Boutique coffee science Fine Coffee beans and Fine Coffee

Fine Coffee Beans 1. Fine coffee beans must be good quality beans without blemishes. It has to have outstanding flavor, not "no bad taste", but "very good taste".

2. Fine coffee beans must be excellent varieties, such as the original bourbon species, mocha species, tipica species, these species produced coffee beans have a unique aroma and flavor, far from other species can be compared, but the relative yield is low, in recent years in pursuit of disease resistance and yield improvement, there have been a lot of improved species, such as Kenya to promote a large number of high-yield rurial11 species, but taste and quality greatly reduced, of course, can not be called "fine coffee".

3. The growing environment of fine coffee beans also has higher requirements. It generally grows at an altitude of 1500 meters or even 2000 meters above sea level, with suitable precipitation, sunshine, temperature and soil conditions. Some world-famous coffee beans also have special geographical conditions, such as the mountain clouds in the Blue Mountains, the free shade provided by the afternoon "flying clouds" in Kona, and the volcanic ash soil in Antigua, which provide conditions for the growth of fine coffee.

4. The best way to harvest fine coffee beans is to use manual harvesting. That is, only ripe coffee fruits are picked to prevent coffee fruits with inconsistent maturity from being picked at the same time. Fine coffee requires frequent and careful hand picking during harvest because underripe and overripe fruits affect the balance and stability of coffee flavor.

5. Fine coffee beans are refined by water treatment. Washing refining method can get coffee beans with less impurities, but if the water quality and time of washing beans are not properly controlled during fermentation, it will easily cause coffee beans to be infected with excessive fermentation sour, and dry processing beans also need to pay attention to timely inspection and prevent coffee beans from being contaminated by wet ground and impurities. Processed beans, to be dried in time, and drying should also have a degree, generally treated beans moisture content in 11-13%, drying insufficient easy to make beans moldy, drying excessive easy to make beans aging affect flavor.

6. Fine coffee has a strict grading system. Green beans are usually preserved as "parchment beans" with endocarp removed before export. A rigorous grading process is carried out to ensure uniform quality. Moreover, the protection during storage and transportation is very important, such as the control of temperature and humidity, the control of ventilation, the avoidance of odor adsorption, etc. If these are not done well, then the beans with higher grades will become no longer fine.

Fine coffee 1. Fine coffee is made from fine coffee beans. If the beans used to make coffee are not specialty coffee beans, the resulting coffee solution cannot be called specialty coffee.

2. Fine coffee is fresh coffee. Whether it's food or drink, the fresher the better, and so is specialty coffee. Coffee beans should be kept fresh before making fine coffee, including the preservation of roasted beans, and the coffee beans should be ground before making, which is also to retain its most original and best flavor. The handgun coffee making method is such a way to make fine coffee, and it is also one of the coffee making methods that can best retain the original flavor of coffee.

3. Fine coffee is good coffee and harmless to health. Unlike coffee made with inferior coffee beans, fine coffee uses high-quality coffee beans. Freshly made coffee is harmless to health and beneficial to the body and mind when consumed in moderation.

4. Fine coffee has a rich and wonderful taste. Even if the coffee made with fine coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste feeling, if not, it cannot be called fine coffee.

The trend for specialty coffee is that coffee consumers will pay high prices for good coffee, and that consumers will stay with coffee and the market will grow as long as good coffee is available. "High-quality coffee, represented by specialty coffee, is bigger business than coffee." Both coffee producing and consuming countries have discovered this simple fact.

In recent years, coffee producing countries no longer blindly pursue high yield and ignore quality practices, many countries began to introduce new coffee evaluation system, in order to mobilize the enthusiasm of producers to promote the production of fine coffee. Brazil, for example, introduced the Cup of Excellence coffee rating system in 1999 to better segment fine coffee. And specialty coffee has become one of the fastest-growing markets in the food service industry, reaching $12.5 billion in the United States alone in 2007, which shows the potential of the specialty coffee market, which is sure to grow in the future.