In espresso extraction, channels are often discussed, but microchannels seem to be rarely mentioned. But this is not a new concept. I have seen relevant literature in about 19 years, and the time when it was actually proposed may be even earlier. How to distinguish between channels and micro-channels? From the perspective of phenomena, channels…

Have you ever seen such a scene in a coffee shop, a customer sitting at the hand-washing bar with a serene expression, smiling without saying a word. After the coffee was brewed and cooled slightly, the person first sniffed it two or three times, then took a sip, and then commented: “These beans are washed.”…

Chlorogenic acid (chlorogenic acid refers to crown chlorogenic acid by default) is sour, but in roasting, it will be degraded to produce most of the important bitter substances in coffee. Chlorogenic acid combines with the water in green beans and degrades into astringent caffeic acid and bitter quinic acid in a high temperature environment. In…

If you want to quickly improve your ability in coffee tasting, the first thing to do is to experience more different coffees and practice your memory of flavors by recording. If you want to do a good job, you must first sharpen your tools. If you want to quickly improve your tasting ability, you can…