Coffee shop recommends Shanghai boutique cafe introduction

From refreshing drinks to the symbol of romantic culture, coffee has deeply influenced the traditional Chinese way of life based on "tea culture". Although the third wave of coffee, the fine coffee wave, has sprung up in western society as early as 10 years ago, fine coffee has gradually become familiar to the domestic public with the help of new media in the past two years. Boutique cafes no longer emphasize the romance of the atmosphere, and the pursuit of quality coffee itself, must be scientific methods throughout the whole process of making a cup of coffee. In Shanghai, which has the longest coffee culture in China, boutique cafes are also leading a new round of coffee trends in the city. Today, we go to find the three most acclaimed boutique cafes in the city.

Quality Library: measuring Coffee by Scientific method

On the wall of the cafe, a Qgrader (coffee quality appraiser) certificate certified by SCAA (American Fine Coffee Association) and CQI (Coffee quality Association) will always attract the attention of guests to stay on it for a few more minutes. This certificate is owned by Huang Junhao, director of coffee shop coffee. Since September this year, he has become one of 14 international cup appraisers working in mainland China, and there is also one more boutique coffee shop in China that makes coffee scientifically.

To become a coffee quality appraiser at SCAA, you need to pass a six-day exam, which is a high-intensity test for the sensitivity of the examinee's tongue and nose, and requires accurate judgments of different concentrations such as sour, sweet and salty. The passing rate of the exam is only 50% and 60%.

The test method of this exam reflects the essence of fine coffee-using a scientific method throughout the whole process of making a cup of coffee. Before Huang Junhao entered the coffee industry, he studied anti-cancer drugs at the Institute of Biomedicine of Academia Sinica in Taiwan. The rigorous scientific research method was applied to the study of coffee by Huang Junhao. The menu of quality restaurant coffee has a strong scientific style, and the origin of each coffee is as accurate as possible. The sweet, sour, bitter and mellow degrees are marked with numerical values, and the simplified data directly convey the concept of fine coffee to consumers.

Although the price of a 180 ml cup of coffee ranges from 50 yuan to 90 yuan, it does not hinder consumers' love of good coffee. The second store of quality Coffee in Shanghai and the first store in Beijing have opened one after another this month, and the coffee manager has to take care of three stores, but the quality of the coffee has not declined. The "emotional coffee brewing mode" has been abandoned here, and Huang Junhao has designed a systematic training for employees to ensure that the four steps of brewing coffee are standardized.

The first step is to measure the weight of the coffee beans, the second step is to measure the water temperature, the third step is to measure the weight of the added water, and finally the exact cooking time. Different coffee beans, after cup testing, there are strict standards for each step. If these four steps are well controlled, the quality of coffee produced by everyone tends to be consistent to ensure that the quality of every cup of coffee served to customers meets the requirements.

I drank 60 yuan a cup of Santa Fenlisa from Guatemala, rich in acid, with a taste of orange and a strong personality. This kind of bean is not among the 15 kinds of coffee beans on the menu, and the other two new beans are written on the small blackboard at the door. As an agricultural product, coffee is seasonal, which can not guarantee the supply of quality and quantity in a certain period of time. In addition, the freshness of coffee beans has an impact on the quality of coffee, nor can it guarantee long-term supply. In order to keep the coffee quality at a high level, the cafe, which has been open for only two months, has changed its menu three times.

In August, Huang Junhao went to Burundi, Africa, as a judge of an international coffee competition. He drank good coffee and traded directly with the planter. The more common way for him to buy coffee beans is through some certified baristas in Taiwan. So in the quality hall, you can drink a lot of special coffee beans, such as the honey-treated black pearl from La Salais Manor in Costa Rica. I decided to have a drink next time.

Jiangsu Road Store

Address: parking entrance of Shunyuan Mansion, 398 Li Road, Changning District

Tel: 021-62151008

Mingqian: a complete coffee supply chain

The birth of a cup of coffee, from the beginning of coffee planting, through harvesting, refining, sale, hand selection, roasting, grinding, extraction, and finally completed. For cafes, it is necessary to add the link of serving guests before this industry chain is considered complete.

Mingqian coffee, which sells coffee beans and earbags on Taobao since 2008, opened a store in April this year. They positioned Mingqian as the promoter of fine coffee and turned their attention to the whole industry chain.

In the middle of Mingqian Coffee's studio on North Shaanxi Road, there is a large wooden table with neatly packaged coffee beans for sale, each with an one-way exhaust valve that allows freshly roasted coffee beans to breathe properly, but prevents the entry of wet air. Among the coffee beans sold, a Yunnan coffee bean grown 1440 meters in Gaoligong Mountain on the Nujiang River is very popular. It is a honey-treated coffee bean produced by Mingqian on his own 60-acre coffee plantation in Yunnan. This allows them to participate directly in the stage of raw coffee, which is also their coffee experimental field. In order to get a better taste, we can try to refine the method and introduce different varieties. Cabinets, display large and small roaster, roasting quantity from 100g to 2kg, even if the order is only 100g, can also ensure the freshness of coffee beans roasting. In addition, they are directly involved in the design of the roaster. In the corner, a barista is teaching two students how to make black coffee from a siphon pot. His name is Zhu Kaiyi, who just won the East China Division of the WBC World Barista Competition this year.

In addition to serving a delicious cup of coffee, a barista who can talk to customers about coffee is a good barista. A latte is served with just the right temperature, mellow taste, delicate milk foam, coffee, milk and foam, with citrus floral aromas and lively fruit flavors, which is the icing on the cake.

The barista told me that the base of this latte is Mingqian 5, which is made from Guatemala, Costa Rica in Central America and Yegashafi in Africa. Espresso is extracted and espresso is made on this basis. Be sure to make foam with fresh milk to make sure it tastes good enough. Coffee beans, milk, machines and a knowledgeable barista are all ready. The latte of this standard cup costs 22 yuan, which is definitely worth the ticket price.

Take the popular boutique coffee route Mingqian coffee also provides takeout service, single coffee ear bag set is quite distinctive. There are more than a dozen kinds of individual coffee from Yunnan, Africa, Central America and other places to choose from, most of which cost less than 20 yuan. The set contains a bag of coffee earbags, a bag of sugar, a milk ball and a mixing stick. With just a few simple steps, you can enjoy a good cup of fresh coffee in the office.

Maoming South Road Store

Address: 1 / F, Ruijin Building, 205 Maoming South Road, Luwan District

Tel: 021-33689579

Rumaz: our own roasting cafe

After two years of training, Rumaz has become the "first sign" of hand-brewed coffee in Shanghai.

The first time I went to Lumaz was a year ago, because when I passed by, I couldn't resist the aroma of coffee that filled almost half of Hunan Road. I turned back and walked into this cafe, which can only accommodate up to five tables. The shopkeeper opened the bottles full of coffee beans and asked the guests to sniff out their favorite coffee beans. I chose Mantenin, who has a strong aroma, sat on the bar and watched her weigh the ground coffee powder one by one, measure the water temperature, use a hot water cup, and the water column from the chimney pot was first injected into the center of the filter paper, circled from the inside to the outside, and then skillfully extracted the coffee liquid.

It is a cup of coffee with rich mellow thickness and long return to sweet taste. When we talked about the aroma of coffee that made me "unable to stop", we learned that Miss Liu's Japanese husband had been baking coffee beans in the back operating room, and the strong aroma was emitted from the roaster.

80% of the factors that determine the taste of coffee come from raw coffee beans, and the other 20% depend on roasting. Due to the lack of access to the process of raw bean production, to change the taste of coffee, we can only rely on roasting to correctly grasp the possibility of all kinds of raw beans. So a powerful coffee machine plays a decisive role in whether a cafe can produce good coffee.

Miss Liu and his wife studied under the prestigious coffee master Satoshi Ono in Japan for three years. As disciples of Ono, they were lucky to get a roaster with a capacity of 1Kg designed and made by him. Ono produces a roaster every month, which is one of more than 20 in the world.

Lumaz provides coffee beans such as Kenya, Colombia and Guatemala with high real estate, which have a lot of moisture and thick flesh. If you use shallow roasting, it will bring uncomfortable sour taste. This kind of coffee beans must be deeply roasted in order to create a suitable taste, bitterness and simple taste. But in baking, deep roasting to bake coffee beans to a completely black state, the baking degree should be thorough enough, which has a very high requirement for the roaster's technology.

Although the new Lumazi store, which opened in Yuqing Road this summer, is not large, it is much more spacious because of a courtyard decorated with great care. And because it is hidden in the depths, it creates a rare sense of privacy in downtown areas. When I visited Lumaz again, it was Miss Liu's husband who made me coffee. It is simple and direct for guests to choose coffee by smelling, which is more suitable for those who come into contact with hand-made coffee for the first time. Unexpectedly, Rumaz's menu is extremely well made. Whether it is hand-brewed coffee or coffee beans sold, the origin and characteristics of coffee beans are clearly marked in Chinese, English and Japanese respectively.

I ordered a cup of Colombia for 55 yuan a cup, a particularly catchy sweetness and bitterness complement each other, mellow thickness is very good, endless aftertaste. After a year, Rumaz still maintained its high standard.

At this time, Ono's roaster had been moved to Yu Qinglu's operating room, and a very old book of Ono's own roasting was placed next to the roaster. When baking raw beans, the shopkeeper flipped through the book from time to time and dared not be negligent. No wonder the concept of "boutique coffee" is popular, and there is no Rumaz playing this card, only "home-baked coffee" is written on the canopy of the storefront.

Yu Qinglu Store

Address: no. 52, lane 110, Yuqing road, Xuhui district

Tel: 021-32240953 18717938084