum is added to the bride's coffee in order to prevent the wedding of the hero, Colonel Aureliano Buendía. the
2016-11-17 Colombia Huilan Coffee Flavor Description Grind Scale Variety Taste Place