Chinese Coffee Professional Baking Magazine original handmade selected coffee beans

To some extent, Chinese coffee seems to be a mystery to the world and even to practitioners. Some people say that the quality of coffee in China is poor, and most of it is sold to Nestl é or other large enterprises as raw materials for instant coffee. This may be due to Chinese culture. Chinese traditional culture makes the exchange of information very unobstructed. And because there is no local coffee organization in China to make Chinese people understand coffee, and then form the industry standard and system of coffee. Once upon a time, Chinese coffee beans did not seem to be very successful in establishing their image, which did not attract much attention, but this image has not changed much when Chinese coffee began to develop. Chinese coffee seems to be difficult to classify according to international practice, and it is even more difficult to examine and understand it comprehensively.

Chinese Coffee (originally abstracted from Roast Magazine [Professional Baking Journal])

Magazine original text

Stuart Eunson, director of Arabica Coffee Roasters Coffee Company in Beijing, said that Chinese coffee is generally regarded as a kind of low-quality coffee, and in some ways, people always confuse Chinese coffee with Vietnamese coffee, but they are actually very different. In the past 10 years, Chinese coffee growers have achieved great success in the quality and output of coffee beans, but Chinese coffee is still in a stage of development and still has a long way to go. Chinese coffee beans can already be said to be very good coffee beans, if selected by hand, buyers can buy very high quality coffee beans.