What is a micro-batch of coffee? must a micro-batch of fine coffee be good?

Over time, many terms have been created and modified to meet the needs and expectations of the specialty coffee industry. One of these terms is microbatches, which are used by many members of the coffee industry to refer to small, proprietary and traceable coffee. However, there is still some confusion about the exact definition of the word.

In order for micro batches to be valuable to everyone in the coffee supply chain, the term needs to have a definition that everyone agrees on. However, views on small batches often vary from person to person. This is why there is so much confusion and how producers, bakers and traders use the term responsibly.

What is a miniature batch?

Micro batches have become a popular term for many third wave producers, buyers and sellers. This wave is characterized by the recognition of the importance of quality coffee that has been carefully processed and sustainably produced and provides customers with a unique experience. Therefore, in theory, the use of the term "micro batch" can bring some benefits to producers.

Nowadays, consumers are increasingly asking for detailed information about the altitude, climate and processing methods of the coffee they drink. Since these variables may vary within a region or farm, micro-batch labels can help producers prove traceability and uniqueness of their coffee.

Focusing on micro-batches can also help producers ensure that their coffees are more carefully classified and processed. Jolene Zehnder is the director of sales and operations for Novus Coffee Imports, a professional raw coffee supplier in the US state of Washington. By dividing the larger parts into smaller parts, she says, it will be easier for producers to distinguish between coffee. This can help them identify smaller batches of higher quality and get higher prices per pound on average. But, she added, the process can be complex and create more opportunities for mistakes.

In addition, labels can help producers promote long-term relationships with buyers, because any feedback provided by buyers on improving coffee quality can be easily achieved in smaller batches.

Producers' benefits from the use of micro-batch labels can be passed on to raw coffee buyers. Traceable, unique and high-quality coffee usually receives a premium from roasters and customers. However, if it is not clear what a microbatch is, it may prevent all members of the supply chain from benefiting from its use.

Why are there multiple definitions?

Obviously, different people in the coffee supply chain have unique ideas about small batches-their definition may involve different production, cup fraction, batch and farm size, and price per pound. Since little is known about the definition of micro-batches, each member of the supply chain may have a completely different understanding of its meaning.

Steven Schreber (Steven Schreiber), co-founder of Two Rivers Coffee in New York, says the definition of micro batches usually "depends on who sells it and how they want to sell it." Different farms, brokers and agents will describe their products according to their understanding of the terminology. The language barrier and the way of making a living also make translation lose a lot of things. "

For those who trade coffee, the term is often used to distinguish between small amounts of coffee that are not mixed with other batches. "Coffee dealers and traders use this term," said Peter Gakuo, a quality assurance expert in Kenya. When they plan to sell some of the coffee in their stock, if a batch is not in bulk with other coffee, it is called a micro batch because it is "pure". But this is not an indication of quality, but does not have to be very small. In this case, Micro means single. "

For producers, the term usually refers to a small portion of a single coffee variety that comes from a region and is processed together. Dylan Cummings (Dylan Cummings), managing director of the Beaver River Coffee Manor (Beaver Creek Coffee Estate) in Port Beaver, South Africa, said it was "the smallest coffee (in bulk)". The same farm, plantation, harvest date, cultivated variety, and / or process are processed as a batch. Due to the size of the farm, the amount of coffee harvested in a day, the size of the fermentor, grading, etc., it is usually very small. This can be said to be the definition of a miniature batch, and any other use of the word is often used as a marketing term. Micro batches are not quality indicators. "

The definition of miniature batches may also vary from producer to producer. As a buyer of raw coffee, Sam MacCuaig from Clifton Coffee Roasters in Bristol, UK, has witnessed the use of a variety of definitions. He said that while some producers use the term to describe all coffee in a single batch, others use it to describe all batches that have been processed by the cleaning station on a given day. "in the end, like all coffee, it seems very smooth and can be explained and / or marketed," he said. "

Some producers use the term to sell their coffee to roasters by using it to describe coffee that is closely monitored throughout production and processing-so that the profile of the final cup can be better controlled and repeatable. Roasters usually do not check why coffee batches are described in this way, nor do they verify the accompanying information. They will then re-market the coffee in miniature batches to deliver the coffee to the supply chain.

For some roasters, a small portion can be defined based on how much coffee can be baked in a day or how much coffee can be roasted in a day, depending on the scale of the operation. This usually happens when roasters try to improve their profit margins, such as when they buy large amounts of coffee, break it down into smaller batches and re-market them into different batches.

Black Drum Roasters runs a bakery in New South Wales, Australia. According to their website, miniature lots can be related to small farmers who are of high quality and take good care of their crops. However, they explain that the term is not as simple as it sounds because it does not explain the size of the bag, whether it involves coffee from one or more farms or whether it has been used or not. It is treated in the place where it grows or in a separate factory. They personally use the term to describe single-source coffee ground and washed in a single batch, resulting in a personalized choice of flavors with the characteristics of the region.