All stories in Coffee — freshly updated.
Professional barista discussion - follow Coffee Workshop (WeChat public account: cafe_style). Ethiopia has eight major coffee growing regions: Nekempte(Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the most renowned specialty
Professional barista communication, follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Yirgacheffe. 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait for the water level to drop halfway, then slowly pour until reaching 225g total
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Geisha is pronounced the same as the Japanese word for geisha, thus it's also known as Geisha coffee. Because the tree variety is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak. The owner's son, wanting to participate in the annual Panama's Best Coffee competition, searched extensively
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) About Morgan Estate Morgan Estate is located southwest of Baru Volcano, known as the highest peak in Panama. The estate covers approximately five hectares, with an average of two thousand coffee trees planted per hectare. Due to plant growth characteristics and cultivation philosophy, only some coffee trees can produce coffee fruit each season. Coffee cherries are processed with
Professional barista communication. Follow Coffee Workshop (WeChat Official Account: cafe_style). This has kept Morgan Estate's green bean prices at a consistently high level in the market, with customers primarily being competition baristas from the coffee industry. These top baristas believe that what makes a good cup of coffee is determined when the coffee is still a green bean or even a seed. For example, the Geisha from Morgan Estate...
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Morgan. 15g coffee grounds, medium-fine grind (小富士鬼齿刀3.5 grind setting), V60 dripper, 91-93°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half level before continuing, slowly pour until reaching 225g total water, avoid the tail section.
Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style ) Pacamara plants are medium to tall, with short internode spacing, large, wavy, dark green leaves, and new leaves that are green or brown in color. The trunk is hard and stout, with thick branches. More lateral branches than Typica, similar to Pacas There is a small protrusion at the calyx position of the fresh fruit. Coffee beans
Professional barista exchange Please follow Cafe Work (WeChat public account cafe_style ) Guatemala La Libertad, Huehuetenango El Injerto Pandora de Fatima Country: Guatemala Grade: SHB Estate: El Injerto Estate Roast Level: Medium Roast Processing Method: Washed Variety: Pacamara Batch: Competition batch Pandora de Fatima EI0
Professional barista exchange. Please follow Coffee Workshop (WeChat official account cafe_style). [Estate Introduction] Injerto Estate is located in the famous highland region of Huehuetenango, Guatemala. The Aguirre family has been cultivating coffee since 1900. The estate name "Injerto" comes from a local fruit name. Injerto Estate places special emphasis on ecological environment protection and organic cultivation methods.
Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Inuhé coffee. 15g coffee grounds, medium grind (Fujisan鬼齿刀 grind 4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait until water level drops halfway then continue pouring, slowly pour until 225g total, avoid the tail section
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural Country: Nicaragua Region: Francisco Elevation: 1400-1450m Harvest Period: December to March Processing: Natural Process Variety: Maragogipe Estate: La Tormenta Finca Flavors: Pineapple,
Professional barista exchange community - follow Coffee Workshop (WeChat official account: cafe_style). Nicaragua is primarily divided into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and Pacific Coast. The Segovias region boasts the highest cultivation altitude at approximately 1,500-2,000 meters above sea level, producing premium
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Elephant bean, giant coffee bean (Elephant bean), it is 3 times or even larger than other coffee beans, its taxonomic name is Maragogype, originating from Maragogype county in Bahia state, Brazil, where the giant coffee bean was first established in 1870
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Nicaragua Elephant Bean. 15g coffee grounds, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait for the water level to drop to half before continuing, slowly pour until reaching 225g total, tail
Professional barista exchange - please follow Cafe Workshop (WeChat public account cafe_style) To prevent sudden rainfall at night, thick plastic sheeting is used for wrapping. This allows red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the raw coffee beans drops to around 13%, the natural processing is stopped, and they are packed into burlap bags and stored at 12-22°C with 40-50% humidity
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over brewing for Flower Queen. 15g coffee grounds, medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid the tail end.
Professional barista discussion, please follow Coffee Workshop (WeChat official account: cafe_style). Next, coffee beans with residual pulp and pectin will enter the fermentation stage (fermentation with microorganisms in water or with microorganisms in the air); after fermentation is complete, the fruit with parchment will enter the washing channels to be thoroughly rinsed; after thorough rinsing comes the drying stage, where the drying stage will
Professional barista discussions. Follow Coffee Workshop (WeChat public account: cafe_style). About Project Origin Sasa Sestic, 2015 World Barista Championship winner, started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farmers from impoverished countries and regions to improve their livelihoods.
Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style). Yirgacheffe coffee is categorized into two main types based on green bean processing methods: Type A uses the washed processing method, with grading standards established by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe exhibits a distinctive style, with citrus and floral notes harmoniously blended into the coffee liquid
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Yirgacheffe: 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait for water level to drop to half before continuing, slowly pour until reaching 225g total, tail section...
