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Baking vocabulary related to "processor" for roasting coffee beans
The words mentioned in this section are all flavor words related to the post-harvest processing procedures (shelling, fermentation, washing, drying and storage), most of which are defective flavors. Clean: this common word means that the coffee bean comes directly from the fruit in the cup, without any defective flavor in the process. China and America
2015-04-14 Coffee beans roasting processors related vocabulary this part mention words -
Introduction of coffee defective bean varieties to understand the culprit that affects the quality of a cup of coffee
Coffee beans have many flaws, and there are a variety of flaws. There are many reasons for defects. Defects may affect our taste experience of coffee at different levels, and may also affect our health. However, many defects that can be clearly seen in raw beans can be quickly invisible once baked. Therefore, most of the coffee cooked beans we usually see are uniform in appearance and consistent in appearance.
2015-12-05 Coffee defects varieties introduction understanding influence one cup bad culprit -
What are the common types of defective beans in raw coffee? the effect of defective beans on coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) according to the statistics of the International Coffee Organization (ICO), there are about 1.5 million metric tons of defective beans worldwide in a year. Defective beans will be consumed by the producing countries or transferred to low-cost formula beans, made into comprehensive coffee beans or sold cheaply to instant coffee factories to make three-in-one coffee and so on. Mixed bitter taste
2018-08-29 Coffee raw beans common defects type which impact professional coffee knowledge -
[SCAA Coffee Flavor Wheel] Why new wheels? What is the function of flavor wheel?
![[SCAA Coffee Flavor Wheel] Why new wheels? What is the function of flavor wheel?](https://world.gafei.com/uploads/allimg/180628/14-1P62R15I02Z-lp.jpg)
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) [SCAA Coffee Flavor Wheel] Why new wheels? SCAA's coffee flavor wheel can be seen in many cafes. Just last week (mid-January 2016), SCAA launched a new flavor wheel, while the original flavor wheel was launched in 1995.
2018-06-28 SCAA coffee flavor why new wheel what function professional -
Introduction to the rare and unique Indonesian Java coffee beans and their flavor
For more information on coffee beans, please follow the coffee workshop (Wechat official account cafe_style) Java Coffee, sometimes called Old Java, was brought to Indonesia by the Dutch in about 1696 and has been grown for more than 300 years. 85% of Java coffee is produced in complex volcanoes near Ijen in the east of Java. Suitable for coffee production
2018-12-12 Rare flavor unique Indonesia Java coffee beans introduction specialty coffee knowledge -
What are the aged Sumatran coffee beans A brief introduction to the flavor of aged Sumatran coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) in front of the street Sumatra aged Manning coffee introduction to Indonesia coffee cultivation began in the late 17th century, from the Dutch East India Company from India to Jakarta, Java, the variety of Arabica Typica, and soon spread to northwest Java
2019-12-10 Aging Sumatra coffee beans what is flavor profile specialty coffee knowledge -
Water with high mineral content is not suitable for making coffee.
Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although it is the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste. When I was eating in a large-scale western restaurant, I drank a glass of musty water. I don't know if the cup didn't wash clean, or how.
2015-09-17 Minerals measured high unsuitable made coffee minerals -
Water with high mineral content is not suitable for making coffee.
Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although it is the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste. When I was eating in a large-scale western restaurant, I drank a glass of musty water. I don't know if the cup didn't wash clean, or how.
2015-08-10 Good water coffee minerals measured high unsuitable made -
Water with high mineral content is not suitable for making coffee.
Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although it is the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste. When I was eating in a large-scale western restaurant, I drank a glass of musty water. I don't know if the cup didn't wash clean, or how.
2015-11-13 Good water coffee minerals measured high unsuitable made -
Introduction of Bolivian Java Coffee producing area what are the flavor characteristics of Bolivian Java coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Bolivian Java coffee is also known as Old Java, because the coffee beans transported to New York during the long journey, the moisture naturally dissipated, so that the coffee beans in New York. The old Java has a more intense aroma, with a special musty smell and a rare light brown, indicating the true
2019-01-26 Bolivia Java Coffee producing area introduction what Flavor characteristics Special -
Words related to "tasting"
Once upon a time, the use of language as a tool to describe how something tastes, often made us look poor. But for coffee professionals, they can all use words that both understand each other, such as the flavor of food and drink that they come into contact with in daily life to describe the taste of coffee. The use of such words will be convenient to change the coffee.
2014-08-15 Coffee knowledge coffee terminology coffee words -
Good water, good coffee. Water with too much mineral content is not suitable for making coffee.
Water with too much mineral content is not suitable for making coffee, but distilled water completely free of minerals, although the purest, sanitary and safe, always feels empty and boring when drinking. If distilled water is used to make coffee, it will taste something less. I once drank a cup of musty water when I dined in a large-scale western restaurant. I don't know if the cup was not washed clean or how.
2015-08-20 good water coffee minerals excessive high unsuitable preparation -
Good water, good coffee. What kind of water do you want to make a cup of coffee?
Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although it is the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste. When I was eating in a large-scale western restaurant, I drank a glass of musty water. I don't know if the cup didn't wash clean, or how.
2015-04-03 Good water coffee a cup what minerals measured high unsuitable made -
How does black tea ferment to produce flower fragrance? how to deal with the humidity? how to deal with the fruit aroma of black tea?
There is an obvious difference in taste between fermented black tea and poorly fermented black tea. Well-made black tea gives off sweetness, while poorly made black tea gives off sour or musty taste. Observe the color, understand the skills in addition, the tea will show the effect of fermentation. Fermented tea produces a yellowish red liquid, while
2022-04-27 Black tea how fermentation flowering aroma humidity how to deal with how to come out -
Scaa Coffee sensory Test which brand of citric acid is used in devil's water
Scaa Coffee sensory Test which brand of citric acid is used in Devil's Water? ① 1 Coffee General knowledge written test. You can answer 100 multiple choice questions within 1 hour and pass more than 75 correct answers. ② 3 taste threshold test refers to the identification of sour, sweet and salty taste. One of them is to find out which of the nine cups of water is sweet, sour and salty, and the other is to distinguish between three cups of sour and sweet and salty.
2016-12-05 Scaa coffee sensory exam devil water for use citric acid which one -
A somewhat unpopular but super-practical coffee term in Chinese and English.
Professional coffee knowledge exchange more coffee bean information Please pay attention to coffee workshop (Wechat official account cafe_style) Coffee as a drink from abroad, if you want to know more about it, you will inevitably be exposed to a foreign language. At this time, it is particularly important to understand the technical terms related to coffee! The following is a more comprehensive term for coffee, horse.
2019-04-02 A little bit unpopular surreal used coffee terminology Chinese and English comparison table horse up up -
Characteristics of Katim species in Yunnan
Following caf é comments (official Wechat account vdailycom) found that the Cafe Beautiful Cafe opened a small shop of its own characteristics of Yunnan Katim species with the in-depth development of Yunnan coffee industry, the rising demand of the domestic coffee market and the efforts of the government and enterprises, Yunnan coffee will certainly usher in a new period of development. Bourbon (bourbon): this variety is derived from the iron pickup and was created by the French.
2017-07-17 South Carolina Tim seed characteristics attention Cajun Wechat Public vdaily -
Basic knowledge of boutique coffee cup process
1 scope this part defines the operation methods and result evaluation of coffee cups. This part is suitable for coffee quality identification. 2 normative citation documents the provisions of the following documents become the provisions of this part through the citation of this section. All subsequent correction orders (excluding corrigendum) or revisions of all dated reference documents do not apply to this section, however, drum
2014-11-21 Coffee knowledge coffee basics coffee common sense coffee cup products -
A brief introduction to the treatment method of grindability and baking degree of aged Mantenin boutique coffee beans
Properly stored coffee beans will change their taste and shape, such as reduced acidity, dark color and lack of moisture, thicker and thicker taste, sweetness with honey flavor, and some of the defects that originally belonged to raw beans become less obvious. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of the complex flavor such as musty taste or commonly known as sack or pig and so on.
2017-04-15 Rich calm aged Mante boutique coffee beans grinding roasting degree treatment -
Coffee cup coffee cup test the basic knowledge of coffee tasting
1 scope this part defines the operation methods and result evaluation of coffee cups. This part is suitable for coffee quality identification. 2 normative citation documents the provisions of the following documents become the provisions of this part through the citation of this section. All subsequent corrections (excluding corrigendum) or revisions of dated references do not apply to this section, however
2015-10-14 Coffee cups coffee tasting basics common sense scope parts rules coffee cups