What are the micro-batches of coffee? What is coffee processed in microbatches? Micro-batch processing of coffee flavor

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Is to further select the beans with the best performance from a batch of beans that have already performed well.

In the simplest terms, "Microlots" is to select the best beans from a batch of beans that have already performed well.

You can think of it as a differentiation strategy, picking out the better parts before entering the market, so that the profit of selling can be higher. On the one hand, it meets the increasingly picky taste buds of the single-product coffee industry, on the other hand, it also helps farmers produce coffee beans to enter the boutique coffee market and establish their own high-quality image.

Just imagine, coffee of uneven quality can only be sold at a lower price, so is it a pity not to pick out the ones of higher quality?

The method of "picking out" micro-batches

There are many ways to "pick out" micro batches, for example, because today's weather is better, especially to separate today's coffee beans from others, or because a farmer is better at fertilizing, so separate his production from that of others, and so on. It can also be a special requirement today to take only ripe fruit, and then use double labor to pick out impurities and defective products; it can even be a high-risk attempt, such as deciding whether to change to other varieties with better flavor.

There is no definite method for micro-batch, but only through constant attempt and the cooperation of everyone can we find the really good quality. In an ideal state, such persistence and pursuit can make the technological improvement continue, and even drive the whole to improve together.

The [Guatemala Polsa] of the front street coffee is a micro-batch of beans.

In 2002, Polsa Manor won second place in the Excellence Cup in Guatemala, winning the title with a high score of 94.98.

In 2005, Polsa Manor was selected by Anacafe and German channel DWTV as the protagonist of Vivetnam's coffee documentary to shoot how to produce high-quality coffee in Guatemala, which is now well known in coffee producing areas around the world.

Micro-batch [washed Pacamara], limited to 138 kg worldwide. Excellent coffee varieties, excellent geographical environment, coupled with meticulous processing, to get this rare [micro-batch] boutique coffee beans.

Analysis of coffee brewing in Qianjie

Recommended method: hand flushing

Degree of grinding: small Fuji 3.5

Filter cup: V60

Water temperature: 90 ℃

Gouache ratio: 1:15

Duration: 1 hours, 39, 55, 55, 35, 39, 00.

Brewing and cooking techniques:

Steam with 30g water for 30s, pour water to 110g for stages, and slowly inject water to 225g

That is to say, 30 Mutual 110, 225.