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A complete knowledge of coffee roasting

Coffee roasting (coffee roasting) refers to the heating of raw beans to convert starch in raw beans into sugars and acids at high temperature, cellulose and other substances will be carbonized to varying degrees, water and carbon dioxide will be volatilized, proteins will be converted into enzymes and fats, and the remaining substances will be combined to form an oil film on the surface of coffee beans, and in the process coffee acids will be formed.

2014-06-04 Coffee knowledge coffee roasting coffee encyclopedia

The second China Fushan Cup International barista Championship starts in Hainan

The referee is watching the contestants make coffee on June 9. Xinhua News Agency reporter Guo Cheng, Xinhua News Agency, Hainan Channel, June 9 (Zhang Xiaohui) on the morning of June 9, the second China Fushan Cup International barista Championship solemnly kicked off in Chengmai, Hainan. 24 national champions from many countries and regions tried their best to compete for the honor of Fushan Cup barista championship. In Fukuyama coffee

2014-04-27 Second China Fukuyama International Coffee Championship Hainan start June 9

The coffee flower drawing machine developed abroad can "print" any pattern in 10 seconds.

[global Science and Technology Comprehensive report] Coffee flower drawing is delicate and elegant, but it is very difficult. However, a new technological innovation can make it easy for you to create your favorite pattern, even without training. According to the Daily Mail of June 26, there is now a coffee flower-pulling machine that can make everyone become a flower-pulling master! The coffee jacquard machine is called ripple maker (Ripp).

2015-07-01 Foreign R & D coffee flower drawing machine 10 seconds printing arbitrary pattern ring

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

Experience in making espresso, Italian commercial blending, Colombian-style raw bean cafe concentration

In the normal extraction state, the coffee starts to flow out 7-9 seconds after you press the extraction button. 7 seconds is enough time for you to put the coffee cup under the handle. If you press the button, the coffee will roll out. This cup of coffee is either too light or too sour, and it is definitely not a satisfactory cup of coffee. If you haven't set the cup, don't set it up, saving you from washing the cup. Front

2016-07-12 Production Italian Coffee experience Business blending Columbia Flavor Raw beans

For Europe and the United States, the ranking of rinsing Lim is second only to Yega Schiffe.

Limu grows in the southern western highlands of Ethiopia (border between Shewa and Sidmo provinces) east of Jima and north of West Dharma. it is preferred by most Europeans and Americans at an altitude of 3600-6200 feet. Its annual output is about 110000bags/60kg, and most of the beans are round (15/16scr). The color is green and bluish, the export is mostly G2 grade, and the taste is similar to that of Yegashev.

2016-05-09 Europe and the United States in terms of washing Lim ranking second only to Yega Chevy Li

The roasting depth listed in the roasting degree of raw coffee beans is deepened one by one.

The baking depth listed below deepens the raw beans (Green Coffee). The beans that have not been baked are green in appearance, and the color will change with the degree of baking. Light baking (Light Roast) is the most mild baking method, the appearance is wheat color, after extraction, there is no fragrance, bitter taste, not suitable for drinking cinnamon baking (Cinnamon Roast) mild baking method, the appearance is cinnamon color, more Light Ro

2015-09-02 Coffee raw beans roasting degree listed depth step by step deepening

20 seconds to make a cup of espresso.

Today, we ordinary people want to get a delicious cup of coffee at home, there are many ways. But the most convenient, and certainly the most popular, is a device called AeroPress, which has a syringe-like shape and uses manual pressure extraction principles to quickly get a good cup of coffee in a very simple way

2015-05-20 Philharmonic 20 seconds can make cup Italian coffee tencent home telecom edit

Colombia's second largest producer after Brazil

In 1808, coffee was first introduced to Colombia, which was brought by a priest from the French Antilles via Venezuela. Today the country is the second largest producer after Brazil. Colombian coffee origin: Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has acquired other

2015-10-07 Colombia Brazil later second largest producing country 1808 coffee

The picture and text of roasting coffee beans shows that there are different degrees of changes from raw beans to roasting.

Naked eye observation as one of the methods to determine the roasting degree of coffee beans is very limited when used alone. If it is supplemented by the judgment of burst sound and the discrimination of fragrance, quite accurate results can be obtained. But the world of coffee is full of surprises and rarely conventional, and explosive Sumatra is often mistaken for urban baking. On the other hand, the color of some coffee beans after roasting will look better than that of actual roasting.

2015-09-10 Coffee beans roasting picture and text description raw beans different degrees changes coffee beans

How black is the black pearl in fine coffee?

There are people who don't know. The power of the Black Pearl is just the end of the second explosion. It shouldn't be too deep. So... Just take a photo group to compare it. The right hand corner is the normal version of the "style". The left is a black bean. The baking degree at the beginning of the second explosion. The baking degree of the complete end of the second explosion. Light it up. After the extract, the powder is darker than the powder.

2014-10-24 Coffee knowledge boutique Coffee Coffee Encyclopedia

Stewing is the most important part of hand-brewed coffee.

Stewing is the most important part of hand-brewed coffee, and the steaming time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30-40 seconds, the steaming time of moderately roasted coffee is 20-30 seconds, and the steaming time of medium-deep roasting is 10-20 seconds. The finer the grinding, the shorter the steaming time.

2014-10-11 Coffee knowledge hand brewing coffee coffee steaming coffee technology

Steaming is the most important step in hand-brewing coffee

Stewing is the most important part of hand-brewed coffee, and the steaming time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30-40 seconds, the steaming time of moderately roasted coffee is 20-30 seconds, and the steaming time of medium-deep roasting is 10-20 seconds. The finer the grinding, the shorter the steaming time.

2015-01-14 Hand brewing coffee most important steps steaming stewing hand brewing most important.

Hand-brewed coffee-stewed

Stewing is the most important part of hand-brewed coffee, and the steaming time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30-40 seconds, the steaming time of moderately roasted coffee is 20-30 seconds, and the steaming time of medium-deep roasting is 10-20 seconds. The finer the grinding, the shorter the steaming time.

2014-07-22 Coffee knowledge hand coffee steaming coffee encyclopedia

Boutique Coffee Learning Italian Coffee Machine Operation flow

Italian coffee machine operation flow 1, preparation, check the equipment; 2, warm cup (warm cup plate, hot water); 3, remove and clean the handle (dry towel, brush); 4, grind, drop powder, fill, press and clean the handle; 5, open the extraction key for 2 seconds to observe the air pressure and water pressure parameters; 6, lock the handle; 7, open the extraction key, read the second timing, take the cup, observe the flow rate. PS:2030 seconds 25

2014-11-06 Coffee knowledge boutique coffee science Italian coffee machine

90+ Boutique Coffee Juliette H2 90 + Elegant Coffee Panama Crescendo

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. But after the millennium, the second wave is old, and the third wave of fine coffee follows suit. The second wave of operators in the past

2016-06-30 90+ Boutique Coffee Juliette Ninety Panama

Introduction of Grinding Calibration method for grading Flavor description of Coffee Bean in Ethiopia

Step 1 of Ethiopian coffee grading, pour hot water into the ball under the glass, bring it to a boil over high heat and wait for the water to boil. When boiling one cup, add 200 milliliters of water under the ball, 175 milliliters when not pouring bottom water, and 350 milliliters when boiling two cups. After pouring water, wipe the ball under the glass with a dishcloth, otherwise it is easy to break the glass. Step 2, load the filter into the ball. The filter is removed from the water

2016-10-21 Ethiopia coffee beans characteristics origin classification flavor description treatment grinding

Coffee Hand (1)

Steaming is the most important part of hand-brewed coffee. The length of stewing time is directly related to the taste of a whole cup of coffee. Generally speaking, light roast coffee should be stewed for 30-40 seconds, medium roast coffee stewed for 20-30 seconds, medium deep roast stewed for 10-20 seconds, deep roast coffee not stewed, directly filtered out. The finer the grinding, the shorter the stewing time,

2014-08-14 Coffee Hand Brewing Coffee Brewing Coffee Hand Brewing Tips

Analysis of the operation flow of Italian coffee machine by the technology of brewing coffee

Italian coffee machine operation flow 1, preparation, check the equipment; 2, warm cup (warm cup plate, hot water); 3, remove and clean the handle (dry towel, brush); 4, grind, drop powder, fill, press and clean the handle; 5, open the extraction key for 2 seconds to observe the air pressure and water pressure parameters; 6, lock the handle; 7, open the extraction key, read the second timing, take the cup, observe the flow rate. PS:2030 seconds 25

2015-01-06 Brewing coffee technology analysis Italian coffee machine operation process