What does commercial coffee bean mean? What good commercial coffee beans do you recommend?

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First commercial coffee beans, or first boutique coffee beans? We have no way to study this, but since the successful rise of the concept of boutique coffee, coffee raw bean merchants and roasters everywhere have begun to promote boutique coffee, and it is helpless to say that commercial coffee is worthless. Is commercial coffee really bad? What is the meaning of commercial coffee? Do you have any good commercial coffee beans? Qianjie Coffee continues to answer for you.

The origin of boutique coffee (Specialty Coffee)

Erna Knutsen, the godmother of coffee, first coined the word "Specialty Coffee" in the Tea and Coffee monthly in 1974, highlighting that "only in the most favorable climate, soil and water, can a boutique coffee with a unique flavor be cultivated" is intended to distinguish it from the commercial coffee beans of the New York Futures Exchange.

In 1978, Ms. Knudsen gave a speech to global coffee experts at the International Coffee Conference in Monterey, France, to further explain the meaning of "boutique coffee". In 1982, Ms. Knudsen and six people, including Donald N. Schoenholt, head of Geely Coffee in New York, co-founded the American Fine Coffee Association (SCAA), and the word "Specialty Coffee" became a global language.

(merger of SCAA and SCAE in 2017)

The difference between boutique coffee beans and commercial beans

No matter how good baking technology can not beautify mediocre commercial beans into boutique beans. Only carefully planted manors or producing areas can induce charming "terroir" under the aroma of the baker's hands. Choosing good beans and getting rid of rotten beans is the first step in fine coffee.

The word "terroir" means "regional flavor", that is, different soil, variety, climate and soil and water make different flavor of coffee. It is the soul of fine coffee. Without the unique regional flavor, it is not fine coffee, but is reduced to ordinary commercial beans or canned coffee without fragrance.

When Knudsen first proposed "boutique coffee", he paid more attention to the relationship between the planting environment of the upstream origin and the quality of coffee. Now, the American Fine Coffee Association redefines it as: "choose the most suitable variety carefully. Planted in the altitude, climate, soil and water environment that is most conducive to the development of coffee flavor. Careful washing and sun processing, select the most advanced raw beans without defects, zero error in the process of transportation, delivered to customers. After the excellent craftsmanship of the roaster, it leads to the richest regional flavor, and then brews delicious coffee according to the recognized extraction standard. "

Thus it can be seen that boutique coffee begins with the top raw beans with flawless beans, and finally has a distinctive regional flavor in the cup, which is not only palatable, but also mellow, such as jade liquid, which suddenly feels sweet and moisturizes the throat before it can be called boutique coffee.

The biggest difference between boutique coffee beans and bulk commercial coffee beans in New York Futures Center, such as Brazil's Santos or Colombia's "Supremo", is that commercial coffee beans are monotonous, slightly bitter and must be sweetened in order to be tasted; boutique coffee beans have obvious regional flavor, sour and mellow is extremely thick, sugar or milk is like an abominable thing. And commercial coffee beans refer to the kind of large-scale mass production and packaging. This kind of coffee beans are generally cheaper, and both raw coffee beans and roasting techniques can only be produced according to a batch standard. The biggest difference between boutique coffee and commercial coffee beans lies in their quality and price. Boutique coffee beans may cost 90 yuan a pound, while commercial beans may cost as little as 30 yuan a pound.

Generally speaking, how to choose coffee beans depends on the positioning of the coffee shop itself. If your coffee shop is casual and pursues cost control, then you can use commercial beans. If you want to make a boutique coffee and provide authentic freshly ground coffee for everyone, then boutique coffee beans will be the best choice. Although the price of commercial coffee is low and the quality is poor, the performance-to-price ratio and flavor of commercial coffee are not bad at all. For example, in our Qianjie coffee, there are several types of boutique coffee with a score of less than 80 points, but it is also sufficient to have suitable and refreshing flavor characteristics. This commercial coffee is usually recommended as rations and beans, good quality and low price. Would you like to give it a try?

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