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Coffee franchise how to develop with the help of strength = increase stickiness with consumers
Brand younger, increased stickiness with consumers in the era of consumer upgrading, consumer groups have also changed, the younger trend is obvious, post-90s and even post-00s have become the main consumer groups. Coffee franchisees must make their brands younger in order to increase stickiness with consumers. At the same time, coffee has joined in front of young consumers who pursue fashion, trendy and changeable.
2016-12-31 Coffee franchise how borrow develop increase consumers stickiness -
The sticky sweetness of bourbon and the rich aroma of caramel at Ngoma Manor in Rwanda
Boutique coffee (specialty coffee) is also called specialty coffee selection coffee. It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee is hard in texture, rich in taste and stylish.
2016-06-24 Rwanda Engo Horse Manor Manor bourbon sticky sweetness rich caramel incense -
How to extract sticky espresso-espresso extraction method
How to extract sticky espresso-espresso extraction method the flow should be uniform and stable, the whole process should be controlled in one and a half to two minutes, try to avoid rinsing the water to the edge of the filter cup, lest the water flow down without touching the coffee powder, dilute the coffee liquid characteristics: the taste is clear, can restore the essential taste of coffee, the sense of bitterness and sweetness is obvious. Filter out the grease
2016-11-18 How to take out sticky concentrated coffee Italian extraction method -
Introduction to the difference of treatment degree of four kinds of micro honey of white honey, yellow honey, red honey and black honey
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). White honey treats the sticky pulp layer completely scraped off, which is equivalent to washing. The yellow honey treatment retains about 30% of the sticky pulp layer. After the peel is removed by the light honey treatment, the peel is uniformly placed on the African scaffolding in the early morning and immediately flipped. The treatment of red honey retains about 50% to 70% sticky.
2017-09-23 White honey yellow honey red honey black 4 kinds micro treatment degree difference introduction specialty -
The taste of Espresso is more sticky charcoal roast coffee, Italian coffee blending coffee, Italian coffee machine brand.
Espresso is a method of brewing coffee. Espresso is a method of cooking coffee with technology. According to the definition of "EspressoCoffeeTheChemistryofQuality", it must meet the following conditions: the amount of coffee powder (cup) 6.51.58g water temperature (℃) 905water pressure 92atmospheric pressure (bar) filtration time 305s water temperature:
2016-07-13 Espresso taste more sticky charcoal coffee Italian blending -
What is the classification of coffee honey treatment? What are the taste characteristics of honey-treated coffee?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Honey treatment has nothing to do with honey. In honey treatment, "honey" means the pectin layer (mucilage) of coffee beans that stick as honey. The sun method will directly remove the shell and pectin layer, while the water washing method will use fermentation to remove the pectin layer.
2019-07-13 Coffee processing category everything what taste characteristics specialty coffee -
What is the basis of Costa Rican honey treatment to carry out the grading of coffee raw beans after honey treatment?
The meaning of honey treatment in coffee workshop (Wechat official account cafe_style) comes from the sticky pectin layer of coffee beans before exposure, which feels as sticky as honey; when the coffee pulp is separated from coffee beans, the outer coated pectin layer becomes sticky by exposure, absorbing moisture from the air. Stariga growers will have roots.
2019-12-13 Costa Rica processing according to what implementation after coffee raw beans grading -
Introduction of Ethiopian Sidamo coffee beans with strong stickiness and weak fruit acid
Sidamo Manor Coffee, a variety of Sidamo from Ethiopia's Heirloom and Sidamo Manor Coffee from Cabey Manor, gives us more confidence and hope on the road of promoting manor coffee. Placed on us to promote the manor coffee on the road of greater confidence and hope. This kind of viscosity is strong, the fruit acid is weak, and the fruit aroma has chocolate flavor, so that consumers can drink it.
2016-06-29 Sticky strong sour weak Ethiopia Dharma coffee beans introduction -
What is "honey" treatment? Why do Costa Rican coffee use honey treatment to treat coffee?
The meaning of honey treatment in coffee workshop (Wechat official account cafe_style) comes from the sticky pectin layer of coffee beans before exposure, which feels as sticky as honey; when the coffee pulp is separated from coffee beans, the outer coated pectin layer becomes sticky by exposure, absorbing moisture from the air. At the beginning of honey treatment, there was someone
2019-12-13 What processing why Costa Rica coffee adoption specialty knowledge -
Can the method of coffee honey treatment improve the quality of raw beans? Changes of flavor and taste of coffee beans treated with honey
For more information on coffee beans, please follow the coffee workshop (official Wechat account cafe_style). There is a new method of treating raw coffee beans called honey processing honey treatment. We call it peeling and sunbathing. After the thick peel of the coffee cherry is removed, it retains the sticky pulp layer below it, and then it does not use fermentation to remove the sticky pulp layer.
2018-07-27 Coffee processing methods improvement raw beans quality coffee beans flavor taste change -
Flavor and taste of coffee beans treated by natural de-pectin sun treatment and Brazilian half-sun treatment
The flavor and taste of coffee beans treated by sun and Brazilian half-sun the sticky pods of red fruits are removed and moved into a large tank followed by the most important water washing and fermentation to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with various bacteria in the tank, decompose the pectin and rinse the beans in the tank.
2017-01-10 Natural remove pectin sun treatment western style coffee beans flavor taste sun exposure -
Varieties of Guatemalan coffee beans are characterized by the fragrance and stickiness of chocolate.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Front Street-Guatemalan Coffee introduction Guatemalan Coffee produced in the northwestern Central American Republic of Guatemala (The Republic of Guatemala). The mountain forest area of this country accounts for 2/3 of the national area, and it is rich in high-quality coffee beans with strong sour taste and fragrant taste.
2020-03-10 Guatemala coffee beans varieties characteristics chocolate fragrant sticky professional coffee -
Which kind of coffee has chocolate taste Columbia Huilan coffee tastes as sticky as chocolate
Professional coffee knowledge exchange more coffee bean information please follow the front street of Coffee Workshop (Wechat official account cafe_style)-Columbia Huilan Colombia is currently the world's third largest coffee producer, using washing to treat Arabica coffee beans. The most important factor is that active volcanic activity has created the most fertile soil in the world, which is sweet, rich, very pleasing and
2020-03-09 Which one coffee chocolate Colombia Huilan taste sticky professional -
South American coffee bean beads-characteristics of Bolivian coffee beans creamy sticky taste and sweetness
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Bolivian coffee introduction Bolivia's coffee production is mainly small farmer production system, the country has 23000 small farms with a size of 2-9 hectares, and in particular, about 40% of Bolivia's coffee culture is mainly domestic.
2020-03-17 South America coffee beans beads Bolivia characteristics cream sticky taste sweet -
How to deal with coffee beans? how to handle coffee? how to deal with high-quality coffee?
After taking out the sticky pods of the red fruit, move them into a large sink, followed by the most important washing and fermentation to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with all kinds of bacteria in the tank, decompose the pectin and wash the pods in the tank to accelerate the pectin to break away from the pods. The fermentation process takes about 16 to 36 hours.
2016-07-28 Coffee beans processing method coffee way boutique how take out red fruit -
The solarization time and mode of honey treatment determine the difficulties in the process of grading honey treatment.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) pulp treatment refers to what honey treatment changed the raw bean treatment which step honey treatment method: what is honey treatment: according to its original meaning, its scientific name should be pulp natural, which is the same as the traditional wet treatment, it removes the thick peel of coffee cherries
2018-02-01 Processing insolation time method decision grading process what difficulty specialty -
Are all Indonesian coffee beans mellow? West Java coffee beans are as sticky as chocolate.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Indonesia West Java coffee introduction Indonesia West Java Mt. Tiegula Manor Origin: Mont Tikukur Tiegula Mountain altitude: 1400-1600m flowering: March-May, September-November Mar-May, Sept-Nov production year: 2015 processor
2020-02-23 Indonesia coffee beans all mellow Java chocolate as sticky thick sweet -
The difference between Starbucks Coffee Bean washing and semi-washing
Starbucks coffee bean washing and semi-washing methods distinguish between red fruit sticky pods, moved into a large tank, followed by the most important washing and fermentation treatment to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with various bacteria in the tank, decompose the pectin and wash the pods in the tank.
2016-11-22 Buck coffee beans washing half water treatment distinction buck half -
What is honey-treated coffee beans? What are the four levels of honey treatment?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) what is honey-processed coffee beans? Honey treatment, called Honey Process or Miel Process, is called Honey Coffee, and coffee plantations in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala) all have it.
2019-02-17 What processing coffee beans can be divided into four levels professional coffee knowledge -
Which brand of coffee beans is good? Bourbon half-sun of Brazil Green Gold Manor tastes solid and sticky.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Brazilian green gold estate bourbon half-sun introduction Portuguese Ouro Verde means green gold (Green Gold). The Green Gold Manor is located in the Brazilian state of Bahia, on the side of the Atlantic Ocean. If you see the landmark El Salvador (Salvad)
2020-02-05 Which brand coffee beans Brazil green gold manor bourbon sun taste solid