The importance of self-baking coffee beans

When Winnie Town communicates with baristas, people often ask, if you encounter a strange bean, how can you grind more quickly and effectively? The adjustment of basic flow rate and cup volume is already a basic skill for most baristas. But the Espresso of the 30ml obtained in 25 seconds and 28 seconds is obviously a thousand miles away, so how does the barista know that this Espresso is its best taste?

First of all, Winnie believes that, in addition to production techniques, baristas should have basic coffee tasting skills, and second, "baristas should have basic baking knowledge to understand how roasting affects the flavor of coffee. The same coffee will have different taste results due to different roasting methods. If there are no conditions for self-baking, I think all baristas should try to talk to the baker and exchange views, or at least know the significance of the baking date on the bag and other important information that comes with it. I also think that roasters and baristas must test all kinds of coffee at the same time. In this way of feedback, roasters can more accurately grasp the brewing needs, and baristas themselves can learn more about baking. This is definitely a win-win way to create a win-win situation for everyone. " But the town of Winnie thinks that the best way is to bake by the barists. for me, who is now baking, the last thing I want to see is that my coffee is made beyond recognition in the hands of some baristas, and it's not what it's supposed to taste.

In fact, in China, especially in the southern cities where the coffee environment is mature, self-baking is no longer fresh. Coffee shops with personality and quality almost all bake their own coffee beans, of course, cost control is on the one hand, but it is more for the quality control of that cup of coffee from raw beans to liquid.

But in most cases, when the store gets a finished coffee bean, the baker becomes dominant, and the taste of the coffee made by the barista depends largely on the flavor the roaster is trying to express. At this time, if the roaster can tell the barista clearly through some ways what the taste of this coffee bean should be, the problems that should be paid attention to in the production process, and so on, the coffee will be as close as possible to the flavor and characteristics that the roaster wants to show.

Unfortunately, at this stage, such a communication mechanism has not been established, bakers bake silently, baristas make silently. Suddenly one day I went to a coffee shop to complain about the coffee, only to find that I was using self-baked beans, which was so sad. To this end, since the first half of this year, we have referred to the relevant materials of SCAA and ICO, combined with the characteristics of our own coffee beans, and made the basic standard of hand-brewed (filtered) coffee. In succession, we will improve the blending suggestions to help coffee makers make better use of our coffee beans.