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Yunnan Catimor was introduced by the French. Does Catimor coffee have characteristics and appearance as rough as a tough man?
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Catimor Coffee Bean Introduction: The unique small-bean coffee "Catimor" from the Baoshan region of Yunnan. As early as 1958, Baoshan small-bean coffee won first prize at the London International Tasting Competition in the UK and was even honored as "the crown of coffee in mainland China". Catimor
2020-02-05 Yunnan Catimor introduced by the French coffee characteristics rough appearance tough man coffee -
How is Tea Sensation Assessed in Coffee Flavor Evaluation? Causes of Obvious Astringency in Coffee
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: qjcoffeex. In the coffee flavor wheel, we can barely find any descriptions about tea... Even the "black tea" mentioned
2023-05-06 coffee flavor tea sensation coffee evaluation astringency coffee processing -
How Long Does Latte Foam Last? How to Slow Down the Dissolution of Latte Foam
A freshly made latte has an incredibly delicate surface, but if left undrunk, the fine milk foam on top will decompose, becoming collapsed, rough, and uneven. This process is called 'foam dissipation,' which actually begins gradually after the milk foam is properly steamed. After making a latte, the milk foam and crema
2023-01-01 latte foam latte art foam stability coffee techniques -
How Can Coffee Beginners Appreciate the Flavors of Pour-Over Coffee? Is the Tea-Like Sensation in Specialty Coffee Actually Astringency?
Isn't the tea-like sensation supposed to be sweet?
2021-09-08 coffee beginners how to taste pour-over flavors specialty tea-like sensation astringency -
How to Describe Coffee Flavors? The Sensory Characteristics of Premium Guji Coffee
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). Acidity is a sharp, intense characteristic found in all coffees grown at high altitudes. Acidity in coffee is divided into good acidity and bad acidity. Good acidity brings people pleasure and
2025-09-06 coffee flavor how describe understand mouthfeel correct -
Why Does Freshly Made Latte Foam Collapse? Causes and Solutions
When evaluating the quality of a latte, in addition to taste, texture, blending uniformity, and the smoothness of the surface, another important criterion is the stability of the milk foam. The decomposition of foam on a latte's surface begins at the very moment the espresso extraction is complete and the milk foam is properly frothed. Measuring the stability of latte foam is therefore
2022-10-07 latte foam coffee stability espresso extraction milk frothing -
The Difference Between Specialty Coffee and Commercial Coffee_What Are the Standards for Classifying Specialty vs Commercial?
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) If you are not very skilled with coffee unless you are extremely passionate generally people will not explore the issue of specialty coffee versus commercial coffee. The name specialty coffee sounds high-end while commercial coffee sounds like common goods but but but the world of coffee truly
2019-09-24 specialty coffee commercial difference classifications standards what is -
Should the Final 15ml of Pour-Over Coffee Be Removed? Can You Skip the Last Portion?
Once while brewing coffee, a customer nearby asked, "Should the last portion of this coffee be kept?" The last portion After some investigation, the decision to keep or remove the last portion refers to removing the filter cone (cutting off the flow) when there are still 15-20ml of coffee liquid remaining in the filter cone during the final stage of brewing. Those who use this method of removing the last portion believe that the final portion will have bitter, astringent, and miscellaneous flavors, so it should be
2021-08-09 pour-over coffee last portion 15ml need remove can skip once -
A Coffee Shop in a Construction Site?! 2023 Coffee Shop Interior Design Trends That Will Blow Your Mind!
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeexFollowing the trend, the minimalist style has been prevalent in the interior design industry in recent years. From the "decluttering-like
2023-02-10 coffee shop design construction site cafe minimalist interior 2023 cafe trends coffee culture FrontStreet Coffee -
The Correct Way to Hold and Move for Latte Art Pours: How to Practice for Better Designs
Many coffee enthusiasts experience this frustrating situation: no matter how you move your pitcher, the latte art patterns and lines simply won't form, or when they do, they appear rather rough and unrefined! Yet others can create delicate patterns with seemingly effortless movements. At this point, many begin to wonder if it's a problem with their "hands," but actually,
2024-01-09 latte art coffee technique barista skills latte art pouring milk frothing -
What's it like to be a barista? Is being a barista difficult? Why are all baristas so handsome!
"Wow, this guy making coffee is so gentle! Dating a barista must be so wonderful!" Recently, when I was at another coffee shop, I accidentally overheard the whispers of two young ladies at the next table. Although they were speaking in nearly hushed tones, their excitement caught my attention.
2022-02-23 barista coffee café profession lifestyle -
Guide to Judging Yellow Point and First Crack in Coffee Bean Roasting: What Causes Underdeveloped and Astringent Flavors in Coffee?
As the title suggests, this article by FrontStreet Coffee is primarily aimed at providing mental preparation for those about to enter the world of coffee roasting. In the first five lessons of "Coffee Roasting from Zero," only very basic roasting theories were explained. The simplicity level is roughly equivalent to the "multiplication table" in mathematics. We must recognize a reality that theory...
2022-02-06 coffee roasting yellow point first crack underdeveloped flavor astringency coffee bean roasting tutorial -
Is Golden Mandheling Coffee Delicious? Flavor and Taste Profile Description
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee's Golden Mandheling brewing record sharing. The well-known Mandheling comes from Indonesia, the second largest coffee producing country in Asia. Although 90% of Indonesia's coffee is produced from low-altitude areas such as Java and Bali, belonging to the Robusta variety with rough flavors. But Su...
2019-12-10 Golden Mandheling Coffee Delicious Taste Flavor Description Professional Knowledge -
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 -
How to Eliminate Bitter Astringency in Coffee | Is There Astringency-Free Coffee? Why Your Home-Brewed Coffee Tastes Astringent
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Coffee oils and colloids create a smooth texture in the mouth, but coffee's polyphenol compounds produce a rough astringent sensation. While astringency is an important mouthfeel in wine, when coffee has astringency, it's like having an ugly devil's tail that wreaks havoc in your mouth, creating unpleasant
2019-10-03 how eliminate coffee bitter astringency astringent brewed home professional -
The Difference Between Arabica and Robusta Coffee Beans - Characteristics of Robusta Coffee Beans
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account: cafe_style) Currently, coffee beans in the world can be roughly divided into three major native species: Arabica, Robusta, and Liberica. Today, there are about one hundred varieties of coffee, most of which are cultivated under the three major native species systems and several hybrid varieties, according to their
2018-08-25 Arabica Robusta coffee beans differences characteristics professional coffee knowledge -
How Many Milliliters in a Shot of Espresso - Common Espresso Extraction Problems and Correct Methods
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Common espresso extraction problems include over-extraction. First, it's essential to understand the concept of extraction rate. According to
2025-05-18 espresso shot milliliters extraction problems methods professional coffee brewing -
What Coffee Beans Taste Good Without Acidity? Indonesia's Golden Mandheling - Rich and Charming Like Cream
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Golden Mandheling Introduction. The well-known Mandheling comes from Indonesia, the second largest coffee-producing country in Asia. Although 90% of Indonesia's coffee is produced in low-altitude areas such as Java and Bali, belonging to the Robusta species with rough flavors. But the northern part of Sumatra Island...
2020-03-09 what coffee beans taste good without acidity Indonesia Golden Mandheling rich cream charming -
Italian Coffee Cup Sizes and Specifications What Size is Best for Standard Espresso, Milk, and Latte Coffee Cups
Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) What's the best cup for brewing drip bag coffee? Coffee cup vs mug showdown Coffee cup sizes are generally divided into three types, and these three sizes can roughly indicate the strength of a cup of coffee.
2025-08-16 coffee cup specifications sizes several types selection subtle considerations professional coffee knowledge -
Arabica Coffee Bean Varieties: What Substances Determine Coffee Aroma?
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) FrontStreet Coffee - Arabica Coffee Varieties and Introduction to Coffee Bean Aroma Sources Arabica has elegant flavors and is the mainstay of specialty coffee, which is also the focus of this article. Robusta, or coarse-grained beans, has rough flavors and caffeine content more than twice that of Arabica, and does not belong to specialty coffee
2020-02-01 Arabica coffee beans varieties introduction coffee aroma source substances