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Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). When we buy filter cups, we often see labels indicating 1-2 servings, 3-4 servings, etc. The differences between various filter cup sizes...
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). The correct way to drink Americano coffee | What are the differences in brewing methods for black coffee: Americano, Long Black, Lungo? Americano coffee (English: Americano, Italian: Caff Americano) is black coffee made using a drip coffee maker, because generally
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee recommends Blue Mountain 2018 Jamaica Blue Mountain No.1 Clifton Estate. A few days ago we shared how to make a good espresso, and then received a short video from a friend asking some questions. It turns out that many people making espresso...
Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) Espresso has always been known as the soul of coffee! However, because of its rich taste and strong flavor, espresso often makes people feel difficult to accept, but once you get used to this setting, you will find it has a special flavor. Moreover, espresso is also a test of coffee quality and barista skills
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Many people, including our editor, learned from their first encounter with coffee that an indispensable step in brewing coffee is: blooming! For pour-over coffee, the blooming process is crucial. Blooming is the starting point of the pour-over process, so the beginning
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) Today let's talk about energy and explore how to make roasting adjustments from this perspective. Energy Energy in ancient Greek means activity, operation, and is a physical quantity observed indirectly, considered as the work done by one physical system on another physical system
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). Recently, many friends have asked me some questions about pour-over coffee. I've compiled this Q&A for beginners, hoping to help those who have similar questions~ 01 | Is the extraction time the same when brewing two cups as when brewing one cup?
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) Lazy Coffee Brewing Series | How to Brew Sidamo Guji in a Clever Dripper? And Make It Delicious? [Guji Special Natural Process] A micro-batch from the Mountain Spring Processing Plant, natural processing only begins when the red cherry Brix reaches above 21, resulting in exceptionally high sweetness. Combined with 21 days of low-temperature fermentation (typically
Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Great value new daily coffee! Excellent price-performance ratio Ethiopia 【LIM】 Trial price 9.9/100g!!! Taobao link: ▼ ￥UQUlbk824tb￥then go to Taobao♂宝♀ As one of the eight major producing regions in Ethiopia, the LIM region, with its unique grass and cocoa flavors
Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Since 2004, Stumptown has been collaborating with husband and wife team Marysabel Caballero and Moises Herrera of El Puente. Marysabel Caballero is a dynamic and enterprising woman from La Piedrona community, Pantanal
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Uganda is located at the source of the Nile River, an inland country in Africa that does not have a coastline. Although, like other East African countries, it has a long history of coffee production, coffee quality has consistently failed to improve due to wars caused by ethnic conflicts. Most of the good coffee here is grown in
Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat official account: cafe_style). Just 45 minutes away from the bustling Honduran capital of Tegucigalpa, you will discover Finca La Montaña. This area is located within the protected zone of Parque Nacional La Tigra, home to small tigers, tepezcuintles, deer, squirrels and various wildlife species. The natural process Lempira coffee from this region represents the unique terroir and dedication to quality coffee cultivation in Honduras.
Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat official account: cafe_style). Becamo SA, located in the Santa Rosa de Copan region of Honduras, is one of the most popular coffee exporters in the Americas and features state-of-the-art processing facilities. The company was founded by Emilio Medina in 1983 and became a Neumann Kaffee partner in 1989.
Every time you drink espresso, you find it bitter and astringent? Maybe you're not approaching it the right way! Making espresso might seem simple—just grind the beans, tamp them, lock the portafilter, and press a button, right? Not quite! In fact, there are many important details to consider within just a few minutes! First, let's look at the coffee beans! That's right, if you want to produce a consistent
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style ) Country of Origin: Nicaragua Region: Jinotega Estate: El Recreo Bean Variety: Parainema Altitude: 1200-1300m Processing Method: Natural Process Holiday
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account: cafe_style) Nicaragua Coffee - Bosawas Estate Information Story Introduction: Processing Plant Introduction Cafetos de Segovia micro-batch processing plant belongs to the second-generation sisters Ana and Martha Albir of the Albir family, who inherited their passion for coffee from their father, Albir
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) Introduction to Matagalpa growing region information story: Excellent Nicaraguan coffee ranks among the best in the world it is mild delicious moderately sized and very aromatic In many countries due to political reasons coffee production has been seriously affected Nicaraguan coffee industry also
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style ) Nicaraguan Coffee - Orchid Estate This washed Maracatura has high hardness and large size, coming from Nicaragua. During cupping, we were surprised to find it has a Yakult flavor! This is due to its lactic fermentation acidity, which also brings notes of grapes and
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat: cafe_style). Nicaragua Coffee - Catuai - Nicaragua Rony Herrera. Origin Estate: Nicaragua Hacienda Herrera. Processing Method: Washed. Roast Level: Medium-Light. Hacienda Herrera Story: Rony is still young, but has already produced some of the most outstanding coffees in the region.
Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style). When we get a bag of coffee beans, we can't wait to tear it open and quickly brew a cup to taste what it's like! But have you ever thought that coffee beans aren't necessarily better the fresher they are! Roasted coffee needs to be aged for a period of time, which is what we call...
