Boutique Coffee & introduction to Coffee roasting: what on earth is "boutique coffee"?

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Many people have heard of "boutique coffee" and think that what they drink is "boutique coffee". What on earth is "boutique coffee"? Do you drink "boutique coffee" as long as you drink mermaid coffee (the largest coffee chain in the world) and 24-hour coffee that is open?

In fact, we all misunderstand that according to the definition of SCAA (American Fine Coffee Association), the so-called "boutique coffee" starts with planting, then the harvest is processed into raw beans, then roasted, and finally brewed, and every step must meet the standard of "boutique coffee" before it can be regarded as a cup of "boutique coffee". If the raw bean has already failed, no matter how perfect the later steps are, the performance of the coffee, there will still be a gap, it will be like buying freshwater fish, using superb cooking techniques, and dealing with the taste close to the sea fish, but in front of the glutton, you will judge as soon as you enter. However, glutton is not only a few kinds of food, will become glutton, but also accumulated over time.

If it goes too far, I certainly hope that every guest who comes to the store can develop the skills of a glutton, but before practicing, he must have the correct skill, or else he will be obsessed with it.

Then what is the correct way to taste fine coffee? According to Ms. Knudsen (Fine Coffee Godmother), it is necessary to drink the "regional flavor" (local soil) of good beans, and each bean should be able to show its own unique flavor.

Han Huaizong mentioned in the book "Fine Coffee Science-Volume I" (25 pages)

In 1974, Knudsen accepted an exclusive interview with the monthly Journal of Tea and Coffee (Tea & Coffee Trade Magazine) and introduced the term boutique coffee (specialty coffee) to the world for the first time in order to emphasize coffee from different producing areas. because of the differences in altitude, soil and water, climate, treatment and planting intentions, Knudsen presents a very different "regional flavor" (vernacular), which is the soul of fine coffee. (source: Han Huaizong (2012). "Top and bottom of boutique Coffee Studies" Taipei: promoting culture. )

And Japanese coffee master-Taguchi mentioned it in the book of boutique coffee (12 pages).

The term "boutique coffee" was put forward by Ms. Erna Knutsen of Knudsen Cafe in the United States in 1978 at the International Conference on Coffee in France. Its purpose is: "Special climate and geographical conditions to produce coffee beans with unique aroma (beans with unique flavor produced by special geographical microclimate)". (source: Taguchi Guard (2012). Huang Wei translated the Collection of Fine Coffee by Taguchi. Taipei: building block culture. )

According to the experience and understanding of the small shop, if the same baked bean is baked with a baking method that can show more than five kinds of good taste, or a baking method that can only drink less than three kinds of good taste, which is closer to "local soil"? The answer should be self-evident. If you want to present the complete flavor of each bean, you will talk about baking methods.

This is the flavor that the coffee in the shop wants to present, and it is also the insistence of the shop. I hope that I can get to know more good friends who like this flavor.

Of course, not all beans are suitable for shallow baked beans like the Nordic baking method. The beans provided by the small shop show its characteristics as much as possible, with charred aroma, obvious sweetness and aftertaste, mild bitterness, and some supporters (this is Lao Wang selling melons, XD).

Finally, return to the theme, before tasting boutique coffee, cultivate your own taste appreciation ability, drink more, hear more, feel more, enjoy the flavor change of each cup of coffee from hot to cold, and establish your own coffee knowledge system. experience the taste and flavor feast brought by "boutique coffee". After that, you will also be a coffee master.