What are the characteristics of boutique coffee beans? Varieties of boutique coffee and Daquan of producing areas

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Just started to get in touch with fine coffee.

The most important thing is to know the origin.

As the saying goes, the origin of coffee and the year of red wine

We can see how much influence the origin has on the value of coffee.

Types of boutique coffee beans all over the world

There are mainly two kinds of coffee on the market: Coffee Arabica and Coffee Robusta.

Each of them can be subdivided into more branches, among which Arabica is widely drunk.

The following is a list of some major producing countries and their famous coffee

America (Central, South America)

Brazil: Santos, Bahia, Cerrado, Mogiana

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Bolkambaru Coffee (Cafe Volcan Baru), the king geisha comes from here, among which the Panamanian Jade Manor is the best.

Peru: Chaximayo (Chanchmayo), Cusco (Cuzco), Norte (Norte), Puno (Puno)

Dominican Republic: Baraona (Barahona), El Salvador, Pipil (Pip), Parkmara (Pacamara)

Puerto Rico: Yauco Selecto, Greater La Reis Yuco (Grand Lares Yauco)

Colombia: Armenia Supremo, Narino, Medellin

Guatemala: Antigua (Antigua) (famous flower god), Vivette Nanguo (Huehuetenango)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Turquino

Jamaica: blue Mountains (Blue Mountain)

Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: West Notega (Jinotega), New Segovia (Nuevo Segovia)

Africa

Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: Kenya AA

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro)

Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Ethiopia: Harrar (there is mocha in this area), Djimmah (mocha in this area), Sidamo (where Yirgacheffe is from), Lekempti

Middle East and South Asia

Yemen: Mokashanani (Mocha Sanani), Matali (Mattari)

India: Malabar, Karnataka, Tellichery

Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java (Java), Mantenin (Mandheling), Ankora (Ankola), civet coffee (Kopi Luwah)

East Asia and Pacific Islands

Chinese mainland: Yunnan Coffee, Hainan Coffee

Taiwan: Gukeng Coffee, Dongshan Coffee, Dawushan Coffee, Zhushan Coffee, Chiufen Ershan Coffee

Hawaii: Kona

East Timor: Maubbessee

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Coffee bean grade

Classification according to post-processing

Grade1 (level 1): a grade designed for the Japanese, with the highest level for tanning and washing.

Grade2 (second level): standard grade of washed beans in production area

Grade3 (level 3): the highest level of sun-dried beans in the producing area

Grade4 (level 4): sun bean standard

Grade5 (level 5): the basic level of sun bean export

(representative of this graded producing area: Ethiopia)

Flavor characteristics of sun exposure, water washing and honey treatment

Sun treatment:

1. After harvesting the coffee fruit, dry it directly in the bean farm.

two。 Put in the sheller to remove the dried peel and pulp (raw coffee beans).

3. Hand selection, screen, remove defective beans, grading.

Sun flavor: rich fruit aroma, high sweetness, body mellow.

Washing treatment method:

1. Harvest the coffee fruit, pour it into the sink and remove the floating coffee beans.

two。 Remove the peel and pulp, leaving thick pectin and sheepskin covered with raw beans.

3. Put into the fermentation, through the fermentation to remove pectin, the fermentation process will produce malic acid, citric acid will seep into the raw beans, after the fermentation is completed, and then washed with water to wash the raw beans with sheepskin.

4. After sun drying or machine drying, use a sheller to remove sheepskin = coffee raw beans.

Washing flavor: fresh flower and fruit aroma, brightness and acid quality are better than the sun method, the flavor is clean, body is thin.

Honey treatment method:

1. After harvesting the coffee fruit, only the peel is removed and the bean farm is dried in the sun, which needs to be turned frequently.

two。 Speed up drying and avoid excessive fermentation of pulp.

3. Remove pulp, sheepskin = coffee raw beans.

Usually honey treatment, sun drying will build scaffolding to avoid contact with the ground to absorb the smell of soil

Honey treatment flavor: sweet sweetness is better, fruit aroma is more delicate, body mellow

Grading according to size of particles

E Peaberry: Super large round beans

PB Peaberry: round beans

AA 17-19 the ranks of AA+ and AA++ are getting higher and higher.

AB 15-16: the highest level is AB TOP

(the number here is the size of a sieve mesh.)

(representative of this graded producing area: Kenya)

Determine the grade according to the elevation

S.H.B: strict selection of good quality beans

H.B: high-quality coffee beans

S.H: medium coffee beans

E.P.W: high-grade washed coffee beans

P.W: first-class washed coffee beans

E.G.W: excellent washed coffee beans

G.W: high quality washed coffee beans

(representative of this graded producing area: central and South America, Guatemala)

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Baking degree

The next most important thing is the degree of baking.

Different degree of roasting also has a great influence on the taste of coffee.

Know some proper nouns first.

Explosion: water and other substances in coffee beans break through the cell wall after being heated to produce carbon dioxide. The sound is louder than the second explosion.

Second explosion: about two minutes after the end of the first explosion, a high temperature of more than 200 degrees forced the coffee bean cell wall to break, and the oil in the bean followed.

Eight kinds of baking degree

Very shallow baking Light Roas, also known as "shallow baking"

Time to drop beans: before and after the start of the explosion

Wind taste: bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used for experiments, rarely used for tasting.

Shallow baking Cinnamon Roast, also known as "cinnamon baking"

Time to drop beans: start with an explosion.

Wind taste: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acidity, slightly fragrant, often used to make American coffee.

Medium baking Medium Roast, medium baking, also known as "micro baking"

Time to drop beans: from the explosion to the end

Wind taste: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Medium deep baking High Roast, moderate micro deep baking, also known as "concentration baking"

Time to drop beans: the end of the first burst

Wind taste: the bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, and the aroma and flavor are good. Blue Mountain and Kilimanjaro coffee are suitable for this roasting degree.

Medium-deep baking + City Roast, medium-deep baking, also known as "urban baking"

The time to drop the beans: after the first burst, that is, between the first and second bursts.

Wind taste: the bean surface is light brown, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high quality flavor of coffee, which is the standard baking degree and is also the favorite baking of the public.

Brazilian and Colombian coffee are suitable for this roasting degree and are often used in French coffee.

Deep baking Full City Roast, micro-deep baking, also known as "deep city baking"

Time to drop the beans: the second burst

Wind taste: the bean surface is brown, the taste is calm and full, the bitter taste is strong, the aftertaste is sweet, the aroma is full, it is a Central and South American baking method, and more iced coffee and black coffee are used.

Deep baking + French Roast, deep baking, also known as "French baking"

Time to drop beans: the second explosion is dense to the end of the second explosion.

Wind: the bean is dark brown and black, strong, bitter, sour and almost senseless, with rich chocolate and smoky aromas, which is the most popular in Europe by France.

OK, make more coffee Olei and Viennese coffee.

Re-bake Italian Roast, extremely deep baking, also known as "semantic baking"

Time to drop the bean: the second explosion ends until the bean surface turns black and produces oil.

Wind taste: the bean table is black and glossy. Before carbonation, the coffee bean fiber has a strong, complex, bitter taste with strong fried and scorched fragrance. It is mainly popular in Latin countries and Yida.

Leigh, use more Italian coffee Espresso.

Lazy bag: the lighter the roast, the more sour, the heavier the caffeine, and vice versa

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Boutique coffee

Boutique coffee is very popular recently. What is the definition of boutique coffee?

"Fine Coffee" is a term put forward by Ms. Erna Knutsen of Knutsen Coffee in the United States at an international coffee conference held in France in 1978.

The definition of so-called "fine coffee" (Specialty Coffee) is very simple and clear.

Special geographic microclimates produce beans with unique flavor profiles'- has developed unique characteristics under special climatic and geographical conditions.

Flavored coffee beans.

Don Holly of the American Fine Coffee Association (SCAA) said: "when drinking, it is necessary to decide whether it is fine coffee or not. Good coffee must be provided to consumers."

When there are many programs, all of them must be

The program maintains the highest quality before it can be defined as boutique coffee.'

The American Fine Coffee Association (SCAA) defines the criteria for the evaluation of fine coffee:

1 dry aroma (Fragrance): refers to the aroma of roasted coffee or ground coffee.

2 Wet aroma (Aroma): refers to the aroma of coffee extract after brewing.

3sour taste (Acidity): the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4 ·Alcohol thickness (Body): that is, the concentration and weight sense of the coffee liquid.

Yu Yun (Aftertaste): according to the flavor performance after drinking or spitting, the meaning of aftertaste.

6 Flavor: the upper jaw can know the flavor of the coffee by enjoying the aroma and taste of the coffee liquid at the same time.

7 whether the taste is balanced

After reading the definition, everyone must be confused, in fact, so am I.

In fact, I am not so persistent about boutique coffee. I think it is more important to taste good, no matter what boutique, manor.

Delicious, palatable, with obvious flavor characteristics

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