Coffee maker, Brewer, Barista, Competitor
once the specialty coffee beans reach the retail environment, they have already passed 3 levels of inspection to ensure an extremely high level of quality control, however the process is not yet complete. the barista, who may be had some educational class, or experimental experience for many years and work as a barista behind the bar , is the final coffee professional to guarantee the life cycle of the specialty coffee bean is completed. specialty level baristas are not only highly skilled in brewing equipment operations or espresso machine; they routinely are deeply informed as to the origin of the coffee bean and how it’s flavor profiles will be revealed in brewing. if the specialty bean is not brewed properly it is possible that its true flavor potential could be lost; the barista ensures each bean reaches its full brewed promise. And the important part is how they can promote and present this journey to the last cycle.. customer.
Costumer, The most Important part
in this stage direct trading is the most incredible thing which can help to the farmers to get real price for what they doing, green coffee is next step to the green coffee buyer who may be certified coffee taster or the coffee quality institute (CQI) as a licensed Q grader. they have a palate as distinguished as a sommelier and can keenly identify coffee quality via cupping, or systematic tasting of brewed coffees. through cupping, the coffee taster can assess a coffee’s score and determine whether it is specialty grade quality, make decisions on which coffees they will include in their offerings, and often develop tasting notes and descriptions for the coffee on its final packaging. the green coffee buyer has a large role in communicating the information about a coffee to the roaster and café staff.
You can make purple or green from blue but you can not make pink from black, don’t forget coffee is the same as color and coffee roasting is the same as working with color, other issue is .coffee roasters need high quality general coffee skills who may be certified by any class or camp to completed numerous hours of coursework and hands-on training to skillfully roast the specialty bean or just a person who have to many years of experience to roast the coffee and work with all the variables. coffee roasting is an super dangerous work and art that requires a high degree of knowledge and experience to produce specialty level roast profiles. coffee must be closely monitored during the roasting process and scientific principles of heat transfer, thermodynamics and coffee chemistry must be applied to ensure the highest standard of quality and flavor come through in the final roasted bean.
The Coffee Producer
specialty coffee starts with the producer or farmer whose family likely has spent generations perfecting their approach to farming the highest quality coffee possible. grown in select altitudes and climates and nursed for years before the first harvest, the people and farmers who creates specialty coffee devotes his or her life to refining and perfecting the highest quality coffee on the planet. for them, it is about quality not quantity that is the most important consideration. only coffees free of defects and picked at their peak of ripeness can be able to call it specialty coffee.