Coffee roasting skills basic knowledge, curve adjustment, flavor mastery

The flavor of coffee is largely determined by the qualification of raw beans, and roasting is only a way to show the characteristics of coffee beans. After roasting, various ingredients of raw coffee beans have undergone chemical changes, thus forming the flavor of coffee. In other words, what kind of chemical change occurs, to what extent, and to what extent to stop the reaction from continuing these are the main points of baking.

Coffee cup test what is a cup coffee bean quality coffee bean coffee roasting

The experience of coffee cup testing depends entirely on the lovers' mastery of coffee knowledge. Aaron added that at the beginning, people were always reserved. But as they slowly recognize more aromas and flavors, people get very excited. A student majoring in crop diversity from the School of Land and Environment at the University of Melbourne just participated in Seven Seeds this week.

The "basic requirements" of professional baristas what do you need to learn in SCA barista international certification

Professional barista communication Please follow Coffee Workshop (Wechat official account cafe_style) Barista may be a cool and romantic career for many people, but for us, there are many meanings behind these three words, including the pursuit of a cup of coffee, understanding of equipment, mastery of the bar, but also attention to customer service, simply put, we must

Taste the temperature of coffee, the unique fragrance of coffee.

There are different opinions about the temperature of coffee, everyone has their own views and views, but the final conclusion depends on their own feelings. Coffee of every character is also the mastery of coffee temperature, which is also the unique fragrance of coffee. Some people think that tasting coffee is not only to feel it with the taste of the tongue, but also to enjoy the aromatic mellow in the mouth.

Notes on using a semi-automatic coffee machine to make coffee what you need to know about a good cup of coffee

Abstract: coffee machine precautions-vigilance-small common sense: an overview of the matters needing attention in the use of semi-automatic coffee machines, such as fine grinding of coffee powder, selection of appropriate powder according to the coffee machine and mastery of brewing time, etc. The following contents are sorted out by Buy Network for your reference. Notes on using a semi-automatic coffee machine to make coffee the fragrant season of coffee, late autumn breeze afternoon, look

Coffee pot knowledge coffee knowledge coffee utensils siphon pot

Siphon pot using siphon pot to make coffee is a time-consuming thing, but it can hone your mood, taste coffee and show your style. Because it includes grinding, stewing, and mastering the heat, the whole process must be put into it wholeheartedly. One more point is heavy, and one less point is light. Only with good technical mastery can the most perfect part of coffee be extracted. Although it is a little troublesome, it is not coffee.

How do you beat the foam?-what do you want to do with the foam by hand?

How to beat the foam-what do you want to hit by hand? one is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. Let's start with foaming. Milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time and make it foamy.

Introduction to video tutorials of coffee drawing and milking skills

The video tutorial of coffee drawing and milking skills introduces two temperature problems, one is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. Let's start with foaming. Milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be foamed.

How to make coffee foam-the correct method of the video tutorial of coffee maker

Coffee foam how to play-coffee machine foam video tutorial the right way one is the starting and ending temperature of foaming, the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. Let's start with foaming, milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time and make it

The barista certificate doesn't prove how good you are, so what's the point of barista training?

Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) research can not prove how good you are the current SCAE exam is divided into foundation intermediate and Professional three levels, the three levels have different requirements for knowledge, of course, the difficulty is increasing. Generally speaking, primary and intermediate levels

What is the significance of barista training and textual research? Is there really a so-called "barista certificate"?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Today I would like to share with you some of my simple views on barista research. Textual research does not prove how good you are. At present, the SCAE exam is divided into three levels: foundation intermediate and Professional.

What is an internationally certified barista and how does it become an internationally certified barista?

The barista evaluation standard established by SCAA and the barista certificate issued are currently one of the most authoritative barista certifications in the world. SCAA (American Fine Coffee Association) and SCAE (European Fine Coffee Association) merged in January 2017 to form the world's largest and most authoritative boutique coffee association SCA (Specialty Coffee Association). Yes, the solution to him.

Video tutorial for beginners to beat milk foam manually-how to make milk foam without big bubble coffee beans

Video tutorial on how to beat foam manually-one is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. Let's start with foaming. Milk is cold at first (preferably refrigerated at 5 ℃), which can prolong foaming time.

Cafe Entrepreneurship guidance Lecture-pre-preparation

Coffee shop is a kind of retail store. Retail is the last link in which goods are transferred to consumers. Due to different operating conditions and contents, a variety of specialized stores are produced, including clothing, food, and food.

The method of drawing flowers in tulip coffee

You need to learn the heart-shaped coffee pull before learning the tulip coffee pull, because the tulip coffee pull is based on the heart-shaped coffee pull, if you are not very familiar with the heart-shaped coffee pull, you should first practice the heart-shaped coffee pull and then learn the tulip coffee pull.

Spressa Philharmonic pressure aids make it easier to make coffee

For coffee lovers, the famous portable coffee maker AeroPress is a very distinctive product, and if you are a user, you will definitely be more interested in today's new thing.

General knowledge of fine coffee to master the etiquette of drinking coffee

Spressa Philharmonic pressure aids make it easier to make coffee

Spressa is a very easy-to-use tool co-invented by Dan Erickson and Ross M Colquhoun to make it easier for people to try out the Philharmonic Coffee making system. Interested friends can first enjoy the introduction video of Spressa, and then they can have a basic understanding of it. The purpose of Spressa is to make people

"Espresso" re-baked coffee beans, lipids, mellow flavor, Italian blending of coffee beans

Espresso is a baking method Espresso is a baking method, you can buy a bag of Espresso in the store, refers to the re-roasted coffee beans, suitable for brewing into espresso. The importance of lipids has been discussed in the previous chapters. Emulsified lipids are the main source of alcohol flavor, so Espresso often uses deeper baking to drive lipids to the outlet of the cell pore.

Basic exercise of Coffee drawing-drawing Water

The purpose of basic practice of drawing flowers is to draw water. Practice stability 2. To master the sloshing skill exercise 1, pour the water into the cup with a milk kettle, starting from the mouth of the cup, then raise the milk kettle until the spout is about three to five inches high from the mouth of the cup, and pour into the cup with a column of water of the same thickness, but the water column should be thick enough. put the milk kettle close to the edge of the cup when it is seven minutes full until it is full.