“full score” search results (600)
Wanning held the first International Coffee Baking Masters Competition. 15 baristas from home and abroad participated in the competition.
After three days of intense competition, the 2016 Tops Cup Coffee roasting Masters Competition in Haikou ended in Shimei Bay. Haikou contestant Zhou Weiguang, Haikou contestant Chen Xiaode and Shenzhen contestant Li Chenlei won one to three places respectively. Gao Fangbiao, a contestant from Xinglong overseas Chinese Farm Coffee Factory, won the best taste award for the highest score in the cup test. This is the first time that Wanning has held an international coffee competition.
2016-08-08 Wanning held the first international coffee baking Masters domestic and foreign 15
Salvadoran coffee beans of Italian espresso
Inherited by the landowner Juan Carlos Rodrigo (Juan Carlos Rodriguez) in 1962, the soil is fertile and full of various mineral nutrients, which is a valuable coffee growing condition in the Santa Ana volcano area. After the owner Rodrigo inherited his mother's coffee farm, he chose to plant 100% of the bourbon varieties and was more committed to carefully controlling the planting process. Luo
2016-06-17 Italian Condensed Creative Coffee El Salvador Coffee beans 1962 Manor
Full-flavored Bolivian coffee beans introduce the Yongas region northeast of La Paz
Takesi Manor, drinking water and coffee after harvest treatment, using alpine melting cold snow landscape, so we give her a nickname: Takesi Snow vein Manor; in addition to the low temperature, pollution-free environment, fertile and well-drained volcanic soil is also the Yongas element in the northeast of La Paz, Agrotakesi SA group owner, although rich, but deep respect for nature and plain.
2016-06-23 Flavor full Bolivia coffee beans introduction La Paz northeast Garth production
Introduction to the Variety characteristics of Maraka Dula Coffee in Nicaragua
Dry aroma (1-5): 3.8 wet aroma (1-5): 3.8 acidity (brightness) (1-10): 8.9 taste (layering) (1-10): 8.8 taste (alcohol thickness) (1-5): 3.4 aftertaste (residue) (1-10): 8.9 balance (1-5): 2 basic score (50): 50 total score (maximum 100): 89.6 strength / strength Main attributes: medium strength / clear chocolate
2016-10-17 Nicaragua Maraka Raqqa Dula Coffee Flavor description treatment Variety
Wet-treated Burundian coffee beans introduce Jackson bourbon varieties of boutique coffee
Acidity (brightness) (1-10): does not apply taste (layer) (1-10): does not apply taste (alcohol thickness) (1-5): does not apply aftertaste (residue) (1-10): does not apply balance (1-5): does not apply basic score (50): does not apply total score (maximum 100): does not apply strength / main attributes: medium strength / sweetness, fruit flavor, spicy aftertaste.
2016-07-06 Wet method treatment Burundi coffee beans introduction boutique coffee Jackson bourbon
Introduction to the producing area of Bolivian Coffee Manor
Osher cup test report (in the middle of an explosion, baking time 12 minutes) dry fragrance: various flowers, sweet vanilla, full aroma, sweet spices, wet honey: floral, refreshing perfume, sweet chocolate, berry sipping: many kinds of floral aroma, excellent cleanliness and fineness, high vanilla sweetness, delicate sugar, peach, apricot, sour and sweet, premium Burgundy red wine, fragrance
2016-06-08 Bolivia Coffee Manor producing area introduction Osher Cup report explosion Middle
Bolivian coffee bean flavor Bolivian coffee manor
One of Bolivia's boutique coffee Takesi snow vein manor here the average temperature is only 15 degrees C, the water comes from alpine melting snow water, no pollution, and there is fertile volcanic soil, more than 2000 meters above sea level, the coffee grown is full of aroma and full of sweetness, she is the 2009 Bolivian champion Takesi snow vein manor, if possible, I would even like to visit T right away
2016-08-30 Bolivia coffee beans flavor coffee manor
Coffee common sense good coffee that consumers like.
Boutique coffee is the most suitable for French dim sum macarons, which will have a long aftertaste after being tasted carefully. This is different from contact with civilian traditional coffee, high-quality coffee gives people a sense of nobility, this contact is the successful roasted coffee raw beans sent to the evaluation of countries around the world, the Italian star Expresso who scored 96 out of 100 (hereinafter referred to as the meaning)
2015-04-30 Coffee common sense consumers like boutique coffee fit match French style
Irresistible boutique coffee does not worry about insomnia
Boutique coffee is the most suitable for French dim sum macarons, which will have a long aftertaste after being tasted carefully. This is different from contact with civilian traditional coffee, high-quality coffee gives people a sense of nobility, this contact is the successful roasted coffee raw beans sent to the evaluation of countries around the world, the Italian star Expresso who scored 96 out of 100 (hereinafter referred to as the meaning)
2015-06-10 Difficulty resistance boutique coffee worry insomnia fit match
Coffee Basics Common Sense Hard to Resist Fine Coffee
Fine coffee is best paired with French dessert macarons, which will be memorable after careful tasting. This is different from the traditional coffee that comes into contact with the common people. Fine coffee gives people a sense of nobility. This contact is even more successful. Among the roasted coffee beans sent to evaluation in various countries around the world, Italian Star Expresso (hereinafter referred to as Italy) scored 96 points out of 100 points.
2014-12-11 coffee basics common sense hard to resist boutique fit collocation
Standard of SCAA pecialty Coffee Fine Coffee Raw Bean
[SCAA "Specialty Coffee" standard for high-quality coffee raw beans] the raw bean defects of SCAA can be divided into two types: I and II. The requirement for premium coffee grade (specialty coffee) is: 1. There are no class I defects; 2. No more than 5 II class defects 3. There can be no "quaker" (0 quaker) Quick beans in cooked coffee beans. 4. The appearance of raw coffee beans
2015-01-08 SCAA pecialty Coffee boutique coffee raw beans
Boutique coffee beans: the standard of SCAA pecialty Coffee boutique coffee raw beans
The raw bean defects of SCAA can be divided into two types: I and II. The requirement for premium coffee grade (specialty coffee) is: 1. There are no class I defects; 2. No more than 5 II class defects 3. There can be no "quaker" (0 quaker) Quick beans in cooked coffee beans. 4. The color range of raw coffee beans is pale yellow (light yellow), yellow-green (
2015-12-08 Boutique coffee beans SCAA pecialty Coffee coffee
Fruit-flavored Burundian Coffee Taste the characteristics of the manor area introduce the price of Burundian coffee beans
Dry aroma (1-5): does not apply wet aroma (1-5): does not apply acidity (brightness) (1-10): does not apply taste (layering) (1-10): does not apply taste (alcohol thickness) (1-5): does not apply aftertaste (residue) (1-10): does not apply balance (1-5): does not apply base score (50): does not apply total score (maximum 100): not applicable strength / master
2016-07-25 Fruit Flavor Burundi Coffee Taste Manor producing area characteristics introduction
Introduction to the characteristics of taste treatment methods for the grinding degree of Bolivian coffee
Dry aroma (1-5): 3.6 wet aroma (1-5): 3.7 acidity (brightness) (1-10): 8.8 taste (layering) (1-10): 8.6 taste (alcohol thickness) (1-5): 2.9 aftertaste (residue) (1-10): 8.5 balance (1-5): 0 basic score (50): 50 total score (maximum 100): 86.1 strength / Main attributes: light intensity / exquisite flowers
2016-09-30 Obvious rich Bolivia coffee grinding taste treatment way method special
Perennial low temperature coffee growing environment Bolivia coffee producing country
Takesi Manor, drinking water and coffee after harvest treatment, using alpine melting cold snow landscape, so we give her a nickname: Takesi Snow vein Manor; in addition to low temperature, pollution-free environment, fertile and well-drained volcanic soil, is also an element of coffee flavor, although the owner of Agrotakesi SA is rich, but deep respect for nature and the way to get along, but
2016-06-17 Perennial low temperature coffee cultivation environment Bolivia producing country Takesi
Pu'er strives to build the coffee capital of China.
Pu'er coffee is also a major feature of our Pu'er, we also strive to build China's coffee capital, Shen Peiping introduced to us how we do in the coffee industry.
2014-05-29 Pu'er Coffee Capital of China
Introduction of multi-flavor Bolivian coffee bean flavor manor area
Dry aroma: a variety of flowers, sweet vanilla, full aroma, sweet spices, wet honey: floral, refreshing perfume, sweet chocolate, berry sips: many kinds of flowers, excellent cleanliness and fineness, advanced vanilla sweet, delicate sugar, peach, apricot, sour and sweet, advanced Burgundy red wine, vanilla, green apple, white grapefruit, essential oil aroma, fine touch
2016-07-21 Variety flavor Bolivia coffee beans taste manor producing area introduction dried incense
Italian coffee beans used in the World Barista barista contest
Before 2008, there was a heated discussion in the coffee industry about which Italian coffee beans should be used in the World Barista barista contest, so which is better to use SOE (single estate coffee,single origin) or Blend coffee? Baristas have changed to how to pick or match Italian coffee beans to get high marks, which is actually a sign of the maturity of the coffee industry, especially after 2008.
2015-09-02 World Rista coffee competition intention coffee beans 2008 before
Introduction to Snow vein Manor in Bolivia Coffee Manor
Takesi Manor, drinking water and coffee after harvest treatment, using alpine melting cold snow landscape, so we give her a nickname: Takesi Snow vein Manor; in addition to low temperature, pollution-free environment, fertile and well-drained volcanic soil, is also an element of coffee flavor, although the owner of Agrotakesi SA is rich, but deep respect for nature and the way to get along, but
2016-07-14 Bolivia coffee manor producing area flavor taste introduction snow vein
Characteristics and introduction of Bolivian coffee beans
Bolivia's high-quality estates, very high altitude, perennial low-temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral flavor is obvious, such as careful treatment, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aroma is very attractive, this champion bean has a very diverse floral aroma, vanilla and sweet very long-lasting Takesi
2016-06-12 Bolivia coffee beans characteristics introduction quality manor altitude non-