Explore Fine Coffee <$Taiwan's Black Gold Prosperity

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In the past ten years, Taiwan has formed the habit of drinking coffee. According to statistics, by the end of 2014, the average annual cup of coffee consumed by Taiwanese has doubled from more than 50 cups to more than 100 cups, indicating the threat of "black gold".

The Black Gold Age in Taiwan

The population of black coffee drinkers in Taiwan is increasing.

With the wide coverage of television and media, more and more people begin to notice the unlimited business opportunities of coffee as a "black gold". Taiwanese can drink 2.3 billion cups of coffee a year, and the overall coffee market has reached NT $70 billion. Many coffee shops, large and small, have taken advantage of the trend in Bosnia and Herzegovina, and there are all kinds of coffee shops in the streets.

According to a survey by E-ICP, among all coffee drinkers, the proportion of black coffee drinkers has increased significantly from 10.1% in 2012 to 25.5% in 2014. On average, one in four coffee drinkers is a regular drinker of black coffee, and most of these people are non-sugar drinkers, indicating that consumers have a certain degree of demand for natural and pure original flavor.

Taiwan's exclusive coffee culture

According to statistics from the Ministry of Finance, by 2014, the number of coffee shops in Taiwan had exceeded 2000, a scale of more than NT $10 billion.

In Taiwan's coffee industry, we produce and bake our own coffee. at the same time, there are a large number of talents in different fields, such as professional brewing, making Taiwan a glowing and hot existence in the world.

In 1954, Nantou was the largest coffee growing area in Taiwan, with a total area of 11 hectares. until 2003, through the promotion of a new wave of coffee cultivation, the spread of coffee saplings, and the annual coffee festival held by the Yunlin Gukeng Township Farmers' Association, many farmers began to plant coffee as a cash crop. In the next 10 years, due to the entry of overseas coffee chains in the domestic coffee market, the overall consumption of coffee was driven by the entry of overseas chain coffee shops. As a result, domestic coffee improved day by day, with small quantity and fine quality, and even stood on the international stage. Among hundreds of coffee beans in the world, it entered the red list of the American Fine Coffee Association. For us, "drinking coffee" is not just an interest or a job.

* Note: after the earthquake on September 21, 1999, many farmers gave up betel nut to grow coffee because it had better soil and water conservation capacity and higher economic value than betel nut.

Taiwan market specialization

Sitting in a coffee shop in Taiwan, you can find that many customers take their laptops and spend the whole afternoon consuming only one drink. Because the shop not only has socket seats, but also provides Wifi network, the coffee shop has the nickname "Action Office." In addition to such guests, there are many glutton who come to the store to choose to sit in the bar area, specially looking for the store manager to learn and exchange knowledge, information, and so on.

In today's Taiwan coffee market, most owners of coffee shops no longer only know how to operate, but also take care of their brewing skills and play their own baking, all of which are good at all kinds of martial arts. While Taiwan's overall coffee industry is moving towards boutique, it is also gradually moving towards specialization. after raising the curiosity and curiosity of many consumers like a chain effect, a variety of coffee courses are also born, and people begin to have consumer awareness and no longer blindly follow the trend.

In Taiwan, coffee, a black gold product, has become a popular product everywhere. It can be seen in all specialty coffee shops, chain restaurants, supermarkets, mobile coffee cars on the road, and so on. It shows that coffee has deeply penetrated into our lives. In Taiwan, every barista has his own set of principles and principles for interpreting the flavor of coffee. Some like bitter, others prefer slightly sour, and all kinds of coffee have followers, adding different colors to Taiwan's coffee culture step by step.

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Coffee encyclopedia

The term boutique coffee was put forward by Ms. Kennusen, the godmother of boutique coffee, in the monthly Journal of Tea and Coffee in 1974, distinguishing it from general commercial coffee, emphasizing the differentiation of microclimate and creating a different regional flavor of coffee. pay attention to the processing process of each link, can be called "boutique coffee". The American Fine Coffee Association (SCAA) roughly sets the standards for fine coffee as follows:

Whether ◆ has dry aroma (Fragrance): refers to the aroma after baking, but also refers to the aroma after grinding.

Whether ◆ has wet aroma (Aroma): refers to the aroma of coffee extract.

Whether ◆ has acidity (Acidity): refers to the degree of acidity of coffee. The combination of rich acidity and sugar can increase the sweetness of coffee liquid.

Whether ◆ has alcohol thickness (Body): refers to the alcohol thickness and viscosity of coffee.

Whether ◆ has an aftertaste (Aftertaste): refers to the aftertaste of coffee, which is evaluated according to the flavor after drinking or spitting.

Whether ◆ has taste (Flavor): the upper jaw feels the aroma and taste of coffee liquid at the same time. Whether the whole is balanced.