The definition and concept of Fine Coffee "Coffee Studies" by Han Huaizong
What is boutique coffee?
The word is from Erna. Ms. Erna Knustsen was the first to reveal it in the Tea and Coffee monthly (Tea&Coffee Trade Journal) in 1974. At that time, she worked as a coffee purchasing expert at B.C.Ireland in San Francisco. Based on her professional knowledge, she coined the new term [specialty coffee], which highlighted that "only in the most favorable microclimate and soil and water can boutique coffee with unique flavor be cultivated." the aim is to distinguish it from commercial coffee at the New York Futures Exchange.
Carefully select the most suitable variety and plant it in the altitude, climate, soil and water environment that is most conducive to the development of coffee flavor. Careful washing and sun processing, select the most advanced raw beans without flawless protection, zero defects in the transportation process, delivered to customers. After the excellent craftsmanship of the roaster, it leads to the richest regional flavor, and then brews delicious coffee according to the recognized extraction standard.
The biggest difference between boutique coffee and bulk commercial coffee at the New York Futures Center, such as Brazil's Santos or Colombian "Supermo", is that bulk commercial beans are monotonous, slightly bitter and must be sweetened in order to be tasted; boutique beans have a distinct regional flavor, sour and sweet alcohol is extremely thick, sugar or cream is like crazy things.
What is a microclimate?
Microclimate refers to the local areas due to different geographical locations, such as sunny, sunny, valleys, lakes, elevations, shade trees, noon clouds or warm and humid air, so that the sunshine, rainfall, temperature, humidity, temperature difference between day and night in the local area are obviously different from the surrounding environment, thus giving birth to species that are very different from the surrounding.
Microclimate areas can range from a few square meters to hundreds of square kilometers. Coffee farms have different microclimates and grow coffee with different flavors due to complex factors such as altitude, sunshine, shade tree density and so on.
Han Huaizong, teacher "Coffee Studies"
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The species of coffee, tell me what kinds of coffee trees there are.
The coffee beans we usually see are red fruits on trees, seeds without peel and pulp. It is a kind of plant, so there will naturally be different tree species, just as there are many kinds of apples. There are two main categories visible in the market: Arabica and Robusta (rough flavor, caffeine more than twice as high as Arabica, not a boutique coffee variety. But in recent years, India
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Common coffee terms how to express coffee beans in-line coffee terms?
About coffee beans: * Coffee cherry: the fruit of a coffee tree, named because its rind is bright red and its shape is very similar to cherries. * round beans: when the coffee fruit is growing, one of the two seeds develops very well, and the other seed is eaten so that the coffee bean that should be oval becomes round. * Elephant beans: bigger than ordinary coffee beans and usually taste
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