Boutique Coffee Science Coffee Classification Popularization

The popularity of coffee classification: the difference between cappuccino and latte the difference between macchiato and Campbell

Coffee science and technology keep coffee beans warm

The temperature of the coffee is very important. If it is cold, the flavor will be much weaker. The interior of this warm coffee bean is a material with a melting point of 60 ℃. When drinking coffee, throwing a few of these beans in can slow down the cooling rate of the coffee to the original 1 stroke 2, thus prolonging the best flavor temperature time.

Boutique Coffee Science explains in detail what coffee flower is.

In Europe, Latte means milk. Pouring milk into coffee to form an artistic pattern is Latte Art, which extends a broader meaning. As long as it is brewed coffee surface, making artistic pattern lines, even Latte Art, is not necessarily limited to latte Caffe Latte, using a variety of techniques and ways to form an artistic pattern on the coffee surface.

Boutique Coffee Science explains in detail how to make ice drop coffee

Steps: 1, medium fine grinding powder; 2, 4 degrees Celsius cold water mixing; 3, coffee powder mixture frozen in the freezer (- 16 degrees Celsius) for 24 hours; 4. At room temperature, the frozen mixture can be finished with KF-300 ice droplets. Coffee beans: 1, medium roasted Lanshan No. 1; 2, a certain brand Blue Mountain matching, full city baking; 3, H1 baked Italian matching tasting: keep the original respectively

Boutique Coffee Science this is espresso

Espresso was born around 1946, and this unique coffee drink has long been popular in Italy, Spain, Portugal and other southern European countries. But it was not until around 1986 that espresso was spread all over the world. Since then, people in the coffee industry around the world began to know and understand this kind of coffee. About ten years earlier than the Chinese people came into contact with espresso. And it...

Fine Coffee Science explains Coffee Leaf Rust in detail

Coffee leaf rust (coffee rust) is the most destructive disease of coffee trees, which is caused by coffee camel rust (Hemileia vastatrix). The disease has long occurred in coffee-producing areas such as Africa, the near East and India, Asia and Australasia. It first appeared in the Western Hemisphere in 1970 and was found in Brazil. Once-thriving coffee plantations in Sri Lanka and Java

Fine coffee science tells you where to taste the sweet, sour, bitter and salty coffee on your tongue.

Taste map: with regard to taste map, 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.

Boutique Coffee Science illustrates the differences between fancy coffee

The difference between a cappuccino and a latte the difference between macchiato and Campbell

Boutique Coffee Science knows the common sense of all kinds of coffee

Boutique Coffee Science explains two major coffee tree species in detail

At present, the most important coffee trees in the world are Arabica and Robusta. These two kinds of coffee trees are the two original species of coffee trees, and the quality of coffee beans produced by these two kinds of coffee trees is also better than that of other coffee trees. Arabica coffee tree. The Arabica coffee tree, which originated from Ethiopia in East Africa, accounts for 70% of the world's coffee bean production; the world-famous Blue Mountain Coffee.

Introduction to three kinds of coffee beans in boutique coffee science

At present, the main species of coffee plants growing in different regions of the world include the following: ARABICA/ROBUSTA/LIBERICA/DEWEVREI/STENOPHILLA/CONGENSIS/ABEOKUTAS/KLAINII/ZAANGUEBARIAE/RACEMOSA. Among them, the most commonly used coffee is divided into three categories: small seed coffee beans (Arabica) and medium seed coffee beans (Robusta).

Boutique Coffee Science about the roasting of coffee

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.

Ten Secrets of Coffee Science about Coffee

1. Caffeine will kill you, but you have to drink 80-100 cups in a row to kill you, and health experts warn us not to try. Coffee is good for your health A study shows that Americans get most of their daily antioxidants from the coffee they drink every day. One or two cups of coffee a day is very beneficial. If you

Recently, science has proved that coffee can not be refreshed is psychological effect?

Recently, science has proved that coffee can not be refreshed is psychological effect? Or the influence of man-made guidance?

Eight principles for judging Coffee in Fine Coffee Science

The first principle: dry and dry, dry when light, and even more dry when strong. It's like a room, it's easy to dry when it's empty, but it has to be dry when it's full. The second principle: [spindle flavor], that is, it represents the characteristics of this producing area. Dry coffee is the foundation, and a cup of dry coffee represents a flaw, but dry coffee can easily become tasteless.

Fine Coffee Science explains the characteristics of coffee beans in detail

Does the judgment of coffee beans begin with seeing, smelling and peeling pressure? In fact, the so-called see-smell peeling pressure is to judge whether the coffee beans are fresh or not, which is the most basic element of making a good cup of coffee, because only fresh coffee beans can make a good cup of coffee. Fresh coffee beans are full of aroma, have no soft feeling of regaining moisture, and have a crisp voice when crushed. In addition, good experts will also use coffee.

Boutique Coffee Science details the eight uses of coffee

Core tip: it is said that caffeine accelerates metabolism and reduces cellulite accumulation. To remove cellulite yourself, just mix the used hot coffee grounds with coconut oil and apply it to the skin in a circle for a few minutes and then rinse off. 1. Remove the smell of the refrigerator in addition to tea, lemon and orange peel, the freshly ground coffee powder also has the same effect. After a day or two, the refrigerator not only smells bad

A brief introduction to Han Huaizong's Fine Coffee Science Baidu Cloud Network disk _ Fine Coffee online Reading pdf eBook download

Boutique Coffee (2 volumes) focuses on the three waves of evolution, origin and variety of boutique coffee. In two chapters, over the past half a century, the three major waves of global boutique coffee evolution, including the first wave of coffee fast food, the second wave of coffee boutique and the third wave of coffee beautification, and describes

Boutique Coffee Science explains in detail the three original species of coffee trees

Everyone should have heard of Elaraby as a kind of coffee. The best quality beans of the famous Colombian coffee are all Elaraby varieties. When it comes to the variety of coffee, we must first understand the type of coffee tree. At present, the most important coffee beans in the world are mainly from Arabica, Robata and Liberia. these three varieties of coffee beans are the three original species of coffee trees.

Boutique Coffee Science explains in detail the knowledge about coffee trees

Coffee trees are evergreen shrubs or trees belonging to the Rubiaceae family. Wild coffee trees can grow to a height of 5 to 10 meters, but coffee trees planted in the manor are often cut to a height of less than 2 meters in order to increase fruit and facilitate harvesting. The opposite leaf of the coffee tree is long oval, the leaf surface is smooth, the end branch is very long, the branch is few, and the flower is white, opening at the base of the petiole connecting the branch.