The difference between boutique coffee and commercial coffee. What are the criteria for dividing boutique coffee from commercial coffee?

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If you are not very good at coffee, if you love it very much, most people will not explore the problem of boutique coffee and commercial coffee. The name of boutique coffee sounds high-end, and commercial coffee sounds like a popular product, but is the world of coffee really classified by boutique coffee and commercial coffee? Next, Qianjie Coffee will explain to you the main differences between boutique coffee and commercial coffee. Let's talk about whether it is good or not.

Let's start with what is boutique coffee.

If you observe, you will find that the word boutique coffee often appears in the mouth of beginners of hand-brewed coffee. Why, Qianjie Coffee thinks that it is mainly because when you have been exposed to coffee for a long time, you will feel more and more that in fact, fine coffee does not have an absolutely fixed concept.

If you want to say that a coffee is good, veterans will describe it in terms of its origin, batch, handling, freshness, unique flavor and taste, rather than saying, "because this is a fine coffee, it tastes good."

The reason is probably like this: the origin, batch, handling method, and baking method belong to objective critical criteria, but when it comes to tasting taste, it becomes a subjective problem, one by one, and some people are used to drinking it and others don't like it, so whether a cup of coffee is good or not, there are often different opinions here. If you are not a professional, just an enthusiast, if you think it tastes good, you don't have to worry about whether it is a fine coffee or not.

Oh, by the way, there is a pre-street coffee that would like to remind everyone that some good drinks are really natural, while others are good because they add all kinds of messy things and have a little sense of health. You'll see what I mean.

Let's talk about boutique coffee and

What's the difference between other daily coffees?

To a large extent, the existence of the word boutique coffee is mainly used to separate commercial coffee. Commercial coffee is sold in various coffee chains on the street, coffee powder / beans packed with foreign words are bought online, and instant coffee bought in supermarkets are all commercial coffee.

Compared with "boutique coffee", the characteristics of commercial coffee are:

1. Planting: no longer pay attention to the impact of planting environment on flavor, a large number of species in plains, basins, greater yield, but a single flavor without characteristics.

two。 Picking: use machine batch rough picking, regardless of mature or semi-mature cyan all off, easy to damage the fruit skin.

3. Treatment: most of the treatment methods are solarization, the cost is low, and a large number of beans can be processed at one time.

4. Storage: will not be graded, directly into sacks waiting for transportation.

5. Baking: most of them use deep baking to give a scorched and bitter taste, which is convenient to preserve and reduce the cost of coffee beans.

6. Extraction: deep roasting is often used to make espresso in commercial coffee chains. After extracting the extremely bitter coffee base, it is masked by adding cream and saccharin to add other flavors.

The above process may be boring to read.

Let me give you a simple example: beef.

Traceable high-quality grassland, raising numbered high-quality, healthy and athletic cattle, the output of which can be traced to which part of the high-quality steak, can be called high-quality steak

The factory purchased a large number of free-range cattle, processed beef produced in different regions and batches, processed canned beef, and added a variety of strange seasonings and even preservatives in order to taste good, which can be called commercial beef.

The difference between "boutique" coffee and commercial coffee is almost the same.

One last chat.

What's the use of knowing these differences?

Qianjie Coffee feels that there is no need to worry about whether it is "boutique coffee" or commercial coffee, as long as you feel good, and from the point of view of the ingredients, it is ok.

Of course, if you understand the difference between the two types of coffee just mentioned, you will have the basic ability to appreciate coffee, and you can roughly judge whether a cup of coffee is good or bad. For example, you are very particular about using beans, roasting, production and flavor. When you drink it, you can fully feel the pleasure of a cup of good coffee, and you do not need the so-called "expert" to tell you what is good coffee.

Also, the next time you want to tell a friend that your coffee is good, try to say where the coffee comes from, such as "I like the Costa Rican one with a hint of roasted walnut and popcorn." or "I like Honduran lychee orchid beans with fresh lychee aromas and honey sweetness." Instead of saying, "I drank a cup of boutique coffee, it tastes good", it will be seen through by knowledgeable people.

With regard to boutique coffee, if you must get to the bottom of the research, you can search the Internet for the key words SCAA, SCAE and SCAJ. They are the boutique coffee associations of the United States, Europe and Japan respectively. From the market and commercial point of view, they have more and more detailed views on boutique coffee, but it doesn't have much to do with most coffee lovers, .

As for how the general "non-boutique" coffee shops should choose coffee beans, from the coffee market, coffee beans are mainly divided into two categories, commercial beans and boutique coffee beans. In terms of price, high-quality coffee beans are several times more expensive than commercial beans. From a cost point of view, of course, the profit margin of choosing commercial beans will be very large, but the taste of coffee obtained from commercial beans is much lower than that of boutique coffee beans. Can be used to make lattes, cappuccinos and other espresso. How to choose and how to buy varies from person to person.

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