FrontStreet Coffee found the following content related to "volume" for you
After drinking too much traditional dark roasted Italian coffee, you will inevitably want to change the taste. As a result, most people will replace the dark roast blend in the bean warehouse with SOE coffee beans that highlight the flavor, thereby making sour coffee with a prominent flavor. This type of beans is often lightly roasted. If we use ginseng to extract dark roasted beans,
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When choosing beans when opening a store, first think about when customers will drink it. Some people come into the store just to take away a quick cup of Americano, others sit down and drink pour-over slowly, and some people take latte as part of their breakfast or afternoon tea. Corresponding to different scenarios, the focus of coffee needs to be different: some should be clear and smooth, and some should be strong.
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I believe that everyone has prepared enough coffee ear bags for the upcoming National Day holiday, so that during the long holiday, you can not be bound by those complicated brewing equipment and parameters, so that you can have a free time in the year and drink black coffee in the simplest way! This was also the original intention of the designer of the ear-hook bag.
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The morning espresso often needs to be completed within a few minutes, and it also needs to be paired with bread, toast or a simple breakfast. At this time, you can give priority to beans with obvious sweetness, convergent sourness, and supportive taste. It doesn’t look thin when you drink it directly from the concentrate. It still has the aroma after being mixed with water. Adding milk can also retain the presence of coffee. This kind of style
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Yirgacheffe is made into SOE, which usually brings citrus, floral, berry and tea flavors into the concentrated cup, presenting a lighter temperament than traditional dark roasted Italian. The SOE here refers to single-origin concentration. The focus is not on pursuing a strong bitter taste, but on allowing the personality of the production area to leave a clear imprint in a short extraction. When choosing beans, think first
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Coffee grind size is a very frustrating factor. Many of the problems that friends encounter when brewing are caused by inaccurate grinding. For the grinding degree of hand-brewed coffee, Front Street recommends using a No. 20 (0.85mm) standard sieve for calibration, with a pass rate of 80% (10g of coffee powder can be used
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Recently, Front Street has been seeing a new brewing method - "Z-shaped one-touch style". Because the technique is very special, many people are copying it at home. After playing it, some people think that the coffee extracted using the Z-shaped knife flow is relatively stable and very friendly to novices; many players also think that its operation is not simple, and
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If you want to drink a cup of coffee without milk in the morning, a home espresso machine can also make SOE. SOE is the abbreviation of Single Origin Espresso, which refers to the use of coffee beans from a single origin or a single batch to make espresso. Its focus is not on the equipment label, but on the characteristics of the production area of a bean.
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In the past, when Front Street shared the knowledge of making espresso, he focused very much on explaining the preparation steps before attaching the handle to the brewing head, such as powder spreading and pressing, which are highly operational and have a great impact on the coffee. After attaching the brewing head, turn on the brewing button, and the machine will do the rest. However, we also
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In a coffee shop, you may hear an order like, "Please give me a shot." shot? Is it something new? In bars, the word shot refers to a small glass of hard liquor. The word became popular in the mid-20th century, when a "shot" was a one-ounce glass served by the bar.
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American black coffee beans don’t have to be judged solely on their sourness and bitterness. What’s more worth observing is whether they can be drunk comfortably at a specific moment. When rushing out, the aroma needs to be immediate; when working in the morning, the refreshing feeling will help keep your mouth bright; after adding ice in the afternoon, the flavor needs to be still discernible. First imagine how you would drink it
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From an extraction point of view, whether a cup of Italian coffee tastes good or not depends first on the choice of coffee beans, then on the taste and concentration of the concentrate, and finally on details such as the ratio of ingredients and temperature. Among them, the production of concentrate has troubled many home coffee makers because of various emergencies. For example, by
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Italian coffee latte art is the best expression of the fusion of hot milk and coffee liquid. When FrontStreet Coffee is making milk coffee, customers always ask for latte art. So in latte art, milk foaming is very important. Only by making milk foam with smooth texture can the flavor of milk coffee be reflected.
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If you have a budget of 100 yuan to buy ration beans, first imagine when it will appear: make a cup of Americano while rushing to work, put a cup of latte next to breakfast, slowly extract it with ice water in the afternoon, or use a moka pot to make a small pot after dinner. Different scenes have different requirements for aroma, concentration and acidity. Choose according to the actual drinking method every day. Usually
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Low-caffeine hand brewing not only depends on the name of the beans, but also on the drinking time, the amount of powder in a single serving, and the concentration in the cup. If you plan to reduce your intake, you can prioritize looking for caffeine or decaf labels on the packaging and plan flavors based on the time of day. The refreshing and sweet beans are suitable for drinking slowly, and the lighter concentration is suitable for brewing.
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A big difficulty in making espresso is that we have to constantly adjust the amount of powder, grinding thickness, ratio and other parameters to improve the quality of the coffee, so that it can achieve an ideal extraction process within tens of seconds. In addition to observing the flow rate, pressure and extraction time, the way to judge whether it is good or not is that the coffee powder cake after extraction is also
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When using an espresso machine to make coffee, the difference between dark roast and medium-dark roast is mainly reflected in the entrance focus and drink pairing. The aroma of dark-roasted beans is often close to cocoa, roasted nuts and caramel, with a thick texture and astringent acidity; medium-dark roasts retain more of the sweetness and brightness of beans, and it is usually easier to drink the changes between dried fruits, nuts or caramel.
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Hand-brewed coffee can well express the flavor of coffee beans. Generally, Front Street recommends hot hand-brewed coffee, but the scorching summer heat makes customers prefer iced hand-brewed coffee. Many customers will ask, what is the difference between iced hand brewed coffee and hot brewed coffee? Front Street is here to give you the answer today. Ice hand brew and hot
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Floral aroma does not belong to only one kind of coffee beans, nor is it suitable for only one brewing method. There may be light aromas like jasmine, orange blossom, osmanthus or white flowers in the cup, or it may be intertwined with berries, citrus and tea. Depending on whether you want a quiet drink, a quick pick-me-up, or iced coffee that day, the floral aroma will be presented differently.
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good! This is another topic that everyone is very interested in. When a friend bought beans at a store yesterday, he reported to Front Street that he found that the portions of iced espresso ordered at different coffee shops were different. In some coffee shops, the coffee is full after removing the ice, while in some coffee shops, the coffee is only about 70% full after removing the ice, or even
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