This trick works to identify whether coffee is good or bad!

2019 has arrived in the blink of an eye

The past 2018

Coffee boutique life today's headlines

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Today, I will share the hot articles published this year.

I'll sort it out and review it with you all

Don’t miss out on the great coffee articles of 2019

Key point: In essence, caffeine does not eliminate your fatigue, but delays it. Once the effect of caffeine ends, the accumulated fatigue will come back.

Key points: Because coffee is born with a strong DNA, the most important of which is of course because the coffee beans themselves store a rich variety of raw materials, such as sugar, protein, fat, organic acid, etc.... After being roasted and heated, a series of complex reactions will be initiated to create an attractive aroma.

Key points: Cupping is not only used to identify the quality of coffee, but can also be used as a reference indicator of how many customers a coffee shop is about to launch and how much stock it has in stock. It is also a medium to communicate with many customers and share high-quality coffee.

Key points: I didn’t want to be a barista because someone said that baristas have coffee to drink every day, but once I got started I found out it was a bottomless pit of money.

Key point: The effect of coffee is that people who like to spend time making coffee for themselves know how to take better care of themselves; it is the healthy lifestyle they have always maintained that brings health to coffee, not the coffee itself.

Key points: Making coffee is a daily activity. If you classify it as an assembly line operation, the work will be boring, and over time, the distance between you and coffee will gradually grow. Of course, if you change your mindset and regard the process of making coffee and the time spent chatting with customers as a unique life experience, your "money prospects" will be completely different!

Key points: The time for a cup of coffee starts from the moment the beans are ground.

Key point: Bathrooms have a great impact on customer satisfaction with cafes

Key points: The best tasting and the best looking can’t exist at the same time. In your daily production, please try to add the icing on the cake as much as possible while ensuring the taste.

Key points: Operation is the most difficult part of opening a store. From the moment you have the idea of ​​opening a store until you close it or retire, various operational problems will begin to accompany you. Store positioning, menu design, product presentation, cost control, employee management, etc.

Key points: When the coffee is first produced, it tastes mainly sweet. As time goes by, the tannins and other organic acids in the coffee are in contact with the air for a longer time, and the extended taste of the coffee becomes richer, the sourness becomes more obvious, and the layers become more numerous. Especially when the temperature is close to 60-70℃, the complexity and multiple feelings become more obvious.

Key points: Please abandon the stereotype that coffee is bitter. Let the coffee stay in your mouth for a while, which is the prerequisite for appreciating the flavor of coffee.

Key points: Coffee contains thousands of ingredients, among which chlorogenic acid has been confirmed by academia to be a powerful antioxidant that can reduce the incidence of cirrhosis, diabetes and cardiovascular disease. Caffeine can also reduce the incidence of Alzheimer's disease and Parkinson's disease.

Key points: Learning coffee systematically is not to get a certificate to show off, but to use systematic knowledge to correct your misunderstanding of coffee or solve unexpected problems.

Key point: No matter how delicious the coffee is, it is still just a cup of coffee. The added value that this cup of coffee can bring is the soul of the store.

Key point: Good coffee cherries are the basis of coffee quality!

Highlights: These days, capital is king in coffee shops. Those who pay out of their own pockets to open a shop are destined to become cannon fodder in front of capital. Whoever obtains capital will have a high profile, and will have continuous exposure and traffic. More importantly, there is a huge gap between the ability to acquire a shop and independent shops.

Key points: The work of baristas seems easy every day, but the premise of ease is that they have prepared everything that should be prepared for daily production, including early testing of coffee.

Key points: Each step has its principles and details. If you understand the principles and master the skills, practice will be more effective!

Key points: Usually the growth period of single-origin beans is 7 or 10 days, but Italian beans are recommended to be consumed after 15 or even 20 days.

Key points: Consumption upgrade and cognitive upgrade will always be the main trend. The market for boutique coffee will also see relevant publicity and growth as the capital market develops. What shop owners need to do is to persist, persist, and persist again. What baristas need to do is to improve their skills again and again.

Key points: The state released by a coffee bean at high temperature is different from that at room temperature, but both are pleasant and will not produce unpleasant taste due to the drop in temperature.

Key points: "Coffee Cupping" is a method of tasting and identifying the quality grade of coffee beans in the coffee industry. People who are qualified to grade coffee after passing a series of assessments such as aroma bottles, green bean grading, cooked bean grading, organic acids, sensory skills, etc. are called Q-Graders (coffee quality appraisers).

Key points: Apples, watermelons, mangoes, pineapples, durian, lychees, grapes, passion fruit and other fruits all have their own unique aromas and flavors. The same is true for the flavors of different varieties of coffee. Everyone has their own favorite fruit; therefore, the first thing to remember is that personal preference cannot be the basis for us to judge the quality of coffee.

Key points: Please develop the habit of recording frequently, taste the subtle differences of coffee by changing different parameters, and find the best brewing solution.

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Key points: Extracting in stages allows us to notice the flavor changes in each stage. As one would expect, the coffee is full of bright acidity in the first minute or so, which is a type of fruit acid that is easily dissolved/extracted from coffee. As the extraction continues, we begin to taste brown sugar, syrup, and toffee. Extracting beyond two minutes, the coffee begins to take on herbal, bitter, and astringent characteristics, and the coffee becomes very thin in the last minute of extraction.

2018

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2019

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I am Afei, I have been engaged in promoting coffee culture for more than 5 years. I have been to coffee farms in Indonesia, Yunnan, Taiwan, and coffee consuming cities in Italy, the Netherlands, Germany, and France. I love specialty coffee and want to make friends who love coffee as well. Welcome everyone to follow my Toutiao account, where I will share and exchange knowledge about specialty coffee, latte art, and store opening. Love coffee, let's get together. Share wonderful life with you every day.