Theory - Search Results

Boutique coffee culture, common sense, origin of coffee pedigree

The pedigree theory of coffee is the same as red wine, the quality of coffee has something to do with the origin. The most famous coffee producers are as follows: Mexico, a major coffee producer in Central America. The coffee here is comfortable and charming. The Mexican coffees selected are Coatepec, Huatusco and Orizaba, among which Cottpe is considered to be the best in the world.

2015-01-07 Boutique coffee culture common sense coffee pedigree origin red wine one

The influence of the variable of Coffee Powder on a Cup of Coffee

1. The effect of water on coffee: A. Water quality affects the extraction of a cup of coffee. If the water used in making coffee is not pure water, it will affect the amount of soluble substances in a cup of coffee. B, the effect of water temperature on coffee can be summarized in one sentence: high water temperature, bitter coffee taste, low water temperature and sour coffee taste. We can adjust the water temperature to adjust coffee according to this theory.

2014-10-13 Coffee knowledge coffee brewing technology coffee quantity coffee influence

Can strong personality be combined with mild and smooth coffee beans?

Another theory is to mix different coffees according to their performance in cups with different roasting degrees. No matter which type of coffee it belongs to, it has different flavor performance under different roasting degrees, and even the coffee with strong personality will have a strong personality under the deeper roasting degree, while the mild coffee with the least personality is not obvious at the shallow roasting degree.

2016-06-22 Personality strong type can gentle smooth type coffee beans mix together another

How is the steaming and pre-soaking of coffee before brewing?

Steaming and pre-soaking are the first stage of the extraction of single hand-brewed coffee and esp. The quality of steaming and pre-soaking directly affects the taste of a cup of coffee. Although they are used in two kinds of coffee with different production processes, they have a very close relationship and the same principle. Steaming and pre-soaking: steaming: refers to sprinkling hot water on coffee gently, gently, quickly and evenly when making hand-brewed coffee.

2015-11-25 Coffee formal brewing steaming pre-soaking how operation

Coffee bean roasting in the sense of basic knowledge

Chinese baking when we bake deeper and more sugar begins to be carbonized or burned, it is called mid-baking, and this baking-degree espresso is usually popular around Florence. This kind of formula produces slightly darker beans with a bitter flavor. But the baking degree is not deep enough to burn out all the flavor characteristics of the producing area.

2015-05-28 Coffee beans roasting basics common sense meaning baking we and then deep

Grasp the most important process of coffee extraction what is the coffee extraction time?

Steaming and pre-soaking are the first stage of the extraction of single hand-brewed coffee and esp. Whether steaming and pre-soaking are sufficient or not directly affects the taste of a cup of coffee. Although they are used in two types of coffee with different production processes, they have a very close relationship and common principles. Steaming and pre-steaming: steaming: refers to the production of hand-made coffee will be hot water light, soft, fast, uniform

2015-11-05 Grasp coffee extraction the most important process time how much

Starbucks coffee must be expensive in China or it is dumping.

There is a joke in the United States: when the economic crisis occurred in the United States in 2008, Howard Schultz, CEO of Starbucks, lamented: "Oh, my God!" Starbucks closed 200 stores a day on a street in New York. How can we live in the future? "

2014-05-22 Coffee shop marketing coffee news Starbucks

Different types of boutique coffee

01, espresso single: Solo (Italian) Single (English), is to use a single guide nozzle to brew the handle to fill 7 grams of coffee powder to extract 25-35 ml. 02, Italian espresso double: Doppio (Italian) Double (English), that is, 50-60 ml of coffee powder extracted by filling 14 grams of coffee powder with a double nozzle. 03, Cappuccino: Italian coffee

2015-01-21 Boutique Coffee different kinds details practices Italian Condensed single

Coffee healthy living the real advantages and disadvantages of women drinking coffee

Fact 1: drinking coffee every day won't kill you. Some experts think that coffee can't be drunk too much. The reason is that coffee can raise blood pressure and shorten the walls of blood vessels. Therefore, drinking too much coffee may stimulate the heart.

2014-10-24 Coffee knowledge coffee healthy life coffee advantages and disadvantages

Detailed practices for different types of coffee

01, espresso single: Solo (Italian) Single (English), is to use a single guide nozzle to brew the handle to fill 7 grams of coffee powder to extract 25-35 ml. 02, Italian espresso double: Doppio (Italian) Double (English), that is, 50-60 ml of coffee powder extracted by filling 14 grams of coffee powder with a double nozzle. 03, Cappuccino: Italian coffee

2014-08-14 Coffee knowledge Coffee making Coffee Encyclopedia

Fine Coffee learn different kinds of Coffee

01, espresso single: Solo (Italian) Single (English), is to use a single guide nozzle to brew the handle to fill 7 grams of coffee powder to extract 25-35 ml. 02, Italian espresso double: Doppio (Italian) Double (English), that is, 50-60 ml of coffee powder extracted by filling 14 grams of coffee powder with a double nozzle. 03, Cappuccino: Italian coffee

2014-10-31 Coffee knowledge boutique coffee science coffee types

Evolution History of Commercial Coffee machines

Gestation period: perfect Steam Theory of Coffee extraction before 1900 in 1818, Dr. Romershausen obtained a patent for an extractor in Prussia. In 1822, the Frenchman Louis Bernard Rabout obtained a patent to obtain a cleaner extract based on the characteristics of oil-absorbing ink paper combined with the design of Dr. Romershausen. 1824, Paris worker

2014-07-28 History of commercial coffee machines coffee utensils coffee machines

Train Museum to Cafe? The designer world always surprises you.

Xie Er, the venomous tongue god in "The Big Bang Theory," loves trains from the bottom of his heart. He has an episode of childish behavior when he goes to the train restaurant. Of course, he is not childish in his normal state. If he knew that three new train restaurants had appeared at the National Railway Museum in Yorkshire, would he have dropped quantum physics and taken off his green hat?

2015-11-26 train museum cafe designer world forever make you unexpected

Coffee History the Origin of Commercial semi-automatic Coffee machines

Gestation period: perfect Steam Theory of Coffee extraction before 1900 in 1818, Dr. Romershausen obtained a patent for an extractor in Prussia. In 1822, the Frenchman Louis Bernard Rabout obtained a patent to obtain a cleaner extract based on the characteristics of oil-absorbing ink paper combined with the design of Dr. Romershausen. 1824, Paris worker

2014-09-25 Coffee culture commercial coffee machine semi-automatic coffee machine

Grasp the most important process of coffee extraction hand-brewed coffee extraction principle single coffee Chinese coffee

Steaming and pre-soaking are the first stage of the extraction of single hand-brewed coffee and esp. Whether steaming and pre-soaking are sufficient or not directly affects the taste of a cup of coffee. Although they are used in two types of coffee with different production processes, they have a very close relationship and common principles. Steaming and pre-steaming: steaming: refers to the production of hand-made coffee will be hot water light, soft, fast, uniform

2016-04-20 Grasp Coffee extraction the most important process hand Pulp principle single Product China

Coffee extraction is the most important process of brewing coffee, the role of steaming and preleaching in extraction and

Steaming and pre-soaking are the first stage of the extraction of single hand-brewed coffee and esp. Whether steaming and pre-soaking are sufficient or not directly affects the taste of a cup of coffee. Although they are used in two types of coffee with different production processes, they have a very close relationship and common principles. Steaming and pre-steaming: steaming: refers to the production of hand-made coffee will be hot water light, soft, fast, uniform

2016-02-17 Coffee extraction brewing most important process steaming soaking function in order to

Introduction to the course of making Italian Coffee: a brief introduction to the details of steaming and presoaking

Steaming and pre-soaking are the first stage of the extraction of single hand-brewed coffee and esp. The quality of steaming and pre-soaking directly affects the taste of a cup of coffee. Although they are used in two kinds of coffee with different production processes, they have a very close relationship and the same principle. Steaming and pre-soaking: steaming: refers to sprinkling hot water on coffee gently, gently, quickly and evenly when making hand-brewed coffee.

2015-12-18 Italian style coffee making tutorial introduction simple talk steaming pre-soaking detail operation fine

SCAA boutique coffee professional cup test master certification, gold cup master certification [latest notice]

SCAA Fine Coffee Professional Cup testing Master Certification, Golden Cup Master Certification Specialty Coffee Cupping Professional, Certified Golden Cup Technician July 11-16, 2012, Beijing ★ International Authority: share with you the standards and methods of SCAA boutique coffee professional cup testing! Essential foundations of ★: raw bean trade, coffee roaster, barista, coffee

2014-04-27 SCAA boutique coffee professional cup test master certification gold cup latest pre-

The origin of commercial semi-automatic coffee machine

Gestation period: perfect Steam Theory of Coffee extraction before 1900 in 1818, Dr. Romershausen obtained a patent for an extractor in Prussia. In 1822, the Frenchman Louis Bernard Rabout obtained a patent to obtain a cleaner extract based on the characteristics of oil-absorbing ink paper combined with the design of Dr. Romershausen. 1824, Paris worker

2014-07-01 Coffee culture semi-automatic coffee machine coffee encyclopedia

Description of Arabica Coffee Flavor and introduction of Robosta's characteristic Variety producing areas

There has long been a theory that Roberta produces better crema during punching, which is true. Because the aroma composition and aromatic oil content of Roberta is only half that of Arabica coffee. This means that less oil is quenched into coffee, thus reducing the effect of oil on foam stability, so increasing Roberta will reduce overall quenching from coffee powder.

2016-10-20 Rabbi Coffee Flavor description Robsta characteristics Variety producing area introduction length

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