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What is Pre-infusion? Understanding Pre-infusion Principles and Methods, and Duration
Whenever developing an extraction framework for pour-over coffee, we always include the pre-infusion step by default. An ideal pre-infusion allows carbon dioxide to be released in an orderly manner while "awakening" the soluble substances in the coffee, making subsequent flavor extraction more stable. Since pre-infusion has such a significant impact on coffee flavor, what about other brewing methods?
2023-07-19 pre-infusion coffee brewing coffee extraction pre-infusion time coffee techniques -
Introduction to the Flavor Characteristics of Ethiopian Sidamo Hambella Guji Wine-Infused Natural Process Jewish Emperor Coffee
Professional Coffee Knowledge Exchange For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style) FrontStreet Coffee - Ethiopia Sidamo Jewish Emperor Wine-Infused Natural Process Introduction Ethiopia's southernmost renowned specialty coffee producing region - Sidamo, with elevations reaching up to 4600-7200 feet. The main processing method in Sidamo is natural processing, where during the sun-drying process
2020-04-14 Ethiopia Sidamo Hambella Guji Wine-Infused Natural Process Jewish Emperor -
What's the Relationship Between Espresso Extraction Yield and Extraction Time? What is Pre-infusion in Espresso Extraction?
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee briefly describes pre-infusion: The act of pre-wetting the coffee grounds inside the espresso machine before actually starting to extract the coffee. Some machines achieve this through the pump; the pump works for 1-2 seconds, then stops for 1-2 seconds, before starting again to continue.
2019-12-15 Espresso extraction yield time relationship pre-infusion meaning -
[FrontStreet Coffee Barista Notes] Espresso Extraction Techniques: Single Shot, Pre-infusion, and Multi-stage Extraction
![[FrontStreet Coffee Barista Notes] Espresso Extraction Techniques: Single Shot, Pre-infusion, and Multi-stage Extraction](https://en.gafei.com/uploads/allimg/190406/17-1Z406192KAX-lp.JPG)
Professional coffee knowledge exchange and more coffee bean information - follow Coffee Workshop (WeChat public account: cafe_style). Today, while discussing the blooming, single-shot, and multi-stage extraction techniques for pour-over coffee with colleagues, I wondered what would happen if these methods were applied to espresso. Action speaks louder than words, so I immediately began experimenting. Featuring FrontStreet Coffee's Special Blend - Brazil Colombia combination.
2019-04-06 FrontStreet Coffee coffee barista notes espresso single shot extraction pre-infusion multi-stage extraction -
Coffee in Italian Cuisine? A Coffee Lover's Dream! LAVAZZA Coffee Infused into Italian Dishes
Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style). Hong Kong coffee lovers, it's time to gather! Friends who drink a lot of coffee sometimes want to try new things. If coffee is used in cooking, will it pique your curiosity? Italian Valley Restaurant has collaborated with LAVAZZA coffee to infuse coffee into Italian cuisine, full of surprises. Coffee
2018-07-26 coffee Italian favorite LAVAZZA infusion professional knowledge -
What's the Recipe for Tomato-Infused Coffee? Can Tomato Juice Be Used for Iced Americano?
At FrontStreet Coffee, there's a particular bean that has won the hearts of many with its unique fruity aroma. Whether served cold or hot, it always presents a refreshing, juicy sweet and sour taste. It's the Assalia from Kenya, with its rich, small tomato-like fragrance being one of its most distinctive characteristics. Recently, FrontStreet Coffee noticed a brand launching a tomato Americano coffee...
2025-02-12 tomato coffee recipe tomato infused coffee tomato iced americano coffee recipes specialty coffee -
Indonesian Mandheling vs Guatemala Coffee Beans: Which Tastes Better and How to Improve Your Pour-Over Coffee
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Longan Dragon Fruit Mandheling, Guatemala Flora de Oro Brewing Sharing: Traditional Sumatra coffee generally refers to the well-known Mandheling coffee. It seems that in people's impressions, Su...
2022-08-02 Mandheling Guatemala which better tasting share pour-over coffee how professional -
Jasmine-Infused Kochere Yirgacheffe Coffee: Origins, Development, History & Culture
Kochere is located in southwestern Ethiopia, approximately 25 miles north of the renowned Yirgacheffe town. The production model primarily involves local small-scale farmers delivering their batches to cooperatives for unified processing. The local Chalalacktu village has about 100,000 residents who depend on coffee cultivation for their livelihoods, with related production activities
2025-06-10 jasmine floral Kochere Yirgacheffe coffee origin development history culture -
How to Brew Costa Rica Mozart Coffee Deliciously | Pour-Over Coffee Tips
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat Official Account: cafe_style) Even using the same dripper and the same beans different brewing methods will reveal completely different flavors~ Today FrontStreet Coffee wants to share with everyone how to brew Costa Rica Mozart beans using different techniques
2019-09-17 Costa Rica Mozart how to delicious pour-over coffee tips sharing -
Pour-Over Coffee Pre-Infusion Time Guide: Water Pouring, Coffee Grounds, and KALITA Dripper
The first water pour is the process of awakening coffee flavors, letting hot water flow gently from the pour-over kettle in a clockwise circular motion to moisten the coffee grounds surface. After a brief wait, the coffee grounds will expand, and within about 20 seconds, a few drops of coffee will flow from the pour-over cup. The duration of pre-infusion time determines the success of pour-over coffee, much like building a house requires a solid foundation—once the foundation is stable, half the work is done.
2016-07-01 pour-over coffee infusion time guide water pouring coffee grounds equipment KALITA -
BSCA Certification | Mundo Novo Flavors from Fazenda Lagoa das Antas in Bahia, Brazil?
Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). BSCA Certification | Brazil's Bahia Region | What's the Mundo Novo flavor profile from Fazenda Lagoa das Antas? Brazil is the world's largest coffee producer with a total output of 48.095 billion bags, accounting for over 1/3 of global production! The Brazil Specialty Coffee Association (BSCA) is dedicated to
2018-11-06 BSCA certification Brazil Bahia Fazenda Lagoa das Antas Mundo Novo flavor -
What Fruits Are Suitable for Cold Brew Coffee Specials? What's the Ideal Ratio for Black Coffee with Milk?
Typically, cold brew served in coffee shops is recommended to be enjoyed plain, as this allows one to fully experience the coffee's inherent flavors and the unique mouthfeel that low-temperature extraction provides. However, as one of the most popular coffee varieties for home consumption, cold brew has evolved with numerous innovative preparation methods today. Moreover, different ingredients added can create distinctive flavors and presentations.
2025-01-31 cold brew coffee fruit infusions coffee to milk ratio iced coffee coffee recipes -
How to Brew Delicious Coffee: A Liberal Arts Guide to Understanding Pour-Over Coffee and Segmental Extraction Principles
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Pour-Over Coffee Extraction: The first stage of pour-over coffee is called pre-infusion or blooming, where a small amount of hot water is first poured to wet the coffee grounds, followed by waiting for about 30 seconds. The purpose of this is to release carbon dioxide. When coffee beans are produced during roasting
2020-02-13 coffee how to brew delicious pour-over segmental extraction principle liberal arts understand -
The One-Pour Brewing Method Invented by a World Champion, Surprisingly Simple
"Hmm? Why does your one-stream pour have a pre-infusion bloom at the beginning? Shouldn't you pour all the way through in one go?" "Oh! What you're referring to isn't the one-stream method. The one-stream method divides the brewing process into two stages. What you're describing—pouring all at once—is another brewing invention by Tetsu Kasuya, the inventor of the 4:6 brewing method, called the 'One...'"
2023-10-28 coffee brewing one-pour method world champion Tetsu Kasuya 4:6 brewing method coffee techniques -
San'ani Mokha San'ani Coffee Region | Traditional Natural Processing of Local Native Mokha Varieties Jaa'
Professional coffee knowledge exchange for more coffee bean information please follow Cafe Workroom (WeChat public account cafe_style) San'ani Mokha Sanani Coffee Region | Traditional Natural Processing Method What are the flavors of local native Mokha varieties Jaadi, Taffahi, and Dawairi? Mokha San'ani is a blend from tens of thousands of small farms on the slopes near the capital Sana. The cultivation altitude is higher than Ma
2018-10-04 San'ani Mokha San ani coffee region traditional natural processing -
What are the Flavor Characteristics of La Flor Brand Washed Coffee Beans from Guatemala's Bella Carmona Estate by the Zelaya Family?
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What are the flavor characteristics of La Flor brand washed coffee beans from Guatemala's Bella Carmona Estate by the Zelaya family? The naming convention of La Flor Coffee: @Type 1: Technical support provided by Costa Rica's Laminita Estate + Spanish naming of La Flor (complete
2018-10-05 Guatemala La Flor brand coffee Bella Carmona Estate Zelaya family washed beans flavor -
Coffee Cherry Natural, Honey, Washed, Semi-Washed, Barrel Fermentation, Fruit Mucilage Fermentation Processing Methods
Professional coffee knowledge exchange, more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) What are the differences between coffee cherry natural processing, honey processing, washed processing, semi-washed processing, barrel fermentation, and fruit mucilage fermentation processing? When coffee is still growing on the tree with its skin and pulp intact, it is called...
2025-08-22 coffee natural processing washed barrel fermentation fruit mucilage professional -
What Are the Brazilian Natural Bourbon Coffee Brands and Brazilian Coffee Brewing Steps
For professional barista discussions, follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Brazilian coffee. Use 15g of coffee, medium grind (Fuji R-4 grinder), V60 dripper, water temperature 88-89°C, first pour with 30g of water for 27 seconds bloom, then pour to 105g water
2025-06-27 Brazil natural process Bourbon coffee brands brewing steps professional -
Why Yemen Mocha Coffee is Expensive | Flavor Profile and Characteristics
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). When it comes to mocha, most people associate it with chocolate, with the rich chocolate-flavored espresso drinks at Starbucks or Costa, while others think of the Italian moka pot. It can be said that "mocha" is one of the most confusingly used terms in the coffee world.
2025-07-02 Yemen Mocha coffee price expensive reasons taste flavor characteristics introduction -
What's the Difference Between Regional and Estate Coffee Beans? Introduction to Casa Nicaragua Premium Estate Coffee
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). What's the difference between estate beans and regional beans? Regional beans are products of the grading systems in major coffee-producing regions, where coffee farmers from each region deliver their beans to local coffee exchanges, which are typically government-operated. They first blend the received coffee beans
2018-10-25 regional estate difference Casa Nicaragua premium coffee