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Introduction to hand-brewing Coffee: cuboid Theory of Coffee extraction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) the cuboid theory of coffee extraction teaches us to systematically stack and combine the coffee flavor we want to present. In the process of coffee extraction, in addition to the amount (concentration) of coffee extraction is one of the factors of manipulation, the flavor of the extraction will also change with the extraction time.
2018-07-29 Hand brewing coffee skill entry pick cuboid theory -
Cuboid theory of hand-brewed coffee extraction explanation of the principle of hand-brewed coffee extraction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Espresso coffee extraction detailed steps Italian concentrated common sense coffee extraction cuboid theory teaches us to systematically stack and combine the coffee flavor we want to present. In the process of coffee extraction, except that the amount (concentration) of coffee extraction is the cause of manipulation.
2018-01-14 Hand brewing coffee taken cuboid theory extraction principle explanation -
Daily brewing | flavors extracted from the front, middle and back segments of hand-brewed coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) before the editor discussed with you the so-called saying that a cup of coffee brews different flavors is actually unrealistic. Today the editor continues to discuss with you the extraction of various flavors in hand-brewed coffee to see how to use techniques to systematically combine the coffee you want to present.
2018-08-31 Daily brewing hand brewing coffee front middle back respectively take out taste -
Steps of making Coffee with siphon Pot introduction to gouache proportion tutorial
The difference between Japanese coffee and espresso first lies in the machine and method of making coffee. Espresso is espresso "pressed" with high temperature hot water, while Japanese brewed coffee; is "brewed" by hand, drip, siphon and so on. From the point of view of practice, the former can be described as happy, and later.
2016-11-17 Siphon utensils coffee steps gouache proportion tutorials introduction siphon -
Introduction to the steps of siphon pot brewing coffee with alcohol or gas
It was a Japanese coffee shop owner, Mr. Tanigata, who taught me how to make coffee. Tanigasu used to work at Enoteca Pinchiorri Restaurant in Tokyo (the main store in Florence, Italy, was won by Michelin 3-star, but Tokyo is no longer open). It is a "full-stack chef" made from wine mixing, coffee making, Japanese food and western food (to borrow the definition of Manong).
2016-12-10 Siphon kettle coffee alcohol or gas use steps introduction teach me