Good Coffee and Bad Coffee | how to define "bad coffee"? How to distinguish between good coffee and bad coffee?

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When it comes to boutique coffee, many people will naturally think of the delicate taste of tea, elegant and pleasant sour and sweet taste, syrup version of the silky taste, rich floral aroma. No matter which boutique cafe you come to, you can have a chat with any barista as long as you mention "tanning Panama Rose Summer". It is true that most Arabica coffee is of better quality than Robsta, but are all Arabica coffee quality coffee? Can the quality of those Robusta surpass that of some Arabica?

Today we live in an age of information explosion, and noisy environments sometimes make it difficult for us to see the truth of things. In order to find out, first of all, we need to trace the origin of the coffee industry from the perspective of the global market.

Boutique vs goods

In terms of production, the output of what we call boutique coffee is only 2-5% of the global coffee production.

By definition, boutique coffee must be evaluated by the Q-Grader system with a score of more than 80 points.

In real life, we rarely see coffee with a score of less than 80 points in local independent boutique cafes. But as more and more multinational chains abuse the word "boutique" without scruples, it is difficult for ordinary consumers to figure out what is boutique and what is not.

How to define "bad coffee"?

If you know what is good, the opposite is bad: bad taste, no story, no communication, no experience. As an operator, although sometimes the taste of some batches of coffee does not live up to our expectations, even so, bakers can use it as part of the blending of coffee through the art of blending, showing a more complete and acceptable flavor.

Friends who don't know anything about coffee often ask me what kind of coffee is the best. Is it Blue Mountain? I generally replied that my favorite coffee is good coffee. The answer is, of course, based on quality. Whether you like Thai rice or fragrant rice, or northeast rice, first of all, the rice must be of high quality, preferably new rice, moth-free, no impurities, and the same is true of coffee.

So let's learn what high-quality coffee should look like. And what effect will the impurities in the coffee have on the coffee flavor?

The standard of quality coffee

1. High-quality raw beans without defective beans (raw beans with few defective beans such as fermented beans and moldy beans, but not high-priced beans)

two。 Freshly roasted coffee (coffee is best served within two weeks after roasting, preserved as beans and ground before brewing)

3. Freshly ground coffee

4. Freshly brewed coffee

The summary is as follows: the so-called good coffee quality coffee can be defined as "high-quality raw beans remove defective beans, roast properly and extract correctly when fresh". Good coffee is not necessarily good coffee, but bad coffee must be bad coffee.

In the definition of high-quality coffee, it is not difficult to see that the first flawless bean is the top priority of the whole link. What is defective bean?