The definition of boutique coffee basic knowledge of boutique coffee

First of all, the definition of boutique coffee does not refer to the boutique of coffee, although it is better than ordinary coffee. Its English name "Specialty Coffee" can also be translated into special coffee, which means that only raw coffee beans that exceed a certain standard (such as 85 points) after being scored by professional tasters (cup testers) can be called fine coffee, and they can be traced back to planting manors, treatment plants, batches, planting height, handling methods, and so on must be transparent.

Even if it is boutique coffee, if the roaster and barista are not good enough, the coffee in your mouth may not be better than Xing poop.

However, as a consumer, what I am most concerned about is whether the imported coffee is good or not, and it is not too late to learn about the past life of the coffee beans you drink.

So what should the boutique coffee taste like? What's the difference between non-boutique coffee and non-premium coffee? First of all, we are talking about coffee. If you only drink milk with coffee, such as latte, cappuccino or coffee extract, that is, instant coffee, it is suggested that you do not have to look at it below. Of course, we will talk about lattes later.

Boutique coffee is brought directly to drink, at least the first choice is to drink directly, avoid any other addition, sugar, milk and so on, you can put it away. If any "boutique" cafe brings you coffee with sugar packets of milk balls, please greet him directly. In fact, all Chinese people should be able to accept "black" coffee. How many compatriots drink tea with sugar and milk?

A remarkable feature of boutique coffee is that it is not bitter, if you feel bitter, it is wrong, the more bitter, the longer the bitter taste, the more problematic the quality. Because the purpose of boutique coffee is to pursue "regional flavor", it is generally light to moderate roasting, highlighting different flavors. It turns out that the bitterness in coffee is mainly due to deep roasting, and the common point is that it is pasted. Beans from different areas are basically bitter after being burnt, and can only be used as milk companions. Therefore, it can be said that the tone of boutique coffee is sour, or sour. If a "boutique" cafe tells you that the coffee is bitter, you can directly ask his mother your last name.

Of course, if only sour, pure sour water, not many people would like it. But what if it tastes like orange juice, grapefruit juice, or sour plum soup?

First, Clean, clean, that is, there is no bad taste and flavor, such as pesticide flavor, yellow sauce flavor, scorched bitter taste, tire taste, sack taste, smelly tickle taste and so on that make you feel uncomfortable. No kidding, these smells are really quite common.

Second, Juicy, this English word has no accurate translation in Chinese, can be used to describe fruit, can also be used to describe girls. In the food and beverage industry, the taste that can be translated into fruit juice is the smooth, full feeling felt by the tongue and the wall of the mouth at the same time. Think of peaches.

Third, Sweet, sweet, strange, "black" coffee itself is sweet, yes, good coffee is sweet, like citrus, like blueberries, like cherries, tempting. However, sweet and sour are mutually exclusive, just like fruit, one point more ripe is sweet, one point raw is sour.

In addition to the variety and cultivation of beans, roasting also has a great impact on the sweetness of coffee. Generally speaking, the deeper the roasting is, the more sour substances will be converted into sweet substances. However, if the roast is deep and easy to paste, it will be bitter and tangled. See the next paragraph.

In fact, the above three points are mainly about the taste, that is, the tongue and mouth enjoy, fine coffee Flavor, flavor is also very important, need to experience with the nose. It is said that some people try to cover their eyes and plug their noses, so Coke, Sprite and Fanta can't be distinguished.

Boutique coffee is very rich in flavor, a variety of flowers, fruit, moxa, nuts, spices taste, unfortunately, flavor substances are generally light, it is easy to dissipate with the deepening of roasting, so the pursuit of flavor boutique coffee generally shallow roasting degree. Shallow pursuit of flavor? Or is it deeper to pursue sweetness? Good bakers will pursue the best balance between the two according to the characteristics of different beans, and sometimes there will be small differences, forming different genres, such as Nordic baking and Japanese baking.

The best taste and flavor of coffee depends on the skill of baristas. The characteristic of fine coffee production is to return to nature, and more coffee is extracted by hand, including hand brewing, siphon, American drip filtration, various kettles, and so on. The flavor performance of each kind of beans can be achieved by adjusting water temperature, ratio of water to powder, extraction time, manipulation and so on. At the same time, the kind of leisure made by hand is very suitable for boutique coffee, which needs to be tasted slowly.

To sum up, the characteristic of a boutique coffee shop is that it must use hand-made utensils to make individual coffee (in addition to milk curry), the beans are lightly roasted, and those beans that look shiny should be avoided as much as possible. each bean barista can tell the origin, unique flavor and so on.

These are the appearance, the final identification is not boutique coffee or drink, remember: clean, smooth, sweet, unique flavor.