Development trend of boutique coffee top boutique coffee

Boutique coffee-top boutique coffee

GOURMET

Cubita

Cubita atlas

Belonging to: Cubita [Amber Coffee]

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.

Lanshan No.1

Blue Mountain Coffee

Blue Mountain Coffee Atlas

, belong 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.

Fine Coffee-the characteristics of Fine Coffee

Characteristics of boutique 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 have been 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 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.