We begin to compile and describe the nomenclature of the Latte Art Lexicon. We ‘prime the canvas’, examining techniques for creating a perfect background on which to lay your...
نتيجة البحث
LA 1.01 – صنع الرغوة الناعمة
Since the early 1990s, the latte art movement has introduced a visual and textural luxury to the coffee world in the form of microfoam. In most cafes, achieving this silky foam...
LA 2.05 – معدل التدفق وعرضه وارتفاعه
How Flow Rate Influences Line Width In making latte art patterns, the requisite flow rate and the width of the milk stream exiting your pitcher are not static. Even the simplest...
LA 2.06 – ضربات الفرشاة المتطورة
Milk Pitcher Manoeuvres The Latte Art Lexicon includes the following eight essential milk pitcher manoeuvres, presented in order of difficulty. These brush strokes all...
MS 4.05 ضغط الغلاية
Latent Heat of Condensation — Why We Use Steam Many folks think that the bubbles in milk are wrapped around steam. With the help of Professor Abbott, we can dispel this myth and...
التصريف MS 4.01
The Ten-Second Rule: In this slo-mo video watch closely as milk is poured in the espresso to see the liquid slowly draining out of the foam. To successfully pour latte art, you...
MS 2.04 المواد الخافضة للتوتر السطحي
A surfactant is a compound that lowers the surface tension between two substances. Surface tension is the force that makes molecules of liquid at the surface stick together. It’s...
MS 2.02 Dry Cappuccinos and Wet Lattes
The Short History of the Dry Cappuccino 3-D Latte art produced with dry foam which has a very high aeration percentages (>50% foam fraction) and has been allowed to drain for...
MS 0.01 صنع الرغوة الناعمة
Entraining Air Since the early 1990s, the latte art movement has introduced a visual and textural luxury to the coffee world in the form of microfoam. In most cafes, achieving...
MS 1.09 الملخص وقاموس المصطلحات
Recap Milk is approximately 87% water. The other 13% is mostly made up of sugar (lactose), fat, and protein. Casein protein helps as an emulsifier. Whey protein helps stabilise...
PC 6.04 - إفساد مذاق القهوة بالتجفيف غير الصحيح.
(Source: ‘Improvement of Coffee Quality and Sustainability of Coffee Production in Vietnam’. German Technical Cooperation Agency (GTZ) – PPP Project, May 2002). Drying coffee in...
PC 5.06 - آلات إزالة الصمغ الميكانيكية
An early demucilager from the 1950s, developed at the Kona Branch of the Hawaii Agricultural Experiment Station. Aquapulpers The oldest patent we have found for a machine...
PC 2.08 - مقابلة مع ريان براون
BH - In your book Dear Coffee Buyer, you mention an additional flotation step that can help distinguish great coffees. We understand that this process involves agitating the...
T 2.08 الملخص وقاموس المصطلحات
Coffee fruit is classed as a drupe, not a berry. The leaves of coffee plants grow up to around 15 cm in length and usually have wavy edges. Leaves are formed in pairs each side...
T 2.01 فسيولوجيا نبات القهوة - الجذور، والأوراق، والأزهار
In this video Hugo Luiz Portes da Silva explains how flowering fits into the coffee plant's phenological cycle, as he walks through the hedge rows of coffee plants in Minas...
T 1.01 التمثيل الضوئي والتنفس الخلوي
All life processes are supported by the simple sugar glucose. Glucose is both the primary source of energy for these processes and an important building block for many other...
P 4.01 – برمجة مراحل تفتح القهوة وتخفيفها وسحبها
A Scott Rao Case Study Scott Rao, the world’s preeminent coffee educator, authored Everything but Espresso, the influential book on filter coffee. When you are programming your...
P 3.06 – قاموس المصطلحات والملخص
Recap and Glossary Recap Darcy’s law describes the decrease in flow rate as the coffee bed depths increase, For this reason, we tend to grind coarser for larger...