dryness Learn more about dryness
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How to understand the tea and dry feeling in coffee? Why does it taste bitter?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) First of all, our cognition coffee is bitter, because coffee is bitter and astringent is difficult to eat, so we need to add milk to balance such bitter taste. However, it is different to taste single coffee. If you sip it gently, if it has a bitter taste, it will affect the level of the whole cup of coffee.
2018-08-31 how understanding coffee tea sensuality dryness why appearance astringency professionalism -
How long does it take to grow individual coffee beans? How to make coffee beans too fresh by hand?
For ripe coffee beans, the freshness in front street refers to the length of time after roasting, that is to say, freshly roasted coffee beans are the freshest, and as time goes by, the freshness of coffee beans decreases slowly. after two months, most of the coffee beans almost lost their flavor.
2022-08-06 -
How to eliminate the astringency of coffee? is there any coffee that is not astringent? The coffee made by oneself is astringent.
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) coffee oil and gelatin in the mouth to create a smooth taste, but the coffee's polyphenol compounds will produce a rough astringency. Although astringency is an important taste of wine, coffee has an astringent feeling, like an ugly devil's tail, which is wild in the mouth.
2019-10-03 How to eliminate coffee astringent bitter not astringent oneself come out professional -
How much coffee is processed by a coffee tree per season?-how to transplant a famine coffee tree
Average amount of coffee processed by a coffee tree per season-how do famine coffee trees transplant authentic coffee experts say that the dryness of coffee beans must be controlled when drying coffee beans, so as to ensure the strong aroma of coffee. Coffee beans contain 11%-12% moisture is the best. Too dry will make the coffee beans very fragile, leading to a change in quality, if not to the desired degree of dryness, then
2016-11-22 One coffee average season processing how much famine how transplant one -
How to evaluate boutique coffee? Using coffee cup test to evaluate the quality and flavor of fine coffee
Coffee workshop (Wechat official account cafe_style) Coffee is one of the most complex drinks we drink, it has more aromatic compounds than wine, and hundreds of aromas and flavors are found in coffee. The source of coffee, the kinds of coffee beans used, the processing and roasting process of beans
2021-06-09 Boutique coffee how evaluation coffee cup quality flavor specialty knowledge -
What does it matter if the coffee beans are too fresh? What is the reason for the discomfort in the throat of hand-made coffee?
We know that the flavor of coffee beans that are too fresh does not perform so well, which is usually characterized by a lack of coffee flavor, a light taste, and a dryness that makes the throat uncomfortable. So experienced coffee players, after receiving the beans, will first check the baking date, if it is close to the baking date.
2022-09-06 -
Why do you want to raise fresh roasted coffee beans? Hand-brewed coffee beans are not well raised. How can they be cooked well?
Every time the delivery of coffee in front of the street arrives, some friends can't wait to open the box and want to make a cup of greed! But look at the baking date!
2021-08-29 Fresh roasted coffee beans why beans hands good how cooking -
What are the characteristics of the three native species of coffee? introduction to the characteristics and flavor of Rosa coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie three major coffee varieties, Rosa coffee characteristics introduction 1. Arabica is characterized by strong fragrance, delicate fragrance, pleasant sour taste, smooth texture, less bitterness and mild taste, but its resistance to dryness, frost, diseases and insect pests is too low.
2019-12-16 Coffee three big original characteristic what is it rose summer coffee beans flavor introduction -
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 -
Introduction of commercial espresso machine
Who do you buy the machine from?-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 to do business, before you smash
2014-08-30 Coffee supplies Espresso machines commercial coffee machines -
Requirements for commercial espresso machines espresso machines
Chapter 5 who do commercial espresso machines buy machines from?-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.
2015-05-25 Commercial espresso machines requirements fifth commercial espres -
Requirements for commercial espresso machines espresso machines
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. If you want to open a shop and do business, ask about it before you spend money on a machine:
2015-02-27 Business espresso machines requirements hosting lectures conferences -
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 -
Basic knowledge of boutique coffee commercial espresso machine
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. If you want to open a shop and do business, ask about it before you spend money on a machine:
2014-12-04 Boutique Coffee Basics Common sense Business espresso hosting -
How to make espresso powder in proportion to espresso powder
Espresso coffee how to make espresso powder for example, if you walk into the Vivace Espresso coffee shop in Seattle, USA, you usually get a cup of espresso with a gouache ratio of 1:1-1 / 15. David Schomer, the founder of the coffee shop, was the pioneer in the Italian espresso industry at that time and brought this coffee for the first time.
2016-12-27 Italian coffee gouache proportion concentrate coffee powder what? -
From beans to cups, what is the problem that makes coffee feel astringent?
We often drink the astringent taste in the coffee, but the astringent taste is often unacceptable, and it should not have the taste in the coffee. So the question is, where does the astringent feeling come from? No matter what kind of fruit in the world
2020-05-06 Beans cups what is it problems coffee appearance astringency -
The brewing time is too long and the water temperature is too high, which are all the reasons for the excessive extraction of coffee.
For information, please pay attention to the coffee workshop (Wechat official account cafe_style). The over-extracted coffee represents bringing out too much soluble matter in the coffee, and the result of this extraction is bad flavor. Imagine a boutique espresso with an extraction time of 40-50 seconds. Don't pretend you haven't tasted this exquisite coffee. This kind of coffee will be bitter and dry.
2019-02-26 Brewing time too long water temperature too high all lead to coffee excessive take -
How can I make a good cup of milk foam? Where did the foam come from? How did milk become foam?
Professional coffee knowledge exchange more information on coffee beans Please follow the coffee workshop (Wechat official account cafe_style) many baristas will spend a lot of time making lattes, which tests not only the skills of lattes, but also your skills of making spaghetti concentrate and milking foam. Today, the editor will introduce to you several factors that affect coffee bubbles. I hope you can learn from them.
2018-06-28 How ability hit a cup good milk milk foam how milk become professional -
How do you cook coffee beans when they are too fresh? Can I drink coffee that hasn't passed the bean growing period?
The guide believes that after receiving the express delivery of the coffee, you can't help but want to open it and brew it immediately, but look at the baking date and find that it is too fresh, and the feeling of love and hate immediately surges up. So is there a way to flush beans that are too fresh? Why is the flavor not better when it is too fresh? If you have just received the roasted fresh coffee beans, they will be washed and boiled immediately.
2021-02-07 Coffee beans fresh how brew fail bean cultivation period coffee can drink guide reading phase -
14 Health-preserving functions of Coffee from the Angle of traditional Chinese Medicine
The coffee bean is taken from the fruit of the coffee tree. It is red and red in color, enters the heart, is bitter, and merges into the path of the large intestine. The taste is bitter and bitter, fried and scorched. Glycol has nourishing and relieving effects, relieving pain, diverging pungent taste, passing through the brain-blood barrier, treating surface wind-heat, headache, bitterness, dryness and diarrhea, and treating fever or dampness. 14 Coffee breeds from the Angle of traditional Chinese Medicine
2015-06-19 TCM Angle Coffee 14 Health Preservation function