Fine Coffee Common sense interpretation of Fine Coffee

Specialty Coffee, also known as specialty coffee and refined coffee by some people, was first proposed by Ms. Erna Knustsen in the Tea & Coffee Trade Journal in 1974 and developed in the mid-1980s. The Specialty Coffee Association of America (SCAA), Specialty Coffee Association of Japan (SCAJ) and Specialty Coffee Association of Europe (SCAE), established in 1982, 1987 and 1998 respectively, have played a key role in the development of specialty coffee. Although the specialty coffee movement has not developed for a long time, it has become the most popular concept in the coffee world.

We can analyze this from four angles. First of all, the concept of boutique coffee was originally proposed to distinguish it from bulk commercial coffee on the New York Coffee Futures Exchange (ordinary coffee that is generally consumed on the market is called commercial coffee). This is a new understanding of coffee, a competition between the coffee consumer camp and the coffee producer camp, a symbol of the true rise of the consumer power in the coffee world, and a comprehensive challenge to the simple, crude and lack of technical grading rules customized by coffee producing countries. Fine coffee fans solemnly declare that the final flavor and taste of coffee drinks are the concerns of those who pay for coffee. Of course, it is precisely because of our "high look" boutique coffee, the perfection of its concept system has a gradual process, coffee people all over the world are in practice exploration, no one can dominate the right to speak, and now the good show has just begun.

Secondly, the concept of fine coffee is put forward, which is the product of fully learning and drawing lessons from the theory of wine and other drinks, emphasizing the close relationship between the upstream elements such as variety, water and soil, climate, planting and coffee quality in the cup, and verified by cup test. I am also a wine enthusiast in the coffee business, so I am deeply touched by this-wine lovers love to discuss the soil characteristics of a certain region, the characteristics of a certain wine grape variety, the microclimate of a certain region, and the age of the vines of a certain estate. The concept of fine coffee was born, and coffee lovers were also filled with words related to climate, soil, variety, etc., from which an important word must be learned: Terroir. Terroir comes from French and can be translated into "humanistic terroir" in Chinese. Terroir is the product of the interaction between the micro-soil climate environment where coffee trees live and people. When we read the descriptions of specialty coffee products, we will find that they are full of detailed graphic descriptions of plantations, because only these specialty coffee beans can express the personal flavor of the region to the fullest extent. No wonder even Starbucks talks about the beauty of origin coffee.

Moreover, although the concept of fine coffee is proposed with the core of "variety, climate, water and soil, planting and other upstream factors working together to obtain good coffee beans", it is not limited to this. It clearly puts forward that the acquisition of a cup of good coffee is a "system engineering" that stresses the complete process, and every link such as primary processing, hand selection, roasting, grinding and extraction is of great importance. The upstream and downstream of the coffee industry chain are thoroughly integrated here. Roasting, extraction and variety are the same focus,"good beans, good roasting, good extraction" is considered to be the three elements of fine coffee_we Platinum Coffee College often nicknamed, fine coffee is "three good students." Traceability, which emphasizes the traceability and descriptiveness of the entire production process of coffee from the beginning of seed selection, we might as well call it "coffee with clear origin and clear cultivation and processing."

Finally, the concept of specialty coffee is also the product of carefully designed commercial organizations for profit, such as a series of expensive training and certification around specialty coffee, as well as associations, commercial organizations, coffee competitions, cup PK, coffee bean auctions, etc. related to specialty coffee. However, as long as we look at it reasonably, fine coffee is not only of great significance for improving the quality of our coffee, but also for improving our taste level. It is also a great incentive for farmers in coffee producing areas. It is also of positive significance for practicing the principle of fair competition, ensuring fair purchase prices and improving the living conditions of farmers.