Recommended Washed Yirgacheffe 100g - What Are the Best Recommendations for Washed Yirgacheffe 100g
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FrontStreet Coffee Washed Yirgacheffe 100g
Origin: Ethiopia
Region: Yirgacheffe
Processing: Washed
Variety: Heirloom
Altitude: 1800-2000 meters
Flavor notes: Jasmine, berries, lemon, and citrus
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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What is Chlorogenic Acid and What is Its Relationship with Coffee Roasting? The Acidity in Coffee Comes from Chlorogenic Acid
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style ) FrontStreet Coffee briefly explains what chlorogenic acid is and what is its relationship with coffee roasting? Chlorogenic acid is formed through esterification reaction and dehydration condensation of quinic acid and caffeic acid. This is a reversible reaction. That is, chlorogenic acid can undergo hydrolysis reaction when encountering water and decompose into qu
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How is Chlorogenic Acid Decomposed During the Roasting Process? The Relationship Between Moisture and Chlorogenic Acid? What is Produced?
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) FrontStreet Coffee briefly describes the roasting process and the decomposition of chlorogenic acid. After moisture is heated, chlorogenic acid will begin to decompose, but during the roasting process, moisture is continuously lost. The speed and amount of moisture loss will affect the generation of flavor (Maillard reaction).
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