The definition of good coffee and bad coffee

Since you click on this text, there is a 70% chance that you are a coffee lover, not because of hand disability. Then the kingdom of du du decided to use the limited time to give you a little practical coffee common sense, which may help you correct your coffee concept and better enjoy the taste of coffee.

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Good coffee, VS bad coffee.

Nowadays, many coffee shops play the banner of baking boutique coffee, freshly ground fresh boutique coffee and selected coffee, so what is boutique coffee, how many coffee consumers know boutique coffee, and how many coffee shop operators know boutique coffee?

This is a big doubt, you know, in this country dominated by tea consumption, it is more difficult for people to accept coffee easily. even so, coffee consumption is still a popular commodity in China, and in order to let more people understand and accept coffee, there are countless baristas involved in it, and each barista is making different efforts in order to make coffee popular in the market.

It is generally believed that, compared with traditional coffee, boutique coffee has more prominent flavor and obvious characteristics, with specific producing areas and detailed farm division. However, Mr. Dodo believes that in fact, there is a basic difference between fine coffee and ordinary coffee, that is, the mode of production is different.

Looking back in history, traditional coffee makes profits by exploiting coffee farmers and meets the taste requirements by blending inferior coffee with each other, which is also the business model of most coffee companies, but boutique coffee has broken this model. bring a revolutionary progress to the coffee industry.

Like all industrially produced things, traditional coffee is subject to mass production and high profits, generally of poor quality and lack of rich taste and aroma. Some products can at best be seen as caffeine-rich drinks (caffeine can even be added to food after industrial extraction), a pattern that destroys the enthusiasm of coffee farmers and leads to a vicious circle.

Well, the above things you can buy in the supermarket, whether canned liquid coffee or powdered instant coffee, are "bad coffee" produced by an industrial assembly line.

The production process of boutique coffee

After excluding "bad coffee", we will carefully study the specific differences of various "good coffee" according to the production process of coffee.

A cup of "good coffee", its operators will pay more attention to the origin, pay more attention to the cultivation of coffee, improve the quality of coffee from the source, but also pay more attention to the treatment and situation of coffee growers. Their goal is to enable everyone in the coffee industry chain to get their own legitimate interests and make the whole industry develop healthily.

"good Coffee" will start from coffee farmers from major coffee producing areas around the world to grow high-quality coffee trees, carefully harvest the fruit and initially process it into raw coffee beans, and then transport them to every barista through coffee merchants.

According to different uses, baristas will choose to use a single variety of coffee beans, or mix them with different varieties of coffee beans. After professional roasting processing, raw coffee beans will become different degrees of cooked coffee beans, their tastes are also different. Ripe beans need to be ground, brewed, and added milk, sugar and ice according to taste. All in all, a delicious cup of coffee has to go through such a complicated process before it can finally be delivered to you.

Good coffee starts with planting.

There are four kinds of coffee trees in the world, of which only two are of real commercial value and have been planted in large quantities. One is the Elaraby species (ARABICA), and the other is the Robasta species (KOBUSTA).

Generally speaking, almost all the fine coffee comes from coffee beans grown in Arabica. So, when you see McDonald's advertising like this, of course they want to tell you that their coffee is delicious. But don't be easily convinced, because not all Arabica beans are carefully selected, because a lot of the coffee you drink is actually blended, including a variety of small cafes. And your favorite Starbucks or diffuse coffee.

Espresso and individual coffee

The main coffee producing areas in the world are in the tropics between 25 °N and 30 °S. The elevation, soil, climate, planting level and treatment methods of each producing area will affect the flavor of coffee beans.

Baristas will use individual coffee beans or a blend of several beans to make coffee according to demand. From an appreciation point of view, the two can be said to be very different:

Individual coffee:

The pursuit of true expression of the original ecological flavor of coffee beans, the more real the better, the purer the better, any carving, concealment or correction is not desirable.

Espresso (including fancy coffee):

Focus on innovation, the purpose of innovation is to create a different, pleasant taste pursuit, complex and integrated, balanced and unified.

So when you see these names, you probably know whether the coffee belongs to individual coffee or mixed beans.

Combine beans to produce espresso

To put it bluntly, espresso is all based on espresso, with water, milk, cream, sugar and other contents to produce different flavors, and then someone gives them all kinds of good-sounding names.

The main factors that affect the taste of espresso are as follows:

1. The mixing ratio of beans

2. The fineness of grinding

3. The time of pressing extraction

4. The degree of froth.

5. Other added ingredients.

Oh, by the way, the most important thing depends on the mood of the barista that day.

Single bean produces high-quality coffee

On the other hand, the purpose of individual coffee is to try to show the different flavors of each kind of coffee from different places, such as Mantenin in Indonesia, which is rich and mellow, suitable for medium-depth roasting, while Ethiopian beans are rich in fruity aromas. suitable for shallow roasting. (this intuitive feeling is the same as tea, cooked Pu'er is very black, while raw Pu'er is light, and coffee is the same principle.)

Knowing this, you will know what the following names mean:

Brazil Santos, Columbia Super Cymbidium

Ethiopian Yejia Xuefei Solar G1 Red Cherry Project

Ethiopia Yejia Xuefei washing G2, Ethiopia Sidam G2, Ethiopia Harald G4

Mantenin, Goshu Mountains, Sumatra, Indonesia

Guatemala Vivette Nango

Peruvian organic

Costa Rican Tarazu SHB, Costa Rican honey treatment

Through the above knowledge, you now know the difference between "good coffee" and "bad coffee", the difference between Arabica and Robsta, and the difference between individual coffee and espresso-so, what is boutique coffee?

It's not sold in a big supermarket!

What's sold in McDonald's is not!

It's not sold in Starbucks!

Boutique coffee is a single coffee, after careful selection, there are strict restrictions on planting, processing, roasting, grinding and extraction.

Now you know, right?