What is boutique coffee? What's the difference with coffee bean futures?

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There are many kinds of taste of boutique coffee, sour, sweet, bitter, refreshing, full-bodied, alcoholic, fruity, and the taste will change, hot drink and cold drink are different, sometimes I really wonder what it is made of. In the past, most of the coffee drank was instant or convenience stores, coffee chains, basically where the taste is the same, the most is the impact of temperature and ice melting dilution. So, what exactly is boutique coffee? What's the difference with coffee bean futures?

There are two kinds of coffee beans: fine coffee and non-fine coffee.

Boutique coffee (Specialty Coffee) first appeared in the 1970s, mainly to distinguish it from ordinary coffee. Why do you want to make such a distinction? Because coffee is not a stable crop, it varies greatly in taste according to weather, soil, region, harvest, treatment, and so on. Whether this difference is good or not, it is not a good thing for commercial mass production. If we want to sell one flavor of coffee to many coffee shops or convenience stores across the country, and the taste is the same, we need to do it differently.

First of all, starting from the coffee tree itself, it is best to be resistant to diseases and insect pests, and grow fast, high yield, easy to feed, suitable for large-scale production. So the common practice is to grow Robusta coffee varieties, but most of the time Robusta will have a slightly poor taste. But it must be kept in mind: "it's not that Robusta coffee beans can never become boutique coffee, it's just coffee beans often used in mass production." "

Then, in order to make the taste of coffee consistent, almost every big brand will hire a good barista to mix coffee beans to achieve a stable flavor output. For example, half of this year's An and half of B, these two kinds of beans can produce a good taste of American coffee, but next year's B beans will change their taste for some reason, so we'll switch to C beans and so on. In short, the taste and flavor should be as consistent as possible.

Therefore, the level of flavor, flavor and so on, can not be fully taken into account under mass production, taste consistency, mass production, strict quality control, is the pursuit of non-boutique coffee. Of course, they also want the coffee to be good, but. The large demand and supply of coffee eventually led to the emergence of coffee futures, and with the changes in supply and demand and market expectations, there was a price adjustment.

As a result, another group of people appeared, they do not want to pursue stable and unified goods, but the ultimate unique coffee flavor.

High-quality coffee in pursuit of regional flavor

Although the European boutique coffee association SCAE, the American boutique coffee association SCAA, and the Japanese boutique coffee association SCAJ have all issued a definition of fine coffee, to put it bluntly, it is a sentence: "make me super delicious coffee!" "

So how to make high-quality coffee with super delicious, diverse flavor and rich aroma?

Since the origin, soil, climate and variety will cause so many different flavors to the coffee, let's take it to the extreme. Boutique coffee will reveal the characteristics of coffee beans from different places, some are full of fruit aroma, some are sour, and some are very similar to bathing in flowers, which is the "regional flavor" of different places! Without the consistency of mass production every year, the taste is different every year, and even every batch is different from season to season.

The raw coffee beans alone are so special, and the following raw beans are treated in a variety of ways. In addition to the traditional common solarization, water washing, and so on, there have been some new treatment methods in recent years, including anaerobic treatment, honey treatment, rum barrel fermentation, whisky barrel fermentation and so on, all in order to give coffee beans a flavor beyond the horizon.

When we get the coffee raw beans, we also need a first-class baker to carefully bake according to the unique flavor of each bean, after strict selection and packaging, sent to you, and then by your first-class craftsmanship to produce a cup of coffee with charming flavor and aroma.

This is boutique coffee, just to give you the best sensory feast. (of course, the most straightforward standard is that the cup test should exceed 80 points.)

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