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Colombia serves as the standard bean for coffee, with its flavor profile representing the average among various coffees. Consequently, when distinguishing between acidity, sweetness, bitterness, spiciness, and richness in general coffee, Colombia is used as the benchmark for comparison.
For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). The popularization of specialty coffee in China has made more and more Chinese people fall in love with coffee from different countries and origins, among which Colombian coffee is particularly sought after by coffee connoisseurs! Colombia
Costa Rica San Isidro Labrador Estate Honey Process Geisha Country: Costa Rica Region: Tarrazú, Cedral de Dota Estate: San Isidro Labrador Estate Altitude: 1900-2100 meters Variety: Geisha Process: Honey Process Flavor: Cherry, Orange, Yellow Peach, Floral, Oolong Tea
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). African coffee origins are known worldwide for their captivating acidity and aroma, and Kenya is certainly no exception. Kenya belongs to tropical growing regions with two rainy seasons annually, allowing for two harvests, with 60%
Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of smallholders and cooperatives. Kenya's coffee trees are mostly cultivated at altitudes of 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kir
Coffee bean roasting levels - Raw coffee beans contain rich aromatic compounds, and through the roasting process, these aromatic components are awakened, creating coffee's unique aroma. The darker the roast, the less distinct the aroma becomes. The roasting level also determines the bitterness and acidity of coffee - the darker the roast, the lower the acidity.
Kenya's coffee growing regions are most famous for their seven major areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiru, and others. Kenya coffee is renowned for its distinctive flavor profiles, particularly those processed using the K72 washed method.
For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). Introduction to Yirgacheffe region and flavor profile: In the ancient language of Ethiopia, Yirga means 'to settle down', while Cheffe means 'wetland', making Yirgacheffe
When it comes to coffee beans known for their acidity, many people think of African coffee, with Ethiopia and Kenya being prime examples. However, there are distinct differences in how these two countries' coffees express acidity. Ethiopian coffee tends to have a cleaner, brighter acidity, while Kenyan coffee offers a more substantial and intense acidic profile.
GeshaVillage (Source: GrandCru) The Gori Gesha Forest, where the Gesha variety was first discovered. In 2011, Adam followed consultant Willem Boot on an expedition through the forests surrounding the estate,
As autumn and winter approach, hot lattes have once again become everyone's favorite. After all, who wouldn't want to enjoy a heartwarming cup of coffee on a chilly (admittedly exaggerated) day? Especially when it's so sweet! That's why many friends have started making hot lattes at home. And for this reason, FrontStreet Coffee has received many inquiries in our customer service...
By pouring milk foam from a latte art pitcher, we can create various unique patterns on the surface of coffee. This practice has a professional name called "latte art." FrontStreet Coffee often says that while latte art doesn't alter the taste of coffee, its unique and minimalist style is highly visually appealing
Pour-over coffee is a drip-style coffee extraction method. The so-called drip method means that as water is poured for extraction, the coffee drips out simultaneously. Because pour-over coffee equipment is affordable and easy to use, it has become a common coffee preparation tool for many people at home. However, it's natural to want a change after drinking too much black coffee.
Colombia is one of the world's top three coffee bean producing countries, primarily exporting Arabica variety coffee. Known for its chocolate flavor notes, overall balance, and large production volume, it's commonly used in coffee blends. The country's exported green coffee beans have a specialized grading system based mainly on defect rate and bean size, with the most common Colombian grades available on the market being...
As one of the oldest varieties of Arabica, Typica plays an extremely important role in coffee history. Simultaneously, because it often exhibits excellent flavor performance in the cup and possesses distinctive morphological characteristics, many enthusiasts are motivated to learn about the stories behind this classic variety. Typica variety
For most people, wetting the filter paper is the default first step before brewing coffee. Its main purposes are twofold: first, to keep the filter paper snug against the dripper, and second, to rinse away any paper dust attached to the surface. If using hot water, it can also preheat the brewing equipment simultaneously. In most tutorials, besides guiding us on how to make the filter paper adhere closely
Have you noticed that when baristas make certain drinks, they often tap something against the counter, creating a "Duang-Duang-Duang" sound, as if performing some kind of ritual that might make the coffee taste better. In fact, the intention behind these actions is indeed aimed at improving the final product.
To replicate the delicious coffee enjoyed in coffee shops at home, some friends not only purchase the same coffee beans but also adopt identical parameters and methods for brewing. Unexpectedly, the brewed coffee often falls short of expectations, always missing that final touch of excellence. Why?明明都是同样的豆子，同样的比例
Black coffee is a familiar professional term that broadly refers to pure coffee with no added ingredients that affect taste, except for water. Pour-over coffee, cold drip coffee, American coffee... all belong to the category of black coffee. But since we've mentioned "black," it naturally makes one think of "white."
As we all know, 98% of a cup of black coffee consists of water. Therefore, to brew a delicious cup of coffee, in addition to having certain requirements for bean quality, the choice of water is also extremely important. Generally, people's requirements for coffee brewing water typically focus on its TDS, such as the appropriate TDS level should be...
