The meaning of fine coffee concept and classification What grade of coffee beans are fine coffee

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(this article is extracted from Zhuo Weimin's book "exploring the Secrets of Fine Coffee". It may not be reproduced or quoted without permission.)

The definition of boutique coffee

The planting of unique coffee varieties in special growing areas

The new improved varieties derived from Arabica, such as Typica, Bourbon traditional varieties and Catuai, Caturra, Kenyan Ruirull, are mainly produced at higher elevations between 600 and 1000 meters, which are different from the evaluation.

Lower Congo (Canophora/ Robusta) varieties produced at low elevations.

Good growing environment (shade planting)

Traditionally, coffee is grown under shady trees, which can avoid overexposure to the scorching sun at noon and enjoy the benefits of flocks of birds. The United States Department of Agriculture has studied that shaded planting areas can stabilize nitrogen concentration, prevent soil erosion and restrain weeds.

Growth, reducing drought and strong winds and other benefits. Compared with traditional shade planting, modern planting can grow in the hot sun without shade after variety improvement, and because there is no need for shade trees, the distance of each coffee tree can be reduced.

The output has also increased. As for the advantages of shade planting and modern exposure, there is no final conclusion, but many people in the boutique coffee industry criticize that the flavor of the new varieties of coffee is far inferior to the traditional ones, and of course some people hold different views.

A rigorous harvest

Just as the fruit of a coffee tree is at different ripening stages, selective picking (select picking) must be used. When all coffee fruits are ripe at the same time, direct picking (strip picking) can be used to ensure the quality of coffee harvest.

Scientific processing procedure

Whether wet or dry, every step must be carried out under a very scientific principle, because coffee fruit is easily fermented and spoiled at this stage. By strict definition, a rotten bean can destroy a whole batch of beans.

An intricate classification

First, use simple weight and grid classification, second, use electronic classification, and finally use conveyor belt with manual screening classification, all the classification process is to remove unsatisfactory beans. Including too small, too light, blackened, rotten, damaged, coffee core, debris, wood branches, small stones and so on.

Strict classification

The grading criteria include the altitude, density and size of coffee beans and the allowable range of defective beans.

Exquisite baking

In the concept of boutique coffee, the function of roasting is to fully show the unique personality and potential of coffee itself.

Absolutely fresh.

Under general conditions, the tasting period of excellent flavor is about three to seven days, but due to the great progress in "anti-oxidation" of packaging technology, it is generally believed that the fresh-keeping period should be extended to weeks or even months, but in the end, it should be judged by the drinker.

The single standard is "whether it has high aroma and saturated flavor".

Perfect cooking

There are thousands of utensils and ways to brew coffee. In theory, as long as you can fully grasp the following basic principles, all methods can be used to make the so-called fine coffee:

1 the correct ratio of water to coffee

2 the correct grinding suitable for brewing and cooking

3 appropriate water temperature and contact time

4 perfect stirred coffee pressed powder (coffee bed)-(espresso pressed powder)

However, in practice, the common view in the industry is that professionals must accept at least a hundred hours or more than 1000 cups.

Cooking training, in order to fully grasp the perfect knack.

The classification of fine goods

Raw bean grading system Table 2-1 sample size 300g moisture content 9% 13%

The characteristic of grade deficiency

Grade 1 Super Grade 0-5 cannot have a category of shortcomings that cannot exceed 5% in particle size / at least one characteristic in the following aspects: taste, acidity, texture and aroma / no unboiled beans after baking

Grade 2 Advanced 0 # 8 may have Class 1 or 2 disadvantages. The particle size must not exceed 5% difference / must have at least one flavor characteristic / up to 3 unboiled beans after baking.

Grade trilateral grade 9: 23 particle size 50% fits screen 15, and less than 5% meets screen 14 / no smell / up to 5 unboiled beans after baking

Level four, low level, 24086 none.

Level five, external level more than 86, none.

Raw bean grading method Table 2-2

One kind of shortcomings-- points two kinds of shortcomings-- points.

All black beans-1 is completely colorless beans local black beans-3 less than 1 stroke 2 are colorless beans

Whole sour bean-1 is completely yellow or red local sour bean-3 less than 1 pea 2 is red or yellowish brown

Dried beans / beans-1 beans completely or partially wrapped in black pericarp with shell beans-5 beans partially or completely wrapped in skin

Mildew damage-1 beans with yellow or brown mold that grow and float-5 are light in color and low in density

Serious moth-more than 53 wormholes, immature beans-5 does not grow green and contains silver skin

Other problems-1 contains other substances, such as stones, overripe and withered beans-5 light green with wrinkled skin

Shell-shaped bean-5 deformed bean with concave holes

Broken / crushed / notched beans-5 broken or notched beans

Shell / pod-5 fragments of dried pods

Nematode borer bean-10 less than 3 bores

Quaker: beans that are not cooked in baking.

Roast Uniformity: Super-not as advanced as Quaker-up to 3 unboiled beans.

Cupping Methodology: soak the cup with 150ml hot water and add 7.25 to 9g coffee powder, stir with a tablespoon, and mix in different