What is the definition of boutique coffee? Actuarial coffee numbers in a scientific way?

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The domestic coffee atmosphere is gradually maturing, and many specialty coffee shops on the street emphasize that they sell boutique coffee, but what does the so-called "boutique coffee" represent?

Introduction to boutique coffee

World-class boutique coffee association

Many countries have developed their own boutique coffee associations, and China is no exception, but for baristas all over the world, there are two associations that must be acquainted with each other. They offer a variety of courses, testing tests, and so on, to screen the quality of coffee. Many baristas will also work hard with the goal of getting an association license.

American Fine Coffee Association (SCAA): founded in 1982, belongs to the American system, is the world's most prestigious international coffee association, to brew coffee "in line with the expectations of guests" as the guide.

European Fine Coffee Association (SCAE): founded in 1988, it belongs to the European system, composed of colleagues who seek the ultimate quality of coffee, and is recognized by the government. In a "scientific way", actuarial coffee has become a world-renowned international organization.

The definition of boutique coffee

What is a cup of "boutique coffee"? The definition given by SCAA and SCAE: the association believes that a cup of boutique coffee does not just refer to the cup of coffee that has been brewed and delivered to the mouth of consumers, but emphasizes the whole process of producing the cup of coffee, from farmers, raw bean sellers, roasters who roast raw beans, bakers who brew coffee to consumers who finally taste the flavor, all play an important role in making a cup of premium coffee.

However, coffee expert Lin Huan also mentioned that the association's strict definition of a cup of coffee not only promotes high-quality coffee, but also produces a lot of related license courses. Therefore, a cup of coffee can be called boutique coffee if it can trace the production history of its coffee beans, consumers feel good and meet the C / P value expected in their hearts. So coffee lovers do not have to take coffee tasting as seriously as an "exam". They can find the most perfect boutique coffee fun between "understand" and "do not understand" the definition of coffee.

Regional Analysis of Coffee Bean species

Coffee production areas in the world are distributed to the south and north of the equator, also known as "coffee belts". There are more than 10 kinds of coffee beans produced between coffee belts, but there are only two kinds of coffee beans, Arabica beans and Robota beans.

Before the early coffee became popular, Robota beans, which were widely grown in Asia, were more popular because of the limited channels to obtain good coffee beans. This kind of beans are generally grown at lower elevations. Due to the influence of climate, beans are low in fat and sugar, and taste is bitter and strong, without much flavor change and characteristics.

Another kind of Arabica bean, which is grown at high altitude, is the vast majority of boutique coffee beans on the market, because it is located in higher altitude areas, grows slowly, and can develop beans with a sound flavor. Arabica beans are sweet, soft and fruity, and are loved by coffee people.

Although the common coffee beans can be divided into the above two categories and their characteristics are summarized, in fact, the flavor of coffee beans is not only affected by altitude, but also changed by soil, monsoon, climate change and so on. therefore, the flavor of each country or manor that produces coffee beans is different, you can first use the world map to find your favorite bean flavor. If you are interested in further studying the beans produced by different estates in the country, it will be more efficient to find the boutique coffee that suits you.

Coffee Flavor Distribution and characteristics

► Central America (Colombia, Panama, Costa Rica)

The taste is relatively light, the bean flavor balance is good, the taste will not be too intense, drink up high sweetness, low acidity, the aftertaste can drink fruity, with fruit acid in the fragrance.

► Pacific (Hawaii)

The overall taste is sweet, mild, mellow and mellow.

► South America (Brazil)

For the region with the highest output at present, the overall taste is strong, and the aftertaste of chocolate will remain in the mouth.

► Asia (Manning)

Because the altitude is relatively low, so the overall aroma of soil or smoke, the aftertaste is bitter cocoa, mellow and full-bodied.

► Africa (Ethiopia, Kenya, etc.)

This area is the origin of coffee, so there are many kinds of coffee, with a wild aroma and a strawberry or blueberry aftertaste.

► Yunnan coffee is roughly the same as beans produced in Asia, with a cocoa aftertaste.

Know the coffee bean processing program

The oldest and most convenient treatment is to dry the raw coffee beans with skin and meat in the natural sun, so it has a rich and wild flavor.

(2) at present, the most common method of raw bean treatment is to remove the pulp of coffee beans and put the pectin seeds with pectin into the fermentation tank, remove pectin by fermentation, wash the beans after fermentation and then dry them. Because in this process, the acid will seep into the raw beans, so the sour taste of the beans washed in the water washing method will be heavier and the flavor will be cleaner.

3 half-sun method to improve the traditional sun method, remove the pulp of coffee beans, leaving pectin before the sun, so the flavor is so strong.

4 semi-washing is one of the few methods used, the difference is that semi-washing removes pectin mechanically, so the flavor is less sour and tastes between sun-dried beans and water-washed beans.

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