“baking theory” search results (400)
Coffee roasting principles: heat conduction, convection and radiation
To do a good job of baking, every production link should not be ignored, the selection of materials should be fastidious, the weighing of materials should be accurate, and the operation should be attentive.
2014-06-20 Coffee knowledge coffee roasting roasting principle
Introduction to the planting environment of flavor and taste in coffee producing areas of Paradise Bird Manor in Papua New Guinea
Papua New Guinea is the second largest country in the South Pacific after Australia in population and area. It consists of New Guinea in the north and Papua in the south. It borders the province of Irian Jaya in Indonesia to the west and faces Australia across the Torres Strait to the south. It belongs to Melanesia. Papua New Guinea covers an area of 462840 square kilometers and has a complete coastline.
2016-09-19 Papua New Guinea Birds of Paradise Manor Coffee varieties producing areas Flavor Taste
Coffee knowledge collection
Domestic players mostly experience the second wave of fine coffee baptism, Starbucks, Beats, Knudsen, George Hall, Kenneth Davis, David Schumer, Kevin Knox, Art Coffee, Sweet Maria, Green Mountain Coffee, Fair Trade, are common memories.
2014-05-20 Coffee Knowledge Boutique Coffee
Innovative baking technology in the 20th century: the baking method using purely hot air flow
Of course, how could there be no innovative baking technology in this era of the 20th century? In the middle of the twentieth century, there were two major milestones in the evolution from direct and indirect fire baking to hot air baking.
2014-08-15 Coffee culture 20th century coffee roasting technology roasting methods
What will Kenya and Manning taste like after matching according to a certain proportion?
The middle part is slightly sour, the latter part is characterized by the flavor of nuts and chocolate, and the blend is Brazil. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) all Kenyan products enter the first explosion temperature of about 192 degrees Celsius, entering two.
2016-06-18 Kenya Mante according to set proportion carry out match Taoist meeting how in the middle
About what you need to put in after baking and how many geniuses to drink.-how many days is the best time to grow beans?
Coffee roasted beans recently introduced to take a coffee bean, try to peel off with your hands, if the coffee beans are fresh enough, it should be easy to pull away, and there will be a crisp sound and feeling. If the coffee beans are not fresh, you will find that it seems to take a lot of effort to get rid of a bean. There is another important point to observe when peeling off the coffee beans, that is, you can look at the roasting.
2016-10-24 About what baking need how much genius can drink best beans time
What can the Crema of Espresso learn from boutique coffee?
During the roasting process, a large amount of carbon dioxide is produced in the coffee beans, most of which will be emitted during the cooling process, and a few will continue to be kept internally, and these gases will be released when the coffee powder is ground, so coffee must be made as soon as possible after grinding. When hot water strikes coffee powder under Espresso pressure, it will emulsify the insoluble oil of coffee powder and at the same time, it will be supersaturated.
2014-10-25 Coffee knowledge Espresso Coffee Encyclopedia Crema
What can the Crema of Espresso tell us about coffee basics?
During the roasting process, a large amount of carbon dioxide is produced in the coffee beans, most of which will be emitted during the cooling process, and a few will continue to be kept internally, and these gases will be released when the coffee powder is ground, so coffee must be made as soon as possible after grinding. When hot water strikes coffee powder under Espresso pressure, it will emulsify the insoluble oil of coffee powder and at the same time, it will be supersaturated.
2014-10-28 Coffee knowledge coffee basics Espresso Crema
Introduction of coffee roaster
The roaster is mainly divided into four types: direct fire type, semi-hot air direct fire type, hot air type and electric type. 1. Direct fire is the earliest baking tool, that is, the raw beans are roasted by fire and then transferred to the drum. The built-in motor keeps running the drum and stirring the coffee beans in the drum, trying to make each coffee bean come into contact with the hot iron evenly to achieve the goal of balanced roasting.
2014-07-22 Roaster coffee roaster roast coffee beans
What are the flavors of coffee? Coffee tasting
I have seen more than once that coffee lovers who came to attend the tasting training course were pleasantly surprised after tasting the coffee. This surprise comes from the deep and familiar taste of coffee, people did not expect that a simple cup of coffee can still have such a rich taste, it turns out that we can drink coffee similar to many common fruits and nuts.
2016-04-25 Coffee which taste I have more than once saw came participated tasted
Consciousness, coffee knowledge | Secrets in coffee Crema
What is Crema (coffee grease)? During the roasting process, a large amount of carbon dioxide is produced in the coffee beans (most will be emitted during cooling, a few will continue to be kept inside, and grinding will release these gases, so coffee must be made as soon as possible after grinding). When hot water strikes coffee powder under high pressure, it will emulsify the insoluble oil of coffee powder and become oversaturated.
2015-11-09 Consciousness coffee knowledge Crema secrets what
Introduction to all kinds of coffee pots in boutique coffee
Siphon pot, also known as Saifeng coffee pot, uses the principle that water is heated to produce steam, causing thermal expansion and cold contraction, push the hot water from the lower pot to the upper pot, and then suck the coffee back to the next pot after the lower pot cools. Product specification: two people, three people, five people mini grinding state: medium baking degree: shallow baking mocha pot brief introduction using the principle of steam pressure
2014-11-06 Coffee knowledge boutique coffee science coffee maker
Introduction of coffee utensils roaster
The roaster is mainly divided into four types: direct fire type, semi-hot air direct fire type, hot air type and electric type. 1. Direct fire is the earliest baking tool, that is, the raw beans are roasted by fire and then transferred to the drum. The built-in motor keeps running the drum and stirring the coffee beans in the drum, trying to make each coffee bean come into contact with the hot iron evenly to achieve the goal of balanced roasting.
2014-09-18 Coffee utensils introduction of roaster
The use of French filter press the origin of French filter press
Advantages of French pressure pot: (compared to other black coffee brewing methods) 1. The most perfect thickness (body) to taste ratio-falling water temperature and longer extraction time bring a milky mouth touch, and do not produce bitter consequences as easily as siphon pots. two。 Complete coffee oil retention-although caffeine and coffee white alcohol (the main component of coffee oil) are absorbed too much
2015-11-11 French pressure filter use way origin French kettle advantage relative to other coffee
Ethiopian coffee beans Bench Maji Rose Summer
We welcome every coffee friend who comes specially from afar with great welcome and sincere enthusiasm. The friends here not only include coffee lovers, learners, coffee peers, travelers and coffee netizens, but also coffee and raw bean friends who come all the way across the ocean, which are full of fresh grass fragrance and strong fermentation flavor.
2014-09-11 Coffee knowledge Ethiopia coffee beans rose summer
Individual coffee in the coffee training class
Coffee won't all melt when thrown into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee). 1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The range of the best extraction rate is 18% Mui 21%. Insufficient extraction (less than 18%) indicates that the flavor of coffee is not fully dissolved in water, and excessive extraction (more than 21%) means coffee.
2015-09-06 Coffee training class single product coffee throw into the water will not all melt away
Common basic principles for the selection and evaluation of household roasters
For a person who is new to roasting coffee at home, he often feels confused about the choice of a close comrade-in-arms (roaster) at the beginning, because he has already had a headache for the vast sea of machines, and he has to identify the hot air, direct fire, machine change and price in various types of machines. The total factors, such as these complex comparisons, are people who really want to start their own baking career.
2014-09-09 Coffee knowledge household roaster coffee roaster
Introduction of roaster roaster is mainly divided into four categories
The roaster is mainly divided into four types: direct fire type, semi-hot air direct fire type, hot air type and electric type. 1. Direct fire is the earliest baking tool, that is, the raw beans are roasted by fire and then transferred to the drum. The built-in motor keeps running the drum and stirring the coffee beans in the drum, trying to make each coffee bean come into contact with the hot iron evenly to achieve the goal of balanced roasting.
2015-04-17 Roaster introduction main divided into 4 types straight
The third wave of boutique coffee history coffee trend
The third wave of six evolutionary elements: 1. Pay attention to the regional flavor the second wave of coffee people are used to describing coffee flavor in terms of producing country. However, there are dozens of coffee varieties and different climates and soil and water environments in the same country, so it is not necessary to buy the right variety and soil and water in the right country. The third wave is changed to a more specific producing area, manor and latitude.
2016-06-07 Third boutique coffee tide history trend
Introduction of roaster Coffee bean roaster is mainly divided into four categories
The roaster is mainly divided into four types: direct fire type, semi-hot air direct fire type, hot air type and electric type. 1. Direct fire is the earliest baking tool, that is, the raw beans are roasted by fire and then transferred to the drum. The built-in motor keeps running the drum and stirring the coffee beans in the drum, trying to make each coffee bean come into contact with the hot iron evenly to achieve the goal of balanced roasting.
2015-02-13 Roaster introduction coffee beans main divided into 4 categories roaster divided into