In fact, according to Ms. Knudsen, people began to drink fine coffee, but later, due to the increasing demand for coffee, the discovery and use of new coffee varieties reduced the quality of coffee, and even later, people gradually abandoned this unpleasant and unhealthy coffee and began to turn to other drinks. In this case, Ms. Knudsen made people realize the value of fine coffee again, which triggered the upsurge of fine coffee. In the United States, there have been enterprises and shops pursuing fine coffee, represented by Starbucks. The market for fine coffee is also developing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee became one of the fastest growing markets in the catering service industry, reaching $654.38+025 billion in the United States in 2007 alone. Boutique coffee has become the fastest growing coffee market. Coffee producing countries and importing countries all over the world are aware of the great potential of the fine coffee market and constantly strive to produce and manufacture fine coffee. At present, there is no clear standard to judge fine coffee in the world. Here is a brief description of the standards of the American Fine Coffee Association and the basic standards of coffee producing countries.
American Fine Coffee Association Standards:
1. Does it have a strong dry fragrance? Dry aroma refers to the aroma of coffee after roasting or grinding.
2. Whether there is a strong wet aroma. Wet aroma refers to the aroma of coffee extract.
3. Whether it is rich in acidity. Refers to the sour taste of coffee. The combination of strong acidity and sugar can increase the sweetness of coffee liquid.
4. Does it have a rich body? Refers to the concentration and weight of coffee liquid.
5. Is there a strong aftertaste? Refers to the aftertaste of coffee, according to how to evaluate the flavor after drinking or spitting.
6. Is there a strong flavor? Refers to the sense of taste, in which you can feel the aroma and taste of coffee liquid and understand the taste of coffee.
7. Whether the taste is balanced. Refers to the balance and combination of various flavors of coffee.
Evaluation criteria of producing countries:
1. All kinds of fine coffee. The native varieties of Arabica, Tibica or Bourbon, are preferred.
2. Is the altitude, topography, climate, soil and refining method of the cultivation site or farm clear? Generally speaking, coffee at high altitude is of high quality, and volcanic soil is more fertile.
3. Harvesting methods and refining methods adopted. Generally speaking, it is better to use artificial harvesting method and water washing refining method.