Anatomical diagram of coffee beans-step diagram of hand-brewing coffee from how coffee beans grow

Anatomical diagram of coffee beans-step diagram of hand-brewing coffee from how coffee beans grow

The concept of "boutique coffee" first appeared in 1974, when Erna Knutsen regarded "boutique coffee" as "coffee beans with the best flavor produced in a special microclimate", but boutique coffee is not necessarily luxury top coffee. According to the definition of the American Fine Coffee Association (SCAA), only coffee with a cup score of 8-10 can be called "boutique coffee". The first step is to smell the fragrance; the second step is to test the flavor, taste, acidity, taste and balance; the third step is to test sweetness, evenness and cleanliness; and finally, the score.

Compared with commercial coffee, boutique coffee pays more attention to quality. Hoffman pointed out that "there are many different manifestations in production and international trade." In the Coffee 3.0 wave, the boutique coffee exploration team pays more attention to the fair trade cooperation with coffee growers and selects beans with unique flavor in the coffee producing area.

After washing / drying and transportation, the value of coffee beans has been further enhanced in the baking workshop. Finally, when baristas play a key role, how to use accurate scientific methods to brew a cup of fine coffee that is just right and even amazing. All in all, the origin, freshness, baking method, picking time, water quality, temperature, time and the quantity of coffee powder, the choice of brewing equipment and even brewing techniques will affect the final taste of a cup of fine coffee.

The Rapavani double-hole machine Ideale, patented in 1950, is a pioneer in the same type of coffee machine, which promotes espresso to Europe.

The emergence of V60, Aeropress, Chemex and other simple home hand coffee utensils brings vitality to the vigorous development of boutique coffee.

Of course, the flavor of boutique coffee is more affected by the local environment, so Hoffman focuses more on the origin of coffee. There are more than 35 countries and regions in the three continents. Hoffman begins by introducing the history of coffee from various countries, discusses the effects of geographical environment and climatic conditions on the flavor, and further compares the differences between different growing areas in the same country.

In addition, in the introduction of the coffee producing areas of various countries, Hoffman's concise description of the flavor of the coffee producing areas of the country can be found, which can better meet the needs of coffee lovers for reference books, highly generalized and easy to refer to. It can be said that Hoffman's purpose is to sort out the complex coffee producing areas and achieve the traceability of fine coffee (Traceability). Like wine, the information from producing country, producing area to specific manor is transparent.