Coffee belt refers to the origin of coffee between the equator and the Tropic. That is, tropical or subtropical, 25 degrees north of the equator and 30 degrees south of the equator. The average annual temperature is between 16 and 25 degrees Celsius, without frost drop, and rainfall is between 1600 and 2000 mm.
Crema is a layer of coffee foam floating on a coffee. Normally, the richer the crema , the better the freshness of the coffee beans, and the crema determines the flavor quality and aroma of the coffee.
Single shot&double shot.Shot is a standard espresso classifier. Single shot means 30ml of espresso ,double shot refers to 2 shots 60ml espresso.
Single origin Espresso (SOE),means single origin espresso, such as Brazil, Ethiopia, etc. The extraction tool of SOE is high pressure espresso coffee machine.
Baking degree is one of the decisive factors in determining the flavor of coffee. Different degrees of baking will bring different coffee flavor to the coffee. Different beans have different characteristics and baking degrees. Usually, there are 3 kinds of baking degree. That is, shallow, medium and deep.
Grind
The grinding degree describes the granularity of the coffee bean after grinding, and different grinding degrees are suitable for different extraction methods. A finer grind is suitable for espresso, while a coarser grind is suitable for brewed coffee.
Ristretto refers to the ratio of the amount of ground coffee to the total water injection. The amount of water in the final product is not the total amount of water, because the coffee powder will absorb a small amount of water, for example, 10g of coffee powder will absorb about 20ml of water.