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Vietnamese Coffee Exporter
Pressure – The Key To EspressoEspresso

Pressure – The Key To Espresso
Pressure – The Key To Espresso: Centuries of continuous improvement in espresso machines have been focused on two factors: increased pressure and equalization of dispensing temperature. This core factor distinguishes Espresso from other dispensing techniques, particularly stress.Although it seems complicated, with technological advances, mastering pressure is becoming easier and more accessible for a barista, even an amateur coffee lover. Espresso machine dispensing pressure For the most part, baristas starting with essential Espresso, know the extraction pressure is 9 bar. And to achieve these …
Americano Coffee - Drip Coffee Vs Americano CoffeeProduct

Americano Coffee – Drip Coffee Vs Americano Coffee
Americano Coffee - Drip Coffee Vs Americano Coffee:  Americano or American coffee is a style of coffee prepared by adding hot water to Espresso, giving it a flavor similar to, but different from, regular Pour Over coffee. The strength of an Americano varies depending on the volume of Espresso and the amount of water added. Names are also spelled with different capitalization and the use of diacritics. Americano coffee recipe and ratio The Americano can be mixed in different proportions, e.g., solo, doppio, or triple. The ratio …
BaristaCoffee Cupping Guide

Barista
Barista: Directly translated from Italian, barista means "bad person." However, the term refers to a professional barista due to Italy's influence on world coffee culture. In recent decades, the role of the barista has gained global recognition and respect. This can be seen in many ways, for example, in barista competitions and barista logos available… Traditionally, the barista's role has been preparation – making and serving drinks. However, as coffee becomes more complex and the craft coffee movement expands in influence, consumers …
What Is Bloom?Espresso

What Is Bloom?
Dictionary English Bloom What is bloom? When coffee grounds come into contact with hot water, they release carbon dioxide and often foam and expand. That phenomenon is called Bloom. Vanderbilt flower During roasting, the organic structure of the grain is heated, and carbon dioxide is released definition. Coffee beans will gradually release natural gas, or degas, slowly over 14 days (but most CO2 is released in the first ten days). When the CO2 is released, the coffee is easily extracted with water without hindrance. …
Structure Of Coffee FruitCoffee Daily News

Structure Of Coffee Fruit
Structure Of Coffee Fruit: Structure Coffee fruit of the following parts: The fruit skin, the fruit pulp, the mucilage layer, the husk layer, and the causal layer. Coffee pulp hulls To better understand the preliminary processing and roasting of coffee, it is necessary first to know the structure of the coffee cherries. The coffee fruit development consists of the fruit skin, the fruit pulp, the mucilage layer, the husk layer, the silk skin, and the causal layer. It can be divided into two …
Coffee Roasting ProcessCoffee Machines

Coffee Roasting Process
Coffee Roasting Process: You can understand that coffee roasting is the heating process that helps "green coffee" become "ripe coffee" that we brew and drink. Before roasting, coffee beans are green in color with an odor similar to beans or grass; only when roasted do flavor and aroma substances begin to increase in the bean. All such flavor creation is controlled under two mechanisms: one part science with physicochemical reactions, the other part art & inspiration. So the flavor we get from coffee …
Khe Sanh Arabica Coffee – Quang TriVietnam Coffee Plantation Area

Khe Sanh Arabica Coffee – Quang Tri
Khe Sanh Arabica Coffee – Quang Tri: The Sanh Arabica coffee is one of eight essential coffee- Arabica regions of Vietnam. With an effective replanting strategy of coffee Arabica in Huong Hoa district, Quang Tri province, it is urgent to restructure the industry of coffee farming to develop the Khe Sanh coffee brand to gain international stature. Khe Sanh coffee tree – Quang Tri Khe Sanh is in central Vietnam, in Huong Hoa district, Quang Tri province. Khe Sanh place is known …
Basic TastesTasting

Basic Tastes
Basic Tastes: Professional coffee tasters (Cuppers) use a term to describe flavors detected by the tongue –  Basic tastes and flavors detected through the nose – secondary taste (secondary tastes). The essential tastes of Sweet, Sour, Salty, Bitter, and Umami are perceived by the "taste buds" located on our tongues, each containing between 50 and 100 taste cells and each cell. Taste has receptors. However, in the coffee-tasting practice environment, there are only four primary flavors: Sweet, Sour, Salty, Bitter, which are …
MouthfeelTasting

Mouthfeel
Mouthfeel – Mouthfeel means the way food feels in your mouth. It includes texture, moisture, fluidity, temperature, chewiness, greasiness, astringency, pain sensation (like from hot peppers), and tactile experiences when chewing or swallowing. Along with aroma (scent), and taste (taste), mouthfeel contributes to the overall perception of coffee flavor or flavor and is an essential factor in the perception of "body coffee. " Mouthfeel and Body Coffee With the first sip, the interaction between the coffee and the general oral cavity provides a great deal of tactile information. Therefore, with …
Body CoffeeTasting

Body Coffee
Technically, " body coffee " is a strong character and is determined by the concentration of TDS ( Total Dissolved Solids ) in the cup. Strong coffee can feel thick and leave a film on the tongue. Weak coffee feels almost like water; It's thin and has little or no feeling on your tongue. When it comes to describing the body, the terms thick ( thick ) and thin ( thin ) can have negative connotations – both implying that something went wrong in the coffee extraction process. Instead, experts use …
BitternessTasting

Bitterness
Bitterness is often characterized by unpleasantness; if coffee is available on its own or in large quantities, so be it. But when combined with other flavor elements, such as sweetness and acidity, bitterness can add body and complexity to coffee. Bitterness also balances out perceived acidity, which makes it an essential ingredient for a well-balanced cup of coffee. Several factors contribute to the bitter taste of coffee, some of which include: Quinic acid, trigonelline, alkaloids, caffeine, carbon dioxide, etc. [caption id="" align="aligncenter" width="2102"] …
Coffee Machines

Compare Boiler Espresso Machines And Heat Exchangers
Compare Boiler Espresso Machines And Heat Exchangers: There have been many debates about the pros and cons of the machine Espresso form of heat exchangers ( Heat Exchanger - HX ) and Espresso machine double-boiler types ( Double Boilers ). Which factors are considered include temperature stability, pressure, operability. Choosing a suitable machine is essential before considering other factors (cost, maintenance) for choosing an espresso machine that suits your needs. Boiler Espresso Machines Before talking about espresso machines with two boilers (Double Boilers) …