90+ Coffee Ninety Plus Coffee Powder What brand is good?

90 + coffee Ninety Plus Coffee coffee powder which brand is good?

Add this page to Furl

Seniors always don't like to introduce too obscure information, such as the feeling that raw bean merchants are a little far away from our daily coffee life, so why write a special article about a raw bean company? (and the length is not short) 90 + coffee has become an indispensable topic in the boutique coffee circle in recent years. Beans that have not drunk 90 + should at least know what is popular in 90 +. The focus of the topic is nothing more than the following two points: what is the new concept of > 90 +? > 90 + what powerful new beans have come out? It can be seen that 90 + is unique in terms of concept and output of coffee beans. Let's quickly understand the advantages of 90 +. Ninety Plus Coffee 1, coffee cup test scores are all above 90 points before the product can be produced: this is also the origin of the name of 90 + company, each bean is a thousand choices. The super high score beans who have scored more than 90 points in the SCAA Cup (it is now popular to say three important things), what is the value of testing 90 points in the SCAA Cup? Let's take a look at the definition of SCAA: coffee beans below 80 points below specialty do not belong to the boutique coffee grade. 80-85 points of coffee beans description: very good good grade: specialty boutique general boutique coffee grade, has been quite good. 85-90 points of coffee beans description: ecxellent excellent grade: specialty origin excellent grade quite powerful boutique coffee beans, many COE competition (Cup of Excellence or excellent cup) most of the top five coffee beans fall in this grade. Description of 90-100 points of coffee beans: outstanding Outstanding Grade: the products of the longtime 90 + company of specialty rare fall in this grade. Each bean has a score of more than 90 points, and even a brilliant record of 97 points. The score of 90 + Coffee Ninety Plus Coffee is higher than that of many COE champion estates, and high scores can definitely not be achieved casually. No matter the raw bean variety, producing area, climate, planting method, raw bean handling method, etc., all have the unique persistence of 90 + company, so it extends the independent production system of 90 +-Profile Processing.

Second, exclusive production system-Profile Processing

If you have read the previous article on the definition of fine coffee SCAA, you will know that the link of fine coffee is long and complex, and you must rely on the persistence of many people to make a cup of fine coffee.

However, in fact, the interaction between the various links is not smooth, and it may even be disjointed in the past. For example, raw bean merchants only choose coffee beans and buy them, and they do not care about how coffee farmers grow them or the treatment technology of the treatment plant. Anyway, buy as soon as the last cup is tested, no matter how much.

90+Profile Processing

This is actually quite reasonable. Imagine: if you were a big watermelon trader, would you care how melon farmers grow watermelons? You are too lenient.

But this logic may be true for commodities, which can always find good goods if they are delivered directly to the market economy. However, as coffee gradually moved towards the high-price boutique market, 90 + took the lead in establishing its own raw bean production system-Profile Processing.

Profile Processing simply means to extend the scope of management upstream, from the varieties, producing areas, climate, planting methods, harvesting and treatment methods of coffee farmers. If you control all of them, you can produce super-high-quality coffee beans according to your own preferences.

The concept is simple, but it is extremely difficult to implement. After all, the cultivation of agricultural products is a black box. In fact, there are thousands of variables in which link to start, which is difficult to sum up.

Profile Processing

At the beginning, the 90 + company only bought the most wonderful coffee cherries from Ethiopian coffee farmers, and started with the best ready-made beans, so there were 90 + representative beans: Aricha and Beloya, which became famous in the first world war, but the experimental results were already astonishing, and the whole boutique coffee circle was shocked by the rich fruit flavor and high texture.

Then it is to select potential coffee farmers, according to the current coffee beans to set the ideal flavor back to bean farmers and processing plants, carry out process reengineering, and gradually revise the samples to the original flavor of 90 + by scientific management. but of course, it is necessary to carefully select the most suitable ones before the products can be produced. (it's a scientific experiment at all)

It is not known how many crazy experiments and failed samples are involved, but a very small number of them can indeed withstand the high score of 90 +, which can be said to be the best of the boutiques.

Profile Processing 90 +

Therefore, the reason why the Profile Processing system is so powerful is that it has the technology to control flavor performance in hand, so it can plan and set the highest standards and surpass the general raw bean merchants' chance to select and buy raw beans. The quality exceeding the standard is not luck, but the average standard. This is also the core value that 90 + companies have always adhered to.

It is conceivable that the longer the time is, after 90 + coffee beans accumulate more experimental data, there may be no limit to the flavor of beans.

Third, create your own coffee farm: Ninety Plus Gesha Estate

Although it is not the first time that raw bean merchants have subsidized a manor, I am afraid that 90 + has never been done before to build whole farmland in Panama and start growing coffee trees all over again.

And Ninety Plus Gesha Estate (hereinafter referred to as NPGE Manor) is full of valuable Gesha varieties (Geisha is OK, there is no real difference)

Panama Gesha Estates

This decision is about to return to the founder and CEO of 90 +: Joseph Brodsky (the name makes people think of Russian ancestry, but the seniors guess randomly, don't believe it)

Since 2004, when Geisha coffee beans from Jade Manor of Panama won the Panama Cup Test Competition, it has swept all the major competitions, making coffee people all over the world fall madly in love with Geisha, and Joseph Brodsky is one of the people who have been poisoned.

And this poisoned Joseph also went to Ethiopia to look for a better ancient coffee variety (or holy grail) than Geisha. Although he was not lucky enough to find it, he found Aricha and Beloya in disguise and gave a shock bomb to the boutique coffee circle.

Joseph Brodsky

But if you can't find a better variety of coffee, let's make the best variety as good as it can be. So in 2009, 90 + founded NPGE Manor in Panama, all growing the most powerful Geisha coffee.

In addition, Ninety plus Sensory Room (NP sensory Laboratory) and Solar Kiln Lab (SK treatment) have been set up in NPGE Manor, as well as various brand-new studies different from ordinary raw bean treatment, such as red treatment (Red), ruby treatment (Ruby), and so on.

You can imagine that NPGE is the largest experimental farm of 90 +. It is fun to experiment with the best varieties and implement the Profile Processing system to the end.

NPGE

After several years of planting results, NPGE launched five Geisha, including Lycello Lisilo, Perci Percy, Juliette Juliet, Silvia Sylvia and Lotus Lotus.

Among them, Perci has upgraded versions of Perci Red (red treatment) and Perci Ruby (ruby), which change the sweetness of Perci differently, while Silvia Sylvia and Lotus lotus are the latest new products of SK treatment.

It can be seen that 90 + created its own NPGE manor, mastered the ferocious Geisha varieties of coffee in its hands, and had a lot of fun and crazy experiments in its own manor, continuously strengthening its unique competitiveness, we can see how terrible the ambition and courage of 90 + are.

Fourth, flavor symbols instead of treatment.

90 + has so many innovations that are different from those of ordinary raw bean merchants. Of course, the description of the flavor of coffee beans is also different from that of others.

This also makes many people who have just come into contact with 90 + feel a headache, just like seeing a bunch of symbols like a book of heaven.

90 + treatment method

However, the reason why there is a unique flavor symbol is also to make consumers better understand the flavor possibility and strict selection value of 90 + god beans, which can also be regarded as a responsible production resume, although it is a bit more unique, but after reading it, you will be able to understand the value of hard work behind your back in the world of invincible boutiques.

The first is the flavor symbol marked on the back of each bean.

W2 = washing flavor

N2 = the flavor of sun treatment

H2 = honey-treated flavor

Here, I would like to emphasize that in general, coffee beans W stands for washed, N for natural, and H for honey, for honey treatment.

But 90 + using W, N, H does not refer to the treatment method, but to the flavor description.

90 + flavor mark

W2 is a bean that is close to the flavor of washing, but it does not necessarily mean that it is washed. As for that 2, it may be to make it easier for consumers to distinguish what has been added, and it is of no special significance.

And the handling of beans, in fact, 90 + is not clearly marked, which may have something to do with his trade secrets.

In addition, mixed treatment is also popular now, and there are also several kinds of half-sun and half-water washing, water-washing mixed shelves, and honey treatment. I'm afraid that simply washing and sun treatment can no longer accurately reflect the real production experience of beans, so they don't mark them at all.

Among them, only SK treatment (Solar Kiln) will be specially marked, and it is also because SK is a new original processing method of 90 +, and its pertinence is relatively clear, so it is specially marked.

Add a flavor description, which can be regarded as a simple way to tell consumers the basic outline of beans.

As for the variety of wonderful flavors that appear after baking, it is up to bakers and cafes to communicate with consumers after baking.

90 + Coffee Ninety Plus Coffee (5)

Add this page to Furl

5. Own LEVEL hierarchical representation

General coffee beans are graded in different ways according to the regulations of different countries, such as Kenya AA, AB, SHB, 18 mesh, G2 … Wait, it is a variety of different ways of grading.

Of course, the purpose of grading is to distinguish between high-quality products and inferior products, but the basis of many grades is not necessarily positively related to flavor, so even if the grade is high, it may not necessarily be delicious, but at least it is a kind of data for reference. for beginners, they should think more about grading, but they should not be superstitious about it.

In addition to its own flavor symbol, each bean also has its own grading method, which is quite different from that of other countries, which is divided into the following seven grades.

L4 、 L7 、 L12 、 L21 、 L39 、 L95 、 L195

L means Level, and the classification is based on the quantity of production, the refinement of processing, the degree of difficulty and the rigor of screening.

Np_nekisse

The higher the number, the less the output, the more refined the processing, the more complex and difficult, and the stricter the screening, but 90 + does not publish the detailed classification, so it is actually similar to the flavor symbol and is just a reference data. but we still have to roughly understand the connotation, which can be simply divided into four grades.

L4 section: this grading of goods at 90 + can no longer be seen. In the past, it refers to mixed harvested batches. When the flavor of a single producing area is not rich enough or the output is too little, it is produced by mixing several excellent producing areas, which is a bit like the previous Aricha and Beloya. However, after 90 + 's experimental control technology for coffee production has become more and more mature in the past few years, this grading method is no longer used.

L7, L12: most Ethiopian beans are in this grade, and the flavor is already very good, no matter the aroma or texture is impeccable. This grade of 90 + can be said to be an entry-level commodity with a fairly good CP value.

For example, Tchembe and Kemgin are L7, Nekisse and Hachira are L12.

Ninety Plus classification

Section L21 and L39: this is almost the world of Geisha coffee in NPGE Manor. It can be imagined that for 90 +, the Geisha variety itself is a high-grade expression, so the lowest grade is also in L21. Of course, it can also be considered that the care of Geisha may be more arduous and its handling is more stringent than Ethiopian beans.

In addition, specially treated Ethiopian beans can also be upgraded to this section to become comparable to Geisha.

For example, Lycello is L21, Juliette is L39, and Perci is L39, all three of which are Geisha;Nekisse Red (red-treated Ethiopian Nekisse) in NPGE Manor upgraded to L39.

L95, L195: these two levels have to go through 90 + special processing methods, such as Red (red processing), Ruby (ruby processing), SK (Solkiln processing), which can be said to endorse the exclusive processing method of 90 +. But to get to the most advanced L195, you still have to Geisha.

For example: Lotus (Sk treatment), Sillvia (Sk treatment), Semeon Abay (this is the master series), Nekisse Ruby (rubies treated Ethiopia beans) are all L95, and Perci Ruby is currently the only L195 (Ruby treatment + Geisha variety)

Nekisse_red_ruby

In a nutshell: the initial score is high when the pedigree is good, and the initial score is low when the pedigree is good, but after 90 + skillful handling, you can also be promoted to become a demon king.

But the higher the grade, the more expensive it is, but does it mean it must be delicious? Actually, it's not necessarily.

After all, no matter how good the raw bean itself is, no matter how rare it is, it is still necessary to cooperate with the baker's interpretation of beans in order to make good coffee, so as a reference, I believe that my tongue is king.

VI. New concept of raw beans

In fact, the concept of raw bean production is based on the historical products extended by different environments in different regions. Here, it is not particularly targeted at the treatment method, even bean seed, planting method, preservation method. All can be discussed, in short, it is the main core concept that affects the formation of bean flavor.

For example, take the treatment method as an example: in the early days of Africa, the sun treatment was mainly due to sufficient sunshine and less water, which naturally formed the sun treatment method.

For example, take the quality as an example: Golden Manning is characterized by three hand-picked defects and a large and uniform number of eyes.

For example, take the variety as an example: Geisha itself presents a strong floral fragrance and ultra-fine texture and identification.

The concept of these raw beans is not a single factor, but it will be specially put forward or even named because of the main influencing reasons. after all, any good bean should have particularity, and fine care is the basic condition. but consumers still need more reasons why the flavor is special.

In the process of dealing with raw beans, 90 + has also added many new concepts, so that the performance of coffee beans can accept the influence of more powerful variables, forming its own particularity, which is also difficult for ordinary raw bean merchants to intervene.

Ninety-plus-SolkilnTM

At present, it is mainly upgraded in the treatment method, which can be divided into three types: Red, Ruby and SK.

In 14 years, the Maker Master Series has been launched to deal with raw beans according to the coffee master's interpretation and requirements of coffee flavor, and the results are also very excellent.

The following is the simple information put forward by 90 +, of course, the secret may not be fully understood, but it is enough to imagine that 90 + has put a lot of effort into its pursuit of the characteristics of raw beans.

Red red treatment

In a special treatment carried out by the 90+ team through its own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, which will increase the aroma of the coffee again, and the fruit flavor and sweetness will be more significant.

Ruby ruby treatment

It is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. After treatment, it will be overfermented accidentally, so a lot of manual care and screening of fruits are needed, and fruits that meet the ruby standard must be selected before they can be called ruby coffee beans, so after repeated screening and elimination, the number is extremely rare.

90+SolkilnTM

SolkilnTM special treatment method

The original SolkilnTM special treatment method was created in 2013, which uses wood drying chamber to dry coffee beans. After the raft is cut down, the drying chamber of the wood usually reduces the water content of wood beans to 10-12% through the control and regulation of temperature, humidity and air circulation. Joseph Brodsky uses the same concept as this to create this new SolkilnTm (SK) special treatment method, and officially launched Lotus Solkiln H2 and Silvia Solkiln N2 two top raw bean products in 2013.

Maker series

Ninety Plus allows experts, roasters and contestants from the international coffee industry to tailor their own raw beans in Ninety Plus, and officially launch the Maker series in 2014. Unlike the centralized way of handling coffee in manors and processing plants, individuals can choose the ripeness of coffee cherries and handle small batches of coffee fruits in their own way.