105 Learn more about 105
-
Hambela Estate Special Process Lot 105 Flavor Review - The Most Characteristic Guji Regional Coffee
Professional barista discussions follow Coffee Workshop (WeChat official account: cafe_style) Ethiopia Hambela Estate Saint Lion Single Farm Slow Dry Lot 105 Ethiopia Hambela Benti Nenqua G1 Washed SFP Lot 105 tasting
2025-07-03 Hambela estate special process 105 lot flavor review most Guji -
105-Year-Old Grandmother Has Been Drinking Coffee for Over 100 Years?! Netizens Respond: I Don't Believe It!
Yesterday, news about a "105-year-old grandmother from Zhejiang who has been drinking coffee for 100 years" sparked heated discussion among netizens. In a video interview, the elderly woman's son shared that his mother started drinking coffee with foreigners when she was just a 3-year-old child. The foreigners found her so adorable at that young age that they offered her coffee, and she became hooked from the very first sip.
2022-05-07 centenarian coffee drinking longevity Zhejiang viral news -
Can coffee be reheated after cooling? Why does cold coffee taste less aromatic?
As we all know, brewed coffee naturally cools over time, but during this process, its flavor also undergoes irreversible changes. For instance, the originally rich aroma has completely dissipated, dark roast coffee becomes less smooth, and light to medium roast coffee highlights its acidity and astringency, even producing undesirable
2025-08-06 coffee reheating temperature flavor chemistry -
How to Make Pour-Over Guanyin How to Roast Guanyin
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Pour-over Guanyin parameters: 15g coffee grounds, medium-fine grind (Fujisama ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the coffee bed drops to half before pouring again, slowly pour until reaching 225g total
2018-12-22 how make pour-over guanyin roast professional coffee exchange follow workshop wechat -
Pour-over Brewing Parameters for Brazil Semi-washed Bourbon Specialty Coffee Beans
Professional barista communication. Please follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Brazilian coffee. 15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g and stop, wait until the coffee bed drops to half, then continue slow pour until reaching 225g, avoid the tail section.
2017-05-07 Brazil Semi-washed Bourbon Specialty Coffee Beans Pour-over Brewing Parameters Suggestions Professional -
Hartmann Wine Process Coffee Flavor & Aroma - Wine Process Coffee Varieties and Prices
Professional barista exchange - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Hartmann. 15g coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait until the coffee bed level drops to half before continuing pour, slowly pour until reaching 225g total weight, avoid the tail end
2017-05-21 Hartmann wine process flavor aroma coffee varieties prices professional -
Pour-Over Brewing Recommendations for Panama Finca La Miel Honey Process Catuai SHB Specialty Coffee Beans
Professional barista exchange: Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Panama Finca La Miel. 15g coffee grounds, medium grind (small Fuji ghost tooth blade grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water volume.
2017-05-07 Panama Finca La Miel Honey Process Catuai SHB Specialty Coffee Beans Pour-Over -
V60 Pour-Over Parameters for Guatemala Nuevo Oriente Cadias Estate Winey Natural Pacamara
Professional barista discussion - follow Coffee Workshop (WeChat ID: cafe_style). V60 pour-over for Guatemala winey natural. 15g coffee, medium grind (Fuji R4 grind setting), V60 dripper, 88-89°C water temperature. First pour 30g water for 27s bloom, pour to 105g then pause. Wait until the coffee bed drops to halfway, then continue slow pour until reaching 225g total.
2017-05-07 Guatemala Nuevo Oriente Cadias Estate Winey Natural Pacamara Pour-Over -
Panama Finca El Fuego Pour Over Data | How to Brew Panama El Fuego Estate Coffee
Professional barista exchange - follow Coffee Workshop (WeChat: cafe_style). Pour over Panama Finca El Fuego. 15g coffee grounds, medium grind (using Fuji's ghost tooth burr grinder setting 4), V60 dripper, 88-89°C water temperature. First pour: 30g water for 27 second bloom, then pour to 105g and pause. Wait until the coffee bed drains to half level before continuing to pour. Slowly pour until reaching 225g total.
2017-05-14 Panama El Fuego Estate Coffee Pour Over Data Brewing Professional Exchange -
Is Sidamo Natural Guji Coffee Delicious? Guji Coffee Brewing Methods
Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style). Flavor: Lemon, mango, blueberry, wine aroma. Pour-over Sidamo. 15g of coffee, medium-fine grind (Fuji Royal burr grinder setting 3.5), V60 dripper, 91-93°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the water level in the coffee bed drops halfway before continuing
2017-05-25 Sidamo natural Guji coffee delicious brewing methods professional exchange concern -
Nicaragua Natural Maragogipe Flavor Profile Nicaragua Elephant Bean Coffee Varieties and Prices
Professional barista exchange follow Coffee Workshop (WeChat official account cafe_style) Pour-over Nicaragua Maragogipe. 15g coffee grounds, medium grind (Fuji hand mill with burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour until 105g then pause, wait until the bed level drops to half before continuing, slowly pour until reaching 225g, tail
2017-05-21 Nicaragua natural Maragogipe flavor aroma coffee varieties prices professional -
Introduction to Geisha Coffee Grading and Flavor Profile
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Geisha Coffee Grading. Taking FrontStreet Coffee's Esmeralda Special Estate Red Label, Green Label, and Blue Label as examples. Premium Red Label [Auction Batches] Growing altitude 1,600-1,800 meters Cupping score 90 points above Must be produced from Jaramillo and Cavas Verdes estates
2019-11-20 Geisha Coffee Grading Classification Introduction Flavor Profile Tasting Professional -
Columbia Cauca Pour-Over Data & Brewing Guide
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style) for pour-over Columbia coffee. 15g coffee grounds, medium grind (Fuji鬼齿刀4 grind setting), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid extracting the tail section.
2017-05-14 Columbia Cauca coffee pour-over data brewing professional exchange guide -
How Nicaraguan Natural Process Elephant Beans Are Made & Nicaragua Coffee Bean Grading
Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Nicaraguan elephant beans. 15g coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait for the coffee bed to drop to half level before continuing pour, slowly pour until reaching 225g, end
2017-05-26 Nicaragua natural process elephant beans coffee how coffee beans grading classification professional -
Sidamo Natural Guji Flavor & Aroma: Sidamo Coffee Varieties and Prices
Professional barista discussions follow Cafe_Style (WeChat Official Account: cafe_style). Pour-over Sidamo coffee. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder at 3.5), V60 dripper, 91-93°C water temperature, first pour with 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, avoiding the final tail section
2017-05-21 Sidamo natural Guji flavor aroma coffee varieties prices professional -
Pour-Over Parameter Recommendations for Guatemala La Tisha Estate Washed Specialty Coffee Beans
Professional barista discussions - Follow Coffee Workshop (WeChat ID: cafe_style). Pour-over Guatemala La Tisha Estate coffee. 15g grounds, medium grind (Fuji ghost tooth blade 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 coffee bed water level drops to halfway, then slowly pour until reaching 225g total.
2017-05-07 Guatemala La Tisha Estate Washed Specialty Coffee Beans Pour-Over Parameters Recommendations -
Sidamo Natural Guji Pour-Over Data | How to Brew Sidamo Natural Guji Coffee
Professional barista exchange - follow Coffee Workshop (WeChat ID: cafe_style). Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji ghost teeth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then pause, wait until the bed drops halfway before continuing, slowly pour until reaching 225g total, avoiding the tail end.
2017-05-14 Sidamo natural process Guji coffee pour over brewing data how to brew professional exchange -
Ethiopia Sidamo Natural Process Guji Premium Coffee Beans: Differences, Distinctions, and Award Recognition
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour up to 105g and pause, wait until the coffee bed drains halfway before continuing. Slowly pour until reaching 225g total weight, avoiding the tail end of the extraction.
2017-05-12 Ethiopia Sidamo Natural Process Guji Premium Coffee Beans Differences Distinctions Award Recognition -
How Sidamo Natural Process Guji Coffee is Made and Guji Coffee Bean Grading System
Professional barista communication - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji ghost burr grinder 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then pause. Wait until the bed drops to half level before continuing to pour, slowly pour until reaching 225g total. Avoid the tail end
2017-05-25 Sidamo natural process Guji coffee how to coffee beans grading classification professional -
Pour-Over Brewing Recommendations for Nicaragua Storm Estate Natural Process Maragogipe Specialty Coffee Beans
Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing Nicaragua Maragogipe beans. 15g coffee grounds, medium grind (Fujimont Fujiyama grinder with ghost tooth burrs 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 coffee bed drains halfway before continuing to pour slowly until reaching 225g total weight.
2017-05-08 Nicaragua Storm Estate Natural Process Bean Variety Specialty Coffee Beans Pour-Over Brewing Parameters Maragogipe