“Technology” search results (6773)
Analysis of the operation flow of Italian coffee machine by the technology of brewing coffee
Italian coffee machine operation flow 1, preparation, check the equipment; 2, warm cup (warm cup plate, hot water); 3, remove and clean the handle (dry towel, brush); 4, grind, drop powder, fill, press and clean the handle; 5, open the extraction key for 2 seconds to observe the air pressure and water pressure parameters; 6, lock the handle; 7, open the extraction key, read the second timing, take the cup, observe the flow rate. PS:2030 seconds 25
2015-01-06 Brewing coffee technology analysis Italian coffee machine operation process
Coffee drinking technology in coffee shop Espresso drinking method
Some people say that a cup of Espresso should be drunk in three mouthfuls. in fact, three mouthfuls is just a general term, usually refers to three layers of taste, there is no need to burn out a mouth bubble must drink three mouthfuls. The first sip is the taste of Crema and pure coffee, which is very mellow and exciting; the second sip is slightly sweet coffee, which is soft and palatable; the third sip is with the small coffee powder left at the bottom of the cup, with strong coffee
2015-01-07 Coffee shop coffee technology Espresso drinking method people say a cup
APP, the world's first robotic arm coffee phone in Hong Kong, issues orders over a long distance.
Cafe X entered the Science Park six months ago to replace human coffee with a robotic arm. Chinanews.com, Aug. 19 / PRNewswire-FirstCall-Asianet /-- according to a report in Hong Kong's Ta Kung Pao, the Hong Kong Science Park Company exhibited the innovations and inventions of the members of the technology entrepreneurship and cultivation program in the park on the 18th, including the world's first mechanical instant coffee station Cafe X, which uses mobile phone Apps to buy coffee over a long distance.
2015-08-20 Hong Kong Global pioneering Machinery arm Chong Coffee Mobile phone APP long distance next
Roasting technology of baking Panamanian coffee beans in oven
Today baked some Panama, 36 grams of beans, 29 grams of beans out of the baking time process: dehydration: 1-6 = 150 (close the throttle) 6-11: 150 (open throttle) heating: 11-1430 1510-1630-170 1950-180 (with a small sound of skin explosion) 2030: 185 2135 = (sporadic burst) 2313 = (bean) fan cooling phase: beans out of oil, full, no wrinkles
2014-12-10 Baking technology oven Panama coffee beans record today some
Coffee bean baking technology domestic oven roasting coffee beans
Before baking, pick out the residual beans (insect beans, fermented beans, shell beans, etc.).) Heat the upper and lower tubes of the oven, preheat 150℃, put the raw beans in the selection cage, put them in the oven, change to the upper tube heating, rotate mode, 150℃, bake for 10 minutes, raise the temperature to 230℃, bake for about 25 minutes (depending on the individual's need for baking, you can adjust the time flexibly) to remove the cage.
2015-01-27 Coffee beans roasting technology household oven baking pick first select remnants insect beans
Method of using manual cream maker in coffee flower drawing technology (illustration)
Manual milking machine diagram 1, take out the lid and beating board of the manual milk maker: 2, add Nestle 100% pure milk, add to about 1/3 places of the cup (about 200cc): 3, put in the lid and beat the plate: 4, quickly pull the lever up and down, about 20-30 seconds: 5, out of the lid and beating board, the fresh foam is finished: note: the above is made by ice foam.
2015-01-21 Coffee flower drawing technology manual foam usage illustration milking making
When will coffee roasting technology stop roasting?
When do you want to stop baking? It can be judged from the following points: 1. Coffee bean color: because coffee beans show different colors when roasted to different degrees, color becomes the most commonly used basis for baking depth. This method can be applied to most coffee beans, but some coffee beans are special. For example, the color of Kenya beans is much darker than ordinary coffee beans.
2014-10-29 Coffee knowledge coffee roasting roasting technology stop baking
Coffee roasting technology coffee taste what's so unique about coffee?
Mocha is a variant of latte. Similar to the classic latte combination of 1/3 espresso and 2/3 foam, except that some chocolate is added, although some are sold with instant chocolate powder, the mocha still features chocolate syrup. Unlike cappuccino, mocha does not add those famous foam to the beverage noodles, but to the surface.
2016-05-24 Coffee roasting technology taste what comparison unique local mocha coffee
Coffee thermometer fancy coffee thermometer milk bubble temperature needle Italian coffee pull flower making technology
[Brand] JIMISI [Name] Coffee thermometer [Material] Stainless steel [Specification] Length 13.5cm [Measurement range]-10 °C [Special color] A cup of perfect proportion of cappuccino and latte, milk, milk foam ratio configuration is the key, and to pull the milk out of the cotton dense milk foam, temperature control is the key, thermometer pointer points to the camera
2016-01-20 Coffee thermometer fancy temperature measurement foam temperature Italian pull flower production technology
The basic knowledge of Coffee the change and Development of Coffee pattern
A brown flower is a change made on a primitive cappuccino or latte. There has never been a clear record of the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology shown in the coffee show, while the innovative skills and the difficult technology showed. It greatly shocked the coffee industry at that time and got it from the very beginning.
2014-11-07 Coffee knowledge coffee basics coffee flower change development
The most basic machine-made milk foam diagram of coffee flower-drawing technology.
The most basic machine foam icon: the nipple is inserted diagonally into the teapot. The position of the pacifier is between the edge of the pot and the center, and the pacifier must face a large area of milk so that the milk can be beaten. Remember not to insert the pacifier too deep, and to slowly increase the height of the pacifier as the foam increases, keeping the pacifier and milk at a depth of 0.7 cm.
2014-10-23 Coffee flower drawing flower drawing technology machine playing milk foam diagram
Coffee roasting technology general knowledge of roasting and buying coffee
No matter what kind of coffee, freshness is an important factor affecting the quality. Consumers should first smell the fragrance when buying coffee beans. The aroma is the life of coffee quality. The climate, treatment, harvest, storage and baking technology of the place of production are all important factors affecting the aroma of coffee beans. The relationship between aroma and quality is very close. Good coffee beans have a strong aroma.
2014-10-11 Coffee knowledge coffee roasting roasting techniques
How can Italian coffee technology make good milk foam?
If you want to make a good milk foam, you should first figure out how the milk foam is formed. Very often, we will find that after a cup of Cabo is served, the milk foam on the surface will break one by one, and finally become half a cup of coffee. This is because milk is low in milk fat or unstable. There are so many kinds of milk in the market that people are dazzling. What on earth is it?
2014-10-09 Coffee knowledge espresso coffee technology milking
Coffee roasting technology frying determines the aroma of coffee
The fragrance of caffeine is determined by frying raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a lot of fragrance.
2014-11-17 Coffee knowledge coffee roasting coffee aroma
Coffee Basics-Whipping
About the origin of coffee flower, in fact, there has been no very clear literature, coffee flower only know that in Europe and America at that time, coffee flower is in coffee performance, the display of high difficulty professional technology, and such innovative skills, the display of high difficulty technology, greatly shocked the coffee industry at that time, from the beginning has been the public attention. All of them are deeply affected.
2015-11-13 coffee primer basics whipping pull flowers about floral origin actually
Coffee technology The relationship between roasting degree and extraction rate in brewing coffee
The relationship between roasting degree and extraction rate: the lighter the roasted coffee bean fiber is, the harder it is to dissolve the flavor, so it is necessary to brew at a higher temperature, a longer time or a finer grinding degree to avoid insufficient extraction. On the contrary, deep-baked beans should be brewed at a lower water temperature, a shorter time or a coarser grinding degree to avoid excessive extraction. Understand and apply what you learn. Photo: Sogou screenshot
2014-10-23 coffee knowledge coffee technology coffee roasting degree coffee extraction
Roasting technology to bake Colombia's top emerald coffee beans
Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion. Brew flannel with 80 degrees water. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, followed by
2014-12-09 Baking technology Columbia top emerald coffee beans though this one
The change and development of coffee pulling flower Italian pulling flower common sense
Café flores are variations made on the original cappuccino or latte. About the origin of coffee pull flowers, there has been no clear record, only know that in Europe and America at that time, coffee pull flowers are in coffee performance, the display of high difficulty professional technology, and such innovative skills, the display of high difficulty technology, greatly shocked the coffee industry at that time, from the beginning
2015-04-22 coffee floral change development italian pull flower common sense is in
Coffee technology comparison of flavor between hand brewed coffee and siphon pot brewed coffee
The coffee flavor spectrum interpreted by hand will be softer, brighter, smoother and layered than siphon, and the sweetness is no less sweet. However, the thickness of hand flushing is slightly lower than that of siphon, which should be related to the fact that some grease will be filtered out of the filter paper, such as using filter cloth to improve the thickness. Conclusion: siphon is famous for its mellow and thick, hand Chong is famous for its elegant, sweet and sour fragrance, each has its own advantages.
2014-11-10 Coffee knowledge coffee technology hand coffee siphon pot coffee flavor
Roasting degree, distinguishing Coffee Flavor in Pacific region Coffee roasting Technology of China Coffee Network
Light Roast (light baking): it still has the smell of grass, no aroma and mellow taste. Cinnamon Roast (cinnamon roasting): coffee beans turn cinnamon. Medium Roast (medium baking): has a strong sour taste. High Roast (High Color Baking): sour, bitter and sweet begin to strike a balance. City Roast (city baking): bake to the first explosion
2016-04-16 Roasting Pacific just Division Coffee Flavor China Technology Light