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Vietnamese Coffee Exporter
Electronic Keys Vs. Touch Keys On Espresso Machine (2)Coffee Machines

Electronic Keys Vs. Touch Keys On Espresso Machine
Electronic Keys Vs. Touch Keys On Espresso Machine: The thing is that you plan to buy a new espresso machine and are thinking about the interface of the machine. You are quite fond of a machine with a coauthor touch keys control interface, but "rumored" that "the touch keys are very fast, only the nest costs money to repair ...". So what's the difference between them? And which one should you choose? What are the mechanical keys, electronic keys (EVD) on …
How To Make The Espresso Crema Layer Beautiful And Melt Longer?Brewing

How To Make The Espresso Crema Layer Beautiful And Melt Longer?
How To Make The Espresso Crema Layer Beautiful And Melt Longer? Crema is the foam on the surface of espresso. An espresso with a smooth, long-lasting yellow-brown crema always catches the eye of the drinker than a cup with an unsustainable layer of crema. So how can we achieve the sustainability of make crema espresso ?  Refine the fineness of the coffee powder for a smoother espresso crema 20-30 seconds is the standard extraction time of the espresso machine. That time period …
Blend Styles – Harmony Or BreakthroughBrewing

Blend Styles – Harmony Or Breakthrough
Blend Styles – Harmony Or Breakthrough: Combining blend styles of coffee lines has become very familiar with modern coffee tastes when customers always want to experience exciting things inside their cup of coffee. If the world’s coffee taste prefers Arabica, which is sour and sweet, then pure Vietnamese coffee will choose intense and wild Robusta. A perfect match ratio results from carefully selected ingredients and consistent execution by coffee roasters. Combine coffees in the right proportions to create the perfect cup of …
Rainforest Alliance CertificationTrading

Rainforest Alliance Certification
Rainforest Alliance Certification:  Rainforest Alliance emerged in the early 1990s, with an influential role in integrating agricultural production, biodiversity conservation, and human development. In the series on popular coffee certifications. We’ll look at some elements of rainforest alliance certification (also known as Rainforest Alliance/UTZ or RFA/UTZ), through which you can start comparing it to other certifications we’ve discussed so far. Let’s learn Rainforest Alliance Certification with Helena! The series explores several existing certifications for specialty coffee, including a review of the mission, …
Quinic AcidCompounds in coffee

Quinic Acid
Quinic Acid (QA) change in coffee. Quinic Acid is a type of acid that is found in. Together with citric and malic acids, QA makes up a large part of pure coffee's overall acid composition. QA levels gradually increased while chlorogenic acid levels declined during roasting, indicating that QA is generated via chlorogenic acid cleavage. The concentration of QA peaks at a French (dark) roast and then steadily declines as the roast progresses. When this happens, the actual temperature data is not …
Photphoric AcidCompounds in coffee

Photphoric Acid
Phosphoric acid - There are around thirty organic acids in coffee, with citric, malic, acetic, quinic, and other acids among the most frequent. However, another type of acid, inorganic acids, has gained a lot of attention, and phosphoric acid is one of the most important. Phosphoric acid is generated by the hydrolysis of phytic acid from the soil and makes up less than 1% of the dry matter of coffee. However, phosphoric is the most powerful and can easily be 100 …
From First Crack To SilverskinCoffee Processing

From First Crack To Silverskin
From First Crack To Silverskin: To understand more about how delicious the coffee is in your hand. Know how coffee needs tools. Exploring each stage of processing, processing, and roasting, you are going deep into the specialty with some knowledge you do not know. Helena will go quickly through the dictionary of the term coffee. Let’s learn From First Crack To Silverskin together! Coffee roasting equipment Roaster for the Stovetop Most roasters are only getting started with this instrument. On a gas burner, you …
The Pour Over Method And The Techniques You Need To KnowCoffee Cupping Guide

The Pour Over Method And The Techniques You Need To Know
Pour Over method is a manual coffee preparation method with the general principle that hot water passes through the coffee powder and drips downwards by gravity through a filter (filters), the coffee grounds are retained on the filter. To master the Pour over technique, we need to master three primary factors: Choose a suitable mixing kit; The coffee reaches the required fineness, and finally master the pouring operation. What is Pour Over? Pour Over the coffee preparation method manually (manual brew) with technical …
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 …
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) …
Principles Of Steam MilkBrewing

Principles Of Steam Milk
While Espresso is the heart of a cappuccino or latte, which doesn't account for more than a third of the volume, milk and milk foam make up the rest of the cup. However, most baristas have a lot of understanding of the coffee extraction process, but there is not much similar information about how to steam the milk properly – In addition to all kinds of suggestions, internet instructions from people who have never even poured a real latte. As a …
FermentationProcessing

Fermentation
Fermentation: Since the Neo-Stone Age, humans have used fermentation to produce all kinds of beverages and pickles. Fermentation is a metabolic process that turns sugar into acid, gas, or alcohol. It is often widely used to describe the growth of microorganisms. Changes in temperature, timing, sugar, and type of bacteria will produce different results during fermentation, so coffee producers are always looking for control over how we ferment (during wet – or semi-wet processing) and looking for better results and understanding …