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◆ All section document list (use mouse right-click popup menu) ID Select Article Title Update Time Category Click HTML Permission Read Permission Publisher Action 142650 How to avoid inferior acidity in coffee? [Image] 2021-05-27 Coffee Knowledge 56 Not Generated Pending Review Not Enabled Jin 142422 Robusta Coffee Beans Vietnam Robusta Coffee
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For coffee lovers, drinking coffee is definitely about enjoying the flavor of the coffee itself, not just its functional benefits. Tasting a cup of coffee involves two parts: first, the nose, experiencing the rich aroma of the coffee; second, the mouth, savoring the various flavors of the coffee. Coffee's
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Introduction: A cup of coffee consists of 98% water and 2% flavor compounds. As a solvent, water dissolves and extracts flavor compounds from coffee grounds. Besides water temperature, water quality also affects the coffee extraction process
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). As is well known, coffee leaf rust is caused by the fungus Hemileia Vastatrix. Common symptoms of this coffee tree disease include yellow spots on the leaf surface, which later expand into bright orange to red circular patches, eventually turning brown; there are orange powdery lesions on the lower surface of the leaves, which are
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Introduction: Ah! Circular pouring is too difficult! The water flow is so hard to control... Are there any easy-to-use, simple-to-operate dripper recommendations for coffee beginners!! After seeing this message, FrontStreet Coffee's barista immediately brought out a coffee brewing device that combines immersion extraction and filter-style extraction in one
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). According to a May 20th report from Reuters' São Paulo bureau, Brazil's main coffee growing regions are expected to start receiving rain this weekend, with rainfall becoming increasingly intense in the following days. While this may delay Brazil's upcoming coffee harvest, it will benefit next year's crop.
Introduction: Bypass literally means to go around, a term often used in network security equipment applications (referring to when a network security device fails, bypass is needed to physically connect networks to keep them communicating). When bypass is applied to pour-over coffee brewing, unexpected results can occur! Bypass involves adding water to the coffee liquid.
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Following the record-breaking auction of 2020, this year's 2021 Nicaragua Cup of Excellence competition is approaching its previous records in terms of quality, producing four coffee beans with scores above 90 points. In the recent competition, a total of 23 coffee producers won COE awards.
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) Introduction Watching hot water slowly pour into the coffee powder layer as it gradually forms a hamburger-shaped dome, the blooming process is always so therapeutic to witness. What role does this hamburger-shaped bloom play in the brewing process? Does the amount of water during blooming affect the coffee extraction?
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account: cafe_style) Introduction Multi-stage extraction is a relatively common brewing technique. FrontStreet Coffee uses three-stage extraction in daily production to enhance the complexity of coffee. So what flavors does each stage in the three-stage extraction extract? Why does multi-stage extraction
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Introduction: With bright sunshine, chirping cicadas and birds, the arrival of summer naturally makes iced coffee the favorite choice for coffee enthusiasts again. "How to make iced pour-over coffee taste delicious
Ethiopian Coffee Commercial Grade Bean Region: Lake Tana Lakeside (Alternative Region) Altitude: 1840 meters Forest system Monastery coffee, surrounding forest coffee annual production is extremely rare, less than 10 tons, barely can be called a region. The numerous Eastern Orthodox monasteries, churches, religious murals, and myths around the lake area create the world's most spiritually flavorful coffee. European monastic scholars pioneered local coffee
Ethiopian Coffee Commercial Bulk Coffee Regions: Teppi / Bebeka 08 Altitude 500-1900m Garden/forest/semi-forest coffee systems The two regions are very close, with Teppi located north of Bebeka, featuring enterprise-managed coffee plantations. In recent years, garden systems have been promoted to increase farmer income, with an annual production of approximately 3,000 tons. Both regions have wild coffee with relatively low yields and distinctive flavor profiles.
Ethiopian Coffee Major Commercial Bean Region: Illubabor Altitude: 1350 - 1850 meters Forest/Semi-Forest Coffee System The Illubabor commercial coffee growing region is located southwest of Gimbi, bordering Sudan, making it Ethiopia's westernmost coffee region. Coffee grows at altitudes of 1350-1850 meters in this area. Most coffee from here is transported to Jimma for blending, rarely sold independently. Not classified as specialty
For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Brazil is the world's largest exporter of coffee, sugar, and orange juice today. However, it has recently experienced vast drought conditions. Brazil's main agricultural export products are concentrated in the country's central-southern regions, but these places have recently seen cracked earth and low river water levels. The drought situation
Whether by fate or coincidence, both humanity and Arabica coffee trees originated in Ethiopia. Although Ethiopia is an underdeveloped country located in northeastern Africa, it stands as one of the world's most renowned coffee-producing regions. The nation boasts the world's most diverse coffee ecosystem (forest coffee, semi-forest coffee, garden coffee, and plantation coffee), which contributes to its extraordinary
Altitude: 1350-1850 meters Forest/Semi-forest system Harvest period: November-January of the following year Jimma is located in the southwestern highlands of Ethiopia (at the border of Kaffa and Illubabor provinces), at an altitude of 4400-6000 feet, and is the largest coffee-producing region in Ethiopia, accounting for 1/3 of exports. The washed premium JIMA coffee, although lacking the citrus aroma and floral notes of Yirgacheffe, still offers a remarkably clean and transparent flavor profile,
Altitude: 1500 - 2100 meters Forest/Semi-forest coffee system Harvest period: February - April The producing area names surrounding the cities of Ghimbi and Lekempti often appear together. Coffee roasters can choose to use one or both. Lekempti is the capital of this region, but coffee beans using this name may come from the city of Ghimbi, 100 kilometers away. Grown in western Ethiopi
As early as the late 17th to early 18th centuries, the first coffee beans that Europeans tasted actually came from Yemeni Mocha. For this reason, the term "Mocha" became synonymous with coffee—merely mentioning "Mocha" would evoke thoughts of coffee. However, three centuries later, Yemeni coffee is no longer the prolific producer it once was, with annual production reduced to around 10,000 metric tons, significantly less compared to other countries.
In current coffee cupping practices, the most commonly used forms are the SCAA cupping form and the COE cupping form. FrontStreet Coffee is here today to share with you the differences between the SCA cupping scoring form and the COE scoring form. SCAA cupping uses 5 cups per sample. The scoring categories are divided into: Dry/Wet Aroma, Flavor, Aftertaste, Acidity, Body, Uniformity, Balance, Clean Cup, Sweetness, Overall, and Defects.
