Is fine coffee American coffee? What's the difference between boutique coffee and Italian coffee?

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What is boutique coffee?

There is a lot of coffee waiting to drink in the world. It can be bought in bags, cans and cans. It can be whole beans or ground, or it can be boiled. It can be drunk at home or outside, provided by people or machines. All these possibilities, and many others, will lead to different experiences for consumers who eventually try coffee; to put it euphemistically, not all coffees are the same. People have the inherent and economic need to classify and distinguish goods, and they try to classify all these different coffees and understand their taste-how they are tasted and how they form it.

Don Holly, executive director of the American Fine Coffee Association (SCAA), wrote in 1999 that Ona Knudsen coined the term "specialty coffee" in 1978. The coffee she describes comes from a specific geographical microclimate and has a unique flavor. She found that not all coffee tastes the same, while those that can be well distinguished by taste are special. Holly's exploration of how to define specialty coffee runs through the entire coffee production process, highlighting a view that may be shared by many in the industry: "Coffee not only tastes good; to be considered professional, it must have obvious characteristics. He concluded at the end of the article: "Fine coffee, in the final analysis, is defined in the cup."

Combined with the definition of fine coffee by the three global boutique coffee associations of the American Fine Coffee Association (SCAA), the European Fine Coffee Association (SCAE) and the Japanese Fine Coffee Association (SCAJ), fine coffee refers to the whole process from "a coffee seed to a cup of coffee". A cup of boutique coffee does not only refer to the cup of coffee that has been brewed and delivered to consumers, but emphasizes the whole process of producing this cup of coffee. Farmers who grow coffee, raw bean sellers who choose beans, bakers who bake raw beans, bakers who brew coffee, and consumers who finally taste the flavor are all important roles in making a cup of high-quality coffee.

The Fine Coffee Association SCA defines that a cup score of 100 points is commercial coffee as long as it reaches 60 points but less than 80 points, while it can be called fine coffee if it reaches 80 points. These special coffees are usually grown in specific microclimates and soils, focusing on production and delicate handling.

Boutique coffee is the final product of the third wave of coffee spirit. as long as the coffee served has a unique quality and is obviously different from ordinary coffee, we can connect it with the taste buds of consumers. "

The main purpose of fine coffee is to enjoy the flavor of coffee. American coffee is not fine coffee, but belongs to Italian coffee, because it is based on espresso, and Italian coffee is mainly made by semi-automatic coffee machine. the utensils used in fine coffee are different from those of coffee beans and Italian coffee.