Is Luckin Coffee's Huakui 5.0 coffee beans authentic? Can Ruixing buy Huakui coffee beans to monopolize the market?

Since Luckin Coffee said that he would spend the first quarter of 2022 to buy more than 80 tons of Sakui coffee beans in the country of origin, and the national launch of SOE Sakui 5.0 series coffee, the major coffee practitioners / coffee brewers have come out to condemn. At that time, everyone's mood after watching the report was probably like the barista of this video.

-the title of the original video is: boutique coffee-

After watching the video, baristas may have felt their blood pressure rising! The barista in the video uses lightly roasted boutique coffee beans to extract an espresso, then the guest pours it into a cup full of ice and begins to taste it with light milk and cream. From the point of view of baristas / boutique coffee lovers, this is a very uncomfortable thing. Why?

It is not easy to extract SOE (espresso made from coffee beans from a single production area). It is even more difficult to extract a SOE that will not be so sour, sour, or so sour that the blind will open their eyes.

The purpose of shallow roasting is to retain more flavor and acidity of coffee beans. For hand-brewed coffee, these increased acidity will make the coffee refreshing, but for extracted espresso, the increase in acidity can easily lead to flavor imbalance. In fact, the purpose of SOE extraction is to change the public's perception that espresso is bitter, so that everyone can feel clean acidity and clear flavor and level when tasting espresso, and there is no unpleasant taste.

In order to extract such a perfect shallow roasted SOE, in addition to the raw coffee bean itself, the baking ideas to be tailor-made for it, and the daily state of the roasted coffee beans, baristas must clearly understand the coffee beans and then work out the extraction plan & adjust the extraction plan according to the state of the beans every day, and finally present the guests with a cup of SOE with clear flavor levels and the right sour and sweet oils.

So for baristas, every successful SOE is full of painstaking efforts. When you see that the guest does not taste the SOE first, but directly / asks for sugar, cream and cream, he will inevitably feel that his heart is dripping blood. That's for sure! The guest has already paid for the coffee. It is the guest's own choice to drink it. As a barista, he has no right to interfere. But I can't say that the fierce man can't get away with tears.

In two reports not long ago, people condemned Luckin Coffee for using Huakui coffee beans as SOE and launched across the country, because Luckin Coffee, in order to ensure the stable and unified SOE quality of more than 5000 stores, would rather roast the Sakui coffee beans deep, reduce the acidity and flavor of the coffee beans themselves, reduce the uneven quality between stores, and do not train baristas to tell them the characteristics of SOE and how to extract a delicious SOE. But the characteristic of Huakui coffee beans is to emphasize the sour sweetness and juicy taste of the beans, which is no different from that of some practitioners / boutique coffee lovers in the industry.

The sentence mentioned by Francis Chan in the video: "it's good for you to be a chain with mixed beans. Other chain stores don't have any boutique beans. What do you think you're doing?" Is it messing up? Who can drink it? " The starting point may also be like what I said above, since Ruixing chose to use Sakui 5.0 coffee beans as SOE, it should show consumers the flavor characteristics of Sakui 5.0 coffee beans in SOE products. If you want to spread the boutique coffee culture, you should tell consumers through the finished products that the espresso made by a single boutique coffee and beans from different producing areas are different, rather than that the boutique coffee beans are also roasted deeply, and the extraction is as casual as ever. In the end, consumers will have to spend more money if they can't drink the difference.

But is Luckin Coffee really unworthy of using Sakuran coffee beans? Obviously not, this is someone else's wallet to buy beans, there is no dispute, there is no robbery, he can do whatever he wants. Whether he really wants to spread the boutique coffee culture or attract the public's attention through the popular Sakui 5.0 coffee beans and buy them at a reasonable price, he will be able to grow coffee trees and process coffee beans in a more scientific way, and then sell higher quality coffee beans. Is it not painful to stand up and talk?

Getting good beans and selling them at a low price (without discussing flavor) does raise public awareness of the word "boutique coffee", rather than just the difference between instant coffee and freshly ground coffee. This operation is a good thing for the whole coffee market chain, not just discussing whether Ruixing's practice has spoiled the waste of coffee beans, or whether Ruixing is monopolizing the market in an attempt to raise the price of coffee beans.

The world is very big, and there are many things to do, so it would be honorable to discuss other people's shortcomings in a narrow pattern. Feeling that what Rui Xing did was unreasonable, she set out to change it, instead of standing behind to incite public opinion. Huakui coffee beans are becoming more and more expensive, which has little to do with Lucky, which is purchased directly from the country of origin, and ordinary coffee shops can only buy them from domestic raw bean merchants. The annual output of Huakui coffee beans is there, and the output of more than 1000 tons is for the whole world, not just China.

In our opinion, Lucky using good beans for spaghetti coffee is a bit wasteful, but it does not mean that it will monopolize the market. 80 tons out of more than 1000 tons, that is, 8%. Can this lead to a monopoly? Obviously, this is impossible. The price of Sakuran is high because other raw bean merchants in China import less, and it is very simple to solve the problem of high price: just increase the import volume, and the price will naturally come down with a large quantity. To say the least, even if more than 1000 tons of Sakuran are bought out, there will still be good beans in Africa, and Sakuran coffee beans are not necessarily necessary.

The first original video: Tiktok (chefauthorized) Porter: Weibo (Huangpu Chunma)

Photo source: network video screenshot of coffee workshop comment area screenshot

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