Several problems in the baking of boutique coffee
The article is mainly aimed at the boutique coffee industry (especially the boutique coffee roasters who want to be better and better), as well as those who want to develop in the coffee field. If you haven't reached a certain stage, you may not understand or you may not understand. If what is written here can give some inspiration or inspiration to a reader, even if only one or two out of a hundred readers have not written in vain.
Suppose you are now a boutique coffee bean roaster, please try to answer the following questions. You don't need to tell me the answer, just ask and answer yourself, and you don't need to tell anyone the answer, you just need to know it yourself.
What is your goal in roasting coffee?
What do you know about boutique coffee manor beans?
What is your favorite smell? What do you want to express by baking coffee?
How is the coffee beans or coffee drinks you roast and sell different from those offered by others?
If you don't sell rare beans or make titles, will you lose your attention?
Are you moving in the direction of your baking goal? Where are we? How far is it from the target?
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Relationship between roasting degree and taste of fine coffee
Coffee always gives people a black and bitter stereotype, but in fact, it is like a fruit, sour and sweet. The diversity and variation of the flavor of the lightly roasted manor-grade boutique coffee is no less than that of red wine. You can feel rich fruit, flower and sweet aromas in a good cup of coffee noodles. After trying it, you will definitely gradually like it.
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Distinguish between specialty coffee and regular commercial coffee
Now many coffee shops are playing the banner of roast 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?
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