A blind pursuit of individual coffee boutique circle, it has changed!

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In the world of boutique coffee, it is undeniable that people pay more and more attention to the procurement of high-quality, sustainable and traceable coffee, a large part of which revolves around the provision of coffee from a single producing area (that is, individual coffee). These coffees are grown in a specific location, either on the same estate or in the same area.

Over the years, single-region coffee has been popular in boutique coffee shops around the world and in the World Coffee Championships (WCC)-favored by many coffee professionals because of its complex and exquisite flavor features.

There is a trend of single producing area in the domestic market, from the new tea shop pursuing the tea produced in the single producing area to the chestnut shop also launched SOC (Single Origin Chestnut/ single producing area), which makes more and more consumers equate the single producing area with the boutique.

Back to the subject of coffee, is single-producing coffee necessarily boutique coffee? In the past year, the wind direction of the global boutique coffee market and world-class coffee competition has given another answer, and everyone has turned their attention to high-quality coffee beans.

When you see this, do you wonder why the market in a single producing area, which has been sought after for many years, attaches great importance to matching? Because the mass consumer is the key to support the development of the industry, and what the mass consumer needs is a product with stable quality and balanced flavor.

With the influence of the general trend in recent years, as well as the impact of various adverse weather and transportation, the taste and quality of coffee beans in different producing areas have been affected to varying degrees. At the same time, with the increase of transportation and a series of other operating costs, the demand for high-quality coffee beans is increasing in many coffee shops in order to stabilize the quality of their products.

More and more world-class coffee contestants have also begun to study the blending of coffee, mainly in order to balance the flavor performance of emerging varieties. Some contestants show that in recent years, new coffee varieties have performed very well in cup tests, but they are always less than expected / missing after extraction, and a good cup of coffee is particularly important to balance the flavor after the final extraction.

From the demand of both sides, we can see that the pursuit of boutique coffee is not a single producing area, but that the coffee can have a stable and balanced flavor. Although "boutique coffee" was proposed, it means to cultivate coffee beans with local flavor under the unique micro-climate and geographical conditions of the producing area.

However, it does not mean that all the coffee beans in a single producing area can drink the flavor and quality of the producing area. The disadvantage of coffee in a single producing area is that it will be affected by the local climate every year, so the taste of coffee can not be stable for a long time.

Must the quality of mixed coffee beans be poor? Apparently not. In an era when the quality of coffee had not received much attention, the reputation of blending coffee beans might not be good, but now that is changing.

With the increasing demand for boutique coffee in recent years, the demand for high-quality blended coffee is also increasing, similar to decaffeinated coffee, blended coffee is not necessarily low-quality, high-yield coffee, this is coffee professionals and consumers finally admit this.

In this year's WBC (World Barista Competition), Japanese player Guizhi Ishiya used Robusta of Vietnam to match the Panamanian rosy summer, which had an impact on people watching the game and changed people's "prejudice" against Robusta varieties and blended coffee.

Although more and more people have more pursuit of the acidity of coffee flavor, there are still many mass coffee consumers can not accept that coffee has obvious sour taste, some mellow thickness, balanced coffee is the mainstream of consumption. Although Robusta's coffee has a bad flavor, a small amount of it can moderately improve the taste and mellow taste of the coffee.

Matching a coffee bean with a balanced flavor is not as easy as people think, nor is it just a random mix and deep baking. Because even in the same producing area, the flavor of coffee will be different in different seasons, and the solubility of substances will be different in the process of extraction with different baking degree.

Compared with coffee beans in a single producing area, blending coffee beans can better test the professionalism of coffee mixers. It is necessary not only to have an in-depth understanding of the characteristics of coffee beans in different producing areas and different seasons, but also to have in-depth studies on roasting and extraction in order to produce comprehensive beans that can balance and stabilize the flavor of coffee.

The "boutique" of boutique coffee is an important element of a series of quality services, because it ensures the quality of the coffee that drinkers will drink and systematically evaluates its quality. Whether the coffee is good or not, whether it can have a high score, and whether it can attract the attention of consumers, all need professional and service interpretation.

The development of each wave of coffee is iterative, and the old wave will not become worthless because of the new wave. The popularity of coffee in a single producing area is a sign of the development and progress of the boutique coffee market, but it cannot become all of the boutique coffee.

When consumers can recognize a coffee / a coffee shop and continue to buy it back, in addition to the professional production of the whole product, the stability of the taste is the most important.

Photo Source: Internet