What is fine coffee, standard definition and coffee beans are introduced

What is boutique coffee?

A cup of coffee of the highest grade, which we call "specialty coffee".

Boutique Coffee is the Knutsen Coffee Ltd of the United States in 1978. Ms. Erna Knutsen Knudsen, proposed by the International Coffee Conference held in France. Her definition of "boutique coffee" (Specialty Coffee) is very simple and clear. "Special geographic microclimates produce beans with unique flavor profiles"-coffee beans with unique flavor are cultivated under special climatic and geographical conditions.

Don Holly of the American Fine Coffee Association (Specialty Coffee Association on American referred to as SCAA) also said: "when drinking, deciding whether it is fine coffee or not, good coffee must go through quite a lot of procedures to provide to consumers, and all procedures must maintain the highest quality before it can be defined as fine coffee. "

As long as the producing countries produce delicious coffee, the coffee consuming countries are willing to pay high prices; as long as the producing countries provide delicious coffee, consumers will not abandon the coffee, and the fine coffee market to produce high-quality coffee can grow.

At present, there is no strict definition of boutique coffee in the world, and the evaluation criteria are determined by the boutique coffee associations of various countries. However, countries are basically based on the actual taste of coffee with a clear production experience (Traceability), the evaluation of the pros and cons, generally with the unique flavor and characteristics of the place of origin, leaving an excellent impression, this is high-quality coffee.

The American Fine Coffee Association (SCAA), founded in 1982, 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): the meaning of aftertaste according to the flavor after drinking or spitting.

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.

The new evaluation benchmark gives us a deep understanding of "boutique coffee," rather than the actual "cup test" (Cupping, coffee taste evaluation, similar to wine tasting way to evaluate the flavor of coffee liquid. ) the steps of grading are not allowed. Through the cup test, we can understand the characteristics and flavor of fine coffee more objectively and clearly. no, no, no.

The Japanese Fine Coffee Association (SCAJ), which was founded in 2003, defines fine coffee: "all the processes from the production of coffee beans to the actual taste must be handled best, and the flavor of coffee must be able to show the characteristics of the place of origin. These two conditions must be fully met before it can be called fine coffee. "

(SCAJ) there are eight ratings:

1 dryness: coffee flavor is not defective or defiled, and it is the first key item to evaluate the quality of coffee.

(2) Sweet quality: the sweet quality directly related to maturity can be used to determine whether the coffee cherry harvest has the best maturity.

3 acidity: it is not the strong acidity, but the sour quality that is judged. Evaluate the brightness of the sour taste.

4 oral touch: the touch of coffee in the mouth. Whether it feels sticky, its density, concentration, texture, whether the tongue is soft or not.

5Flavor characteristics: taste and smell were used to feel the flavor characteristics of the cultivated area. It is the most important item to evaluate it as boutique coffee or general coffee.

6 aftertaste impression: persistent flavor and aroma in the mouth after drinking coffee.

7 degree of balance: there is neither outstanding smell nor deficiency in coffee flavor, and whether the overall feeling is coordinated and balanced.

8 overall evaluation: whether the complexity, plumpness, depth and balance of flavor are all available.

Boutique Coffee products Review (Cup of Excellence, referred to as COE), an international quality evaluation conference established in Brazil in 1999, is selected by examiners from all over the world according to the coffee collected in that year. The examiner selects 7 items such as dryness, sweetness, acidity, mouth touch, flavor characteristics, aftertaste impression and balance after cup testing. those with an average score of more than 84 points can be crowned with the highest honor of "Cup of Excellence" and sold at a high price through the international auction website. Such as the brilliant, blockbuster Geisha coffee beans at the international auction in Panama in 2004.