Increase of consumption generates interest by Gourmet Coffee
According to the Brazilian Association of Coffee Industries (ABIC) study, released in 2011, the consumers of coffe has turn out more demanding.
According to the Brazilian Association of Coffee Industries (ABIC) study, released in 2011, the consumers of coffee have become more demanding.
According to the ABIC study, released in 2011, the consumers of coffee have become more demanding. The consumption of gourmet coffee has grown between 15 and 20% last years. In 2010, for example, the growth reached 21.3%. Furthermore, 45% of respondents said they would pay more for a better quality product.
This fact can be seen on supermarket shelves, which offer increasingly sophisticated grain. However, even willing to pay more for higher quality coffee, the consumer doesn’t know always what is behind the higher prices. "Every coffee powder combines a mixture of several kinds of grains, which we call blend. The quality of special and Gourmet Coffees is due to the use of selected crops, where grains are harvested at the optimal degree of maturity" says Patricia Ferreira, director of the Café Barão brand that launches a special line of products in the first half of this year.
Besides the selection of the best grains, all gourmet coffees processing follow specific techniques and care, ranging from drying and roasting of beans until the grind, which should be made preferably at the preparation time.
Hired by coffee companies, coffee shops, restaurants etc., baristas are responsible for selecting grains to the blend composition, the type of roasting (light, medium or dark) and the most suitable milling for each product variety. "To make a good coffee, it’s not enough to have a high quality raw material. Excess in toasting grains, grinding it in a wrong way or even using very hot water are some procedures that can ruin the drink", Ramiro Ferreira said, director responsible for the purchase of raw coffee, and the composition of Café Barão blends.