Coffee training materials
Morphine
Meaning and characteristics of coffee, classification
Coffee is a cherry-like berries
Coffee is divided into two main categories: arabica (75 per cent) and robster (25 per cent). The characteristics are as follows:
The main components of coffee are caffeine, tanin acid, minerals, proteins, fat, moisture and fibres
The five types of coffee are bitter, sour, condensed, sweet, smelly
5. The preservation of coffee beans should be in a cold, tide-proof state, avoiding direct sunlight, and should be closed in a fresh can to prevent air entry
Caffeine is a tasteless stimulant, which accelerates metabolism in humans, is conscious and agile, with a coffee containing on average 60-90 mg caffeine. Tea, cocoa, chocolate and coke also contain caffeine。
Ii. History of coffee
From the time the shepherds discovered the coffee to 800 a. D., coffee made in the middle east began to be used as a medicine or as a cure widely used by physicians. Coffee was introduced to europe in 1600, not only as a pharmaceutical but also as a fashionable drink for europeans. The first café in the history of the world, 1645, appeared in venice, italy, followed by the opening of separate cafes in major cities in europe, such as london, paris, etc. From 1700 onwards, european colonizers brought coffee from arab countries to their colonies in asia, africa and the americas. Of particular note is that in 1727, the portuguese introduced and introduced coffee to brazil in south america, where coffee grew rapidly as a crop throughout the world from the eighteenth century
Iii. Coffee cultivation conditions and areas of growth
(1) regions: tropicals near the equator, with large subtropical regions being the natural habitat of coffee land
(ii) climate: warm, warm tropical, subtropical, unfrozen for years
(3) temperature: average annual temperature between 15 and 25°c, not less than 12°c
(4) latitude: an area from 200 m to 2,000 m above sea level. Of which alabica 600-2000 meters, robster 200 900 meters
Iv. Identification of good and bad coffee
1. Smells: fresh coffee beans smell strong and vice versa tasteless or in poor taste
2. See: good coffee beans are full, big and small, and vice versa
3. Pressure: fresh coffee beans are squeaky, fragrances when cracking. Out
Coffee grinding
1. The importance of coffee milling, where coffee beans must be sharpened into coffee powder for use
Meaning:
Increased exposure to hot water and coffee
The substance in coffee can be extracted more easily
3 based on local ambient temperatures, each coffee was found to be suitable for fineness and well-made coffee drinks
2. Composition of coffee grinding: consisting of three components: a combat, a motor, a storage measuring agency
Italian enrichment and capuccino
1. Espresso
It's called espresso. It's the basis for making coffee like cappuccino, latte, macchiato
Espresso should have between 65°c and 70°c in the cup
2. Kabuchino
Cappuccino is a special milk coffee, a third of the hot milk of milk, a glass of italian concentrate
Production highlights:
(1) good espresso
(2) milk (1100% pure milk with 3 ~ 3. 5% fat) milk at 0-4°c4 does not have to be reheated with steam
(3). Clean, water-free hot steam
(4). Clean and clean steam pipe automatic milkers
(5) clean and warm cups of china coffee, approximately 120 ml
(6) milk should pour one second of the cask
(7) before steaming, the steam mouth shall be placed at the depth of two millimeters of milk, and in the middle of the cauldron, the sound shall be “eat” and the cream shall be soft, as if it were ice cream
(8). The mix of milk and coffee is even
3. Ordinary coffee
Compared to espresso, 9-12 grams of coffee powder, slightly thick particles of powder, 120-150cc china coffee cups, bursting time 20-45 seconds
4. Coffee latte
Espresso+hot milk (around 70°c) with 210 ml of china or glass
5. American coffee
Espresso+ (88-90°c) hot water 45-50 ml
The seven café
Common coffee machines are divided into three main categories: fully automated coffee machines, specialized coffee machines (auto-cafés, semi-automatic coffee machines), filtered coffee machines, etc. Category
Coffee machines consist of two components: water and electricity systems
Basic parameters of the system:
Coffee boiler water temperature: 88-92°c
Vapour pressure: 1 to 1. 5 pa
Pump pressure: 9 pa
Analysis and handling of common failures of coffee machines (in standard operating conditions)
Ix. Places and characteristics of individual coffee products
1. Blue mountain: born in the west indies in the blue mountains of jamaica. It's rich, balanced, fruity and sour. Tastes nice and smooth, with no bitter taste and a little acid, and is usually consumed alone, the highest type of coffee。
2. Brazil: neutral beans, bitter, fragrance, micro-acid and soft. Brazil is portrayed as the “gang” and “sovereign” of the coffee world, which accounts for 30 per cent of the world's coffee production. Brazilian coffee is most suitable for drinking when it is fresh, because the acidity is thicker。
Colombia: second largest producer after brazil. Of all the coffee, it's the best balance. Tastes are soft and soft, often described as having a silky soft taste, a soft coffee variety with sweet, bitter and flat properties of acid, and a melon-skin smell。
Moka: the origin is the port of moka in yemen, africa. Mocha beans are smaller and more round than most of them, making them look like peas, with a high level of granular acid and a strange and unnamed spicy taste, and a little chocolate and a little wine。
5. Mantnin: sumatra, the second largest island of the indonesian archipelago. It's a strong variety, it's fragrance, it's bitter, but it's very strong。
6. Charcoal burning: from taiwan and japan, coffee is based on mantnin and the beans, baked deep through a unique coal fire, are known for their fragrance。
X. Processes and attention to bubble coffee
1. Water requirements
Because of repeated burning of water, the quality of water is hard, it is preferable to use the purified soft water, which, due to time, can be burned with a small amount of cold water. Before bursting, the boiling water is cooled, and the water is smoothed by wet towels or natural cooling (placed about 30 seconds) to 92°c. If the water is too hot, the coffee expands faster, sometimes co2 comes out, then the coffee powder falls, creating a hole in the middle. Conversely, the temperature of the open water is too low and the expansion will be slow, so that the temperature of the open water can be judged by the expansion of coffee powder。
2. Adjustments to coffee grinding
The number of milled beans ranges between 2. 5 and 3. 5, and the basic principles are sour and bitter. The new planes are high, the old ones are low
3. The bubble process
After the first bubble is washed out, the coffee powder is pumped in, slowly swelling up, but we call the process evaporation if it is placed to the top. The active ingredients of coffee will be washed out in large quantities during the second bubble, so that the second bubble is carried out with due care. The first bubble thus allows all coffee to be fully permeated by open water, then steamed, spreads coffee powder cells, and is in a state where coffee is easier to make. Steaming can be said to be a good preparation period for the second bubble, during which it is properly handled, so that the high-temperature coffee can be washed. It takes about 30 to 40 seconds to steam, but the so-called steam does not leave it alone, after the first bubble has ended, coffee powder will swell, and the time of steam and coffee powder will go up to its peak. If the temperature comes, the first bubble will take about 30 seconds, and the first bubble will go up to its peak, while the bitter coffee will go up slow, so the longer it will take until it reaches its peak, which means the longer it will take to dry up. For deep baked coffee, the temperature of the coffee is affected by excessive evaporation, so the water temperature required for deep baked coffee is slightly higher (about 95°c). For the first bubble, the water flow is as thin as possible, and the amount of water is one tenth of the whole cup
The second bubble is the same as the first one, so that the kettle mouth is as close as possible to the centre of the swelling part. And the water flow is still small and slow. The second bubble is followed by two or three small circles near the centre of the swelling part, while slowly increasing the flow of water so that it produces many fine bubbles, and it continues to be a vortex, not to go beyond the edge of the diggered part, then a vortex towards the centre. Two tenths of the total amount of water used in the second bubble is appropriate, and pouring into the first bubble is slightly faster. Soon as the second bubble begins to flush, it will burst out of black coffee. There will be a lot of bubbles in the second bubble. The best scenario is a light tea bubble. Foams are thicker because of high water opening temperatures, while less foams are too low at boiling temperatures, or because of old coffee powders, which are pushed into foams, i. E., aiming at where foam surges, slowly and carefully injecting open water in fine currents. But be careful not to destroy the shape of the bubble. At the end of the second bubble, the central part of the coffee powder, which has become a parabolic line (the bow arc), will become dimmed, and if it is left unminding, the central part will fall completely, but the correct approach should be to start the third bubble at a lower point in the central part。
3 the third bubble flush is the same as the second bubble. A small circle around the centre allows it to form a thin bubble-inducing foam boom, then a vortex from the centre to the centre and then back to the centre. The edge of the filter goes up to 1 centimetre inside, the water used in the third bubble is three tenths of the total bubble volume. The foam colour becomes lighter, and then, like the second bubble, the fourth bubble starts when some of the central section falls。
4 the fourth bubble is almost identical to the third bubble. It is important that the centre start around and return to it. The part near the edge of the filter is not flushed to water, and the amount of water used is 4/10 of the total amount of bubbles, but the filter paper is removed when the fourth bubble leaves half the amount. The colour of the foam has become lighter and nearer to white, and it is important that the foam not disappear from it because of the smell and other intoxicants on the face of the foam, and therefore that the filter paper be removed from it to prevent it from falling。
Temperative cups
Those who drink coffee know that the warm cups are at least 20 per cent of the credit for a perfect cup of coffee, however well the coffee is cooked, if the temperature of the coffee is reduced in an ice cold cup, then the scent is more than half offset and the benefits disappear. On the contrary, if the warm cups are noticed, then the coffee is not only warmed, but the cups are warmer, and the fragrance is forced out。
5. Areas where water needs attention
Draining to the same location would not only impede the parity of bubbles, but would also cause the temperature of the sector to be too high, and would bubble out the ingredients that make the taste worse. A total of four bubbles are also injected into the open water, but each canteen cannot be reheated at a distance, i. E., the temperature of the boiling pot is naturally reduced, the temperature of injection is similar to that of the water in the filter, or the water is boiled again, and the temperature in the filter paper is too high after flushing, which produces a taste of corrosive and bitter。
6. The method of bulging evenly
The buccaneer drops at the tip of the filter, but it's important to see if the coffee cream is evenly washed out, i. E. The coffee powder in the filter comes at exactly the same distance and at exactly the same time, in order to get a balanced coffee fluid, which, if exposed to the distance and time difference, becomes the result of some of the thicker and lighter results, and then drops into the glass pots of coffee, making it absolutely difficult to wash out the coffee. In order to flush out the scaffolded coffee, the coffee beans in the filament are to form the same layer of thickness along the oscillation of the paper, and the symmetry is to say that, if this can be done, the coffee fluid will come out of one of the filters, because the distance between the coffee powder and the water contact, the time of the bubble, will be even. Then, after the third bubble, the water was not allowed to reach this part of the wall。
Xi. Principles of use and care for the mochatt
1. Mocha canteens of coffee are close to but lighter than italian coffee
2. Rationale: extraction of coffee with high temperature vapour
3. Gravity: between special grains and powder
Water pouring into the pot cannot exceed the height of the vent, otherwise the steam will eject with hot water, creating unnecessary danger
5. To remove coffee powder from the edge of the coffee press, otherwise the useful life of the white rubber pads will be reduced
Carefully locked between the upper and the lower seat of the mocha canteen and the fast “sweet” that is heard during the heating process, which is the sound of steam pouring coffee into the pot, which means that once the sound has turned into a “sweet”, the pot's water has been turned into coffee and can be opened to see that the steam hole has stopped steaming。
Coffee should not be made for too short a period and should be in the range of three to five minutes。
Xii. The human benefits and effects of coffee
Help
1. Minor acceleration of pulse to reduce fatigue
2. Catalysing gastrointestinal creeping to help digestion
3. Fragmentation of muscles, increasing muscle strength
4. Treatment of asthma
5. Increased nephrogenic function and urine performance
6. Increased central neuroactivity and accommodative neuroactivity
Impact
1. Pregnant women and lactating mothers also try to avoid caffeine-containing drinks
2. People with stomach diseases also drink as little coffee as possible so that they do not suffer from stomach disease caused by overdose
3. Control of caffeine-containing beverages by patients with hypertension and arterial sclerosis due to increased heart rate and high blood pressure following over-ingestion of caffeine
Coffee also adversely affects diabetes patients
5. Skin patients try to avoid coffee as much as possible in order not to exacerbate the disease
6. Sportsmen also have to limit the consumption of caffeine-containing beverages because they are more tired before the competition when over-stimulated
