The basics of coffee beans coffee three original species

The basics of coffee beans Coffee refining method

The basics of coffee beans the classification of coffee

The basics of coffee beans The selection of coffee beans and hand selection skills

Coffee cup test basic knowledge terms of taste of coffee

Dry aroma-dry fragrance refers to the aroma of roasted or ground coffee; wet fragrance-wet fragrance refers to the aroma of coffee extract; acidity-acidity refers to the sour taste of coffee, the combination of rich acidity and sugar can increase the sweetness of coffee liquid; alcohol thickness-alcohol thickness refers to the concentration and weight of coffee liquid; afterrhyme refers to the evaluation of coffee flavor after drinking or spitting.

The basic color of coffee beans the color transformation of coffee in a lifetime

Coffee has undergone several color changes from seed to cup. The coffee tree has white flowers, and the coffee fruit is born dark green, which gradually changes to yellow in the process of ripening and finally becomes red. The raw coffee bean is wrapped in the coffee fruit, washed, dried and processed before it becomes a coffee seed wrapped in yellow parchment and then shelled and polished into jade.

Coffee basic Encyclopedia Coffee popular Science "White Coffee"

White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitter taste of coffee.

The basic knowledge of fine coffee the distinction between coffee beans

The color should be shiny. Also take into account the changes in color after harvest. The shape requires that the particles are uniform and neat, and there should be no deformed beans. The taste should have the fresh and fragrant smell of raw beans. There is no need to judge the personalized taste of raw beans, but to make sure it is a fresh crop. Raw beans should not have a peculiar smell (fermentation, mildew, medicine, soil, etc.).

Basic knowledge of Coffee Coffee roasting degree

The roasting degree of coffee is first named and distinguished according to the roasting degree preferred by various countries, but because the standard is too general, different roasters have different opinions on the roasting degree. The American Coffee Association (SCAA) uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and to make eight standard color blocks from light to dark.

Introduction to Coffee basic Technology Coffee pull

Before the earliest coffee flowers, most of them paid attention to the presentation of patterns and the beauty of coffee after a long period of development and evolution, coffee flowers are not only highly exquisite in the visual effect, in the milk taste and integration of the way and skills have been constantly improved, and then in the overall taste presentation, can achieve the effect of color, flavor and flavor. This is what everyone is deeply affected by.

Basic Heart-shaped drawing skills of Italian Coffee

① selection point, about 1 stop 3 of the cup mouth; ② small flow injection, quickly pierce crema, steady flow without hesitation; ③ small flow injection fusion, observe the injection opposite whitening point; ④ whitening point, increase the flow and maintain; ⑤ keep the increased flow left and right to shake the vat, arm and wrist cooperation; ⑥ shake at the selected point, do not retreat; ⑦ improve pull vat, small flow straight line

The basics of coffee about the cup of Espresso

Espresso cups are generally made of porcelain cups with thicker walls, mainly for heat preservation. The bottom is sometimes made into a convex shape similar to the bottom of a red wine bottle so that a small amount of powder in the coffee will precipitate at the bottom of the cup without being drunk together. The handle of the cup is used for pinching, not for fingers to pass through, so the ring will be very small or even have no eyes to pierce.

Coffee Basics espresso

Espresso is known as the soul of coffee. Unique high pressure steam extraction method, brewing such as flame as strong and mellow taste, such as velvety soft silky taste. The golden crema floating on the surface of the coffee is transformed into a variety of flavors, each mouthful is different. It is said that connoisseurs will judge the standard of a cafe by Espresso. The most important thing

Coffee basics Espresso lingo

Single: Espresso refers to brewing a cup of Espresso with a single serving (about 7g-9g) of coffee beans. * Double: Espresso is a term used to brew Espresso with double portions (about 14g-18g) of coffee beans. * Triple: Espresso is a term used to brew a cup of Espresso with three times the amount of coffee beans (about 21 g 27 g)

Basic knowledge of Coffee talk about the quality of Coffee

The quality of coffee first depends on the main factors such as plant type, soil, growth conditions and altitude. Any step in this process may destroy the quality. Coffee beans greedily absorb smell and flavor. Too much moisture causes mildew. Coffee that is not roasted enough tastes sour; overroasted coffee looks like coke. After baking, if you leave it on hold for a week or so

Introduction to Coffee basic knowledge 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

Classification table of taste and taste of coffee basic coffee beans

The sour coffee beans are mostly high-quality new beans, and the degree of baking is the best; the baking degree of the bitter system is lighter; and the sweet system is mostly selected beans produced in the highland, and baking often constitutes whether it can be integrated into the soft bitterness. the key to being tasted. Neutral flavor, even if it is not highland coffee beans, there must be stable quality stability treatment, performance fragrance, mellow effect

Coffee basics Common sense Coffee drinking aspects to pay attention to

1. One cup of coffee a day is enough to induce anesthesia. Halving the amount of coffee a regular coffee drinker consumes can cause headaches, muscle pain, fatigue, concentration problems, and nausea. Coffee addiction should also be treated as a mental illness or drug addiction, the researchers suggest. 2. Drinking too much coffee can also lead to paralysis or impotence. 3.

Espersso requirements for basic knowledge of introduction to Coffee

Crema persistence: for a long time, there are no cracks. The thickness of Crema: generally 3-5 mm, the thicker the better. Taste: balanced, sweet, sour and bitter. Palate: balanced, full-bodied and smooth. Carrying cup: the requirement of WBC is 50-80ml cup, and the requirement of CCAB is 50-90ml cup. Temperature: warm cup and plate temperature 45 degrees, cup temperature 80 degrees, evaluation temperature 65

Coffee Basics Vietnamese pot Coffee making methods

1. Add a cream ball or a little condensed milk to the coffee cup: 2. Remove the small lid from the Vietnamese pot: 3. Add two flat spoons of coffee powder (about 10-12g): 4. Put the small lid on the Vietnamese pot and tighten it tightly: 5. Add hot water of about 95 degrees and pour it evenly over the coffee powder: 6. Let stand for about 3 minutes. Let the water flow slowly through the coffee powder.