Coffee Lists
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Pour-Over Brewing Recommendations for Costa Rica Black Honey Catuai La Tatara Farm Specialty Coffee Beans
Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for black honey processed coffee. Use 15g of coffee, medium grind (Fuji Royal burr grinder #4 setting), V60 dripper, water temperature 88-89°C. First pour with 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half in the coffee bed, then slowly pour until reaching 225g total. Avoid the tail end of the extraction.
2017-05-08 Costa Rica Black Honey Catuai La Tatara Farm Specialty Coffee Beans Pour-Over -
The Story and Legend of Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans
Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style) Hartmann Estate Introduction Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santiago de Veraguas, Chiriquí Province. The founder is Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in Austria-Hungary
2017-05-08 Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans Story -
V60 Pour-Over Parameters for Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans
Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Hartmann. 15g coffee, medium grind (small Fuji ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until the coffee bed level drops to half before continuing, pour slowly until reaching 225g, avoid the tail end
2017-05-08 Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans Pour-Over -
The Story Behind Costa Rica's Yellow Honey Elsha Rocador Specialty Coffee Beans
Professional barista discussions follow Coffee Workshop (WeChat public account: cafe_style). Costa Rica has a long history of coffee cultivation, but in the past decade or so, more innovative dry processing methods have become popular. Collectively known as honey processing, these new methods utilize pulp removers to adjust the degree of pulp removal, producing variations that range from light to dark (white, yellow-red-white, yellow-red-black) in color and correspondingly display honey notes from light to rich.
2017-05-08 Costa Rica Yellow Honey Elsha Rocador specialty coffee beans story legend -
Pour-Over Parameter Recommendations for Costa Rica Yellow Honey Elsa Rocadura Premium Coffee Beans
Professional barista communication. Follow Cafe Style (WeChat public account: cafe_style). Pour-over Yellow Honey. 15g coffee grounds, medium grind (Fuji Royal ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g water and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total weight. Avoid the tail end.
2017-05-08 Costa Rica Yellow Honey Elsa Rocadura premium coffee beans pour-over parameters -
The Story and Origins of Panama Baru Volcano Cupid Premium Coffee Beans with 30% Geisha
Professional barista exchanges - Follow Coffee Workshop (WeChat official account: cafe_style) Panama coffee originated in 1780 when European immigrants introduced the first batch of Typica varieties. Located in Central America, it possesses natural advantages including sunshine, fertile land, and high mountains, along with an abundant labor force, making this region an excellent area for cultivating and producing high-quality specialty coffee beans, perfectly nurturing coffee
2017-05-08 Panama Baru Volcano Cupid 30% Geisha specialty coffee beans story -
Hand Brew Parameters for Panama Baru Volcano Cupid Premium Coffee Beans with 30% Geisha
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Pour over Cupid. 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature, first pour with 30g water, 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half before continuing, slowly pour until reaching 225g total, avoid the tail section
2017-05-08 Panama Baru Volcano Cupid 30% Geisha specialty coffee beans pour over -
The Story Behind Costa Rica Tarrazu Otis Rock Yellow Honey Process Geisha
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style) Introduction to Otis Rock Estate Costa Rica's Otis Rock Processing Plant is an emerging Costa Rican estate. The family cooperative was founded in 1994, but didn't establish its own processing plant until 2005, and now has a 17-year history. The Otis Rock Processing Plant is located in Tarrazu San Marco...
2017-05-08 Costa Rica Tarrazu Otis Rock Yellow Honey Process Geisha Story -
V60 Pour-Over Parameters for Costa Rica Tarrazu Oties Geisha with Yellow Honey Processing
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). For pour-over yellow honey processed coffee. 15g coffee, medium-fine grind (Fuji RYU 3.5 setting), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total weight, avoid the tail section.
2017-05-08 Costa Rica Tarrazu Oties Granite Yellow Honey Processing Geisha Pour-Over -
The Story of Yunnan Xiao Li Coffee Huaguoshan Baoshan Typica Premium Coffee Beans
Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). The cultivation areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other regions. Baoshan has an average temperature of 21.5℃, reaching up to 40.4℃ at its highest, with basically no frost throughout the year. It is recognized as the best production area for Xiao Li coffee. The Xiao Li coffee cultivated here is known for being rich but not bitter, fragrant but not strong, with small and uniformly shaped beans.
2017-05-08 Yunnan Xiao Li Coffee Huaguoshan Baoshan Typica Premium Coffee Beans Story Anecdote -
Pour-over Brewing Recommendations for Yunnan Huaguoshan Baoshan Typica Specialty Coffee Beans
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over brewing of Yunnan Huaguoshan coffee. Use 15g of coffee with medium grind (Fujimazama ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and bloom for 27 seconds. Continue pouring to 105g, then wait until the coffee bed water level drops to halfway before continuing. Slowly pour until reaching 225g total water volume.
2017-05-08 Yunnan small bean coffee Huaguoshan Baoshan Typica specialty coffee beans pour-over brewing parameters -
The Story Behind Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans
For professional barista exchanges, please follow Coffee Workshop (WeChat Official Account: cafe_style). San Juan Cidro is a small village in central Honduras, located 40 kilometers northeast of the capital Tegucigalpa. The town is part of the Francisco Morazán jurisdiction, which also includes Nuevo Rosario, Guacamaya, and Plan Grande, with a total population
2017-05-08 Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans Story -
Pour-over Brewing Parameters for Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans
Professional barista discussion - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Honduras. 15g coffee grounds, medium grind (Fuji Royal burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until the water level drops to halfway before pouring again, slowly pour until reaching 225g total weight, avoid the tail end
2017-05-08 Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans Pour-over -
The Story and Origins of Panama Boquete "Mariposa" Specialty Coffee Beans with 70% Gesha
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style) In the Boquete region, there exists a particularly cost-effective bean with a beautiful name: Mariposa. It possesses 40% of Gesha's noble heritage, composed of three varieties: Gesha, Caturra, and Catuai. Cultivated in the Baru volcanic area of Boquete, it grows at an elevation of 1,600 meters.
2017-05-08 Panama Boquete 70% Gesha Mariposa specialty coffee beans story origins -
Panama Boquete Featuring 70% Geisha "Mariposa de Flores" Premium Coffee Bean Pour-over Parameters
Professional barista discussion - follow Coffee Workshop (WeChat ID: cafe_style). Pour-over method for Mariposa de Flores: 15g coffee grounds, medium grind (Fuji Royal burr grinder setting 4), V60 dripper, water temperature 88-89°C, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until water level drops to half before continuing, slow pour until reaching 225g total, avoid the tail end extraction
2017-05-08 Panama Boquete Geisha Mariposa de Flores premium coffee beans pour-over brewing parameters 70% Geisha -
The Story and Legend of 90+ Chelan Coffee Beans Sidamo Natural Specialty Coffee
Professional barista communication - please follow Coffee Workshop (WeChat official account: cafe_style). Ninety+ does not refer to all coffees scoring 90 points or above in cupping. Good coffee appears some years, and not in others. Sometimes it emerges from different estates, and possesses various flavor characteristics. Ninety+ refers to a top-tier coffee series featuring 13 distinct flavor profiles. These coffees originate exclusively from Ninety Plus, the American specialty coffee creator.
2017-05-08 90+ Chelan coffee beans Sidamo natural specialty story legend professional coffee -
Pour-over Brewing Parameters for 90+ Guji Natural Specialty Coffee Beans
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Sidamo coffee: 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water for 27-second bloom, pour to 105g then pause, wait until the water level drops to halfway, then slowly pour until reaching 225g total, avoiding the tail end extraction.
2017-05-08 90+ Guji coffee beans Sidamo natural process specialty pour-over parameters recommendations professional -
The Story and Origins of Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans
Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). Aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries took quite a long time. As time passed, the originally fresh coffee beans rich in moisture gradually dried out, and with the blowing of the sea breeze, they acquired
2017-05-08 Indonesia Aged Mandheling G1 Washed Specialty -
Pour-Over Brewing Parameters for Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans
For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Mandheling brewing guide: 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to reach 225g total. Avoid the tail end of the extraction.
2017-05-08 Indonesia Aged Mandheling Washed Specialty Coffee Pour-Over Brewing -
The Story of Natural Process Bourbon Specialty Coffee Beans from Kayanza Province, Burundi
Professional barista exchanges - Please follow Coffee Workshop (WeChat public account: cafe_style). Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to this country by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located near the border with Rwanda, which frequently experiences conflict
2017-05-08 Burundi Kayanza Province Natural Process Bourbon Specialty Coffee