Classification by Flavour (Coffee)
April 21, 2019
American people generally classify coffee bean into 6 grades (best to worse) : strictly soft soft softish hard (hardish) – Well rounded flavour. Rough. Hard. Rioy – With a slight river flavour. Rio – Pronounced, rough flavour
What’s Flat White?
April 12, 2019
[Ref STARBUCKS] What’s Flat White? Extra shot and pouring skills Extra shot ensure that it’s bolder than a latte, yet steamed milk keeps it smoother than a cappuccino. Also, steamed milk is folded into itself creating a velvety microfoam that gives the Flat White its silky texture and signature white dot.
What’s “Caffè Misto”
April 12, 2019
[Ref STARBUCKS] What’s Caffè Misto? Classic Caffè Misto, which the French call café au lait,is a half brewed coffee and half steamed milk. [50% brewed coffee + 50% steamed milk] Notes: adjust the flavor by choosing different roasts.
Coffee beans of Latin America (拉丁美洲的咖啡)
April 8, 2019
[Ref 新版咖啡學] During the publishing time of “新版咖啡學”, Latin America (拉丁美洲/中南美洲) is the largest coffee production region in the world; Washed coffee (水洗) and Semi-washed coffee (Wet hulling 半水洗) are two common processing methods for beans in Latin America. Brazil (巴西) is the world’s largest coffee producer. In 2016, Brazil produced a staggering 2,595,000 metric
Single-origin coffee v.s Blend
April 8, 2019
[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 20)] Single-origin coffee (單品) Bean is from one country, one region, one farm, or even one part of a farm. Blend (拼配) One of the examples is Mocha-Java. Blend is to achieve a consistently delicious flavor. Rightly, commercial coffee should have same taste throughout
What’s “Wet milling”?
April 8, 2019
[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 18)] Important: Wet milling ≠ Wet hulling! Wet milling is the final steps after the first phase of processing – the coffee usually stored for 1-3 months to help balance out their moisture levels.
What’s “Wet Hulling”?
April 8, 2019
[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 18)] Wet hulling, aka “Semi-Washed processing” (半水洗), is a version of PN processing, usually used in Sumatra removes the outer skin → spread on large tables to dry (1 days) → rinsed and washed → partially dry → hull to remove the parchment → dry
What’s “Pulped Natural Coffee”?
April 8, 2019
[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 18)] Pulped Natural coffee (PN法), aka “honey processing“(蜜處理) or Semi-Dry processing (半日曬), which is a cross between washed processing (wet) and dry processing (dry) removes the outer skin → spread on large tables to dry (5 days to 2 weeks) → rinsed and washed →
What’s “Natural Coffee”?
April 8, 2019
[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 17)] Natural coffee is also known as dry processing Coffee cherries are dried whole Features of washed coffee more body less acidity with fruity flavors and blueberry scents
