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Treasure
Hunting in Coffee Museum > Knowledge of Coffee
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Knowledge of Coffee
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Photo and
Source: Coffee Museum
offers coffee beans
introduction and write
and consolidate after
take reference from
network
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Brewing method
First, the method to
grind coffee beans to coffee powder
"Grinding,"
"polished"
and
"mortar mill".
Grinding can be divided into three
stages: coarse grind
﹝ Percolator ﹞, grinding
﹝ Drip Coffee ﹞, finely grind
﹝ Espresso Machine ﹞. Usually when we buy coffee beans you can ask to grind into coffee powder. It also has link to what kind of machine is brewing.
Coffee beans will produce the equivalent of three times the volume of carbon dioxide after roasting, Therefore, the most important the coffee packaging, in addition to avoid contact with air oxidation, and also to treat carbon dioxide that beans produced. If the coffee powder is too small relative to the brewing method, then the coffee will be as bitter, astringent hard, "over-cooked" taste. At the other extreme, of course, if the coffee powder is too rough, it will make the finished coffee tasteless. Time change after coffee roasted, coffee roasting grade has a direct impact on preservation. The darker roast, the faster speed oxidative of deterioration, the lighter roast, the slower oxidative deterioration is. The non-roasted beans, in appropriate stoarge circumstances, can be saved 3 to 5 years, or even longer.
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Coffee bean extraction method
All coffee are made by grinded coffee powder and hot water. After coffee extraction, powder has to be cleaned. The thickness of grinded coffee has big impact with the selected extraction method. Proper temperature is most essential. Selection of water temperature and extraction equipment, beans category, beans roasted grades are all relevant. If the water temperature is too low, the flavor of the coffee beans cannot be sufficiently extracted; the water temperature is too high, excessive extraction, taste deterioration and bitter often.
According to the contact way water and coffee powder, coffee brewing categorized into five:
"Immersion", "decoction", "round-robin", "trickling", "siphon", "pressure method"
Photo Source: shooting in Commodity District, Coffee Museum
Ice drip coffee machine
Xafon coffee maker, also called vacuum coffee maker, is also known as "vacuum filter"
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Ice drip
coffee
machine |
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Xafon
coffee
maker,
also
called
vacuum
coffee
maker,
is also
known as
"vacuum
filter" |
Photo Source:
shooting in Commodity District, Coffee
Museum
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Coffee species
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Here we introduce the coffee species found in Coffee Museum. We found Yi Mei stores only sell the earhook drip coffee.
＊ Comprehensive Japanese mellow coffee beans (half pound = 225g) soft and rich mellow flavor of sweet caramel aroma and flavor with a hint of aromatic acid.
＊ Continental comprehensive rich beans (half pound = 225g) deep, rich flavor, thick texture, entrainment faint smoky aroma, is a dark roast.
＊ Integrated Mamba beans (half pound = 225g) Medellin rich flavor, the smooth taste of Brazil Medellin flavor, sweet and fragrance after taste. It’s the perfect combination of integrated series of coffee.
◤15% Hawaii Kona comprehensive coffee beans ◢ (half pound = 225g) Volcanic soil along the coastline, coffee has moderately acid with a slight taste of wine aroma, rich taste and irresistible aroma. Make everyone love.
◤Brazilian washed low coffee beans ◢ (half pound = 225g) Brazil is the largest coffee producing country in the world, high-quality coffee beans are more favorite to people. High quality Brazilian coffee beans content more adipose, acidity is fair, and bitterness is more prominent. It is often used as an integrated coffee beans substrate.
◤100% Sumatra golden Medellin◢ (half pound = 225g), first clear slightly bitter, thick yet supple richness, and followed by most unforgettable sweet. Over the years in Taiwan it has been very affected by the coffee gourmands. It is the must choice for all.
◤Guatemala Huehuetenango coffee ◢ (half pound = 225g) is a high-altitude areas of volcanic terrain, with more charcoal flavor, cocoa favor and slightly stronger acidity. After roasting, taste sweet and smooth with a little sweet and sour flavor.
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Single product coffee
beans
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Photo and
Source: Coffee Museum
offers coffee beans
introduction and write
and consolidate after
take reference from
network
|
|
Zhu Associate Manager when roasting coffee beans, gave us a constant reminder that many people purchase coffee beans, and required the shop to help of grind. This is certainly convenient, but because after coffee beans are grinded into powder to increase the area of contact with air, the material inside the coffee powder easily contacts with air and then deteriorated. Under the same storage conditions, the state of raw beans can be stored more nearly double time than the coffee powder. It is recommended that you prepare a personal dedicated grinder, personally grind before each freshly brewing coffee, and enjoy fresh and delicious coffee. Each purchase amount could be to one to two weeks taste period drinking. Rather to buy many times, than to buy too many a time. Best coffee tasting period is not equal to before coffee expiry date. you should note that the roasting time. Recommend to purchase about two weeks amount of coffee beans. Also recommend that coffee beans stored in the room should be used within 2 weeks. It is the time when coffee is the best and most fragrant. |
Photo Source:
When Coffee Museum Zhu
Associate Manager is
roasting coffee beans
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Photo
Source: shooting Coffee
Commodity District in
Coffee Museum
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