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Because the weather is really too hot, today Front Street has compiled some cool knowledge to share with you, hoping it can help you cool down. If it is too cold, please wear two more layers and keep warm. 1. There is no Spanish latte in Spain. Many people know that Spanish latte is sold under the chain brand %Arabica. Although Spanish latte is
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For more knowledge about specialty coffee, please pay attention to: Frontsteet Coffee Cold brew coffee is so popular. One reason is that it is very simple to make whether in a coffee shop or at home. One is the taste of cold brew coffee, which has not only conquered many coffee gourmets
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Strawberry, jasmine, lavender, citrus, grape, apricot, mango, honey...these are the aromas we often smell when grinding coffee beans and brewing coffee. If you are a novice who has just come into contact with specialty coffee, then it is no surprise that you will be deceived by such "illusions".
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When you need an easy-to-get-in-the-morning cup of coffee, Colombian beans are usually suitable. It has a wide range of flavors, ranging from warm tones like nuts, caramel and cocoa to bright notes like citrus, berries or brown sugar. When choosing a home appliance, you can first imagine the feeling after entering the door: if you want it to be smooth and quiet,
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Yirgacheffe is not a fixed flavor, nor is it a bean that can be identified by smelling floral or citrus aromas. It corresponds to the name of the production area in southern Ethiopia. To truly identify it, you must look at the packaging information, the state of the beans, and the performance after brewing together. Drink hot hand brew in the morning, make iced coffee in the afternoon, and even add milk.
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In the morning, a cup of hand brew with bright aroma and not heavy taste is suitable. When you first wake up, your palate has not yet fully opened up. Beans with floral, citrus or tea flavors taste lighter and will not leave an overly bitter taste in your mouth. When brewing, you can use a higher water temperature to allow the aroma to develop faster; if you want a softer taste,
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Hand brewing in the morning is suitable for coffee beans with bright aroma and light entrance, which can bring clear acidity and sweetness before the taste is fully awakened; in the afternoon, you can choose beans with rich layers and obvious temperature changes, and feel the aroma transformation while drinking. For quick drinking mainly in the office or at home, the flavor profile is clear and punchy.
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There are more and more fancy ways to drink coffee. In addition to the traditional drinks, different countries will also combine local tastes to create new combinations, such as Vietnamese egg coffee, Vienna coffee with cream, Spanish latte with sweet condensed milk... and Italians' favorite dessert - Affoga.
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Iced coffee is suitable for waiting slowly, or it is suitable to be made in advance and put in the refrigerator to become a refreshing drink during commuting, afternoon or dinner. The water passes through the coffee grounds at a slower speed, resulting in a gentle release of aroma and a smoother mouthfeel than hot brewing. When choosing beans, you can start from what you want to drink that day: if you want a bright, fruity flavor, look for light roasts.
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In the morning, you need a cup of cold coffee that has a clear taste and is not overly irritating. The aroma and sweetness of the beans must remain recognizable at low temperatures. Cold brew is suitable for preparing the night before, while ice brew is better for weekend mornings when you have time to wait. Both methods can reduce the sharpness brought by hot water, but will enhance the flavor orientation of the soybeans themselves.
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Black coffee means that except for water and coffee, this cup of coffee does not contain any substances that can affect the taste of the coffee! Therefore, American style, hand brew, cold brew, Moka pot coffee, etc. are all black coffee with only water added. Then some attentive students discovered that cold brew coffee is always better than coffee. In most cases,
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There are many important parameters in coffee brewing. If you want to drink a good cup of coffee, you need to accurately grasp the brewing parameters and brew according to the parameters as much as possible. Only in this way can you ensure that you can drink a good cup of coffee with a high probability. The brewing time is crucial for hand-brewed coffee. The amount of powder,
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Iced coffee is not a unified process of cooling hot coffee. The proportion of ice cubes, drinking speed and whether to add milk will all change the performance of the beans. When in a hurry, people pay more attention to a clear entrance and smooth swallowing; if you drink it slowly in the afternoon, you can expect the aroma to unfold; for iced coffee with milk, you also need to let the coffee flavor pass through the milk aroma to ensure that it is delicious.
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When describing the flavor of coffee, Front Street found that many people like to use the word "roasted sweet potato", "This xx smells like roasted sweet potato", "xx coffee brewed like this has the aroma of sweet potato", "This cup of coffee is very sweet in the mouth, like carrots"... Why is there a food that can't be found on the flavor wheel at all?
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Life is short, so of course you have to drink sweet coffee! If you say coffee is bitter, most people, whether coffee drinkers or those who don’t drink coffee often, will have no objection; if you say coffee is sour, I believe those acid lovers will agree with it; but if you say coffee is sweet, it may cause a lot of controversy.
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Hand-brewed coffee beans do not need to start with complicated knowledge about the production area. First imagine when it will appear: when you are rushing out and you need a cup of crisp and refreshing coffee, on the weekend you are willing to sit down and slowly feel the aroma; when the weather is hot, you want to drink iced coffee, and you want a softer taste for breakfast or dessert. Explain the usage situation clearly and choose
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Before 2000, the mainstream roasting of coffee was still dark roasting, so many friends who started to get into coffee at that time probably had the same first impression of coffee as bitter. When it comes to non-bitter coffee, the only options at that time were milk and sugar or Nestlé’s two-in-one coffee. With the popularity of specialty coffee
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There are many degrees of roasting of coffee beans, and the degree of roasting mentioned in technical terms can even be subdivided into eight stages, but in daily life we only need to summarize it into three types: light roasting, medium roasting, and dark roasting. Dark roasted coffee beans can provide a lot of glycolic flavor and caramel aroma, because the longer the roasting time,
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For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee "Passing by the coffee shop, under the menu of the Italian coffee it says [Add 3 yuan to SOE]." So what is this SOE, and will it taste better if it is replaced with SOE! Barista in this article
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I don’t know if you have noticed that many coffee shops now have the option of “changing SOE” on their menus, and some offer several SOE options. I believe many friends have begun to wonder what these letters mean? First understand the concept of SOE. SOE is Single Orig.
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