{"id":13845,"date":"2022-05-13T02:21:11","date_gmt":"2022-05-13T02:21:11","guid":{"rendered":"https:\/\/cafesantahelena.alivanstudio.com\/what-are-coffee-microlots\/"},"modified":"2025-01-30T21:24:45","modified_gmt":"2025-01-30T21:24:45","slug":"what-are-coffee-microlots","status":"publish","type":"post","link":"https:\/\/cafesantahelena.com\/fr\/what-are-coffee-microlots\/","title":{"rendered":"Que sont les Micro-Lots de Caf\u00e9?"},"content":{"rendered":"

Un peu d’histoire sur l’\u00e9volution du caf\u00e9<\/strong><\/span><\/h2>\n

Chaque p\u00e9riode de l’histoire de la consommation de caf\u00e9 est appel\u00e9e \u00ab\u00a0vague\u00a0\u00bb. Il y a 3 vagues qui d\u00e9crivent ces p\u00e9riodes : premi\u00e8re vague, deuxi\u00e8me vague et troisi\u00e8me vague.<\/p>\n

La premi\u00e8re vague<\/b>, des ann\u00e9es 1930 aux ann\u00e9es 1960, est une production de masse due \u00e0 l’explosion de la consommation de caf\u00e9. Le caf\u00e9 \u00e9tait n\u00e9cessaire plut\u00f4t qu’appr\u00e9ci\u00e9, et le prix bas \u00e9tait la principale pr\u00e9occupation.
\nLa deuxi\u00e8me vague<\/b>, des ann\u00e9es 1960 aux ann\u00e9es 1990, correspond \u00e0 l’apparition du caf\u00e9 de sp\u00e9cialit\u00e9 et aux grandes cha\u00eenes de caf\u00e9s, qui ont commenc\u00e9 \u00e0 proposer un caf\u00e9 de meilleure qualit\u00e9, mais standardis\u00e9 par une torr\u00e9faction plus fonc\u00e9e. C’est au cours de cette vague que l’utilisation des machines \u00e0 expresso s’est fortement d\u00e9velopp\u00e9e.
\nLa troisi\u00e8me vague<\/b>, des ann\u00e9es 90 \u00e0 aujourd’hui, est la p\u00e9riode o\u00f9 le caf\u00e9 de sp\u00e9cialit\u00e9 a commenc\u00e9 \u00e0 \u00eatre d\u00e9gust\u00e9 pour ses ar\u00f4mes et ses saveurs. Tout comme le vin, le caf\u00e9 a aussi son terroir. Cette vague a vu l’\u00e9mergence des premiers petits caf\u00e9s sp\u00e9cialis\u00e9s, qui privil\u00e9gient la qualit\u00e9 \u00e0 la quantit\u00e9.<\/p>\n

 <\/p>\n

Que sont les microlots de caf\u00e9 et pourquoi sont-ils si exceptionnels ?<\/h2>\n

\"\"<\/p>\n

Le terme microlot d\u00e9signe de petits lots de caf\u00e9 d’excellente qualit\u00e9, produits sur des propri\u00e9t\u00e9s certifi\u00e9es, avec un syst\u00e8me de tra\u00e7abilit\u00e9 complet, permettant d’acc\u00e9der \u00e0 des informations telles que le lieu de production, la vari\u00e9t\u00e9, et m\u00eame le type d’engrais utilis\u00e9.<\/b>
\nLes caf\u00e9s de sp\u00e9cialit\u00e9<\/b> ont des ar\u00f4mes et des saveurs distinctifs. Les microlots, quant \u00e0 eux, font franchir de nouvelles \u00e9tapes \u00e0 cette cat\u00e9gorie. Leurs portions sont limit\u00e9es et super-exclusives, avec des origines uniques.<\/p>\n

Pour cela, il est n\u00e9cessaire que ces types de caf\u00e9 pr\u00e9sentent des particularit\u00e9s dans leur production, ou dans l’analyse sensorielle, qui les diff\u00e9rencient des autres. En plus de ces points, les grains sont r\u00e9colt\u00e9s \u00e0 la main, sont tr\u00e8s s\u00e9lectifs, et par cons\u00e9quent leur production est plus petite.<\/p>\n

Le concept de micro-lot est apparu lorsque certains agriculteurs se sont rendu compte que sur leurs terres, certains caf\u00e9iers produisaient des grains diff\u00e9renci\u00e9s.<\/p>\n

L’aspect attrayant et l’excellent niveau de maturit\u00e9 avec une concentration en sucre plus \u00e9lev\u00e9e sont les points qui ont amen\u00e9 les producteurs \u00e0 penser que ces grains \u00e9taient capables de d\u00e9velopper une \u00e9norme complexit\u00e9 de saveurs et d’ar\u00f4mes.<\/p>\n

Mais pour qu’un caf\u00e9 soit class\u00e9 dans la cat\u00e9gorie des microlots, il est important que ces caract\u00e9ristiques particuli\u00e8res soient confirm\u00e9es. Pour ce faire, on utilise des analyses sensorielles, effectu\u00e9es sur une tr\u00e8s petite quantit\u00e9 de grains.<\/p>\n

Quelles sont les caract\u00e9ristiques et les particularit\u00e9s des microlots de caf\u00e9?<\/span><\/h3>\n

L’origine des micro-lots de caf\u00e9<\/b> se trouve dans la terre, mais la nature n’est pas la seule \u00e0 exprimer leurs qualit\u00e9s. Le travail du producteur a \u00e9galement une influence. La r\u00e9colte manuelle est effectu\u00e9e lorsque les grains sont compl\u00e8tement m\u00fbrs. Cela signifie que les sucres sont enti\u00e8rement form\u00e9s. Apr\u00e8s la r\u00e9colte, les grains sont s\u00e9ch\u00e9s lentement au soleil. Cette proc\u00e9dure permet d’obtenir une boisson plus cors\u00e9e et plus douce.<\/p>\n

Les microlots de caf\u00e9<\/b> prennent de plus en plus d’importance sur le march\u00e9. Leur haute qualit\u00e9 et leur exclusivit\u00e9 font que les sacs atteignent des prix plus \u00e9lev\u00e9s que ceux des autres grains, ce qui atteste sans aucun doute du niveau exceptionnel de ces produits. Ainsi, le consommateur a le privil\u00e8ge de conna\u00eetre et de consommer une boisson unique.<\/p>\n

Il n’existe pas de formule pour produire un microlot. Cependant, certains crit\u00e8res doivent \u00eatre analys\u00e9s pour que le caf\u00e9 soit class\u00e9 de cette mani\u00e8re.<\/p>\n

Le premier crit\u00e8re signifie que les grains ne contiennent pas d’\u00e9l\u00e9ments \u00e9trangers, tels que des brindilles, des pierres ou des mottes de terre. Ils ne peuvent pas non plus avoir subi un quelconque type de fermentation ind\u00e9sirable.<\/p>\n

Le second param\u00e8tre nous donne l’id\u00e9e que les grains qui font partie de ce lot ont pratiquement les m\u00eames caract\u00e9ristiques, \u00e9tablies notamment par le point de maturit\u00e9 au moment de la r\u00e9colte.<\/p>\n

L’analyse sensorielle du caf\u00e9 tient compte de la m\u00e9thodologie de la Specialty Coffee Association of America, qui d\u00e9finit les normes de propret\u00e9, de douceur, de corps et d’acidit\u00e9 de la boisson. Apr\u00e8s l’analyse, le caf\u00e9 est not\u00e9 en fonction de chacun de ces \u00e9l\u00e9ments. Le score minimum doit \u00eatre de 80 pour \u00eatre class\u00e9 dans la cat\u00e9gorie des caf\u00e9s de sp\u00e9cialit\u00e9.<\/p>\n

Un microlot de caf\u00e9 de haute qualit\u00e9 ne d\u00e9passe pas 15 sacs de 60 kg comme limite de volume, statistiquement d\u00e9termin\u00e9 par la m\u00e9thodologie de la SCA (Specialty Coffee Association).<\/p>\n

Apr\u00e8s avoir compris ce que sont les microlots de caf\u00e9, pourquoi ne pas essayer l’un des meilleurs?<\/strong><\/span><\/p>\n

Sentez-vous privil\u00e9gi\u00e9 d’avoir acc\u00e8s \u00e0 un produit sp\u00e9cial!<\/strong><\/span><\/p>\n

 <\/p>\n

Acheter Maintenant!<\/strong><\/em><\/span><\/a><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Un peu d’histoire sur l’\u00e9volution du caf\u00e9 Chaque p\u00e9riode de l’histoire de la consommation de caf\u00e9 est appel\u00e9e \u00ab\u00a0vague\u00a0\u00bb. Il y a 3 vagues qui d\u00e9crivent ces p\u00e9riodes : premi\u00e8re vague, deuxi\u00e8me vague et troisi\u00e8me vague. La premi\u00e8re vague, des ann\u00e9es 1930 aux ann\u00e9es 1960, est une production de masse due \u00e0 l’explosion de la […]<\/p>\n","protected":false},"author":1,"featured_media":19691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[],"class_list":["post-13845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"yoast_head":"\nCoffee Microlots-What does it mean? 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