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Indonesia Sumatra Region Ghost Face Mandheling G1 Rich Flavors Black Chocolate Taste
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Sumatra Ghost Face Mandheling G1. Indonesia is a famous coffee-producing country in Asia, composed of tens of thousands of islands, an archipelago nation formed by various volcanic islands of different sizes. Indonesia possesses excellent natural growing conditions including latitude, soil, and climate, with each island
2020-04-15 Indonesia Sumatra coffee region ghost face mandheling rich taste chocolate -
Lindong Mandheling | Flavor Profile and Characteristics of Indonesian Sumatra Lindong Mandheling Classic Black Coffee
What are the flavor profiles and characteristics of Indonesian Lindong Mandheling? What types of Mandheling exist? For coffee industry collaboration, please add FrontStreet Coffee on WeChat: (long press to copy) qiannjie Origin of Mandheling Mandheling is not a region name, place name, port name, nor is it the name of a coffee variety. How did its name originate?
2025-08-15 Indonesia Lindong Mandheling flavor characteristics types varieties -
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 -
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 Parameter Recommendations for Ethiopian Sidamo Natural Process Guji Specialty Coffee Beans
Professional barista communication - please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for Sidamo. 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Avoid extracting the tail section.
2017-05-08 Ethiopia Sidamo Natural Process Guji Specialty Coffee Beans Pour-Over Parameters Recommendations Professional -
Sidamo Nectar Coffee Brands and Sidamo Coffee Brewing Steps
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Sidamo coffee. 15g of coffee grounds, medium-fine grind (Fuji mountain ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g of water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly continue pouring until reaching 225g total. Avoid the tail end.
2017-05-24 Sidamo nectar coffee brands brewing steps professional exchange -
Sidamo Nectar Coffee Pour-Over Data & Brewing Guide
Professional barista communication. Follow Coffee Workshop (WeChat Official 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, bloom for 27 seconds. Pour to 105g and pause. Wait until the coffee bed water level drops to halfway before continuing to pour. Slowly pour until reaching 225g total water weight. Avoid the tail end
2017-05-14 Sidamo nectar coffee pour-over data guide professional exchange attention -
Brazil Primavera Estate Coffee Brands and Brazilian Coffee Brewing Steps
Professional barista discussion - Follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured Brazilian Primavera Estate. 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour: 30g water, 27-second bloom. Pour to 105g, wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total.
2017-05-24 Brazil Primavera Estate Coffee Brands Brewing Steps Professional -
Pour-Over Brewing Parameters for Natural Process Sidamo Shakisso G1 Guji Honey Premium Coffee Beans
Professional barista discussions. Follow Coffee Workshop (WeChat Official Account: cafe_style) for pour-over Sidamo brewing. 15g coffee, medium-fine grind (Fuji ghost tooth 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 coffee bed drops to half level before continuing. Slowly pour until reaching 225g total. Avoid extracting the tail section.
2017-05-07 natural process sidamo shakisso guji honey premium coffee beans pour-over -
Pour-over Brewing Guide for Fazenda Primavera Brazilian Coffee
Professional barista exchange. Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Fazenda Primavera Brazilian coffee. 15g coffee grounds, medium grind (Fuji mini mill with ghost tooth burrs at setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops halfway, then slowly pour until reaching 225g total
2017-05-14 Brazil Primavera Estate Coffee Pour-over Brewing Guide Professional Exchange -
The Story and Origin of HIU Microbatch Primavera Estate Washed Yellow Catuai from Minas Gerais, Brazil
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Hand-pouring Brazil's Primavera Estate. 15g coffee grounds, medium grind (using Fuji's ghost tooth grinder #4), 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 coffee bed drains halfway before continuing to pour slowly until reaching 225g total weight. The finish...
2017-05-07 Minas Gerais HIU microbatch Primavera Estate washed Yellow Catuai story origin -
What Does Fazenda Primavera from Brazil Taste Like & How to Brew Brazilian Coffee
Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Hand-pour Fazenda Primavera from Brazil. 15g of coffee grounds, medium grind (using Fuji's ghost tooth burr grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour: 30g of water for a 27-second bloom. Then pour to 105g and pause, wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total weight, final...
2017-05-16 Brazil Primavera Fazenda what taste coffee how brew professional -
Kenya Kungyu Flavor Profile: Types and Prices of Kenyan Coffee
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). In every previous Kenyan coffee we've tasted, we particularly loved pursuing those sharp, powerful, and angular fruit acids. However, this Kenyan coffee made me feel gentleness, like facing the sea with a gentle breeze caressing your face. Factory Name: FrontStreet Coffee Factory Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou
2017-05-23 Kenya Kungyu flavor aroma coffee types prices -
Golden Mandheling Pour-over Parameter Recommendations_How to Drink Golden Mandheling_How Much Does a Cup of Golden Mandheling Cost
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account: cafe_style) Golden Mandheling Pour-over Parameters] Drip method: V60, medium-dark roast, 15g coffee, Fuji ghost tooth grinder setting 4, water temperature 86-88°C, 1:15 coffee-to-water ratio, bloom 25s, extraction time 2:10 Volcanic pour-over: V60, medium-dark roast, 18g coffee, Fuji ghost tooth grinder setting 4
2018-08-15 Golden Mandheling pour-over parameters recommendations how much cup professional coffee -
Kenya AA Coffee Brands and Brewing Guide
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing method: Use 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Avoid the final extraction.
2017-05-26 Kenya Coffee Brands Brewing Guide Steps Pour-over AA grade -
What Does Sidamo Shakiso Taste Like and How to Brew Shakiso Coffee
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Sidamo. 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, steam for 27 seconds, pour to 105g then pause, wait until the water level drops to halfway before pouring again, slowly pour until reaching 225g total, without collecting the tail end
2017-05-23 Sidamo Shakiso what taste coffee how brew -
Kenya Kungiru Hand-Pour Brewing Data & How to Drink Kenya Kungiru Coffee
Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). Hand-pour brewed Kungiru. 15g of coffee grounds, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for a 27-second bloom, pour to 105g and pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total, avoid the tail end
2017-05-16 Kenya Kungiru hand pour brewing data coffee how to drink -
Manual Brewing Parameters Recommendations for Kenya Washed AA Grade Kirinyaga Kabare Kungyu Specialty Coffee Beans
Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style) for manual pour-over Kungyu coffee. Use 15g of coffee, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and pause, wait until the coffee bed water level drops to half before continuing to pour, slowly pour until reaching 225g total water, avoid the tail end
2017-05-08 Kenya washed Kirinyaga origin Kabare Kungyu specialty coffee beans pour over