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2012.09.25 [Jamaica Blue Mountain] Xiamen

This event is organized by @ Blue Mountain, the first person of Hangzhou Coffee Western Food Association Building, @ Coffee second, Vice President of Fujian Coffee Association, and @ elopement Coffee Cafe. Will lead you to a trip to the Blue Mountains, in which you will taste Blue Mountain NO.1, round beans, a series of authentic Jamaican Blue Mountain Coffee, events, as well as Sina and Xiamen media support, prizes are also very

2014-04-27 2012.09.25 Jamaica Blue Mountain tasting Xiamen this event

Introduction to the characteristics of Flavor description treatment of Angora Coffee Bean

In 1575, the Portuguese began to occupy areas south of the Congo, established the city of Luanda, and conquered several indigenous tribes, allowing whites to slowly emigrate to Angola. Over the next 50 years, the Portuguese gradually expanded their territory. In 1617, Portugal established the city of Benguela in Angola, which became more stable and established Portugal's territory in Angola ever since.

2016-10-17 Angola coffee beans flavor description treatment characteristics grinding varieties introduction 1

Taste the delicious coffee and enjoy the mellow in the mouth

Tasting coffee is not only to feel with the taste of the tongue, but also to enjoy the aromatic alcohol in the mouth, in addition, it depends on the condition of the body and the surrounding atmosphere when drinking coffee. In a word, tasting coffee is a very delicate thing. When I drink coffee in a coffee shop, I sometimes drink almost half-cold coffee, like this, no matter how good the coffee beans are, they brew.

2014-11-06 Coffee knowledge taste coffee coffee taste

Brief introduction of baking degree

These days, I am busy with the month-end report, and I have no time to update my blog. I have no choice but to bend over five buckets of rice to discuss that the taste of coffee mainly depends on baking. Generally speaking, shallow roasting will have a brighter sour taste. Deeper baking will have a stronger bitter taste, this is the basic rule. The depth of baking mainly depends on the characteristics of raw beans, personal preferences and other factors, the most important is bitter.

2014-08-22 Introduction to coffee knowledge coffee roasting and roasting

SCAA American boutique coffee association coffee brewing gold gouache ratio

The proportion of SCAA fine cup coffee defined by the Gold Cup Fine Coffee Association of the United States and the scae European Fine Coffee Association must be about 20% of the coffee extraction rate, while the TDS is about 1.1% to 1.3%.

2014-07-18 Coffee knowledge SCAA coffee brewing boutique coffee association

EXPOBAR Aibao 3-head semi-automatic coffee machine

EXPOBAR Aibao 3 head semi-automatic coffee machine Brand: EXPOBAR Aibao Model: IN-CON3/IN-CON4 (formerly EC3/EC4) Specification: 940530480 computer number: A066/A067 Origin: Spanish Unit: Taiwan Product description: voltage: 220V; Power: 3880W; Boiler capacity: 17.5L weight: 85KG details: all-metal fuselage appearance is simple and atmospheric

2015-07-07 EXPOBAR Aibao 3 heads semi-automatic coffee machine

EXPOBAR Aibao 3-head semi-automatic coffee machine

EXPOBAR Aibao 3 head semi-automatic coffee machine Brand: EXPOBAR Aibao Model: IN-CON3/IN-CON4 (formerly EC3/EC4) Specification: 940530480 computer number: A066/A067 Origin: Spanish Unit: Taiwan Product description: voltage: 220V; Power: 3880W; Boiler capacity: 17.5L weight: 85KG details: all-metal fuselage appearance is simple and atmospheric

2015-09-22 EXPOBAR Aibao 3 heads semi-automatic coffee machine

Coffee bean processing method Roasting technology skills: Coffee bean roasting degree introduction

The taste of coffee depends mainly on the roast, generally lighter roast will have a brighter sour, darker roast will have a stronger bitter, this is the basic rule. The depth of roasting depends mainly on the characteristics of raw beans, personal preferences and other factors, the most important thing is the balance of bitterness and sourness. Baking can be divided into light, medium, dark and very dark baking.

2015-12-18 coffee beans processing way roasting technique tips introduction coffee taste

How to make a good foam? A detailed course in espresso if you want to be a high-quality barista

Milk foam is a prerequisite for the success of a cup of espresso. Only when the foam is ready can you make a qualified cup of espresso. How can you make a good cup of Italian coffee? Let's explain it in detail. The following points should be paid attention to before foaming: (1) Milk temperature: milk temperature is a very important factor in dispelling milk. when the storage temperature of milk rises by 2 degrees Celsius, it will

2016-01-23 How to hit well milk foam want become high quality coffee teacher will see detailed

Nine aspects to identify the good and bad of coffee beans

Chinese people like to drink tea, tea culture has a long history, but now with the introduction of Western culture, people slowly accept coffee, to now the popularity of coffee in major cities, by the same token, many people who like to drink coffee will also slowly study coffee knowledge! Of course, people must be most concerned about the quality of coffee, so how to distinguish the advantages and disadvantages of coffee? It comes from the source of coffee.

2015-07-29 Nine aspects identification coffee beans Chinese like drinking tea tea culture history

Nine aspects to identify the good and bad of coffee beans

Chinese people like to drink tea, tea culture has a long history, but now with the introduction of Western culture, people slowly accept coffee, to now the popularity of coffee in major cities, by the same token, many people who like to drink coffee will also slowly study coffee knowledge! Of course, people must be most concerned about the quality of coffee, so how to distinguish the advantages and disadvantages of coffee? It comes from the source of coffee.

2015-10-10 Nine aspects identification coffee beans Chinese like drinking tea tea culture history

General knowledge of coffee roasting the origin of roasting patterns

At present, the naming method mainly comes from two sources: one is the general preference of national drinkers' baking mode: Ruyi baking, French baking and so on. One is the naming rules developed by coffee professionals in the United States from the end of the 19th century to the beginning of the 20th century. The origin of these two names is still vague to some extent, so now there is a more objective way to assist in interpretation.

2015-04-14 Coffee roasting common sense patterns naming origin

Taste round and pure Indonesian Huangman coffee cooked beans Sumatra Azigaio mountain producing area red cherry

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. And the way of making hand-made coffee is such a way to make high-quality coffee.

2016-06-27 Taste round pure Indonesia yellow man coffee ripe beans Sumatra Aceh lid

St. Helena (St.Helena) Napoleon Coffee beans Fine Coffee Island Coffee

Boutique coffee (specialty coffee) is also called specialty coffee selection coffee. It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee is hard in texture, rich in taste and stylish.

2016-06-29 Helen St.Helena Napoleon coffee beans boutique coffee island

Proportion of gold gouache in SCAA coffee

The proportion of SCAA fine cup coffee defined by the Gold Cup Fine Coffee Association of the United States and the scae European Fine Coffee Association must be about 20% of the coffee extraction rate, while the TDS is about 1.1% to 1.3%.

2014-08-19 Coffee knowledge SCAA coffee gouache ratio golden gouache ratio

Introduction to roasting degree Flavor of Bolivian Coffee

Coffee is a way of balance. For example, for deep baking, the temperature can be slightly lower, while for light baking, the temperature should be higher to release the flavor of the coffee. Liang Chaoxiong said that the general boutique beans, that is, manor beans, usually have to be brewed in water below 90 ℃, otherwise the water temperature is too hot and all the miscellaneous flavors in the coffee are released, and the flavor is too mixed to be good. Liang Chaoxiong's coffee

2016-06-14 Bolivia coffee roasting degree flavor introduction one balance

Boutique Coffee learn the Flavor Source of Ice Coffee and Hot Coffee

If you want to play with different temperatures of coffee and want to stimulate the coffee effect more vigorously, using hot water will of course cause miscellaneous odors to precipitate; if the coffee beans themselves are not good, then consider using ice to shrink so that the impurities will not smell. High temperature surging, low temperature convergence can make Vietnamese iced coffee HARIO 01 ceramic trickle filtration suit usually when we talk about the suitable temperature of coffee, most of them should

2014-10-21 Coffee knowledge boutique coffee iced coffee hot coffee coffee flavor

Basic knowledge of boutique coffee beans new beans, old beans and old beans

Generally speaking, fresh coffee beans harvested that year are called new beans (New Corp), those harvested the year before last are called old beans (Past Corp), and those that have been placed for more than a year are called old beans (Old Corp). This distinction is mainly due to the water content of raw beans, because new beans have more water content (usually between 12% and 13%) and appear dark green, while old beans (10%-11%) and old beans (water content)

2015-08-12 Boutique coffee beans basics common sense new beans old beans generally speaking that year

Shanghai seesaw Cafe

According to the data provided by Euromonitor, the period from 2011 to 2012 when boutique coffee shops such as Seesaw prepare and open stores in Shanghai is an important period for the development of China's coffee consumption market. In 2011, the annual growth rate of China's coffee market reached the highest level of 19.6% in nearly a decade since 2005. Since then, the annual growth rate of China's coffee market has gradually decreased. The annual growth rate has gradually declined since 2011.

2016-05-27 Shanghai seesaw Cafe Euromonitor Consulting providing data Sees

Coffee Bean Selection Tutorial Coffee Bean Brand Type Guide YJSF YCFCU Dama Cooperative G2

As people's exposure to coffee deepens, ordinary tasting can no longer meet people's needs. As a result, more and more coffee lovers will buy their own beans home, starting with grinding, step by step to blend their favorite coffee flavor. Coffee beans are big.

2016-04-19 Coffee Bean Shop Tutorial Brand Type Guide Yega Sherry YCFCU

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