professional knowledge - Search Results

Coffee Coffee Classification-Professional knowledge

Special classification system of coffee: 1. Subgenus Coffea: 2. Malagasy coffee subgenus: 3. Subgenus Pala Coffee: 4. Age coffee subgenus: a, red fruit coffee group: B, thick skin coffee group: C, Mozambican coffee group: d, black fruit coffee group E, dwarf coffee group:

2014-08-13 Coffee classification coffee knowledge coffee encyclopedia

Coffee knowledge Coffee Professional words-tannin

Tannin, one of the main chemical components of coffee beans, accounts for about 7% of the total chemical composition of coffee beans. After extraction, tannic acid will turn into a yellowish powder and easily dissolve in water. Once heated, it will decompose to produce pyrosylic acid, making the taste of coffee worse. Because of this, a cup of brewed coffee will lose its taste and taste if it is not drunk immediately.

2014-09-27 Coffee knowledge coffee terminology tannin

The use of Coffee concentration Meter and the calculation method of Coffee extraction rate professional coffee knowledge

ATAGO Instruments has a variety of refraction testers, and there are three concentration meters used in the coffee field: NO:4523 (Brix), NO:4532 (TDS) and NO:4533 (BX/TDS). (hereinafter collectively referred to as 4523, 4532, 4533) the difference between 4523, 4532 and 4533: 4523: read the Brix value, multiplied by 0.85 to convert TDS. The price is relatively convenient

2016-06-08 Coffee concentration use extraction rate calculation method Specialty knowledge ATAGO

Be a professional barista

Everything from scratch, from simple to complex is a process of progress. Doing things is also like this, all need to go through a process, this process is the sublimation of knowledge process. I have been making coffee for a period of time, and I have some knowledge of some things in the bar, but I am not proficient either. Maybe I am far from being proficient. It is technically possible to pass a

2015-04-21 One professional coffee.

Coffee pull boutique Coffee General knowledge Coffee pull production skills

In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All the people are deeply drawn by coffee.

2016-01-08 Coffee flower boutique common sense production skills about coffee origin

Coffee shop management [management] knowledge of opening coffee shop now coffee shop business market

To provide entrepreneurial services for young people who like cafes and culture; if you want to run an elegant cafe with high taste, fashion and culture, the most important points are as follows: 1. Site selection 2. Sit-down assessment 3. Feasibility analysis 4. Target customer group segmentation and customer optimization integration 5. Product positioning 6. Price positioning 7. The storefront is designed in figure 8. Professional design of drawing, construction and installation

2016-07-15 Coffee shop management knowledge now coffee shop business market like coffee

Barista's professional appraisal Barista's declaration conditions Barista's appraisal method Time examination and

Barista occupation appraisal declaration conditions primary (with one of the following conditions)(1) through the occupation primary formal training to the required standard hours, and obtain a certificate of completion. (2) More than 2 years of continuous probation work in this profession. (3) Completion of apprenticeship in the occupation. Intermediate (one of the following conditions)(1) after obtaining the primary vocational qualification certificate of the occupation, continuously from

2016-03-01 coffee occupation appraisal declaration condition method time examination room

The knowledge of boutique barista talk about the spirit of barista

Daily life and work also know a lot of baristas and coffee industry leaders, slowly contact with found that they will have a specific temperament, or a kind of spirit. Baristas give people the impression that they are inherently mature, even systematic, in terms of clothes, words, gestures and hospitality. Baristas have been a profession in China for nearly 20 years, and baristas have been used by the state.

2015-01-09 Boutique coffee knowledge chat spirit daily life work a lot of

Professional coffee roasting knowledge coffee grinding process

(1) the principle of grinding, generally speaking, a good grinding method should include the following four basic principles: 1, the degree of grinding suitable for cooking method should be selected; 2, the temperature of cattle produced during grinding should be low; 3, the powder should be uniform after grinding; 4, it should be ground before cooking. No matter what kind of grinder is used, it is bound to generate heat by friction in operation. Most of the excellent substances are highly volatile.

2014-12-26 Professional coffee baking knowledge grinding process principles generally speaking good

Basic knowledge of boutique coffee how to ensure the quality of specialty coffee

Professional processing of milk using professional stainless steel tanks to heat milk as far as possible when using steam, do not shake the milk too much and heat the milk to 66 degrees Celsius 71 degrees Celsius. At this temperature, put the heated milk into the freezer when not in use, add fresh milk to keep the steam nozzle clean and perfect to make espresso within an hour.

2014-12-04 Boutique coffee basics common sense how assurance characteristics quality professionalism standards

Professional knowledge of coffee bean blending

Blending of raw beans requires the use of coffee beans with their own characteristics, and avoid using coffee beans with similar flavor.

2014-06-25 Coffee knowledge coffee bean blending coffee encyclopedia

The three levels of baking, the technical knowledge of professional roasters, the art of coffee.

Coffee roasting is a science that is easy to learn but difficult to master. Like cooking, anyone can cook food and eat it to satisfy hunger. But what level of food do you cook? How far and how big is the difference from "able to cook" to "Michelin three-star" chefs? The same is true of roasted coffee. Being able to bake coffee does not mean that it produces good coffee. We can simply put

2016-01-23 Baking three levels Professional Master Technology skill knowledge Art Coffee

Coffee roasting knowledge of professional coffee roasting method introduction coffee roaster

The roasting method of professional coffee is usually divided into the following eight stages. 1. Very shallow baking (LIGHTRoast): the degree of baking; very shallow baking, also known as shallow baking. The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting. 2. Shallow baking

2016-07-30 Coffee roasting knowledge specialty method introduction roaster coffee

Official training basic knowledge tongue taste area distribution map sweet, salty, sour, bitter professional coffee

Taste refers to the ability to sense the taste of substances, including the taste of food, certain minerals and toxic substances, which is a near sense compared with the sense of smell, which is also chemically induced. Western experts traditionally use taste maps, coffee and red wine tastings. Taste refers to the ability to feel the taste of substances, including food, certain minerals, and

2016-04-26 Training basics tongue taste region distribution map specialty coffee reading guide

Coffee extraction Theory-Golden Cup Criterion Professional Coffee knowledge

The taste and extraction methods of coffee are very diverse. The European Fine Coffee Association once put forward the concept of Gold cup, that is, the golden cup criterion. A certain extraction rate and coffee concentration determine the taste of coffee. But what is the extraction rate, and what is its effect on the taste of coffee?. Let's do some knowledge sharing what is the Golden Cup Criterion (Gold Cup Standard) SCAA Golden Cup

2016-05-10 Coffee extraction theory gold cup criterion specialty knowledge coffee taste

Professional coffee extraction training baristas must see courseware

Through 3 weeks of baristas' professional knowledge and learning how to make coffee, master coffee-making skills and work skills, so that students can fully understand the taste conditions of a cup of coffee and the factors that affect a cup of coffee. The quality of raw coffee beans accounts for 50%. The roasting level accounts for 30%, and the barista's skill accounts for 20%. (of course, some people may think that roasting accounts for a larger proportion, but no matter how good it is.

2015-09-06 Professional coffee extraction training teacher must courseware pass 3 weeks professional knowledge

Coffee knowledge professional coffee tasting terminology

Coffee tasting is a very rigorous process. In order to taste the original flavor of coffee, coffee tasters usually evaluate coffee most professionally through cup testing. There are a lot of requirements in the process of coffee cup testing. The requirements for coffee taste appraisers are also high. Below, let Brista familiarize you with some terms for coffee tasting products. Flavor [flavor] is fragrant

2014-09-25 Coffee knowledge coffee terminology coffee encyclopedia

Professional coffee roasting knowledge the mixing of coffee beans

People need to put coffee from different places together for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need to match (that is, different places of origin

2015-09-16 Professional coffee roasting knowledge coffee beans mixing people several different purpose

Professional coffee roasting knowledge the mixing of coffee beans

People need to put coffee from different places together for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need to match (that is, different places of origin

2014-12-26 Professional coffee roasting knowledge coffee beans mixing people several different purpose

Professional coffee roasting knowledge mixed caffeine of coffee beans

People need to put coffee from different places together for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need to match (that is, different places of origin

2015-07-24 Professional coffee roasting knowledge coffee beans mixing people several different purpose

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