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Tech Tips Brewing Decaf Different Coffees Deserve Separate Brewing Standards

ASEAN Tea Sense

People You Should Know in China Yin Tianji of Anhui Guorun Tea Industrial Co. Ltd.

By Helen Xu Fei

Anhui Guorun Tea Industrial Co. Ltd. is China’s leading producer of Keemun tea, a renowned Chinese black that isfound in many famous blends such as English Breakfast Tea or packed unmixed as a specialty tea. The Chizhou-based company was established in 1950 as Anhui Guichi Tea Factory, a Keemun producer under the state-owned China Tea Co. South Anhui Branch.

"Guichi was the first Keemun tea factory built after the Liberation," said Yin Tianji, president of Guorun, in a telephone interview to Tea & Coffee Asia last March. "The construction took about a year, and we started production in 1951. "During the command economy period, most of our Keemun tea was supplied to Shanghai Tea Imp/Exp Co., one of the biggest state-owned tea exporters."

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Indian Baristas Benefit from Espresso Innovations

Gone are the days when India was considered a market for cheap products or outdated technology. The new shining Indian coffee business - with brands like Cafe Coffee day, Barista, Costa Coffee, Aromas cafe, Cinnabon cafe, Au Bon Pain cafe, Gloria Jeans, Coffee bean and Tea Leaf, Segafredo Zanetti, Testa Rossa cafe, and so on, together with most of the 5-star hotel chains that re gradually introducing semi-automatic coffee machines - portrays a strong demand for the latest innovations in espresso brewing technology, be it an espresso machine or a grind on demand espresso grinder.

If a barista entered the coffee industry as a trainee way back in 2001, he learned his first lessons on espresso brewing on single boiler machine which had volumetric dosing and a simple touch panel. The espresso machine had to be opened to set up the boiler pressure for milk steaming. One had to fiddle with the external pumps to change the water pressure for correct espresso brewing. Similarly, the grinders were a mere simple manual grinder with flat burrs and everything including the grind time and dosing was done manually. Training programs often led to major variations in baristas’ techniques as the elements differed from person to person depending on the manual technique they followed.

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