Information transparency is done first, the "brand value" of boutique coffee beans will be good!

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What you should know about food.

The biggest difference between boutique coffee and commercial coffee is based on professional orientation (Professional Driven). Nowadays, consumers can buy the earbags of big coffee merchants when they are super-merchants, and the professional advantages of boutiques are easy to catch up. To be able to maintain their advantages, it is necessary to make product information more transparent.

Author = Xu Baolin (General Manager of Osher Coffee)

I often think that the biggest difference between boutique coffee and commercial coffee is based on professional orientation (Professional Driven). Just imagine, the pioneers of boutique coffee promoted Yeti Sheffield beans for more than 10 years to make consumers believe that there is a fragrance of flowers in the coffee, but now consumers can buy earbags from big coffee merchants in convenience stores. In fact, boutiques can easily catch up with their professional advantages, and they should be able to maintain their advantages. Making product information more transparent is something that should be done continuously.

For example, although 90 + boasts innovative processing technology, the information on the product only focuses on flavor and brand spokesperson, with few details. Another "production area project" reveals a little more professional information about the processing method than 90%. Although we can still see that we maintain the core processing technology and do not want to reveal it all, history tells us that the less technical information is disclosed, we will lose the right to speak on new trends. buyers often pursue updated technologies and topics. for example, with the recent popularity of "yeast treatment", the "production area project" has gained more voice than 90 +.

90 + (Ninety plus): a well-known international coffee bean production and sales company, famous for providing rare and unique raw coffee beans.

Production area Program (Project Origin): launched by the world coffee guru champion Shashasesti in cooperation with 10 coffee producing countries, it is a multinational management team that specializes in both specializing and providing buyers with a wide choice of beans.

Oushe low temperature wet storage, coding, storage, environmental control, easy entry and exit and control of items and quantities at any time are the key points of raw bean warehouse management. (photo Source: courtesy of Writing Music Culture)

Pursue famous brand beans? First build your own cup test value!

There is a general feeling in the coffee industry in recent years that raw beans are becoming more and more expensive! Especially with the help of well-known manors and race beans, buyers often have to pay several times higher than the market price, or even hundreds of dollars a pound.

The bean hunter's thinking is nothing more than: is the quality proportional to the price? Even if the beans bought at high prices are not profitable, can they be used as a kind of advertising marketing? In any case, even if you have the money to buy high-priced beans, the most important thing is still the operator's cup test and cleanliness discernment. Once the price soars, even if you buy 88 points of quality raw beans at a price of 90 points, although the score is high, considering the purchase price, you will still feel very nauseous! Generally speaking, bean hunters / bakers are most often inexperienced and unable to identify the nuances of high-quality beans. If they are not vigilant when buying, they are easy to spend a lot of money.

For example, serving as a Cup of Excellence Judge has one important professional skill: the ability to identify subtle differences in cleanliness. In fact, this evaluation fully reflects the series of details and efforts of a raw bean from picking the fruit to being tested in the cup.

Take the honey treatment method or the sun treatment method as an example, if the buyer easily accepts that "the cleanliness (clean cup) must be slightly worse than the washing method", it will be easy to buy batches of lower quality at a high price. However, no matter what the treatment method is, good cleanliness represents no negative flavor, can clearly convey the original flavor, and represents the picking of the ripe fruit and rigorous post-processing. If they pay a high price, buyers should adhere to the requirement of "high price = high quality" to choose well-known estates, high-priced lots and famous beans, rather than superstitious marketing language or stereotypes.

Three logics of baking bean merchants: producing area, variety and treatment method

After merging with other culinary cultures, the coffee industry is becoming more and more "trendy". Every year, new varieties and new ways of treatment are springing up like dark horses. Generally speaking, when choosing beans, bakers will mostly follow the following logic:

1, well-known origin priority: suppose we buy from areas that consumers are familiar with, such as Antigua in Guatemala, Tarasu in Costa Rica, and Santa Ana volcano in El Salvador. Those with experience will select the good quality batches in the above areas by blind test, which belongs to the professional purchase mode which not only considers the needs of the place of origin, but also takes the quality as the consideration.

2. well-known varieties are preferred: roses are popular in summer, and there must be rose summer in the bean list, but where is this rose summer? Is it of good quality? Professionals will not see the joy of hunting, with the cup test to help find out the quality, the price is suitable, the square decides to buy roses in summer. Other species that are often used as targets for purchase include Pacamara, Yellow Bourbon, Sudan Rume and SL28 (Kenya SL28).

3. Treatment priority: honey treatment is dominant, and special treatment is becoming more and more popular. it includes anaerobic treatment in the wine-making industry, 72-hour washing in Kenya in Central American producing areas, artificial yeast fermentation, fermentation by adding enzymes or foreign substances, low temperature impregnation or shade for a long time to slowly dry the fruit, and so on.

Four cup test indexes of Kenya bean: acidity, texture, flavor and negative flavor.

Content source = "Bean Hunter 2, African curiosity of the International Coffee Review", Music Culture Publishing

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