SCAA Golden Cup Coffee extraction training Coffee how to brew the best?

How to brew coffee is the best to drink, and how to make coffee is the best. Today, Brista Coffee West Point training Institute will tell you the correct brewing and brewing requirements of coffee. Baristas who have been in the industry for many years know that the golden ratio of coffee brewing is [1RU 13.6-1:20]. Because this ratio range is the easiest to brew out the good taste of coffee, extract the delicious part of the coffee. This interval at the same time

Training techniques for latte Coffee Guide to Milk foam

Have you ever had such a cappuccino? It looks like a cup of art and tastes like silk. If you've ever had a cappuccino like this, I think it's probably hard for you to drink that bubbly, fluffy cappuccino. So what makes a real cappuccino so delicious? Of course it's the skill of a barista. The skill of milking is not so tolerant.

The method of tasting coffee in barista training class

I wanted to write a basic knowledge about coffee tasting a long time ago, but I couldn't get started. Do some common sense popularization in Chongqing Brista Coffee West Point training College. Very often, you will hear a lot of coffee lovers who don't know anything, so they can go to the store and yell, boss, do you have Blue Mountain Coffee? I drink Blue Mountain Coffee every day. There is also some coffee love.

Coffee flower drawing training technology to illustrate the pattern of puppies

This latte art mode is a mixture of reverse and drawing techniques, also known as pulling, to draw a cute puppy with a funny feeling. Flower drawing method 1. Pour the milk from the height to make the coffee creamy and smooth. two。 Lower the height of the milk so that it is as close to the coffee as possible, and try to draw a white dot on the left side of the coffee cup. 3.

Coffee training basics-from fruits to raw coffee beans

Coffee training basics-from fruit to raw coffee beans: a coffee tree can harvest 3-5 kilograms of fruit, and raw coffee beans account for 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. Arabica and Robusta Arabica coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain.

Coffee training knowledge: coffee raw beans: the difference between new beans and old beans

Coffee raw beans: the difference between new beans and old beans. After dry and wet processing, coffee fruit becomes coffee raw bean (Raw bean/Green bean). The main components of raw beans are: carbohydrates, about 49%; moisture, about 12%; protein. About 11%; chlorogenic acid, about 7.6% alkaloids and trace elements, about 0.4%. According to the length of time, raw beans can have

Barista training knowledge introduction to coffee cups

The simplicity of pottery and porcelain, and the roundness of porcelain, each tell different coffee comments. Some people like to use pottery cups with rich texture, dressed with masculine and strong deep-roasted coffee, but most people still use porcelain cups to explain the meticulous aroma of coffee. Among them, the bone porcelain made of high-grade porcelain clay and mixed animal bone powder has the advantages of light texture, soft color and high heat preservation, so it can stay in coffee most.

Is barista really in short supply?

At the 23rd Shanghai International Hotel Expo, there are not only many coffee and equipment manufacturers participating in the exhibition, but also many coffee training institutions, such as Wang Sen Coffee, which have large-scale booths. A Hong Kong drama "Cat shit Mom" fired the career of baristas, and many young people set their sights on the industry of learning to be baristas. Of course, this is not entirely a Hong Kong.

The first South China Coffee Cup Test Competition was held in Guangzhou at the end of June in 2014.

The 2014 South China Coffee Cup Test Competition was held in Guangzhou at the end of June. We are looking for sponsors and look forward to your participation.

Coffee training knowledge: elephant beans

All kinds of coffee beans have different tastes, but they are almost the same size, but the elephant bean is different, it is three times or more than other coffee beans.

Rwanda boutique coffee roasting training

It is believed that many people may not be familiar with Rwandan coffee, and what is most known about Rwanda may be the organized genocide of Tutsi and moderate Hutu ethnic groups in the country in 1993, during which 1 million local Tutsi people died.

Coffee training equipment: subverting the traditional coffee machine

The coffee machine, called ScanomatTopBrewer, not only subverts the design of traditional coffee-combining the concept of an ordinary coffee maker with a simple and breathtaking sculpture design, but also with the technology of an iPhone/iPad control system.

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.

A person's coffee shop, no longer lonely

The school coffee shop will be open to all teachers and students. On the one hand, campus students have a place to go, on the other hand, hotel students can have a small space for practical practice. It used to be an one-person coffee shop. Will no longer be lonely ~ [training building corridor] [cup] [bar] [training classroom] [my favorite corner] [overhead]

Barista training fundamentals: why use a coffee powder press

Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest

Coffee training knowledge: 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 training equipment: classic hand coffee grinder

Coffee training pot with ice drop coffee

Ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, so some people call it espresso or water drop coffee. Condensation natural osmotic water pressure, up to more than 8 hours, bit by bit extraction. The taste of coffee will change with the degree of coffee roasting, water volume, water temperature, droplet speed, coffee grinding fineness and other factors. Ice drop coffee

Coffee brewing techniques Hand brewed coffee training Introduction

Basic training of baristas: why to use a coffee powder press

Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest