13
02.2020

WHAT BARISTA IN DANANG NEED TO KNOW ABOUT THEIR LOVE: SPECIALTY COFFEE

飲食烹飪(西菜)  
What is specialty coffee?
 
Specialty Coffee “is 100% of arabica coffee beans, which score over 80 points on the scale of SCA by CQI.
 
There are 2 standards for green coffee:
- Specialty Coffee for Arabica (if it is Robusta, then we call it Fine Robusta)
- Commercial (Commodity) Coffee if it is not evaluated as Specialty
 
To meet the standard Specialty Coffee (Fine Robusta), coffee beans must go through 3 stages of evaluation:
 
Stage 1: Green Grading with 350gr sample (350gr will be divided and assessed on 3 Q-Grade by the Coffee Quality Institute). The Institute is appointed to test and not involved in the coffee trade activities to maintain equity.
 
Within 350gr of coffee, there will be no level-1 defect and less-than-5 level-2 defects (there are a total of 16 defects in the classification). Beans must be green to greenish (equivalent to the standard moisture of 11-12.5% + -0.5% and the scent must be clean and free from mold, over ferment and has no unpleasant odors.
 
Stage 2: Roasting Grading. After the sample is roasted (light roast) there are no Quaker beans (beans have light yellow or light brown, offer smell like tobacco and medicine).
 
Stage 3: Cupping grade of 80/100 according to SCA's standard with 10 Sensory criteria such as Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Sweetness, Balance, Uniformity, Cleancup and Overall of 3 scoring results, based on QGrader - CQI standard.
 
If the sample meets the standard of SC, it will be sealed of confirmation of CQI. If not it will receive feedback.
 
Coffee Beans for Specialty Coffee
 
According to the standards established by the American Association for High-Quality Coffee (SCAA), only about 10% of Arabica coffee varieties in the world today meet the standard of Specialty coffee. To have the best quality, coffee farms need to meet standards of height, water, air, being far from residential areas or industrial areas, etc.
 
Specialty Coffee Processing
 
Before delivered to retail stores and coffee shops, Specialty coffee beans are processed. Specialty coffee beans are wet-processed so that the coffee is not damaged. Every stage from peeling, fermenting or drying comply with a strict and thorough standard. Specialty coffee processing technology is quite complex and requires strict supervision of workers and experts. At the fermentation stage, time and temperature are important factors that need attention. The drying time for coffee should also be adjusted appropriately, not dry too quickly or too slowly to prevent the coffee from drying out evenly or may re-moisten lately.
 
Specialty Coffee Roasting
 
Before being roasted, the workers of 43 Factory Coffee Roaster will have to carefully inspect and select the raw coffee beans through the samples. Taste and color are criteria for workers to evaluate coffee beans. The beans will then be checked for quality again after roasting. If these test samples are perfect, the amount of coffee that they represent will be roasted at standard temperature. 43 Factory Coffee Roaster roasts beans at 205 - 210 degrees Celsius, with very small errors. During roasting, roasters will rely on the unique characteristics of the coffee beans to develop the flavor for Specialty coffee.
 
Barista: the last ingredient for a perfect cup of specialty coffee
 
 
 
From the treasure of nature, the barista will extract the best coffee quality based on the standards of water, temperature, pressure, etc. This depends on types of coffee bean and the flavor
 
The barista must be trained to gain experience in dealing with coffee and cultivate love and connection with coffee beans.
 
Then, coffee becomes the flavor that forever dominates human civilization.
 
發表於2020.2.13
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