Explore the boutique coffee │ return to the nature of black coffee Aoyi Let's go black!

Our Kuroshio movement is rapidly unfolding,

Take you to explore the history and changes of the international boutique Kuroshio!

Black Original Flavor and Coffee Aesthetics

Recently, a street activity called Coffee Common has sprung up in New York, USA, to share professional coffee knowledge with passers-by.

The masses. During the event,"ordinary commodity grade" and "Guatemala single item hand-brewed" coffee roasted by Portland Heart Coffee were brewed, and two cups of black coffee were used as the main character to conduct flavor test with added sugar milk. The results of the activity survey showed that many respondents felt burnt, bitter and even disgusted with the black coffee of ordinary grade, while Heart Coffee's pure black coffee (a Guatemala product) made many people praise "a fresh black coffee"! And when both black coffees were sweetened with milk, the comment was "there's really no difference."

I believe that as a part of the coffee supply, everyone should have heard of the so-called Third Wave of Coffee. What does this term have to do with us? In fact, as coffee history progresses, people gradually begin to pay more attention to coffee. From the convenience of coffee, to the emphasis on coffee flavor, and even return to the most primitive coffee flavor-black coffee. The overall trend of coffee in recent years can be said to be influenced by the third wave of coffee operations. In Taiwan, the drinking population of black coffee has increased year by year, and it is not difficult to see that consumers have more requirements for coffee experience and higher expectations; therefore, coffee manufacturers have moved towards fine coffee that can truly present the local customs of coffee producing areas, such as single-product coffee and manor coffee; the positive benefit brought by following the trend is that in addition to increasing the unit price of customers, it also increases the revenue of coffee beans. In particular, the sales of coffee in the collection stores offering hand-brewed service increased by three times on average compared with the sales of coffee in ordinary stores.

Operation Coffee III

In this world of high value-added boutiques, coffee is always compared to wine. About producing areas, manors,

Different geographical characteristics and climate, etc., even with the "tasting" similar to the "cup test" process, each coffee bean flavor evaluation. In the third wave of coffee aestheticization, there was also a form of coffee appreciation at the highest level. Gradually, everyone wants to return to the original, return to a more gentle and natural, no external interference follicular extraction method, let coffee delicate and elegant "regional flavor"(Terroir) self-spit fragrance, only to faithfully present the natural flavor spectrum of water, soil and climate. The following is a summary of Operation Three Waves of Coffee.

The First Wave: Coffee Fast Food (1940-1960)

Around the time of World War II, it was mainly "instant coffee", which was easy to carry and brew.

Coffee is over-extracted and bitter

More creamer, low freshness

Mostly Robusta beans.

The Second Wave: Coffee Refinement (1966-2000)

The emergence of the pursuit of refined enterprises and storefronts, with Italian espresso coffee as the mainstream.

Pursue fresh baking and fresh grinding (mostly rebaked)

Arabica species

Coffee machine extraction, taste spectrum less room for change

Fancy flavored coffee drinks such as latte and cappuccino are popular

The Third Wave: Aesthetics of Coffee (2003-Today)

At this stage, scientific equipment is used to assist coffee extraction, paying attention to various details, including different professional levels such as water and soil, regional flavor, variety, concentration and extraction rate.

Reduce the roast to retain more flavor characteristics

Pay attention to low pollution treatment method

Filter black coffee into the mainstream, pay attention to the richness of coffee flavor itself

Origin Direct to Baking Factory

Connotation and elements of fine works

Do you know how to make a good cup of coffee?

Depending on the geographical and climatic characteristics of different regions, the processing method, roasting degree and even extraction equipment will create different personality and flavor of each cup of coffee. Each of the interlocking details, each journey has a different meaning to the coffee bean, and is also a key element of enriching a good cup of coffee. It is precisely because the process of turning coffee seeds into a good cup of coffee is quite difficult that such a cup of good coffee seems so precious.

Through rigorous screening conditions, the yield is small but the high quality and consistency are maintained, and it deserves to be called fine coffee.

You should give black coffee a chance.

Try thinking about it this way: a cheap drink, we can make it easy to swallow by simply mixing it with Sangria,

But if it is a glass of super good wine, it is impossible to add sugar, fruit, or brandy to the points, and many times it will spoil the good wine. On the other hand, if there is a good coffee that can emit natural sweetness and luster without added sugar milk, then should we give such pure black coffee a chance? Let's go black!