Correct your coffee views丨What is good coffee?

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Since you clicked on this article, there is a 70% chance that you are a coffee lover, and not just someone who accidentally clicked on this article. So Dudu Kingdom decided to use the limited time to give you some practical coffee tips, which may help you correct your coffee view and enjoy the delicious coffee better.

Good Coffee vs. Bad Coffee

Nowadays, many coffee shops are promoting roasted specialty coffee, freshly ground specialty coffee, and selected coffee. So what is specialty coffee? How many coffee consumers know about specialty coffee? And how many coffee shop operators understand specialty coffee?

This is a big question. You know, in a country where tea consumption is the main consumer, it is difficult for people to easily accept coffee. Even so, coffee consumption is still a very popular commodity in the country. In order to make more people understand and accept coffee, countless baristas have devoted themselves to it. In order to make coffee popular in the market, every barista is making different efforts.

It is generally believed that compared with traditional coffee, specialty coffee has a more prominent flavor and distinct characteristics, with specific origins and detailed farm divisions. However, Dodo believes that there is actually another basic difference between specialty coffee and ordinary coffee, which is the difference in production methods.

Looking back at history, traditional coffee relies on exploiting coffee farmers to make profits and blending inferior coffees to achieve taste requirements. This is also the business model of most coffee companies, but specialty coffee has broken this model and brought revolutionary progress to the coffee industry.

Like all industrially produced things, traditional coffee is subject to mass production and high profits. It is generally of poor quality and lacks rich taste and aroma. Some products can at best be regarded as caffeinated beverages (caffeine can even be added to food after industrial extraction). This model destroys the enthusiasm of coffee farmers and leads to a vicious cycle.

Look, the above coffees that you can buy in supermarkets, whether it is canned liquid coffee or powdered instant coffee, are all "bad coffee" produced on industrial assembly lines.

The production process of specialty coffee

After ruling out the "bad coffee", let's take a closer look at the specific differences between various "good coffees" based on the coffee production process.

For a cup of "good coffee", the operators will pay more attention to the origin and the planting of coffee, improve the quality of coffee from the source, and also pay more attention to the treatment and situation of coffee farmers. Their goal is to allow everyone in the coffee industry chain to obtain their legitimate interests and enable the entire industry to develop healthily.

"Good coffee" starts with coffee farmers in major coffee producing areas around the world planting high-quality coffee trees, carefully harvesting the coffee beans and performing preliminary processing to make raw coffee beans, which are then transported to every barista through coffee merchants.

Depending on the purpose, the barista will choose to use a single variety of coffee beans, or blend different varieties of coffee beans. After professional roasting, the raw coffee beans will become roasted coffee beans of varying degrees, with different flavors. The roasted beans need to be ground, brewed, and added with milk, sugar, and ice according to taste... In short, a cup of delicious coffee has to go through such a complicated process before it can be delivered to you.

Good coffee starts from planting

There are four types of coffee trees in the world, but only two of them are truly commercially valuable and are planted in large quantities: Arabica and Kobusta.

Generally speaking, almost all specialty coffees come from Arabica coffee beans. So, when you see McDonald's advertising like this, they are definitely trying to tell you that their coffee is delicious. But don't be easily convinced, because not all Arabica beans are carefully selected, because many of the coffees you have drunk are actually blended, including various small coffee shops, as well as Starbucks or Man Coffee that you like to show off.

Italian Coffee and Single Origin Coffee

The world's major coffee producing areas are all in the tropical regions between 25° north latitude and 30° south latitude. The different altitudes, soils, climates, planting levels, and processing methods of each producing area will affect the flavor of the coffee beans themselves.

Baristas will use single-origin coffee beans or blend several types of beans to make coffee according to their needs. From an appreciation point of view, the two can be said to be completely different:

Single origin coffee: pursues the true expression of the original ecological individual flavor of the coffee beans themselves. The more authentic and purer the better. Any carving, concealment or correction is not advisable.

Italian coffee (including fancy coffee): focuses on innovation. The purpose of innovation is to create a unique and pleasant taste pursuit that is complex and integrated, balanced and unified.

So when you see the above names, you will roughly know whether this coffee is a single origin coffee or a blend of beans.

Italian coffee made from blended beans

To put it simply, Italian coffee is all based on espresso, with water, milk, cream, sugar and other ingredients added to create different flavors, and then some people give them all kinds of nice names.

The factors that affect the taste of Italian coffee mainly include the following:

1. The mixing ratio of beans;

2. The degree of grinding fineness;

3. Pressing extraction time;

4. The degree of whipping of milk foam;

5. Other added ingredients.

Oh, by the way, the most important thing is to see how the barista feels that day...

Single origin coffee

Single origin coffee strives to show the different flavors of coffee from different origins. For example, Indonesia's Mandheling is rich and mellow, suitable for medium-deep roasting; Ethiopian beans have rich fruity aromas and are suitable for lighter roasting. (This intuitive feeling is the same as tea. Ripe Pu'er is very dark when brewed, while raw Pu'er is light in color. The same principle applies to coffee.)

Knowing this, you will know what the following names mean:

Brazil Santos, Colombia premium Cymbidium

Ethiopia Yegashefei Sun-dried G1 Red Cherry Project

Ethiopia Yegashefei Washed G2, Ethiopia Sidam G2, Ethiopia Harar G4

Mandheling, Goyo Mountains, Sumatra, Indonesia

Huehuetenango, Guatemala

Peruvian Organic

Costa Rican Tara Bead SHB, Costa Rican Honey Processing

Through the above series of knowledge, you now know the difference between "good coffee" and "bad coffee", the difference between Arabica and Robusta, and the difference between single-origin coffee and espresso - so, what is specialty coffee?

It’s not sold in big supermarkets!

It's not what McDonald's sells!

Starbucks doesn’t sell it!

Specialty coffee is a single-origin coffee that has been carefully selected and has very strict restrictions on planting, processing, roasting, grinding, and extraction.

Now you know, right?

Source: WeChat public account Dudu Kingdom

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