What do you mean, single coffee? The meaning of individual coffee is different from that of mixed coffee.

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Popular science | knowledge of coffee varieties, introduction of the types and tastes of individual coffee, price of single bean

Guests often ask at our espresso takeout if there is any individual coffee?

Even if we are told that the three bean grinders in this issue are all beans from a single producing area, they can be made into American coffee. Most of them will seem to understand, or slightly reluctantly accept our "sales promotion".

In the face of sincere consumers, I dare not be half evasive or evasive.

The word "single cup of coffee" has different meanings in different times.

In the old days, individual coffee was synonymous with black coffee.

Black coffee, Black Coffee, just coffee, no milk, sugar, syrup and so on. The Cantonese word for "fasting coffee" and the "black coffee" among the noble women in Shanghai all make this interpretation.

Perhaps it is because the coffee in the old days was difficult to swallow without sugar and milk, so that the definition of individual coffee was extended. It was still a cup of black coffee when it was produced, and the guests were allowed to add it with sugar milk.

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In this day and age, flannel filtration is more common, coffee is just coffee, it is difficult to find out where it comes from.

"Middle Times", individual coffee began to emphasize "taste", not necessarily "single".

At this stage, American coffee belongs to the major category of Italian coffee, while individual coffee is another category. The price of American coffee is lower than that of individual coffee.

Colombia, Brazil, Mantenin, Mamba, Blue Mountain (Blue Mountain flavor) and siphon pot are the hallmarks of this era.

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Some people say that at that time, the consensus in the industry was that Italian coffee was made of mixed beans, and of course, coffee made from mixed beans could not be called a "single product". However, the matching beans such as "Mamba", "Goba" and even "Gomba" were so popular that they were also classified as a single product. Therefore, I am afraid the above reasons cannot be established.

Does it feel that Italian coffee has a distinct fast food temperament and cannot be associated with "taste", so both price and classification should be distinguished from manual slow making?

At this point, the author makes a bold guess that espresso beans are often added to Robbosa beans, so subconsciously, practitioners will distinguish them from individual coffees. after all, Arabica beans, which are used to make individual coffee, must be more superior.

In the new era, individual coffee is more clear and accurate.

It is different from unified beans, producing area beans, and matching beans. Focus on the flavor of the origin.

At present, the largest range of "single products" is a single manor or cooperative. Some large estates are divided into many plots, which give rise to a single site, or even small batches, and so on. Encouraged by various raw bean competitions and policies, coffee farmers spare no effort to grow and deal with them as if they were groups of independent experiments.

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In this way, all kinds of "individual products" are a bit shirtless. It not only emphasizes the significance of "single", but also has more pertinence. Geology, year and climate, varieties, planting methods and treatment methods can all be compared and discussed.

At this time, individual coffee, called "Single Origin" in English, is even more flesh and blood. It refers to the general unity of planting environment and mode, and a single way of treatment.

Some people translate "Single Origin" into "single producing area", which is too wide and inappropriate. After all, the size of many producing areas is the same as that of provincial-level administrative regions.

It has been suggested that many manors still grow many varieties. For example, the Panamanian butterfly is made up of Rosa, Kaddura and Kaduai. Can it be regarded as a single product?.

It is also reasonable to regard a single item as a "single variety", but such a definition may be a bit harsh. For example, beans in Ethiopia, as the birthplace of coffee, are rich in genes, so it is difficult to separate varieties one by one, so they are labeled as original species, while the original species are mixed species.

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The author believes that it is enough to interpret a single product as a "single source". As for the area range, altitude range, particle size, harvest time, treatment, etc., it will not affect the "consistency" (the definition of consistency in the cup meter). There's no problem. The scope is so narrow that it seems a bit of a pain in the neck.

From my experience of buying raw beans, most of the bourbon species, rose summer seeds, tin card seeds, Pacamara species, laboratory varieties and so on will be planted alone. The planting variety has a lot to do with the geographical conditions, and it is more due to the influence of altitude. And we often see mixed varieties planting, there will be some relatively fixed combinations.

(1) Kaddura, Kaduai (Honduras, Panama and other Central American countries are more common)

(2) Castius, Kaddura, Kaduai (most common in Colombia)

(3) SL28, SL39 (Kenya)

(4) Pacas, Bourbon (most common in El Salvador)

The significance of mixed species, some for the unique flavor, the participating manors common mixed species; some for planting ecology, tall tree species for dwarf shade, and so on.

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If there is no limit to the way individual coffee is made, foreigners have bluntly derived the following series of terms for Single Origin+ production methods (utensils)

1 single Source Italian (Single Origin Espresso/SOE)

2 single source Philharmonic pressure (Single Origin AeroPress)

3 single source hand flush (Single Origin Pour-over / Single Origin V60 / Single Origin Chemex)

……

Of course, they prefer to simply divide it into Single Origin Espresso (Italian) and Single Origin Filter (filter).

What is soe coffee? The concept of single Coffee Single Origin and the recommendation of Coffee baking degree