Boutique coffee and boutique coffee beans

fine coffee beans

2. Fine coffee beans must be excellent varieties, such as the original Bourbon species, Mocha species, Tipika species, these species produced coffee beans have a strange spray aroma and flavor, far from other species can be compared, but the relative yield is low, in recent years for the pursuit of pest resistance and yield improvement, showing a lot of improved species, such as Kenya to promote high-yield rurial11 species, but the stomach and quality greatly reduced, of course, can not be called "fine coffee."

4. The best way to harvest fine coffee beans is to use manual harvesting. That is, only picking mature coffee is not beautiful, to prevent the maturity of different coffee is not beautiful at the same time picking. Fine coffee needs to be picked carefully and frequently during harvest because underripe and overripe fruits affect the balance and consistency of coffee flavor.

5. Fine coffee beans using water treatment refining method. Washing refining method can obtain coffee beans with less impurities, but the beans with washing method can easily spread the sour taste of excessive fermentation if the water quality is not properly grasped at the moment during the fermentation process, and the beans processed by dry method also need to pay attention to real-time inspection and prevent coffee beans from being subjected to wet ground and mixed vortex. ? dye. Processing good beans, want real time dry, and dry also want to have degree, the moisture content of good beans of general processing is in 11-13%, dry inadequacy makes beans moldy easily, dry excessive make beans ageing affects flavour easily.

6. Fine coffee has a strict grading system. General raw beans in good processing to "parchment coffee beans" that is, with the form of unsightly skin to retain, export before taking off the unsightly skin. Through a rigorous grading process to ensure uniform quality. And its preservation in the process of transport care is quite important, such as temperature and humidity control, ventilation control, to avoid odor adsorption, etc., such as unsightly these do not do well, then the high grade beans will become no longer fine.

boutique coffee

1. Fine coffee is made from fine coffee beans. If the beans that make coffee are not fine coffee beans, the coffee solution that makes coffee cannot be called fine coffee.

2. Fine coffee is novelty coffee. Whether it is food or drink, of course, the more novel the better, fine coffee is the same. Fine coffee before construction should be linked to the novelty of coffee beans, including the preservation of roasted beans, coffee beans before construction will be ground into powder, this is also to retain its most original and best flavor. The hand-brewed coffee construction method is such a way to build fine coffee, and it is also one of the coffee construction methods that can best retain the original flavor of coffee.

3. Fine coffee is good coffee and harmless to health. Different from the construction of coffee with poor coffee beans, fine coffee with high quality coffee beans, new construction coffee, harmless to health, moderate drinking is beneficial to the body and mind.

4. Fine coffee has a rich sense of taste. Even if the use of fine coffee beans to build coffee is not all fine coffee, it depends on whether it is full play of the characteristics of coffee beans, is not a good sense of taste, if not beautiful, it can not be called fine coffee.

The growth trend of fine coffee

Coffee consumers are willing to pay high prices for good coffee alone; consumers will not abandon coffee as long as good coffee is provided, and the market will increase. "High-quality coffee, represented by specialty coffee, is a big business." Both coffee producing and consuming countries have discovered this simple fact.

1. Fine coffee beans must be good quality beans without defects. It has to have outstanding flavor, not "no bad taste", but "taste exceptionally good".

2. The development of fine coffee beans also has higher requirements. Generally developed at an altitude of 1500 meters or even 2000 meters above sea level, with suitable precipitation, sunshine, temperature and soil conditions. Some world-famous coffee beans also have extraordinary geographical conditions, such as the mountain clouds of the Blue Mountains, the free shade provided by the afternoon "flying clouds" of Kona, and the volcanic ash soil of Antigua, which provide the conditions for the development of fine coffee.

In recent years, coffee producing countries no longer blindly pursue high yield and neglect quality practices, many countries began to introduce new coffee evaluation system, in order to mobilize the enthusiasm of producers to promote the production of fine coffee. For example, Brazil's Cupofexcellence coffee grading system, which began in 1999, is designed to better segment fine coffee. Moreover, specialty coffee has become one of the fastest-growing markets for food and beverage services, reaching US $12.5 billion in 2007 alone, which shows the potential of the specialty coffee market, and the future specialty coffee market will definitely grow stronger and stronger.