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Back pressure Hot Air Penetration drying Coffee Technology-working principle of Hot Air Dryer
Back pressure hot air penetration drying coffee technology-working principle of hot air dryer in the face of the shortcomings of Yunnan coffee in fresh fruit drying, the coffee research team of Tropical crops College of Yunnan Agricultural University invented the back pressure hot air penetration drying coffee technology. it effectively solves the problem that coffee beans affect flavor and cup products due to extensive drying process. While steadily improving the quality of coffee beans,
2017-01-05 Back pressure hot air penetration drying coffee technology dryer work principle back pressure -
Research on Market Evaluation and Investment Planning of China's Coffee and Beverage Industry from 2016 to 2020
The "Research report on Market Evaluation and Investment Planning recommendations of China's Coffee and Beverage Industry from 2016 to 2020" released by Booz data introduces the relevant overview of the coffee and beverage industry, the operating environment of China's coffee and beverage industry, and analyzes the current situation of China's coffee and beverage industry, the competition pattern of China's coffee and beverage industry, and the operation of key enterprises in China's coffee and beverage industry.
2016-10-06 2016-2020 China coffee beverage industry market evaluation analysis -
Yunnan Agricultural University has studied the coffee bean drying technology of "back pressure hot air penetration drying technology".
According to reports, in 2012, Lingfeng Coffee Group in Lincang City invested more than 10 million yuan to cooperate with the Tropical crops College of Yunnan Agricultural University to study the new technology of coffee bean drying. In June this year, the back pressure hot air penetrating dry coffee technology officially obtained the national invention patent recognized by the State intellectual property Office, and has been promoted in more than 120 coffee processing plants in Pu'er, Lincang and other coffee growing areas.
2016-12-30 Yunnan Agricultural University research back pressure hot air penetration drying coffee technology coffee beans -
Equipment and Technology of "back pressure" Hot Air penetrating dry Coffee
Back pressure hot air penetrates the drying equipment and technology of coffee. In order to promote the new coffee drying technology, Lingfeng Group invested and established Pu'er Lingfeng Coffee Co., Ltd. in July 2014. As of January 2015, Pu'er Lingfeng has built 13 coffee drying plants in Pu'er area, with a daily drying capacity of 100 tons of dried beans, which can meet the production of 20,000 tons of coffee.
2016-12-26 Back pressure hot air penetration drying coffee equipment and technology back pressure wear -
Equipment and Technology of "back pressure" Hot Air penetrating dry Coffee
Back pressure hot air penetrating dry coffee equipment and technology Yunnan coffee industry has developed rapidly in recent years. In 2013, the planting area of Yunnan Province was nearly 70, 000 hm2, and the annual output of coffee beans reached 88000 tons, which has become the main coffee producing area in China. With the large-scale production of coffee, people pay more and more attention to the primary processing of coffee. Drying is an important process in the initial processing of coffee, and the drying process affects coffee.
2016-12-27 Back pressure hot air penetration drying coffee equipment and technology back pressure wear -
Introduction of two common methods of hand washing and dripping filtration in Japan--Detailed process explanation of penetration method and immersion method
"Coffee hand brewing follicle method"(*** personal recommendation: coffee 2 people, water ratio 1:15) basic criteria: water temperature exceeds 90 degrees Celsius, coffee miscellaneous taste or sweet, bitter too much, complete a hand brewing time control in 3 to 5 minutes best. Brewing time is less than 4 minutes, suitable for finer grinding methods. Brewing time is more than 6 minutes, suitable for coarse grinding method. a
2016-02-23 Japan commonly used two kinds hand infusion method introduction --- dipping details -
The difference between Haramoka and Yemeni mokamatari which bean tastes better?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) I use Idido's Haramoka and Yemeni mocha Matali to make a comparison because the style and personality of Haramoka raw beans are different from different planting places and different processing plants, because some Haramoka styles tend to be snow coffee, so I use IDID
2018-12-17 Hara mocha Yemen Mata difference flavor different which one beans delicious -
Coffee brewing method: flannel hand-made iced coffee to feel the romantic and heart-penetrating charm of coffee
The supply of hot coffee for many people can be prepared in advance. When brewing, we must pay attention to the skills such as coffee powder thickness, water temperature, water quantity and brewing method. It is best to use a sharp-mouthed kettle, which has a better effect. At the same time, after the coffee liquid drips, it is necessary to return the temperature to 80-90 degrees Celsius to achieve the best drinking flavor. (1) preparation equipment: triangular flannel bag, iron rack, kettle, coffee spoon, pointed water
2015-12-21 Coffee brewing way flannel hand feeling romantic heart-penetrating charm beforehand -
What is the use of coffee press?
We all know that when using an espresso machine, the hot water brewed has a pressure of about 9 atmospheres (of course, this is not a fixed value, there are also 12 atmospheres or higher), the pressure is very high, and when the water penetrates the coffee cake, the water is inert. What is inert is that water will penetrate through the weakest part of the coffee cake, not through the thickest part.
2016-10-18 Law press pot coffee powder coffee press powder tips what we know in make use -
Why do semi-automatic coffee machines use powder presses?
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
2014-08-25 Coffee knowledge semi-automatic coffee machine powder press -
How to use the coffee powder press?
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest
2014-08-30 Coffee knowledge coffee powder press coffee encyclopedia -
Espresso knowledge learning, why coffee powder should be compacted?
The reason for compacting the coffee powder is that when using an Italian coffee machine, the hot water brewed has about 9 atmospheric pressure, which is very stressful. When the water penetrates the coffee cake, the water is inert. What is inertia, that is, water will penetrate through the weakest part of the coffee cake, not from the thickest place. So, if it's not compacted and flattened, the coffee
2014-09-02 Coffee knowledge why pressing powder coffee powder -
Barista training fundamentals: why use a coffee powder press
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest
2014-10-08 Coffee knowledge barista coffee powder press -
Basic training of baristas: why to use a coffee powder press
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest
2014-11-22 Coffee knowledge barista coffee powder press -
Barista training basics Why to use Coffee Powder Press
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest
2014-12-30 Coffee training basics why use powder coffee know make -
Why use a coffee powder press? Coffee common sense
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
2015-06-06 Why use coffee powder common sense we know make intention -
Coffee basics: why use a coffee powder press
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
2015-07-24 Coffee basic knowledge why use press powder we know make intention -
Coffee basics: why use a coffee powder press
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
2015-09-14 Coffee basic knowledge why use press powder we know make intention -
Basic knowledge of Coffee Why does Italian coffee use a coffee powder press?
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
2015-09-16 Coffee basics Italian why use powder we know are making -
Why use a coffee powder press?
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest
2015-10-15 Why use coffee pressing powder know when making intention coffee machine