What kind of coffee tastes good in Australia? is Australian coffee expensive? Australian coffee brand recommendation

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

If the first wave of coffee refers to the drip-filtered, low-quality Robusta coffee that emerged in 1945 after World War II, the second wave refers to mass-produced, higher-quality espresso and Arabica beans sold in supermarkets, and now the third wave of coffee is in full swing, with many Australia coffee roasters, coffee experts and baristas participating to share their pursuit of the highest quality coffee with consumers. Spreading the expertise involved in turning coffee from fruit to cup.

According to statistics, milk-based coffee accounts for 93% of Australia's outdoor consumer market (OOH, Out of Home). It has become an indisputable fact that Australia people like to drink milk-based coffee. The fascination with milk-based coffee has also created four world flower art competition champions from Australia in the past 10 years: Caleb Cha, ConHaralambopoulos, Scott Callaghan and Jack Hanna. Although the new varieties of coffee rising with the "third wave of coffee" account for only 7%, the popularity trend of black coffee is unstoppable.

In a recent cafe survey published by Cafe Pulse, we can see that more than 800 cafes have added new varieties of black coffee to their menus. The most popular brewing method in 2017 can be determined that Australia's demand for brewing methods other than espresso is increasing, and roasters are therefore introducing more varieties of specialty coffee beans to meet the needs of consumers. Cold brewed coffee is made from beans that are very different from drip or espresso coffee. As we can see from the table above, many cafes have introduced brewing methods other than the usual methods, such as the new Brewer and Trinity coffee pot.

In order to meet the requirements of the "third wave of coffee" for excellence in the production process, according to statistics, 37% of Australia cafes have chosen the way of coffee grinding to ensure the freshness of coffee. Australia's data on the proportion of freshly ground cafes shows that there are an average of 3 grinders in ordinary commercial cafes, compared with 5 grinders in boutique cafes, of which 47% purchase separate grinders specifically for single or freshly ground demand. Interestingly, some boutique cafes regularly change the type of single-origin coffee, or even offer multiple varieties of single-origin coffee for customers to choose from, the proportion of such cafes reaches 13.5%, while the proportion of cafes that provide single-origin coffee from other origins is 5.8%.

Qianjie Coffee: Guangzhou's baking shop, small store but a variety of beans, can find a variety of famous beans, but also provide online store services. https://shop104210103.taobao.com