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[practical information] Coffee has a variety of flavor of the key factor, the original is …...
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Communication of professional baristas Please pay attention to coffee workshop (Wechat official account cafe_style) Coffee extraction is not only to extract the original flavor of coffee intact, but also to adjust the taste according to the preference and personality of the extractor. The interesting thing about coffee extraction is that you can get all kinds of flavors. So, what factors will affect the extraction of coffee? 1 extract
2017-10-20 Practical information coffee ownership variety flavor key factor originally is -
How to make milk foam? What is the appropriate temperature for the milk? Taste and flavor characteristics of cappuccino
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hit the milk bubble to get the best milk foam operation guide, why does the milk bubble? When milk is warmed and foamed by a machine called a steam engine, it is called foaming. High-quality coffee, when matched with milk, can make people feel the sweetness of coffee itself.
2018-02-24 Beating eggs yes milking soaking no tools how milk temperature how much -
Tips for making a good cup of coffee-the barista's little knowledge
If you want to make a good cup of coffee, you have to master some tricks. 1. In order to ensure the best solubility of coffee, the water temperature of brewing coffee should be lower than the boiling point. If the water temperature is too high, the taste of coffee will become bitter, but if it is too low, the taste of coffee will become sour, lose its flavor and change.
2015-11-18 One cup coffee tips knowledge. -
What is the coffee extraction principle of coffee extraction what are the factors that affect the variety of coffee?
Professional coffee knowledge exchange more coffee bean information Please pay attention to coffee workshop (Wechat official account cafe_style) Coffee extraction is not only to extract the original flavor of coffee intact, but also to adjust the taste according to the preference and personality of the extractor. The interesting thing about coffee extraction is that you can get all kinds of flavors. So, what are the factors that will affect the extraction of coffee
2018-07-10 What coffee extract principle influence change always have -
0 card 0 fat coffee becomes the new trend of consumption? How did flavored syrups become the "king" of the coffee industry?
Around the world, people have been adding sugar or sweeteners to coffee for nearly 500 years. Despite the spread and popularity of the third wave of specialty coffee culture, coffee consumers generally tend to drink coffee without milk or sugar. But sweetened coffee is still standard in coffee shops. At home, there are
2022-06-06 -
Can boutique coffee capsules make delicious espresso? how to use coffee capsules?
For coffee consumers, capsule coffee is in a sense a compromise between convenience and quality. However, as they become more and more popular, boutique coffee has gradually joined the camp of capsule coffee. So, how good can coffee capsules do? Can we break people's inertia of thinking? And why are they becoming more and more popular? This article will find out. 01. What?
2020-05-24 Boutique coffee capsules made delicious Italian concentrated how use -
How to make excellent milk foam and pull out a coffee taste balanced cappuccino?
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) after hitting the appropriate espresso to extract the milk bubbles that bring out the taste and characteristics of the coffee, the next step is the foaming of the milk. When milk is warmed and foamed by a machine called a steam engine, it is called milking. High-quality coffee, when matched with milk, can make people feel
2017-12-19 How to play excellent milk foam pull coffee taste balance card Puccino -
The interpretation of coffee content makes you know more about coffee.
Tannic acid: after extraction, tannin will turn into a yellowish powder, which can easily blend into water. After boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse. If the coffee is soaked and left for several hours, the color of the coffee will become stronger than when it was just soaked, and it is not tasty enough, so there is a saying that it is best to finish it as soon as possible. Fat: the fat in coffee, in flavor.
2015-10-16 Coffee ingredients interpretation let you better understand rather sour extract become light yellow powder -
The new idea of making coffee-concentrated ice bricks has become popular.
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) to have a cup of mellow coffee every day, which has become a fixed living habit for many people. Not only are there many coffee shops on the market, but products related to self-brewing coffee at home and office are also constantly innovating, from the earliest three-in-one instant coffee to the popularity of filter-hanging coffee, and some even prepare Mr. Lin Lin.
2017-08-17 Coffee new ideas ideas concentrate ice brick Weiwei fashion professional coffee communication -
The interpretation of coffee ingredients makes you better understand the taste of coffee.
Tannic acid: after extraction, tannin will turn into a yellowish powder, which can easily blend into water. After boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse. If the coffee is soaked and left for several hours, the color of the coffee will become stronger than when it was just soaked, and it is not tasty enough, so there is a saying that it is best to finish it as soon as possible. Fat: the fat in coffee, in flavor.
2014-12-31 Coffee ingredients interpretation let you better understand delicious rather sour refined become light yellow -
The interpretation of the ingredients of fine coffee makes you know more about coffee.
Tannic acid: after extraction, tannin will turn into a yellowish powder, which can easily blend into water. After boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse. If the coffee is soaked and left for several hours, the color of the coffee will become stronger than when it was just soaked, and it is not tasty enough, so there is a saying that it is best to finish it as soon as possible. Fat: the fat in coffee, in flavor.
2015-03-14 Boutique coffee ingredients interpretation let you better understand rather sour extract become light yellow -
Cold Coffee has become a new favorite-occupying the most popular coffee title in major coffee shops
Cold coffee is so popular and its good taste is inseparable, not only there is no acidity, the coffee taste is more mellow. SCAE senior barista said that in terms of flavor, the high temperature will decompose the tannic acid in the coffee into pyrouric acid, causing acidity and bitterness. Studies have shown that the acidity in cold-extracted coffee is 67% lower than that in hot-extracted coffee. Therefore, compared to hot coffee,
2016-12-07 Cold extract coffee become new favorite occupy each big coffee shop popular title -
Improve the quality of your hand coffee in four directions! Hand rush must read the article.
Professional baristas Please pay attention to how the coffee workshop (official Wechat account cafe_style) softens its taste in order to soften the taste, the temperature of the hot water is important. In general, the temperature of hot water for coffee brewing is about 95 degrees, but when extracted at a slightly lower temperature (8090 degrees), the bitter ingredients are suppressed and become a soft taste. However, when the temperature is low, you need a
2018-01-10 Pass four direction ascend your hand coffee quality hand flush must read article -
Starbucks has launched a new product. What I drink is not coffee, but the confidence of the barista!
On June 14, Starbucks China announced the launch of a new category of iced coffee, the "Ice shock concentrate" series. At present, it includes two products: sea salt caramel ice shock concentration and Tahiti vanilla style ice shock concentration. Starbucks, one of the first to become famous for hidden menus, once gave hidden menus official status. "International
2022-06-16 -
Make the milk transparent and clarify what coffee is.
▲ Click to follow | Daily boutique Coffee Culture Magazine Coffee Workshop in the past two years, in the coffee special circle, clarify coffee, transparent latte, milk wash special …... A drink that seems to be milk-free appears frequently on the menu, clarifying the use of milk has become a new concern for many people. What is clarified milk? Liquid
2023-06-28 -
Barista's tip (water temperature determines the quality of coffee) the temperature of making coffee affects the quality of coffee.
In order to ensure the best solubility of coffee, the water temperature of brewing coffee should be lower than the boiling point. If the water temperature is too high, the taste of coffee will become bitter, but if it is too low, the taste of coffee will become sour, lose its flavor and change.
2016-04-27 Coffee Tips Water temperature decision quality temperature influence -
Full-bodied flavor of Italian coffee
Italian coffee is popular all over the world, and it has become the kind of coffee favored by everyone. People also hope to taste this kind of exotic coffee. Italy has long been the development area of coffee, where all Italians will use coffee as a condiment in their daily life, but also as a necessity for their healthy life. Many people think that the Italian
2015-08-12 Rich amorous feelings Italy coffee flavor popular global Cheng -
Coffee will produce chemical reactions during roasting. The sour taste and source of coffee.
Coffee beans produce numerous chemical reactions during roasting, which not only change the color of coffee beans, but also create hundreds of flavor and aromatic compounds that no longer exist before. The roasting of coffee beans makes the beans crisp so as to facilitate grinding and enhance the internal permeability of coffee beans. Through the fusion with water, it is more conducive to the extraction of soluble flavor factors in coffee beans.
2019-05-12 Coffee roasting process intermediate production chemical reaction sour source -
How to become a barista and how to become the best barista in the world
We all want to be the best baristas in the world, but what are we supposed to do? Is it true that the longer we work, the better our technology will become? Or are there some shortcuts that will make us directly top baristas? Barista is a profession that enjoys sharing. How to change from a new barista to a magician in the eyes of customers? 1. New people's learning methods
2017-05-09 Coffee newcomer how to become a in the world good -
Why does the hand coffee turn sour when it gets cold? The solution to the fact that coffee becomes unpalatable after cooling.
A friend asked in front of the street, "Why is it that the Yega I just washed is so sour and sweet that it is so comfortable that it becomes as sour as lemon after it is cooled?" This is a very good question, especially when we make shallow roasted coffee, the freshly brewed coffee is rich in aroma and the sweetness of the fruit is obvious.
2022-04-03