Analysis of SCAA and SCAE data Starbucks Coffee Shop

Brewing coffee is an aesthetic, and aesthetics cannot be explained by science.

A few years ago, Uncle Cao went to Shanghai to visit the exhibition. In a senior shop that Uncle Cao worships, I meet a group of young people who have just entered the coffee industry. When the BOSS personally rushed, many young people asked the boss what kind of powder to use and what temperature requirements he had…Then they took pictures and videos crazily.

Uncle Cao recalled this past event and wanted to tell everyone. Data is always just data, to some extent only to give you a reference basis, but it does not make your coffee get a qualitative leap. Just like martial arts, scientists can rely on instruments to detect the speed of a master's punch and fist, but even if you have the same speed value, you may not become a master.

SCAA and SCAE, which are now rampant, have conducted painstaking data research on coffee. But there are a lot of things that data can't show, that data can't explain.

Have you ever seen a sommelier test the concentration of wine with TDS every day?

Have you ever seen a chef with a data analysis recipe every day?

Whether craft beer, wine, whiskey, or cuisine, it is the same as coffee, it is used to enjoy, it is a feast for taste.

The feast of taste comes from beauty, and beauty comes from life.

Beauty in food, wine, coffee performance lies in the arrangement of flavor, that is, the so-called hierarchy.

How much do you know about hierarchical representation?

1 shade

The shade mentioned here is not the concentration value detected by TDS. This is related to the ratio of water and powder. If we use wine analogy, it is the strength and softness of wine. There are concentrated, light and elegant. It doesn't have to be in a certain proportion to be the best.

2 light

Weight is the sensation your tongue feels when you drink coffee. Softness is expressed in smoothness, while heaviness is a sign of repression of the tongue. This is similar to the weight of the fist, but the source of the feeling is different. Fists are determined by the performance of the target object, which is relatively easy to see.

3 Strength

This will be easier to understand, that is, coffee flavor strength performance. Of course, this strong and weak performance should be based on good flavor. If the poor flavor is too strong, it means that this cup of coffee has failed.

4.

Width is derived from the palpable area of flavor in the mouth. When you drink coffee, you can clearly distinguish whether the flavor of this cup of coffee is a line or a surface diffusion. Some baristas have a 1:20 ratio of water to powder that feels stronger than others at 1:15 because it increases the area of the mouth.