咖啡豆處理新方法 — 「厭氧」
「厭氧」是一種近年新興起的咖啡豆處理方法。意指受到紅酒發酵方式啟發，把咖啡豆放在無氧的情況下進行發酵，咖啡豆經歷這種獨特的處理過程後，色澤會變深色並散發出稀有的獨特風味。
Colombia San Luis Estate Anaerobic Washed Coffee
Smell great tasting coffee from Colombia.
Colombia Villa Clara Estate Anaerobic Natural Coffee
This holiday season, we offer this new anaerobic coffee that will make your mornings warm and lovely. Colombia Villa Clara Estate Anaerobic Natural coffee is a single origin specialty grade coffee beans from Villa Clara Estate, Chinchiná, Caldas region in Colombia.
Panama Hartmann Estate Black Honey Coffee
Panama is a competitor for a new type of 'drink,' which has the ability to transform the way people across the world enjoy specialty coffee.
Jamaica Blue Mountain Coffee
This Jamaica Blue Mountain coffee is from US-TTCP farm/coop/station. Grown at an altitude of 3,000- 5,000 masl and Grade 1. This premium coffee und...
Bolivia Caranavi Peaberry Washed Coffee
A specialty coffee from Bolivia that you will love!
埃塞俄比亞 耶加雪夫 Gedeb 日曬
這單品的埃塞俄比亞耶加雪夫咖啡 Gedeb 經過日晒處理，地方來自Yirgacheffe Gedeb地區的Tarekech Werasa來生產這種混合的原生種咖啡。 這個日曬處理分別有兩個烘焙度：輕中度烘焙，咖啡表現出茶感並帶有橙酸味和藍莓味的風味，蜂蜜；而中度深度烘焙，呈現出中等酸度，帶有椰...
膨脹的原因是什麼?咖啡不好不新鮮？
相信自己親手煮過咖啡或者有看到別人煮咖啡的時候都會看到一個現象，那就是當水開始接觸咖啡粉末的時候，就會有起泡冒出來，而且咖啡粉末還會膨脹，還可能發生一種情況就是，每次沖泡的時候出來的泡沫大小，多少，咖啡粉膨脹的程度往往都會不一樣。