What is boutique coffee? Do you have to brew high-quality coffee with fine coffee beans?

When it comes to "boutique coffee", people always define it as "boutique coffee beans" and think that boutique coffee is the coffee extracted from boutique coffee beans.

In fact, the "boutique" of boutique coffee is mainly defined in that the roaster knows enough about the coffee beans and the coffee brewers have a good understanding of the state of the roasted beans! Instead of getting a coffee bean and baking it and rushing it.

It's easy to cook coffee beans, but it's hard to roast raw coffee beans. Just like having a good cabbage in your hand, some people will think after seeing it: cabbage, just blanch cabbage in boiling water; others will observe the variety, freshness, and fiber thickness of cabbage, and then know that this cabbage has good quality. and then cook it into a state banquet famous dish "Steamed Chinese Cabbage in Supreme Soup". It is also the case with raw coffee beans. After getting it, the roaster does not observe the freshness of raw coffee beans, nor does he have a detailed understanding of the variety, treatment, water content, planting altitude and flavor of coffee beans. I rashly roasted with the "I am good at" baking method, or regardless of 3-7-21, I just want to do something special, that is, to roast shallow, so that the coffee shows more flavor levels. Have you ever considered the feeling of coffee beans?! They work hard to grow up to the quality you want, so they just fry it casually.

Each coffee bean should be baked in a way that suits it, rather than just throwing it into the stove and baking it. The variety of coffee beans determines the speed of the stove, and the variety also determines the basic flavor trend of coffee beans; the water content of coffee beans determines the length of the dehydration period during roasting, and the coffee beans with insufficient dehydration are easy to be entrapped, and the coffee is astringent; the density of coffee beans planted at altitude, the higher the altitude, the higher the density, the more prone to uneven heat entrainment. The production area / treatment of coffee beans will give coffee beans a distinctive flavor, do not blindly feel that the roast is shallow, the flavor level will be more obvious, it is not! Ups and downs all need a specific temperature to show, not what you think, it can show. There is no understanding of the effects of the temperature recovery point, the yellowing point, the explosion time, the development time after the explosion, etc., on the performance of the flavor, and the most basic baking knowledge does not understand the study and research. What other boutique coffee beans are we talking about? What other boutique coffee do you talk about?

Once there was a saying on the Internet: "High-end ingredients often only need the most simple way of cooking", and so is making coffee. It's not that the more fancy the tricks are, the better the coffee will be, or "I see people in those competitions rush like this." I can do it like this. All the rules of cooking are inseparable from the basic principle of extraction and an in-depth understanding of the packet of coffee beans that have been reasonably roasted. It is not to follow the reproduction technique to make good coffee. Or to the extreme, once the contestants no longer have the same batch of beans, even the same type of coffee beans, they may not be able to brew good coffee with the techniques and parameters of the competition. And most of the time, the contestants will find ways to make a certain flavor of the coffee stand out, which will impress the judges from the very beginning, and they are facing professional judges. In daily life, baristas face ordinary consumers, who need a cup of coffee with a balanced flavor and no unpleasant experience, rather than a cup of coffee in order to highlight the flavor of the coffee. let this cup of coffee drink with a taste in the front and no taste in the back; or the front flavor is so full that the taste is not clean after a little cooling. No matter what kind of coffee beans, can finally make it after the extraction of the flavor can show a balance not abrupt, that is a cup of boutique coffee. No matter what kind of coffee beans, there are advantages and disadvantages, in order to show the advantages and ignore the disadvantages will be magnified, this will not be fine coffee. Even if the coffee bean itself is of poor quality / flavor, it will have its own advantages. Robusta coffee beans, can also be boutique coffee, as long as people have not shown its advantages.

What the baker needs to do is to study the baking parameters that are suitable for this coffee bean, rather than immediately put the blame on the quality of the coffee bean when it is baked out and doesn't taste good. Nothing can be successful at once, and there is a need for constant trial and error. Even if you can succeed once, it does not mean that you can succeed every time after that. after all, the roasting of coffee beans varies with the state of the beans, which needs to be observed and adjusted during each roasting. For those who are forced to produce / sell after baking, please do not type the word "boutique coffee". Baristas, too, don't follow suit to study cooking techniques until you have a good understanding of the basic principles of extraction. If you don't even know the coffee beans in your hand, how can you find the right water temperature, grinding thickness, powder ratio and water injection method of the coffee beans? Different filter cups, the principle of extraction will be different, even these most basic do not understand, but also talk about how to cook. If there is no suitable way to extract coffee beans, how can there be fine coffee?

"Fine coffee needs people to cater to coffee beans, not coffee beans. "if you put the original stone in front of people, some people may not know it, but everyone knows that diamonds are placed in front of people. From the lack of interest to the pursuit of everyone, the difference is the craftsman's understanding and shaping of diamond. If the purest essence of diamond is polished and molded to show its shiny appearance, there will be people who appreciate it. Fine goods are not fine goods, but the difference is that the advantages of the object itself will be interpreted from a professional point of view. Coffee is coffee, high-quality products need to see whether the interpreter of it can show the pure side of coffee in a balanced way from a professional point of view. Photo Source: Internet

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