How to distinguish between fine coffee and high-quality coffee?

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1. Basic concepts and differences

Coffee beans from ordinary areas are called "mainstream coffee" or "daily coffee"; coffee beans from limited producing areas, estates, and varieties from rare areas are called "high-quality coffee"; and "fine coffee" is a kind of "high-quality coffee".

2. The odor of mainstream coffee determines the price.

Fine coffee and mainstream coffee are not the same market at all. Boutique coffee is well received. The evaluation of the quality of mainstream coffee focuses on the evaluation of peculiar smell (bad taste); less peculiar smell, high price, if not fine coffee is even better, the price may also be higher than that of fine coffee.

3. The term boutique coffee was not used until 1974.

Erna Knudsen, president of the American Fine Coffee Association, used it for the first time in a magazine. She said: the coffee with excellent flavor produced under the theory of micrometeorology is called fine coffee. However, the boutique coffee defined on the market needs to be studied.

4. Now the word boutique coffee is overused.

Now more and more coffee claims to be fine coffee, which has been disused, and its meaning is getting closer and closer to high-quality coffee. Boutique coffee should be treated differently from coffee flavor caused by rarity, plantation name and variety, so that consumers have the desire to buy, and things are more precious than rare. However, it can not be absolutely equated with its own quality.

5. What is fine coffee?

It is hoped that the effects of micrometeorology, cultivation, selection and even baking on its quality can be explained by scientific methods.

American Fine Coffee Association Standard:

1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.

two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.

3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.

5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.

6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.

7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.

Evaluation criteria for producing countries:

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.