What is boutique coffee? High-quality coffee with superior flavor
Generally speaking, the basic level of coffee in circulation on the market is based on the export specifications of various countries. This output base level is based on the particle size of coffee beans and the altitude of the producing place, not according to the specific producing place and manor, variety, and not according to the taste and aroma of coffee.
The pursuit of action began to be realized, like wine tasting of coffee cup test (taste), the evaluation of coffee taste and aroma of the new criteria is to produce, to produce and manor of coffee, aroma and taste of the characteristics of a clear judgment. Coffee with a score of more than 80 points in this cup test is called "boutique coffee".
And this kind of "boutique coffee", just like buying green vegetables in the supermarket, you can know the appearance and name of the producer, the place and estate of the coffee and the production process.
Cup of Excellence (COE)
In 1999, the world's first international coffee evaluation conference "Cup of Excellence (COE)" was held in Brazil and is now being held in nine countries.
Coffee with a score of more than 84 points in "Cup of Excellence (COE)" is called the best coffee among the best, and it is auctioned at an international online auction.
The producers who scored more than 84 points and won the title of "Cup of Excellence (COE)" were recognized and honored in general, such as the quality of coffee, the quality of coffee production, and so on. Producers can also get a very high status. Therefore, it makes the producers form the motivation to continuously produce excellent coffee and is closely related to the continuous profit income.
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The origin and flavor characteristics of coffee common sense of all kinds of coffee
The category of coffee is freshly ground coffee: usually large cans with beans of different sizes, oval Arabica and round Robusta. Baking color uniformity varies greatly, not full, caffeine beans can see the traces of dry crack, not glossy! It smells like a faint aroma of coffee. If you grind it on the spot, it usually has a momentary aroma.
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Technical terms for coffee tasting cup testing vocabulary for professional expressions
Flavor [flavor] is the overall impression of aroma, acidity, and mellowness, which can be used to describe the overall feeling of contrast coffee. Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. The sour and sour mentioned here is different from bitterness or sour (sour), and it has nothing to do with pH, but promotes coffee to perform functions such as refreshing the mind and clearing the taste.
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