increase or decrease Learn more about increase or decrease
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Espresso will cause a lot of flavor changes as long as the amount of coffee powder is increased or decreased.
We often do the operation of increasing or decreasing powder in the process of grinding, so what will be the change in the extraction of espresso if we increase or decrease the amount of powder on the premise of the same amount of coffee liquid and degree of grinding? The beans tested are the [Qianjie boutique matching] that the editor uses every day, the blending ratio is 6:4 (Brazil: Goran), the bean grinder is Pegasus 900N, and the grinding degree is 1.7.
2019-04-13 Italian espresso coffee to do add or subtract coffee powder processing will appear more -
Increasing coffee intake will reduce the incidence of type 2 diabetes.
The study found that if the average daily coffee intake increased by one and a half cups in the past four years, the incidence of Ⅱ diabetes decreased by 11%, which undoubtedly reduced the risk of Ⅱ diabetes. The increase in coffee and tea intake is associated with a decrease in the incidence of Ⅱ diabetes, but little is known about the underlying mechanism of this link.
2014-07-30 Increase coffee intake decrease diabetes incidence research findings in the past -
Effect of steaming on coffee brewing
Last time we used the Smart Cup to get objective data on whether it was steaming or not and how long it lasted. Learn from the senses that with the increase of steaming time, the acidity decreases, and the sense of sweetness and stickiness increases. The overall flavor gradually moved backward, and more complex. From the display on TDS and EXT, we know that with the increase of steaming time, the values of TDS and EXT show a downward trend. And I.
2016-08-31 Steaming coffee brewing influence -
The influence of steaming or not and duration on coffee brewing (part two)
Last time we used the Smart Cup to get objective data on whether it was steaming or not and how long it lasted. Learn from the senses that with the increase of steaming time, the acidity decreases, and the sense of sweetness and stickiness increases. The overall flavor gradually moved backward, and more complex. From the display on TDS and EXT, we know that with the increase of steaming time, the values of TDS and EXT show a downward trend. And I.
2015-07-01 Steaming steaming or not duration opponent coffee influence -
If the ratio of powder to water is constant, what is the effect of increasing or decreasing the amount of powder on the flavor of coffee?
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) usually in brewing some, especially deep-roasted coffee, because the proportion of powder is relatively small, if according to the usual amount of 15 grams of powder to flush, then you need to reduce the amount of water injection, but the amount of coffee liquid will be less, so some people will increase the amount of powder
2019-04-26 Powder water unchanged increase or decrease powder amount coffee flavor production what influence professional -
Coffee consumption in Indonesia increases sharply, production of raw beans in Sumatra decreases, resulting in tight supply
Professional coffee knowledge exchange more information on coffee beans Please follow the coffee workshop (Wechat official account cafe_style) over the past few decades, Indonesia has supplied low-yield precious coffee beans to coffee roasters around the world. Coffee brewed with local beans has a unique flavor and is loved by experts. Indonesians used to prefer tea, but now the situation has changed. With the younger
2018-06-23 Indonesia coffee consumption surge Sumatra raw beans supply tight -
Flavor atlas of Yunnan coffee
As we all know, raw beans have almost no other flavor except the smell of grass before baking, but their chemical components react in a series of ways during the baking process, forming the unique flavor of coffee. Coffee contains more than 800 volatile components, even if some ingredients are trace, can also play a role in the flavor. Dehong, Baoshan, Lincang and Pu'er in Yunnan Province are domestic small-grain coffee.
2017-07-26 Yunnan coffee flavor atlas -
Effects of regulation of sugars and amino acids on aroma components of coffee before roasting
The aroma compounds of coffee beans are mainly formed by a series of complex aroma formation reactions when the aroma precursors in coffee beans are heated.
2014-07-04 Coffee knowledge coffee roasting coffee encyclopedia -
Yunnan coffee bean flavor map _ Yunnan coffee bean flavor research report _ how about Yunnan small grain coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Thank Professor Qiao of Shenzhen Vocational and Technical College for recommending an article in "China Journal of Tropical crops", a research report on the flavor of coffee beans in Yunnan. I found it very interesting to read it and share the main idea with you. ● the report is aimed at four places in Yunnan.
2018-09-12 Yunnan coffee beans flavor atlas research reports small grains coffee how about -
The influence of the water content of coffee beans and the external environment on the formation of spices during roasting
The aromatherapy compounds of coffee beans are mainly produced by a series of complex aromatherapy reactions during the roasting period.
2014-07-04 Coffee knowledge coffee bean roasting coffee encyclopedia -
Coffee beans roasting common sense acid in roasted coffee
Formic acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast. Acetic acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast. Pyruvic acid is independent of roast degree. Lactic acid and malic acid are independent of roast degree. Citric acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast coffee
2015-05-12 coffee beans roast common sense good coffee medium -
The increase of Coffee share leads the turn of consumption pattern
Between 2008 and 2013, Chinese mainland cafes and beverage shops grew by an average of 32% a year, while the number of bars that specialize in alcoholic drinks decreased or even closed down, according to statistics released by an agency. Specifically, coffee shops and beverage shops have grown by an average of 32% a year, making it the most representative overlord in the catering industry. ten years ago, there were only about 1600 coffee shops in Beijing.
2015-08-18 Coffee share promotion leadership consumption model shift institution release statistical capital -
Basic knowledge of sour coffee in roasted coffee
There are mainly the following kinds of acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases gradually with the deepening of deep roasting. With the deepening of deep baking, pyruvate and baking degree independent lactic acid and baking degree independent malic acid are the most, while citric acid decreases with the deepening of deep roasting.
2015-01-28 Baking okay coffee medium basics common sense baking -
General knowledge of Fine Coffee Acid in roasted coffee
There are mainly the following kinds of acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases gradually with the deepening of deep roasting. With the deepening of deep baking, pyruvate and baking degree independent lactic acid and baking degree independent malic acid are the most, while citric acid decreases with the deepening of deep roasting.
2014-12-17 Boutique coffee common sense baking good medium -
What are the disadvantages of drinking coffee in women to increase the risk of myocardial infarction
It seems that many people are born to like coffee, like its rich aroma of bitterness, let people aftertaste. So many people get into the habit of drinking coffee, one cup or even several cups a day. However, many people in the medical profession believe that, in fact, there are many disadvantages for women to drink coffee. Let's follow the editor to learn more about the disadvantages of women drinking coffee. 1 、
2015-08-28 Women coffee which disadvantages increase myocardial infarction risk -
The acid in roasted coffee
The main types of acids in roasted coffee are as follows:
2014-06-14 Coffee knowledge coffee roasting coffee acidity -
About acid in roasted coffee
The main acids in roasted coffee are the following:
2014-07-12 Coffee knowledge Coffee roasting Caffeic acid -
Introduction to the flavor of Pu'er coffee Yunnan Pu'er coffee belongs to Arabica? what are the characteristics of taste such as
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) I still remember when I just bought a quilt machine and shipped it back to China with PWN Huangman, who wasted 200kg of raw beans in a year before he dared to sell them in a berry store. As for whether the research results in this year are recognized by consumers, it is no longer mine.
2019-02-21 Pu'er coffee flavor introduction Yunnan belongs to rabbi card what characteristics -
Several acids in roasted coffee
There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University). According to the first edition of the chemistry of quality, there are mainly the following acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases with the deepening of deep roasting, and decreases with the deepening of deep roasting.
2014-12-09 Coffee roasting knowledge good medium several kinds roast coffee -
Several acids in roasted coffee
There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University). According to the first edition of the chemistry of quality, there are mainly the following acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases with the deepening of deep roasting, and decreases with the deepening of deep roasting.
2015-05-28 Roast good coffee medium several kinds roast sour