Must know the "third wave of boutique coffee"

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It was almost 17 or 18 years ago that I began to pursue coffee. It was a time when bb call entered history and mobile phones were about to become popular. Our group began to know coffee under the influence of our elders, which happened to be the first few years when Starbucks came to Taiwan. Starbucks and local brands IS coffee and Seattle Gourmet Coffee were places for us to chat and fart. Not long after drinking, I went to get a popcorn machine, bought some raw beans and started baking themselves. later, I supplied the machine after a few times of play. the reason is that at that time, where did a high school student have a channel to communicate? So he soon lost interest and became a consumer, and the coffee industry at that time was now called the "second wave".

After I have accumulated several years of experience in coffee roasting, Aricha, Beloya, Geisha … Those moving coffees are really eye-opening. Unlike the mellow bitterness and charcoal burning of old-school coffee in the past, it began to have different degrees of acidity, thickness and aftertaste like red wine. The year, grower, and process all deeply affect the flavor and taste. But unlike red wine, consumers can also participate in the presentation, baking and cooking is the last key. For example, the light roasting of a good alpine tea can show its essence, and the bean quality is getting better and better, so it is only then to do a very shallow roasting to show the rich taste of fine coffee. At that time, it was not known that a similar trend was blowing in northern Europe, and this stage had been classified as the "third wave of boutique coffee".

Coffee can only go with dessert?

For me, a single coffee with a meticulous taste does not go with dessert, because dessert is nothing more than a combination of cream and sugar, and the greasy feeling accumulated in the mouth can easily erase all kinds of coffee flavors. on the contrary, it is less contradictory to salty food (here I mean coffee liquid with a specific concentration / powder / water ratio), so I had the concept of coffee with dinner early on. In recent years, I have tried them to put forward the concept of set tea meal in Yam'Tcha and Longyin in Paris, and I have also had the experience of set fruit juice meal in Noma, which further strengthened my idea. If light roasted coffee has more specific structure and strength than pure leaf tea, which is actually elegant in taste, and light roasted coffee is purer than Noma juice, especially when the common tone in those juices is "sour" (even pumpkin juice), light roasted coffee is already full of sour, sweet, sweet and flavor.

Today's boutique coffee / shallow roast has become a prominent school, it has jumped on the table to become a more integrated part of life, is my imagination of the "fourth wave of boutique coffee", the return to taste itself and the pursuit of metaphysical taste may be unstoppable.