Talking about Coffee cultivation: do Coffee Farmers know why the product won the prize?

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In December, Seoul has entered the depths of winter. It is believed that friends living in coffee-growing belts on both sides of the equator do not often experience the bitterness of the cold wind in the street. This evening, we chose the traditional Korean barbecue for dinner.

Roast beef on coffee

"in fact, do coffee farmers know what kind of coffee we are after? Do they know why they won the award? "

I asked this question a year ago. This time, it is a barista who came along with the boss of the baking company. Like coffee, usually start downstream: first love, then love? Some of them dabble in bean baking and start their careers in the middle reaches. A few even become botanists, picking up hoes and planting coffee as a sustenance for retirement! The legendary Panamanian Emerald Manor is owned by an American professor of neurochemistry who only wanted to retire.

Coffee farmers look at coffee a far cry from consumers at the other end of the chain; all they know is to pick ripe fruit and get rid of defects to sell it at a better price. The original intention of the cup testing system is to educate producers on a set of objective criteria for coffee appreciation. He visited the award-winning coffee farmers in America, and he cooked coffee in a rather crude and primitive way to entertain guests. Even if it is a champion coffee bean, it doesn't taste good.

"Coffee, like this piece of beef." The host chewed and drank beer. Farmer click me's job is to raise high-quality cattle. They know the weather, feed and the health of cattle like the back of their hand. But what kind of food is popular nowadays, how to cook it, and which part to eat is the market sense of beef buyers, and farmers may not know it. "

"what's more, they are not cooks, and they don't know how to cook to be popular with the guests."

You know what? Filled with slices of brightly textured, fat and thin Korean beef, isn't it like the process of cutting meat into slices and laying it on a plate when you think of the "pull flower" on top of coffee foam?

Drink out the source of defects

"Coffee is not good for at least three reasons." He picked up a piece of cow root from the dish and said, "this piece will not taste good no matter how cooked it is, because the meat is of poor quality and is a matter of material." And then he picked up a central knot? Ice, drip? The way of blood is "this area is mishandled".

I can hear the trance, you mean? Late picked up and charred meat "this is a cooking failure"! Amid the laughter, he continued to explain: "Fine coffee is like beef barbecue." We taste the taste, taste and meat; the outer layer is crispy and the inside is fresh. The cook's skill is to choose a suitable piece of meat for the guests and bring out the original flavor of beef with the right firepower and time. "

"it's not delicious either. Should you be able to tell whether it's the smell of snow water caused by not enough melting snow, or the smell of charcoal burnt?" Is he right? The barista just said, "you are qualified when you can recognize the defects of different sources from a bad cup of coffee."

Everyone admired the elder's vivid metaphor. It is only in recent years that Korean coffee has become a boutique. But in this short period of five or six years, whether they are qualified as cup testers or participate in international coffee auctions, they have won the first place in Asia. Large population and reasonable rent all create living space for characteristic shops. The most unforgettable thing about the coffee exhibition is that there is a booth indicating that the coffee available for trial is commercial grade coffee. Boutique level, can not be confused, and should not fish in troubled waters.

"but for most people," he said, picking up the bowls and chopsticks, "when you are hungry, beef is used to deliver rice, not for taste. Everybody pick up the chopsticks!"