FrontStreet Coffee found the following content related to "residue" for you
I believe baristas will definitely encounter this problem. They adjusted the espresso extraction parameters in the morning, but by noon, the parameters were inaccurate and the coffee flow rate slowed down significantly. Regarding this issue, Front Street previously gave two explanations. The first one is on rainy days when the air humidity is relatively high.
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The flavor of a cup of coffee is not only sour or bitter, but also includes aroma, sweetness, body, mouth feel and finish. When choosing beans, first determine whether you want floral and fruity aromas, nutty cocoa, or a balance between the two, and then correspond to the production area, processing method and roasting level. Moka pot is a steam pressure extraction device
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"By gargling with ice water, we can better appreciate a cup of coffee and more easily capture its delicate flavor." This is a saying that has been circulating in the circle. So we often see in cafes that some customers ask the barista for a glass of ice water after placing an order for coffee. The main purpose is
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Professional coffee knowledge exchange. For more coffee bean information, please follow the coffee workshop (WeChat public account cafe_style). For more specialty coffee beans, please add the private WeChat account FrontStreet Coffee. WeChat ID: qjcoffeex. Follow the specialty coffee article
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The origin of hand-brewed coffee. For a long time, people all over the world used a simple and crude way to make coffee: grind the coffee beans and put them in a kettle to boil, then use linen or metal filters to remove the residue and drink it directly. Limited by the level of production technology at the time, the filter could not make fine enough holes.
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FrontStreet Coffee has always emphasized that the extraction parameters of hand-brewed coffee have a great impact on a cup of coffee, and the impact on the extraction of espresso is even greater. You must know that the concentration, extraction time and other factors of espresso are more demanding than hand-brewed coffee.
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Many home coffee lovers allocate a large part of their budget to a coffee machine, but they only have a grinder. But in fact, in home semi-automatic Italian style, the grinder is the link that really determines the upper limit of bean selection. The uniformity of grinding is directly related to the stability of extraction. No matter how good the beans are, if the powder thickness is uneven, too much fine powder will cause problems.
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With the pace of summer, Front Street has also ushered in another peak season for drinking iced coffee. If you don’t want to go out but want to cheer up in this sleepy afternoon, making a refreshing cup of cold brew coffee at home is perfect. Different from ordinary hot water brewing coffee, the so-called cold brew mainly uses cold water (normal temperature water)
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Some friends may think that cold brew coffee is just coffee powder soaked in cold water for a long time? Actually it’s not! Delicious cold brew coffee not only needs to consider these parts, but also needs to pay attention to some small details to assist our extraction. But as long as we do it right, we can easily brew it by just taking a few steps
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Some friends may think that cold brew coffee is just coffee powder soaked in cold water for a long time? Actually it’s not! Delicious cold brew coffee not only needs to consider these parts, but also needs to pay attention to some small details to assist our extraction. But as long as we do it right, we can easily brew it by just taking a few steps
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Some seemingly unimportant details are often forgotten when making espresso, but in fact they will slowly affect the taste of the coffee. Today, Front Street will talk about those details that are often forgotten, and count how many you win. -Forgot to put the water in before putting on the handle. If there is a long interval between this extraction of espresso and the last time,
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As the days go by, it is already June, and the weather has begun to get hotter. Friends in the south say that they can no longer stay outside for two minutes. Whenever the weather is hot, people always want to have a refreshing cup of iced coffee. Among them, the cup of coffee that must be drunk every year is none other than cold brew coffee. cold
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There are many ways to extract coffee, and the coffee produced by each extraction method will have the style of that method. Therefore, an objective method with as little human intervention as possible is needed to evaluate the flavor or quality of coffee. This method is cupping. Cupping is a kind of immersion extraction, and there is no human intervention during the process.
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When learning about coffee, most people learn the "how" before the "why", which often leads to self-
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The advantages of the Moka pot are not only that it can extract strong coffee that is close to espresso, but also that it is affordable, simple to operate, and very convenient to carry. So many friends have bought a Moka pot. Even if it is not used, it is a good decoration. Many people will be concerned about what kind of coffee to buy with a Moka pot
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If you want to drink a cup of black coffee with dense foam in the morning, the Moka pot can concentrate the oil, aroma and concentration of the coffee beans into the cup. The liquid it produces is thicker than hand-brewed, with a layer of light brown foam on the surface and a flavor of cocoa, nuts or caramel in the mouth. If you usually prefer a rich taste, choosing dark roasted or dark roasted beans will be more satisfying.
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I believe that everyone who loves coffee has heard of the famous Geisha. Gesha coffee has become a big success in the country of Panama. It has not only made Panama Gesha a success, but also made Panama coffee worth a high price. In fact, the Geisha variety does not originate from Panama, but is produced in Ethiopia, the hometown of coffee. Ethiopia
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Experienced friends know that there are many factors that affect the taste of cold brew coffee. Among them, the most influential ones are the selection of coffee beans, grinding degree, powder-to-water ratio, and soaking time. Secondly, there are some production tips, such as sufficient stirring, ensuring that the container is clean, water quality, etc., which will more or less change the coffee.
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I believe that everyone who loves coffee has heard of the famous Geisha. Gesha coffee has become a big success in the country of Panama. It has not only made Panama Gesha a success, but also made Panama coffee worth a high price. In fact, the Geisha variety does not originate from Panama, but is produced in Ethiopia, the hometown of coffee. Ethiopia
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I don’t know if you have ever seen this scene. The barista just turned on the machine in the morning and did not drink the first espresso extracted. Instead, he poured it "cruelly" into the sewer, and then continued to extract the next handful of coffee. When customers see it, they ask why? Do you need to do this if you make your own coffee at home? Why the first cup
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