Panji Wisrawan

Panji Wisrawan

Bali / A bartender, a barista, a lover, an adventurer, a sportman. All in one person
Panji Wisrawan
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Coffee Cheat Sheet

Get the details about coffee roasts, types, and machines so you can pick which beverage you need to tackle your semester.

La torrefazione:La torrefazione, cioè, la lenta tostatura dei chicchi del caffè, libera gli aromi e un sapore caratteristico. Ciò dipende da una reazione chimica chiamata “reazione di Maillard”, quando vengono riscaldati assieme proteine e zuccheri. Questa reazione, rende i prodotti alimentari molto più stabili all’ossidazione.

La torrefazione:La torrefazione, cioè, la lenta tostatura dei chicchi del caffè, libera gli aromi e un sapore caratteristico. Ciò dipende da una reazione chimica chiamata “reazione di Maillard”, quando vengono riscaldati assieme proteine e zuccheri. Questa reazione, rende i prodotti alimentari molto più stabili all’ossidazione.

Coffee knowledge. While I was a barista at Starbucks, we always had a coffee tasting activity among partners and sometimes we invited customers to join. We have to recognize these four characteristics, but before that there are four steps which are : smell the coffee, slurp, locate (in your tongue) and describe. =)

We have to recognize these four characteristics, but before that there are four steps which are : smell the coffee, slurp, locate (in your tongue) and describe.

Coffee Flavor By Altitude

Have you ever asked your barista about the coffee they served you? If you have, they probably responded with a complicated answer including a side note about the elevation at which the coffee was …

Coffee is my favorite beverage, what's yours?

6 Coffee questions you are too afraid to ask at a coffee shop - I Love Coffee Coffee drinks, coffee lover, coffee recipes