cause analysis Learn more about cause analysis
-
What Causes the Center to Collapse After Blooming in Pour-Over Coffee | A Brief Analysis of the Depression Pit Formation in Pour-Over Coffee
For professional coffee knowledge exchanges and more coffee bean information, please follow Coffee Workshop (official WeChat account: cafe_style). That's right, we all love pour-over coffee! Pour-over coffee possesses infinite charm, not just in its ritualistic process, but also in the delightful enjoyment that well-extracted pour-over coffee brings us, just like handcrafted coffee does.
2022-10-28 pour-over coffee blooming center collapse what causes analysis formation depression -
Espresso Brewing Methods | Espresso Extraction Practical Analysis | How to Adjust Grind and Tamping?
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...
2018-11-25 espresso brewing methods coffee extraction practical analysis how to adjust grind tamping -
Ethiopian Coffee Growing Conditions: An Analysis of the Causes of Acidity in Natural Process Yirgacheffe
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Natural Process Yirgacheffe and brewing parameters sharing. Ethiopia has consistently provided some of the world's highest-regarded single-origin premium coffee beans. Generally, Ethiopian coffee is renowned for its fruity, wine-like characteristics and distinctive wild acidity. Ethiopia cultivates
2019-12-28 Ethiopia coffee growing conditions natural process Yirgacheffe acidity causes -
Analysis of Pour-Over Coffee Bed Craters: How to Judge Extraction Issues by Coffee Ground Shape?
Many coffee enthusiasts develop the habit of observing the coffee bed after each brew. When coffee grounds are evenly distributed along the filter cup edges, forming a neat and uniform crater, they instinctively believe this cup of coffee should taste good. However, FrontStreet Coffee has noticed that some coffee friends are particularly "superstitious" about beautiful coffee beds, even before tasting
2023-03-20 pour-over coffee coffee extraction coffee bed analysis brewing techniques coffee grounds -
Analysis of Slow Pour-Over Coffee Flow Rate: What to Do When Coffee Won't Drain Properly?
Pour-over coffee, as a representative of drip extraction, can be seen as a process where water is first poured into coffee grounds, allowing the water to pass through the coffee layer and flow into the lower pot. With the assistance of an electronic scale, we can effectively control the pouring time. However, the total time for water to flow into the lower pot is affected by factors such as the grind size of the coffee grounds and the water absorption of the particles
2024-04-11 pour-over coffee flow rate coffee brewing extraction issues coffee clogging -
A Brief Analysis of Coffee Crema: What It Is, Its Effects on the Body, and Reasons for Inadequate Extraction
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What is Crema? Crema is a layer of coffee-colored foam that floats on top of coffee, with rich taste and aroma. Simply put, during the brewing process, high temperature and high pressure cause air and elements in coffee to
2025-06-11 Analysis Coffee Crema What it is Body Effects Extraction Insufficient Causes Professional -
What Temperature is Best for Coffee Milk Foam: 30°C, 60°C, or 90°C? Different Temperature Performance Analysis
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). We often say that the ideal temperature for steaming milk foam for milk coffee is around 50-70°C. Why is this? Today, our editor will explore this question with everyone. Our editor prepared four cups of milk foam at different temperatures to observe their changes over time
2019-02-25 coffee milk foam should or more suitable different temperature performance professional -
Can People With Gout Drink Coffee? Latest Research Shows Coffee Consumption May Reduce Gout Risk!
Recent researchers seem particularly enthusiastic about coffee studies. On one hand, Japanese scientists have developed an effective low-carbon method for processing coffee grounds, creating innovative coffee ground chocolates; on the other hand, cardiology experts have demonstrated that coffee consumption not only has no direct impact on heart rhythm but also that moderate intake is beneficial for cardiovascular health.
2022-04-08 gout coffee health benefits coffee research arthritis heart health coffee grounds Japanese scientists cardiovascular health -
Introduction to Tanzania Coffee Grading System and Analysis of Direct Pour Brewing Methods
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Tanzania Coffee and Common Brewing Methods Sharing. Tanzania covers an area of 945,087 square kilometers, with Zanzibar covering 2,657 square kilometers. It consists of the mainland, Zanzibar Island, and more than 20 small islands. Located in eastern Africa, south of the equator, the mainland
2019-12-30 Tanzania coffee grading system introduction brewing methods direct pour technique analysis -
Pour-Over Coffee Brewing Water Pouring Techniques Analysis: Why Do We Need to Pour in Circles?
Pouring water in circles is almost a basic operation when brewing pour-over coffee. But have you ever wondered why we need to pour in circles? FrontStreet Coffee will explore this question with you today. The first reason is to improve extraction rate, which is also the first reason many people think of. In daily life, when brewing instant coffee or granulated beverages, simply using hot
2022-03-28 pour-over coffee brewing water pouring techniques circular pouring -
This Guangdong Local Coffee Brand Sells Over a Million Cups Annually! Analysis of the Viral Success of "Cha Jiu Xing Qiu's" Bitter Melon Lemon Tea
One of the world's great mysteries: The innate "heaty" constitution of Guangdong residents! It's no exaggeration to say that in Guangdong, even drinking water can cause "internal heat," making herbal tea an essential wellness staple for locals. However! Some herbal teas are genuinely bitter enough to be torturous. To rescue these "Mars-like" individuals, Guangzhou's native tea brand "Cha Jiu Xing Qiu" pioneered the bitter melon lemon tea, using seasonal ingredients to create this innovative beverage.
2022-04-27 Guangdong local brand bitter melon lemon tea Cha Jiu Xing Qiu viral beverage traditional Chinese medicine -
Nicaragua Coffee Bean Varieties Analysis: Volcano-Nourished Premium Quality
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Nicaragua Coffee Introduction. Nicaragua's waterfalls are far more famous than its coffee. Coffee cultivation began in the late 19th century, and it wasn't until the mid-19th century that this crop became an important export product. The Nicaraguan government encouraged European immigrants from Italy and Germany to purchase
2020-03-08 Nicaragua coffee beans varieties analysis volcano nourished premium quality professional coffee -
Is Drinking Instant Coffee Healthier Than Decaf Coffee?!!
When consumed in moderation, caffeinated coffee is actually good for you! Although coffee is increasingly accepted and loved by people today, many still believe that drinking coffee is unhealthy. This is because caffeine found in coffee is a substance that can stimulate the central nervous system, causing sympathetic nerve excitation and further stimulating the heart
2022-08-04 instant coffee decaf coffee health benefits caffeine effects -
Yirgacheffe Natural Geisha Coffee Brewing Analysis_How to Brew Ethiopian Native Geisha Coffee Deliciously?
Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) This Yirgacheffe Coffee Geisha comes from the Granary Processing Station located at the junction of Kochere and Granana Abaya producing areas established in 2014 and managed by Mr. Israel Degefa the coffee cultivation area in the region where the processing station is located reaches up to 700 hectares large
2018-10-31 Yirgacheffe Natural Geisha Coffee Brewing Analysis How Ethiopia Native -
Understanding Natural Process Coffee: A Comprehensive Analysis of Its Benefits and Drawbacks
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). Natural Process: The natural process is the oldest and most original processing method for coffee beans. First, harvested coffee cherries are poured into large water tanks, where mature, full cherries sink to the bottom, while underdeveloped or overripe cherries float to the surface. These floating beans are then removed
2018-07-27 natural process coffee significance meaning coffee beans processing advantages disadvantages analysis professional -
Layer-by-Layer Analysis of Coffee Natural Processing Steps - Coffee Bronze Doesn't Understand What Natural Processing Is
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account: cafe_style) FrontStreet Coffee - Brief Introduction to Natural Coffee Processing Steps Natural method (Natural, Natural Dry, Sun Dry, Dry Process) 1. Drying Spread coffee cherries directly on the drying field for sun drying, sometimes using drying machines for drying. When moisture content reaches 12%, it's time to
2020-02-02 coffee natural steps layer-by-layer analysis bronze doesn't understand what professional -
What Does Panama Green Label Geisha Taste Like: Analysis of Why Geisha Coffee Has Acidic Flavors
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Jadeite Green Label Geisha Coffee Introduction. Geisha coffee has become representative of specialty coffee in recent years, frequently winning major awards in cupping competitions due to its unique citrus and jasmine aromas. From Ethiopia, passing through Kenya, and then reaching
2020-01-12 Panama Green Label Geisha taste what is it coffee flavor acidic cause analysis -
Blue Mountain Coffee Grading System - Authentic Flavor Profile and Pricing Analysis
Blue Mountain Coffee Grading System What is the flavor of Blue Mountain coffee? Is it authentic? Blue Mountain No. 1 beans require 96% of coffee beans to be screen size 17/18, with no more than 2% defective beans. Blue Mountain No. 2 beans require 96% of coffee beans to be screen size 16, with no more than 2% defective beans. Blue Mountain No. 3 beans require 96%
2018-06-07 Blue Mountain coffee grading classification flavor taste authentic grading system -
Pour Over Coffee Tutorial: Three-Stage Pouring Guide & Detailed Brewing Ratio Analysis
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Hand Brew Coffee Three-Stage Extraction Sharing. The three-stage extraction method, with its controllability and ability to adjust water volume to avoid uncertainty in the coffee extraction process, is currently the mainstream extraction method in specialty coffee.
2023-03-26 pour over coffee three-stage pouring tutorial guide detailed brewing characteristics -
The Impact of Blooming and Its Duration on Pour-Over Coffee (Part 2)
Last time, we used the Clever dripper to obtain objective data about blooming and its duration. We learned from sensory evaluation that as blooming time increases, acidity decreases while sweetness and viscosity are enhanced. The overall flavor profile gradually shifts toward the backend and becomes more complex. From the TDS and EXT readings, we observed that as blooming time lengthens, both TDS and EXT values show a downward trend. And I...
2015-07-01 blooming duration impact pour-over coffee extraction