Coffee knowledge post to learn the most basic knowledge of coffee

Basic knowledge of Italian coffee Viennese coffee knowledge

This is Austria's most famous coffee, invented by a coachman named Ein Shubner. Perhaps for this reason, today, Viennese coffee is occasionally called an one-headed carriage. Fascinate people all over the world with the sweet flavor of whipped cream and chocolate. Snow-white fresh cream, sprinkled with colorful rice, the appearance is very beautiful. Across the sweet chocolate syrup

Basic knowledge of boutique coffee knowledge of coffee trees

Coffee tree is a genus of Rubiaceae in botany. The classification of coffee tree is very complex and there are many varieties. Among them, Arabica coffee (arabica) and Robasta coffee (robusta) are the most representative and commercially practical coffee. Although many people have devoted themselves to studying the mixed species of coffee in order to improve the yield and disease resistance of coffee, the taste of the mixed species is not as good as that of the mixed species.

Knowledge of mocha coffee basic knowledge of fine coffee

Coffee common sense mocha coffee

Introduction to Coffee basic knowledge about coffee roasting

The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly.

Basic knowledge of Fine Coffee basic knowledge of coffee tree planting

Coffee comes from Ethiopian curry. In Colombia, it was brought by a priest from the French Antilles via Venezuela in 1808. At present, Colombia is the fourth largest coffee producer in the world, behind Brazil, Vietnam and Indonesia. There are four types of coffee trees in the world, namely, ARABICA, ROBUSTA and LIBERICA.

Introduction to Fine Coffee basic knowledge of Coffee

The taste of coffee generally includes three aspects: smell, taste and taste. There are 18 kinds of odors: animal, ash, coke, chemicals, chocolate, caramel, roasted sweet potato, earth, flowers, fruit, grass and vegetables, almonds, sour rot, rubber, spicy, tobacco, wine, wood. The most basic tastes are: sour and bitter

The Flavor of Fine Coffee from the basic knowledge of producing area

After coffee beans spread to all parts of the world, due to the different climate, soil quality, planting methods and processing methods, the taste of coffee beans can be said to be completely different. Here is a list of the basic flavor characteristics of Arabica coffee beans from different producing areas (it should be noted that the flavor of coffee produced by different producing areas and different farms in the same place will be different. Some coffee products are generally believed to be

Basic knowledge of Coffee shops often use knowledge of English

Espresso-a strong coffee brewed by forcing a small amount of nearly boiling water under pressure through fine coffee grounds espresso: espresso is made with a small amount of nearly boiling water washed through the finely ground coffee powder under high pressure.

Basic knowledge of Coffee shops often use knowledge of English

Espresso-a strong coffee brewed by forcing a small amount of nearly boiling water under pressure through fine coffee grounds espresso: espresso is made with a small amount of nearly boiling water washed through the finely ground coffee powder under high pressure.

Classification of coffee beans basic knowledge of drinking coffee, knowledge of classification of coffee beans

Most Caribbean and Central American countries express quality in terms of altitude. For example, the eastern part of Costa Rica produces LGA (Low Grown Atlantic Atlantic low altitude), MGA (Medium Grown Atlantic Mid-Atlantic altitude), HGA (High Grown Atlantic Atlantic High altitude), West Bank slopes produce HB (Hard Bean hard beans), MHB (Medium Ha)

Basic knowledge of sensory training of coffee tasting map of tongue taste area

With regard to taste maps, coffee and red wine are often used in tasting. Taste refers to the ability to sense the taste of substances, including the taste of food, certain minerals and toxic substances, which is close to the sense of smell, which is also chemically induced. Western experts have traditionally believed that taste consists of four basic flavors: sweet, salty, sour and bitter.

Basic knowledge of sensory training in coffee tasting tongue taste area distribution map

With regard to taste maps, coffee and red wine are often used in tasting. Taste refers to the ability to sense the taste of substances, including the taste of food, certain minerals and toxic substances, which is close to the sense of smell, which is also chemically induced. Western experts have traditionally believed that taste consists of four basic flavors: sweet, salty, sour and bitter.

Basic knowledge of sensory training for tasting coffee

Taste refers to the ability to sense the taste of substances, including the taste of food, certain minerals and toxic substances, which is close to the sense of smell, which is also chemically induced.

Basic knowledge of boutique coffee the origin of coffee trees

The earliest origin of coffee trees is recognized by botanists and the industry as Kaffa province in Ethiopia. Ethiopia is located in the landlocked country of northeast Africa, with many lakes, rivers and rich water resources, which is called the East African Water Tower. The name of the country comes from the Greek word for tanned faces and land inhabited by suntanned people.

Fine Coffee basic knowledge of Coffee Coffee growth process

1. Seed selection, seedling planting, shaping, pruning, soil management, fertilization, pest control, flowering and fruit picking. 2. Picking can be divided into two ways: manual picking and mechanical picking. Manual picking is divided into two ways: daylighting and selective picking. High quality coffee beans can be obtained by picking.

Basic knowledge of coffee beans the main chemical components of raw coffee beans

Main chemical components of raw coffee beans: content (%) carbohydrate 60.0 reducing sugar 1.0 sucrose 7.0 pectin 2.0 starch 10.0 garrison 5.0 hemicellulose 15.0 holocellulose 18.0 lignin 2.0

Basic knowledge of Coffee training Global Coffee producing area Map

Coffee trees grow in tropical or subtropical agricultural gardens centered around the equator and called coffee belts. Most of the coffee production is between the Tropic of Cancer, 25 degrees north of the tropical or subtropical equator and 30 degrees south of the equator. An area with an annual average temperature of 16-25 degrees Celsius, no Frosts Descent and rainfall of 1600-2000 mm.

Coffee beans basic knowledge introduction premium Colombia coffee

Premium Colombia Coffee ◆ Origin: Colombia ◆ Roasting method: City Roast ◆ Characteristics: 1. Taste: Good acidity and sweet taste, with unique sour and mellow taste. 2. Aroma: Highly balanced, highly aromatic, with a strong flavor. 3. Vision: Full, fried coffee beans are bigger and more beautiful. Colombia is the second largest producer

Coffee beans preserve the basic knowledge of coffee lovers

(1) the three major factors affecting coffee beans: degree / degree / sunlight (2) the best tasting period of coffee: coffee beans are four grams, coffee powder is one gram. (3) the storage life of coffee beans in vacuum packaging is about 24-28 months. Flexible plastic film vacuum bag is a very important subject for 12 months to minimize the physics and chemistry of coffee. By