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What are the defective beans in coffee? Effects of primary defective beans and secondary defective beans on coffee flavor
Picking beans is a term that has been mentioned constantly in the boutique coffee industry in recent years. What exactly is picking beans? The coffee beans bought by ordinary consumers are roasted ripe beans, and the quality of raw beans can no longer be known. It is difficult to swallow is not terrible, terrible is the coffee beans with defective beans, after brewing may carry biotoxins, serious harm to health, so manual selection has become important and unbearable
2021-07-07 Coffee defects which Grade I Grade II Flavor influence pick beans in recent years boutique -
SCA Arabica Coffee Raw Bean grading Manual _ how do Arabica coffee beans be graded?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) [the standard of SCAA Specialty Coffee fine coffee raw beans] the raw bean defects of SCAA can be divided into two categories: I and II. The requirement for boutique coffee grade (specialty coffee) is that there are no Class I defects and no more than 5 II classes are missing.
2018-09-16 SCA Rabbi Coffee Raw Bean grading Manual Coffee Bean how to area -
The chemical effect of coffee milk! What are the influence factors of milk on coffee flower drawing?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) although you do not need to have a degree in chemistry, it is indeed a relatively complicated technology to understand the chemical effects of milk on coffee. However, if you want to make a perfect and beautiful milk foam flower, then you must seriously learn about milk. The milk will follow
2019-06-09 Coffee milk chemistry effect flower influence which specialty coffee -
Standard of SCAA pecialty Coffee Fine Coffee Raw Bean
[SCAA "Specialty Coffee" standard for high-quality coffee raw beans] the raw bean defects of SCAA can be divided into two types: I and II. The requirement for premium coffee grade (specialty coffee) is: 1. There are no class I defects; 2. No more than 5 II class defects 3. There can be no "quaker" (0 quaker) Quick beans in cooked coffee beans. 4. The appearance of raw coffee beans
2015-01-08 SCAA pecialty Coffee boutique coffee raw beans -
The standard of SCAA pecialty Coffee boutique coffee raw beans is necessary for a good cup of coffee.
The raw bean defects of SCAA can be divided into two types: I and II. The requirement for premium coffee grade (specialty coffee) is: 1. There are no class I defects; 2. No more than 5 II class defects 3. There can be no "quaker" (0 quaker) Quick beans in cooked coffee beans. 4. The color range of raw coffee beans is pale yellow (light yellow), yellow-green (
2015-12-05 SCAA pecialty Coffee boutique coffee raw beans -
Boutique coffee beans: the standard of SCAA pecialty Coffee boutique coffee raw beans
The raw bean defects of SCAA can be divided into two types: I and II. The requirement for premium coffee grade (specialty coffee) is: 1. There are no class I defects; 2. No more than 5 II class defects 3. There can be no "quaker" (0 quaker) Quick beans in cooked coffee beans. 4. The color range of raw coffee beans is pale yellow (light yellow), yellow-green (
2015-12-08 Boutique coffee beans SCAA pecialty Coffee coffee -
The influence of Indian bureaucracy on Indian Fine Coffee Industry
India produces the best coffee in Karnataka, but it also grows excellent coffee trees and produces very good beans in Tricheli and Maral in the southwestern state of Kerala. Another place name used to be Madras province, which has now been renamed Taminard, which also produces fine coffee beans, which is located in the southeast of India.
2017-11-22 India bureaucracy boutique coffee industry influence good card -
Milk is the companion of coffee, but it will seriously affect the taste of coffee.
Drinking hot coffee is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor decreases. Therefore, when coffee franchisees brew coffee, in order not to reduce the taste of the coffee, the coffee should be heated in boiling water in advance. The appropriate temperature for coffee is 83 ℃ at the moment of brewing, and the most suitable temperature for coffee is 61-62 ℃.
2015-08-25 Milk coffee companion serious influence taste while hot delicious must -
How to distinguish between primary defective beans and secondary defective beans? how to select the baked defective beans?
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) 1, major defects / first-level defects (Category 1) first-level defects (Category 1) in the CQI quality coffee raw bean evaluation criteria must not appear. It will seriously and continuously damage the raw bean quality of normal coffee, deteriorate the flavor of coffee, and produce coffee.
2019-10-12 Level 1 defect level 2 how to distinguish bake good professional coffee knowledge -
Coffee machine common sense about the influence of machine difference and filter bowl difference on coffee
The source of this diary is from the coffee common sense group XLW2007 about the adaptability of the small diameter filter bowl. Because before the game, it is not very clear how to control the situation, and I do not know if I believed Brother Chun, full of blood and resurrection, but the flavor is not right. In fact, there are two broader issues involved. How to control the flow rate on different machines 2. How
2014-10-14 Coffee knowledge coffee machine knowledge coffee influence -
Brazilian Kaduai Coffee introduces the influence of coffee on Brazil. Brazilians are different from ours.
Exchange of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) flavor Mundo Novo New World, which is a natural mating between Bourbon Bourbon and Sumatran Tibica Typica. Planted at high altitude, it has the characteristics of tolerance to high altitude climate, high immunity, resistance to diseases and insect pests, dense growth and planting, high yield and good flavor quality. As early as 1931.
2017-12-10 Sika Duai coffee introduction Brazil influence people and us different professional -
The influence of Italian coffee grinder on espresso
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) bean grinder in coffee recruits are often directly ignored! This is a really sad fact! Many novices buy coffee powder directly in the supermarket. But friends with a little common sense will know that the shelf life of coffee after roasting is very short. It is generally recommended
2019-05-03 Italian coffee bean grinder for concentration influence degree specialty knowledge -
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 -
Do you know the importance of water to coffee?
Professional coffee knowledge exchange more coffee bean information please pay attention to the importance of water in coffee workshop (Wechat official account cafe_style) to coffee, do you know? First of all, the water must be clean, odorless and pollution-free. In many cities with poor water quality, tap water contains more impurities and chlorine, resulting in a large smell of water, which will have a serious impact on the taste of coffee. And in the water pipe.
2018-06-10 Coffee importance know specialty coffee knowledge communication more coffee beans capital -
Operation and management | explore the reasons for the poor development of individual coffee shops
With the continuous influence of western food culture, the number of coffee lovers is rising rapidly, and cafes have become the focus of many investors. However, the development of some independent cafes is not good, why this situation? Professionals have summed up the following reasons and may give some advice to some people who are going to open a coffee shop. 01 homogenization is much more serious
2015-12-08 Management inquiry personal coffee shop development not going well the reason along with the West -
Does the health of espresso baristas really affect coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) A barista needs to make a cup of espresso (Espresso) which is simple in the eyes of the public, and there are many things to do and precautions, except for the quality of beans, the stability of the machine, the change of weather, the factors that can influence a good cup of coffee, and coffee.
2019-05-03 Concentrated coffee health degree really influence professional knowledge communication -
Colombian boutique coffee beans | introduction of Colombian boutique coffee bean producing areas.
Colombian coffee has a certain influence in the world as early as the 10s of the 20th century, which is inseparable from its unique market vision and marketing means. Most of the marketing programs are initiated by the Columbia Coffee Farmers Association FNC, the most famous coffee tastes such as "Alpine Coffee" (Mou)
2021-10-25 -
On the influence of machine difference and filter bowl difference on coffee
The source of this diary is from the coffee common sense group XLW2007 about the adaptability of the small diameter filter bowl. Because before the game, it is not very clear how to control the situation, and I do not know if I believed Brother Chun, full of blood and resurrection, but the flavor is not right.
2014-06-12 Coffee knowledge Coffee Encyclopedia Coffee training -
About coffee aroma / defective smell
The defective odor Aromatic Taint is golden, and so is coffee. In addition to the natural and fresh aroma of flowers and fruits, sweet caramel, coffee will also have a bad smell, which is what we are going to talk about today. Before a cup of coffee is presented to guests, it often goes through many processes: picking, processing, transportation and storage of raw beans. Due to the complexity of production chain
2017-07-21 About coffee aroma blemish odor flaw Aromatic -
Packaging types and influencing factors of Coffee
When the baking is finished, the coffee will be ready to use. It is important to pack it as soon as possible to avoid the loss of aroma and keep it fresh. After contact with the air, the water and oxygen in the air accelerate the oxidation process, making the quality of coffee worse.
2014-07-09 Coffee knowledge coffee packaging coffee encyclopedia