Teach yourself how to start baking beans. Is the quality of each batch of coffee beans in the same producing area the same?

Many people complain that it is difficult to buy cheap practice beans. No wonder, cheap beans are mostly classified as commercial beans. At present,"so-called fine coffee" is in power. Under the vigorous promotion,"so-called commercial beans" will naturally be criticized. It seems that using "so-called commercial beans" is a shameful thing.

However, the quality of the output of the so-called fine coffee industry seems to be less satisfactory, and the common mines are everywhere, which makes people doubt the value of high-priced beans.

Of course, high-priced high-quality beans naturally have their value and reasons, but not everyone will bake them to a high enough level, only to say that there are still a few people who have the ability to bake high-priced beans. Out of proportion to the popularity of fine coffee on the counter.

The biggest reason for this is the low baking skills, which come from the unstable quality of raw beans. The unstable quality of raw beans here refers not only to the unstable quality of a single raw bean, but also to the insufficient quantity of baked beans in a single producing area. Before grasping the characteristics of the terroir conditions of the producing area, the raw beans from another producing area are replaced. It is common to have dozens of kinds of raw beans in a single month, but only a few kinds can be supplied normally. The amount of baked beans in a single region is insufficient to establish stable baking quality, resulting in instability of baking quality. That is, constantly changing bean orders, is the source of unstable quality. To keep baking quality stable, a lot of baking experience is needed.

What should a single growing area of raw beans taste like? It is not known by baking a few pots. It must be used for a long time for 5-10 years. With the change of each season, baking to a sufficient amount can be slowly detected. How much is enough? According to my experience, it is necessary to have at least one bag per month, more than 100 pots, and experience a year, 12 months, 5 years and 60 months of long-term experience to gradually grasp the so-called production characteristics.

Why is it taking so long? Because the beans are different from year to year, the preservation condition is different, and the baking method is constantly improving. Cooking techniques continue to improve, taste ability continues to improve, in the continuous progress is impossible to have stable quality, must wait until one day can integrate its great achievements have a sense of connection before beginning to grasp the mystery.

It takes at least 10 years, so why? One or two clues can be found in the long-term fluctuation of coffee prices. The fluctuation of raw bean price is about a cycle of 10-15 years. In addition to artificial speculation and supply demand, it is closely related to the production area. The quantity decrease means the price is high, the quantity increase means the price is low, and the quantity increment decreases besides affecting the price, the quality change is also related to the yield. The fruit of a good harvest is sweet, whereas the quality of a bad harvest is mostly unsatisfactory.

Let me give you an example, Ye Jia Xue Fei G2, has the title of perfume coffee, until 2003 the smell of perfume coffee began to disappear, after 2010 slowly restored the basic taste, but from the word "perfume" is still far away, what happened to Ethiopia in this decade? Civil War, Great Drought, Great Famine, Changes in the Quality of Raw Beans and Marketing Systems---.

Another example is geisha, which should have been noticed by those who participated in the bidding, and the quality of the taste is declining year by year.

Taste isn't always the same, taste isn't always the same, it changes.