American Fine Coffee Association (SCAA) A brief introduction to American Fine Coffee Association

The characteristics of boutique coffee

Boutique Coffee-- characteristics of Fine Coffee beans

1. Boutique coffee beans must be high-quality beans with flawless beans. It should have an outstanding flavor, not "no bad taste", but "taste particularly good". two。 Boutique coffee beans must be excellent varieties, such as the original bourbon species, mocha species and Tippica species. The coffee beans produced by these trees have unique aroma and flavor, which is far from that of other tree species, but the relative yield is low. In recent years, in order to pursue the ability of disease and insect resistance and increase the yield, there are many improved tree species, such as Kenya to promote a large number of high-yield rurial11 species, but the taste and quality are greatly reduced. Of course, you can't call it "boutique coffee". 3. The growth environment of boutique coffee beans also has higher requirements. Generally grow at an altitude of 1500 meters or even more than 2000 meters above sea level, with appropriate precipitation, sunshine, temperature and soil conditions. Some world-famous coffee beans also have a special geographical environment, such as the alpine clouds in the Blue Mountains, the free shade provided by Kona's afternoon "Flying Cloud", and the volcanic ash soil in Antigua, which provide conditions for the growth of boutique coffee. 4. The best way to harvest high-quality coffee beans is to harvest them manually. That is, only mature coffee fruits are picked to prevent coffee fruits with inconsistent maturity from being picked at the same time. Because those unripe and overripe fruits will affect the balance and stability of coffee taste, boutique coffee needs to be picked frequently and carefully during harvest. 5. High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed beans should be dried in time, and the drying should also have a certain degree. Generally, the moisture content of processed beans is 11% 13%. Insufficient drying can easily make beans moldy, and excessive drying can easily affect the flavor of beans. 6. Boutique coffee has a strict grading system. In general, raw beans are preserved as "parchment coffee beans" in the form of endocarp after processing, and the endocarp is removed before export. Go through a strict grading process to ensure the uniformity of quality. And its preservation and transportation in the process of protection is very important, such as temperature and humidity control, ventilation control, avoid odor adsorption and so on, if these do not do well, then no matter how high-grade beans will no longer become fine.

Fine Coffee-drinking Coffee

1. Fine coffee is made from boutique coffee beans. If the beans that make coffee are not boutique coffee beans, the coffee liquid produced cannot be called fine coffee.

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

two。 Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. 3. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind. 4. Boutique coffee has a rich and beautiful taste. Even if the coffee made of boutique coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste, if not, it can not be called boutique coffee.

Development trend of boutique coffee

As long as it is delicious coffee, coffee consumers are willing to pay a high price; as long as delicious coffee is provided, consumers will not abandon coffee and the market will grow. "High-quality coffee represented by boutique coffee is a big business." Coffee producers and consumers have discovered this simple fact. In recent years, coffee producing countries no longer blindly pursue high output while neglecting quality. Many countries have begun to introduce a new coffee evaluation system in order to arouse the enthusiasm of producers and promote the production of fine coffee. For example, Brazil began to implement the Cup of excellence coffee rating system in 1999 in order to better subdivide boutique coffee. And boutique coffee has become one of the fastest growing markets in the catering service industry, reaching 12.5 billion US dollars in the United States alone in 2007. All these can see the potential of the boutique coffee market, and the boutique coffee market will certainly grow stronger and stronger in the future.

SCAA, full name-- Specialty Coffee Association of America, Chinese translation as "American Special Coffee Association" and a small number of people call it "American Fine Coffee Association". SCAA is the largest coffee trade association in the world and a trade organization focusing on high-quality coffee. Founded in 1982, SCAA has more than 3, 000 member companies in more than 40 countries around the world, covering all areas of the coffee industry, including coffee growers, coffee roasters, coffee equipment manufacturers, and all kinds of coffee traders. The industry function SCAA is committed to providing a common platform for pursuing the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee, establishing coffee quality standards and standardizing the certification standards for the skills of coffee professionals. Its main functions include: setting and maintaining coffee quality standards in the coffee industry; conducting research on coffee, coffee equipment and improving coffee craftsmanship; at the same time, the association also provides coffee education, training, resources and commercial services for its members; the barista evaluation standard established by SCAA and the barista certificate issued is one of the most authoritative barista certifications in the world. The Association holds various coffee fairs, coffee seminars and barista championships every year. The annual meeting of the Association, held in different cities every spring, is the largest gathering of coffee professionals in the world.

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

As the world's largest and authoritative coffee trade association, SCAA awards awards every year to companies and individuals who have made outstanding contributions to the coffee industry, including Lifetime Achievement Award, Special contribution Award, Outstanding author / publisher Award, Special Certification Award (individual), and Sustainable Development contribution Award. Golden Cup Award (Cafe, retailer) / Golden Cup Award, Morse Drakman sales Service Award / Mose Drachman Sales and Service Award, Baker Association Coffee of the year Award / Roasters Guild Coffee of the Year, Best roasted Coffee Award decided by the Baker Association Best roasted Coffee Competition / Roasters Guild Roasters Choice Tasting Competition. The last two prizes were decided in the form of a competition. The authoritative certification SCAA consists of two chapters: the baristas Association (Barista Guild of America) and the Baker Association (Roasters Guild), both of which are composed of professional coffee practitioners. Members improve the quality of coffee in the industry through information exchange, skills training and cooperation. At the same time, the Coffee quality Association (CQI) is the charitable trust of SCAA and the largest provider of coffee training and technical assistance in the coffee industry. The authentication of SCAA is highly authoritative. There are only three coffee quality evaluation judges (Certified SCAA Cupping Judges) certified by SCAA authority, all from the United States; at present, there are 521 coffee quality rating baristas (Licensed Q Graders) licensed by SCAA from 18 countries in the world, of which Colombia has the most, 161and Japan has the largest number of countries in Asia, with 60, while China has not yet. At the same time, SCAA also provides a variety of certifications for coffee practitioners and coffee companies around the world, including: the American baristas Association Certification course (Barista Guild of America Certification) is a professional barista training course, ranging from low to high grades Level 1, Level level 2 and Level 3. Each level has courses and exams, which you can take after completing the course, and if you think you are good enough, you can sign up for the exam without taking the course, and you can get a certificate after passing the exam. Coffee Machine Certification (Coffee Brewer Certification) Coffee machine manufacturers can contact SCAA to apply for certification of their coffee machines, and all coffee machines applying for certification will be sent to SCAA's office center in long Beach, California for testing. The coffee machine that has passed the test can be marked with the certified product logo. Coffee Evaluation Committee Laboratory Certification (Cupping Judges Lab Certification) Laboratories that have passed this certification can be used to teach SCAA Coffee Evaluation Committee certification courses

Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor.

This book mainly introduces two kinds of top coffee in the world, GOURMET and Lanshan No. 1, and other boutique coffees from other places. The origin and present situation of the top boutique coffee, and the judgment standard of the fine coffee. The characteristics of top coffee: boutique coffee beans, boutique production process.

Top boutique coffee

Overview

Mainly introduce two kinds of top coffee in the world, GOURMET and Lanshan No. 1, and other boutique coffees from other places. The origin and present situation of the top boutique coffee, and the judgment standard of the fine coffee. The characteristics of top coffee: boutique coffee beans, boutique production process.

1 、 GOURMET Cubita

Belonging to: Cubita [Amber Coffee]

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

Origin: Crystal Mountain, Central Mountains, Cuba

Output: less

Level: AA level

Evaluation: ★

Summary: the deep-roasted coffee (Gourmet) category caters to the tastes of the most demanding gourmets. Including the production process, this coffee is favored by diners, the taste is clean and meticulous, with a slightly sour taste, not strong but very long-lasting, her unique sweet melon and fruit aroma will give off a perfect taste after cooking; excellent balance, taste saturated, strong, smooth taste, mellow and smooth taste with slightly bitter and light sweetness like wine. Gold typeface GOURMET hardcover logo is the symbol of gold powder.

2. Blue Mountain Coffee No. 1

Belonging to: Blue Mountain Coffee [Blue Mountain Coffee]

Origin: the Blue Mountains of Jamaica

Output: very little

Level: top level

Evaluation: ★

Summary: the best blue mountain coffee bean coffe is NO.1 peaberry, also known as pearl beans, is a carefully selected small round beans in the products at an altitude of 2100 meters, the boutique in the boutique. The aroma is very full-bodied, with long-lasting fruit flavors. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the high-quality fresh Blue Mountain coffee has a long-lasting flavor, as drinkers say, with a lingering aftertaste.

Concept

High-quality coffee-coffee beans

Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor.

Fine Coffee-drinking Coffee

Coffee made from fine coffee beans. Now the coffee is mainly made by hand-brewing coffee to give full play to the flavor of the coffee bean itself. Boutique coffee does not have a bad effect on people's health, but drinking it in moderation is beneficial.

The Origin and present situation of Fine Coffee

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. later, people even began to dislike this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become one of the fastest growing coffee markets. Coffee producing and importing countries around the world are aware of the great potential of the boutique coffee market, and continue to make efforts to the production and production of boutique coffee.

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

The judgment standard of fine coffee

At present, there is no clear judgment standard of fine coffee in the international community. Here, we will briefly explain the standards of the American Fine Coffee Association and the basic standards of coffee producing countries.

American Fine Coffee Association Standard:

1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.

two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.

3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.

5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.

6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.

7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.

Evaluation criteria for producing countries:

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.

The characteristics of boutique coffee

Boutique Coffee-- characteristics of Fine Coffee beans

1. Boutique coffee beans must be high-quality beans with flawless beans. It should have an outstanding flavor, not "no bad taste", but "taste particularly good".

two。 Boutique coffee beans must be excellent varieties, such as the original bourbon species, mocha species and Tippica species. The coffee beans produced by these trees have unique aroma and flavor, which is far from that of other tree species, but the relative yield is low. In recent years, in order to pursue the ability of disease and insect resistance and increase the yield, there are many improved tree species, such as Kenya to promote a large number of high-yield rurial11 species, but the taste and quality are greatly reduced. Of course, you can't call it "boutique coffee".

3. The growth environment of boutique coffee beans also has higher requirements. Generally grow at an altitude of 1500 meters or even more than 2000 meters above sea level, with appropriate precipitation, sunshine, temperature and soil conditions. Some world-famous coffee beans also have a special geographical environment, such as the alpine clouds in the Blue Mountains, the free shade provided by Kona's afternoon "Flying Cloud", and the volcanic ash soil in Antigua, which provide conditions for the growth of boutique coffee.

4. The best way to harvest high-quality coffee beans is to harvest them manually. That is, only mature coffee fruits are picked to prevent coffee fruits with inconsistent maturity from being picked at the same time. Because those unripe and overripe fruits will affect the balance and stability of coffee taste, boutique coffee needs to be picked frequently and carefully during harvest.

5. High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed beans should be dried in time, and the drying should also have a certain degree. Generally, the moisture content of processed beans is 11% 13%. Insufficient drying can easily make beans moldy, and excessive drying can easily affect the flavor of beans.

6. Boutique coffee has a strict grading system. In general, raw beans are preserved as "parchment coffee beans" in the form of endocarp after processing, and the endocarp is removed before export. Go through a strict grading process to ensure the uniformity of quality. And its preservation and transportation in the process of protection is very important, such as temperature and humidity control, ventilation control, avoid odor adsorption and so on, if these do not do well, then no matter how high-grade beans will no longer become fine.

Fine Coffee-drinking Coffee

1. Fine coffee is made from boutique coffee beans. If the beans that make coffee are not boutique coffee beans, the coffee liquid produced cannot be called fine coffee.

two。 Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee.

3. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

4. Boutique coffee has a rich and beautiful taste. Even if the coffee made of boutique coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste, if not, it can not be called boutique coffee.

Development trend of boutique coffee

As long as it is delicious coffee, coffee consumers are willing to pay a high price; as long as delicious coffee is provided, consumers will not abandon coffee and the market will grow. "High-quality coffee represented by boutique coffee is a big business." Coffee producers and consumers have discovered this simple fact.

In recent years, coffee producing countries no longer blindly pursue high output while neglecting quality. Many countries have begun to introduce a new coffee evaluation system in order to arouse the enthusiasm of producers and promote the production of fine coffee. For example, Brazil began to implement the Cup of excellence coffee rating system in 1999 in order to better subdivide boutique coffee. And boutique coffee has become one of the fastest growing markets in the catering service industry, reaching 12.5 billion US dollars in the United States alone in 2007. All these can see the potential of the boutique coffee market, and the boutique coffee market will certainly grow stronger and stronger in the future.

Boutique coffee from all over the world

Civet Coffee (Kopi Luwak) is a recently invented coffee made from cat poop. It is the most expensive coffee among many.

Blue Mountain Coffee Blue Mountain Coffee

Is a more popular coffee, produced in Central America, Jamaica, the West Indies, with mellow, bitter slightly sweet, soft and smooth characteristics, and slightly sour, can make the taste more sensitive, taste its unique taste, is the best of coffee.

Cuban Crystal Mountain Coffee (cubita coffee)

In Cuba, the cultivation of coffee is regulated by the state. The best coffee growing area in Cuba is located in the Central Mountains. Because this area not only grows coffee, but also produces quartz, crystal and other precious minerals, it is also known as Crystal Mountain. At present, Crystal Mountain Coffee is synonymous with top Cuban coffee.

The most representative is that "Cubita Coffee" is all produced in Crystal Mountain, Cuba, abbreviated as: Cubita, Chinese name: Amber Coffee. It also has a high reputation in the coffee industry. Cuban Crystal Mountain Coffee ranks first in the world. Crystal Mountain is adjacent to the Blue Mountain Mountains of Jamaica, and its climatic conditions are similar to those of Jamaican Blue Mountain Coffee. Cubita adheres to the principle of perfect coffee, only making individual coffee, picking coffee beans by hand, plus washing coffee beans to ensure the quality of coffee. Cubirta is like an elegant princess, with the characteristics of nobility, tenderness and grace. The balance is excellent, the bitter taste and the sour taste are well matched, and there will be a delicate, smooth, fresh and elegant feeling in the taste. The designated coffee at the Cuban embassy is called "unique Caribbean flavor coffee" and "special coffee beans among island coffee beans".

Manning

Rich in Sumatra, Indonesia, the local special geology and climate cultivate unique characteristics, with a very rich and mellow flavor, and with a more obvious bitter taste and carbon burning taste, bitter, sweet taste is particularly good, unique charm. In 1995, UCC Oshima Coffee, Japan's largest coffee company, partnered with PT Gun ung Lintong, the largest coffee maker in Sumatra, Indonesia, to build their first Mantenin coffee farm in Asia, demonstrating Mantenin's importance.

Mocha

Mocha coffee is produced in Ethiopia, this variety of beans is small and strong, with a unique sour and citrus aroma, more attractive aroma, and glycol with an intoxicating rich finish, unique aroma and soft sour, sweet taste.

Brazil

The best selected from Brazil, which is rich in coffee beans, has a strong sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a touch of grass aroma, slightly bitter in the fragrance, smooth and smooth, the aftertaste can make people comfortable and pleasant. Santos is the best of Brazilian coffee. Named after the port of Dos in the state of Sao Paulo, Brazil, the coffee has large grains, high aroma, moderate bitterness, high acidity, soft taste and mild acidity. If you taste it carefully, it will last forever.

Kenya mocha mint coffee

It comes from a high-quality Arabica species, and Arabica is also one of the types of coffee in Taiwan, which tastes more mellow and thick, and has a more obvious sour taste. It is also a favorite of Germans to catch many coffee fans who like this characteristic. Yin-dried coffee is different from ordinary coffee in that it is dried naturally after washing, drying in a natural state for 6 months, and then going through some formalities, which is different from that of ordinary coffee beans, while Yin-dried beans belong to medium-roasted beans, which contain less caffeine. Yega Xuefei belongs to the top mocha, and the name is directly translated into English. Jamaica is the more advanced bean in the Blue Mountains. Mamba combines the unique flavor of Mantenin and Brazilian coffee, rich and full-bodied, with a hint of fragrance. The combination of Mantenin and Brazil, which are soft with each other, is a good combination. The blue is a mixture of Manning and Blue Mountain at 1:1. When the bitter taste of Manning meets the slight acid of the Blue Mountain, the two neutralize each other, and the fragrance is mellow. Latte Italian espresso with high concentration of hot milk and foamed fresh milk retains a hint of coffee aroma and sweetness, sending out rich and charming fresh milk aroma, smooth and smooth entrance, is the favorite of many girls.

Italian cappuccino

The mellow espresso is mixed with fine and fragrant foamed milk and slippery chocolate powder to fully reconcile the supple taste and charming aroma, coupled with elegant cappuccino coffee decoration to highlight personal taste. It is the most popular fancy coffee nowadays.

Chocolate Coffee

Italian espresso with chocolate, foamed milk, syrup, cocoa powder, strong coffee and chocolate aroma, and sweet and coffee neutralization, smooth but not greasy, is suitable for the taste of the public.

Irish coffee

The special Espresso with unique flavor is mixed with whisky, sugar and fresh cream, so that the fragrance of Espresso is enhanced by whiskey, and blended with fresh cream to give a smooth, sweet and bitter taste. Maggialdo in Italian espresso, do not add whipped cream, milk, as long as two tablespoons of soft milk foam on the coffee, so that is a cup of macchiato.

Kangbaolan

It's an Italian Viennese coffee. Whipped cream can be mixed in coffee or served as a snack for guests to eat and drink at the same time. Later, after brewing coffee under pressure, it was renamed "stirred cream with espresso".

Vienna Coffee

Viennese coffee (Viennese) "Viennese" is the most famous coffee in Austria. It was invented by a coachman named Ein Schuberner. Perhaps for this reason, Viennese coffee is occasionally called a "one-headed carriage" today. Fascinate people all over the world with the sweet flavor of whipped cream and chocolate. Snow-white fresh cream, sprinkled with colorful rice, the appearance is very beautiful; through the sweet chocolate syrup, cold cream sipping hot hot coffee, is a unique flavor! This Viennese coffee has a unique way of drinking. Without stirring, it starts with cold cream, feels very comfortable, then drinks hot coffee, and finally feels the sweetness of granulated sugar, with three different tastes.

Viennese coffee is made a bit like American mocha coffee. First sprinkle a thin layer of sugar or fine rock sugar on the bottom of the hot and humid coffee cup, then pour hot and thick black coffee into the cup, and finally decorate the coffee surface with two tablespoons of cold fresh cream. A cup of classic Viennese coffee is ready.

Turkish coffee

After drinking coffee, Turks always look at the traces of coffee powder left at the bottom of the coffee cup to understand the luck of the day from its appearance. Turkish coffee is neither distilled nor brewed, but uses very fine Turkish coffee powder, with cold water, and boils slowly over low heat in a small ladle pot to produce cups of bitter and strong foamed coffee. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups.

Preparation method:

Pour the deep-fried coffee and cinnamon and other spices into the milk bowl, stir well, then pour into the pan, add some water and boil 3 times, remove from the fire. After the powder settles, pour the clear liquid into the cup, then slowly add orange juice and honey to serve. Frozen cream coffee, frozen cream coffee, without ice, but chilled. Here is an introduction to the American drinking method of making coffee with ice.

Preparation method:

Add ice cubes made from coffee to the glass, pour in the milk boiled with sugar, and slowly pour the frozen coffee from the top, then the milk and coffee are divided into two layers. Put the milk foam on the top and sprinkle some cinnamon powder to garnish.

Russian coffee

Russian coffee, also known as hot Mojaba, has a strong coffee flavor.

Preparation method:

Heat the deep-fried coffee, melted chocolate, cocoa, egg yolk and a small amount of milk over the fire, stir well, add 1 tablespoon sugar, stir well, pour into the cup, add 1 tablespoon cream to float on top, and garnish with some chocolate powder.

Espresso (single shot): traditional Espresso coffee tastes strong and bitter at the same time, but many people fall in love with it because of its dual flavor. When drinking, take a sip of coffee in your mouth, let its aroma spread, and then savor it carefully.

Espresso (double shot): the same as the previous coffee method, but double the amount of coffee beans, the taste is naturally stronger and more bitter, nervous sensitive people should be careful to drink.

Cappuccino (cappuccino):

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

Use 1x3 Espresso coffee with 1x3 light milk, then beat the fresh milk with a machine, and finally sprinkle a layer of cinnamon powder on the edge of the cup. The master can usually make cinnamon powder into various shapes.

Americano:

One or double premium Espresso, diluted with plenty of hot water to make a mixed coffee.

Latte (latte):

Adding hot milk to one or two servings of Espresso, and then adding different amounts of syrup according to your taste, is the most popular coffee, similar to Nestl é's 1: 2.

Breve:

The practice is basically the same as Latte, except that hot cream is used instead of fresh milk.

Mocha (Moka):

Add hot milk and chocolate powder to the Espresso, stir well, squeeze a layer of cream on the coffee and sprinkle it with chocolate sauce, which is the most pleasing coffee in appearance.

Granita:

This is the most popular drink in summer. Add fresh milk, cocoa and sugar to Espresso, combine it with snow paste, and add fruit juice according to your taste.

This book mainly introduces two kinds of top coffee in the world, GOURMET and Lanshan No. 1, and other boutique coffees from other places. The origin and present situation of the top boutique coffee, and the judgment standard of the fine coffee. The characteristics of top coffee: boutique coffee beans, boutique production process.

High-quality coffee-coffee beans

Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor.

Fine Coffee-drinking Coffee

Coffee made from fine coffee beans. Now the coffee is mainly made by hand-brewing coffee to give full play to the flavor of the coffee bean itself. Boutique coffee does not have a bad effect on people's health, but drinking it in moderation is beneficial.

The Origin and present situation of Fine Coffee

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. later, people even began to dislike this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become one of the fastest growing coffee markets. Coffee producing and importing countries around the world are aware of the great potential of the boutique coffee market, and continue to make efforts to the production and production of boutique coffee.

The judgment standard of fine coffee

"American Fine Coffee Association (SCAA) introduction to American Fine Coffee Association w.kaf.name"

At present, there is no clear judgment standard of fine coffee in the international community. Here, we will briefly explain the standards of the American Fine Coffee Association and the basic standards of coffee producing countries.

American Fine Coffee Association Standard:

1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.

two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.

3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.

5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.

6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.

7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.

Evaluation criteria for producing countries:

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.

As one of the most authoritative professional coffee institutions in the world, the professional coffee cup evaluation system established by SCAA is used as a collection of methods, processes and standards for coffee quality evaluation. Although most cafes in China are not suitable to use this method for cup evaluation, some methods and details in its process may be helpful for us to understand the taste of coffee. After a lot of effort, I finally finished the translation of this material, which was limited to the lack of English proficiency, some of which were improperly translated, but I still posted it to share it with coffee friends. I also hope that more professional friends can help correct the improper translation, in order to improve, thank you very much!

Scaa Coffee Cup Evaluation system (cupping system)

Objective:

The figures and Standards Committee of the American Fine Coffee Association recommends these standards for coffee cup reviews. These guidelines will ensure that the quality of most coffee is accurately evaluated.

Necessary equipment

Essential for baking

Environment

Cup review is necessary.

Special roaster for cup evaluation

Good lighting

Balance (specification)

Agtron baking tester or other color measuring instrument

Clean, no intrusive odor

Cup comment cup (with lid)

Bean grinder

Cup review table

Cup comment spoon

Be quiet

Hot kettle

A comfortable temperature

Tables and other textual materials

Restrict interference (prohibit telephone calls, etc.)

Pencil and clipboard

* Cupping glasses / SCAA recommends a 5-or 6-ounce Manhattan or 'Rocks' glass. The porcelain soup bowl of 175-225ml is also fine. The cup must be clean, odorless and kept at room temperature. The lid can be of any material. * all cups must be of the same capacity, specification and material.

Sample preparation Sample Preparation

Baking Roasting

Sample beans must be within 24 hours of baking and at least 8 hours after baking. The baking standard of sample beans should be from light to light-medium, which is similar to that of raw beans 58 and coffee powder 63 with an error of + /-1 (the standard specification is 55-60 or SCAA agtron#55).

Baking should be done within 8 to 12 minutes without obvious blackheads or scorched beans.

Sample beans should be cooled quickly with cold air (not with water) after baking. When the sample beans are cooled to room temperature (75 ℉ or 20 ℃), they should be stored in a sealed box or bag to reduce air contact and prevent contamination.

Sample beans should be kept in a cool place, but not in the refrigerator or frozen.

Specification and quantity

The appropriate ratio is to use 150ml water for every 8.25g of coffee powder, which is in line with the median value permitted by the golden cup "golden cup" formula. Determine the amount of water injected into the cup and adjust the amount of coffee so that the error is less than 0.25 grams.

Preparation for cup review

Prepare the coffee beans and grind them before the start of the cup review. the ground coffee powder should not be placed for more than 15 minutes before soaking. If this is not guaranteed, cover the coffee powder and soak in water within 30 minutes after grinding. Sample beans should measure the weight of their raw beans to ensure that they meet the above coffee capacity. Coffee grind is slightly thicker than conventional filter coffee, with 70% to 75% of coffee powder passing the American standard No. 20 screen. Prepare at least 5 cups of each to ensure the consistency of the sample.

Before grinding each kind of raw beans, grind a certain amount of coffee beans to clean the grinder, and then grind the required capacity of each cup one by one to ensure the consistency of each cup. After grinding, pour the coffee powder into the cup and close the lid immediately.

Water injection Pouring

The water for cup evaluation should be kept clean and odorless, but not distilled or softened. The ideal total dissolved solid is 125-175ppm, but keep it between 100ppm and 250ppm.

The water should be freshly boiled and maintained at a temperature of about 200 ℉ (93 ℃) during brewing. * the water temperature should also be adjusted according to altitude.

Hot water should be poured directly onto the coffee and reach the edge of the cup to ensure that all coffee powder is soaked. Let the coffee powder soak for 3-5 minutes before the cup review begins.

Sample evaluation

Sensory assessment has the following purposes:

Determine the actual sensory differences between different samples

Describe the flavor of sample beans

Determine the tendency of the product

No test can do all of this, but they all have something in common. It is important for cup reviewers to know the purpose of the evaluation and the use of the results. This cup evaluation scheme determines the cup reviewer's perception of quality. The quality of the specific flavor characteristics will be analyzed, using the existing experience of the cup reviewer, and then the sample will be evaluated according to the numerical evaluation. The scores of different samples can be compared, and the sample beans with high score should be obviously better than the sample beans with low score. The cup evaluation form provides a way to record the important flavor characteristics of coffee.

Fragrance/Aroma dry / wet flavor Flavor, aftertaste Aftertaste, acidity Acidity, alcohol Body, equilibrium Balance, consistency Uniformity, purity Clean Cup, sweetness Sweetness, defect Defects, and overall evaluation Overall. The specific flavor characteristics reflect the cup reviewers' positive evaluation of coffee quality, while the defect is the negative score that reflects the bad flavor of coffee. The overall evaluation score is based on the cup reviewer's personal feeling of flavor, which reflects the personal feelings of the cup reviewer as an individual. This is a quality rating scale from 6 to 9 based on the 16-point scale with an increment of 0.25. These grades are:

Quality scale Quality Scale

6.00-Good

good

7.00-Very Good

Good

8.00-Excellent

Excellent

9.00-Outstanding

Excellent

6.25

7.25

8.25

9.25

6.5

7.5

8.5

9.5

6.75

7.75

8.75

9.75

Theoretically, the above measurement level should range from a minimum of 0 to a maximum of 10 points. If the score of the sample bean is lower than the lowest score in the above table, it is the quality below the high-quality grade.

The evaluation procedure / should first evaluate the baking color of the sample beans visually. This will be recorded and may be used as a reference when evaluating specific flavor characteristics below. As the coffee cools and cools, it will lead to changes in coffee flavor, and the following evaluation of various characteristics is also based on this.

Step 1: dry incense / wet incense Fragrance/Aroma

Within 15 minutes after the sample beans are ground, open the lid and evaluate the dry aroma of the coffee by smelling the coffee powder.

After injecting hot water, keep the coffee surface in the cup unbroken and rest for 3 to 5 minutes. Gently touch the surface of the coffee with a long spoon 3 times to break the surface, and gently stir to let the wet fragrance of the coffee pass through the long spoon. Record the score of dry / wet incense.

Step 2: flavor, aftertaste, acidity, mellowness, and balance.

When the coffee liquid is cooled to 160 ℉ (71 ℃), the coffee liquid is tested within 8 to 10 minutes after the injection. Quickly sip the coffee liquid into the mouth, so that the coffee liquid inhaled in the mouth can touch the mouth more fully, especially the upper jaw and tongue surface. Because the coffee vapor emitted to the throat and nasal cavity at this temperature has the greatest intensity, the flavor and aftertaste should be evaluated at this time.

As coffee continues to cool (160℉-140℉, 71 ℃-60 ℃), acidity, mellowness, and balance will continue to be measured. Balance is the cup reviewer's evaluation of the overall harmony of flavor, aftertaste, acidity and mellowness. As the coffee cools, cup reviewers will evaluate different characteristics several times (2 or 3 times) at different temperatures. Mark each score according to the 16-grade scale, and if there is a change (if the sample improves or decreases with the temperature), re-mark the score on the horizontal score line and draw an arrow to point to the final score.

Step 3: sweetness, consistency, purity

Sweetness, consistency, and purity were measured when the coffee solution dropped to room temperature (100 ℉, below 38 ℃). For these features, cup reviewers can give a score of 2 points for each feature of each cup (the highest score is 10 points).

When the coffee drops to 70 ℉ (21 ℃), the cup review should be ended, and the overall score will be given by the cup reviewer according to the comprehensive evaluation of the above characteristics.

Step 4 score Step# 4-Scoring

After all the evaluations are completed, all scores will be added up and the total score will be recorded in the handwritten column on the right.

Single part scoring Individual Component Scores

The feature score is recorded in the appropriate table of the cup evaluation table. For some positive features, there are some bi-directional marking meters.

The longitudinal scale is used to record the performance intensity of perceptual features and serve as a mark recorded by cup reviewers. The horizontal scale is used to evaluate the cup reviewer's relative cognition of perceptual characteristics, which is based on the cup reviewer's empirical understanding of the sample.

Each feature is described in more detail:

 dry / wet aroma characteristics include dry aroma (which refers to the dry powder aroma of coffee after grinding) and wet aroma (which refers to the aroma of coffee powder soaked in water). The cup evaluation process can be divided into three steps: (1) smell the aroma of coffee powder placed in the cup before filling with water; (2) smell the aroma released from the coffee surface after soaking; (3) smell the aroma of coffee when it is soaked. A specific description of the aroma can be recorded on the horizontal line under "qualities", while the dry aroma, the broken coffee surface and the wet aroma during soaking will be recorded on the vertical 5-point meter. The final score will reflect the tendency of dry / wet fragrance of sample beans.

 flavor / flavor reflects the main characteristics of coffee, is the "backbone" characteristics, including from the initial aroma and acidity to the final aftertaste. It is a comprehensive expression of all taste sensations from the mouth to the nasal cavity. The evaluation of flavor should be carried out by sipping coffee in order to fully mobilize the taste organs to participate in the evaluation, and combined with the evaluation of the intensity, quality and complexity of various aromas and flavors that make up the flavor.

 aftertaste / aftertaste refers to the length of a good flavor (aroma and taste) that emanates from the upper jaw or remains inside the mouth when the coffee is spit or swallowed. If the aftertaste is short or unpleasant, you will get a low score.

 acidity / pleasant acidity is generally referred to as "brightness", and unpleasant acidity is generally referred to as "sour". At best, acidity increases the vitality, sweetness, and fresh fruit characteristics of coffee, and is usually sensed and evaluated immediately after sipping coffee, but coffee that is too sour or dominated by acidity is often unpleasant, and excessive acidity is often not conducive to the performance of the overall characteristics of coffee. The scores on the horizontal scorecard will record the cup reviewers' relative perception of coffee acidity based on the characteristics of coffee producing areas and other factors (such as roasting degree, expected use, etc.). Coffee that is thought to have strong acidity, such as Kenya, or coffee with low acidity, such as Mantenin, will also get a corresponding preference score, although they vary widely in strength performance.

 alcohol / alcohol is based on the tactile perception of coffee liquids in the mouth, especially the tongue and upper jaw. Most high-alcohol coffee gets high scores because more gum and sugar are extracted during the extraction process. Coffee that is considered to be high in alcohol, such as Sumatra, or coffee with low alcohol, such as Mexico, will get correspondingly high preference scores, although they vary widely in strength performance.

 balance / balance is used to describe how coffee flavors, acidity, mellowness and other different aspects reconcile, complement or conflict with each other. If coffee lacks certain aroma and flavor characteristics, or if some characteristics are too strong, the balance score will be reduced.

 sweetness / sweetness refers to the sweetness and pleasant rich flavor formed by the presence of sugar in coffee. The bad flavor corresponding to sweetness here is "sour", "gathered" and similar to "green and astringent" flavor. This feature can not be directly perceived as in soft drinks with added sugar, but it will affect other flavor characteristics. You can get 2 points per cup, and the highest total score is 10 points.

 purity / purity refers to the "transparency" of a cup of coffee with no extra negative taste from the first mouthful to the last aftertaste. To evaluate this feature, pay attention to the overall flavor of coffee from the first intake to the last swallowing or spitting. Any non-coffee flavor or aroma will degrade the quality of coffee. Purity is calculated through the evaluation of the score of 2 points per cup and the highest total score is 10 points.

 consistency / consistency reflects the consistency of the flavor of the 5 cups of coffee. If the taste of these five cups is different, they will not get a high score. Each cup is calculated as 2 points, and if 5 cups taste the same, you will get a maximum score of 10 points.

 overall evaluation / overall evaluation is a comprehensive and comprehensive evaluation of various characteristics of coffee by individual cup reviewers. A sample that scores high in many ways but is "not up to standard" will get a lower score. A coffee that is consistent with its origin characteristics and achieves the desired characteristics will get a high score. A typical example is that a single feature that is not fully reflected in a single score will get a higher score in the preference score. This step is the process of individual evaluation by the cup review team.

 defect / defect is the negative flavor or weak flavor of coffee which is harmful to the quality of coffee. They are divided into two kinds. Taint refers to the obvious peculiar smell in coffee, but it is not overwhelming and is commonly found in aroma. In the strength assessment, a "taint" will get 2 points. Fault refers to the peculiar smell in coffee, which is commonly found in taste. It can be overwhelming or cause unpleasant taste in coffee. A fault will get 4 points on the strength score. Defects should first be identified and classified (taint or fault), then described (e.g. "sour", "rubber-flavored", "fermented", etc.) and documented. The number of cups with defects will be recorded and marked, and a score of 2 or 4 will be given according to the strength of the defect. finally, the total score of the defect will be obtained by adding up the product of the score and the number of cups.

Final score Final Scoring

The final score is to get the "total score" by adding up the scores of the main characteristics of a single item, and then subtract the defect score from the total score to get the final score. The following scoring key is considered to be a better way to judge the quality of coffee based on the final score.

Total Score Quality Classification total score quality grade

90-100Outstanding excellent Specialty

Fine grade

85-85.99 Excellent excellent

80-84.99 Very Good is very good