How to define boutique coffee?
The pursuit of action began to be realized, like wine tasting of coffee cup test (taste), the evaluation of coffee taste and aroma of the new criteria is to produce, to produce and manor of coffee, aroma and taste of the characteristics of a clear judgment. Coffee with a score of more than 80 points in this cup test is called "boutique coffee".
And this kind of "boutique coffee", just like buying green vegetables in the supermarket, you can know the appearance and name of the producer, the place and estate of the coffee and the production process.
Alliance for Coffee Excellence Inc. (ACE)
Cup of Excellence (COE)
In 1999, the world's first international coffee evaluation conference "Cup of Excellence (COE)" was held in Brazil and is now being held in nine countries.
Website: http://www.allianceforcoffeeexcellence.org/
Coffee with a score of more than 84 points in "Cup of Excellence (COE)" is called the best coffee among the best, and it is auctioned at an international online auction.
The producers who scored more than 84 points and won the title of "Cup of Excellence (COE)" were recognized and honored in general, such as the quality of coffee, the quality of coffee production, and so on. Producers can also get a very high status. Therefore, it makes the producers form the motivation to continuously produce excellent coffee and is closely related to the continuous profit income.
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How to distinguish between genuine and fake Blue Mountain Coffee
It is said that Blue Mountain is good, but Blue Mountain is really good. But are you sure you're drinking the real Blue Mountain? I dare say that more than 90% of the people who boast that they drink blue mountains are fake blue mountains. There is not no real thing in China, but it is very difficult to learn to pick a real one out of ten thousand kinds of fake goods.
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Eight principles for judging coffee by cup time
The first rule: clean, when light, clean, when strong, clean. Just like a room, it is easy to clean when empty, but it should be clean when full. The second principle: "main axis taste", which represents the characteristics of this production area. Clean coffee is the foundation. A dirty cup of coffee represents a flaw, but clean coffee can easily become "tasteless."
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