The fourth wave of coffee has arrived. Coffee has four trends. Future development trend of coffee.

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What is the coffee fad (revolution)? There are three waves in total:

The first wave (1940-1960): instant coffee

The "first wave" before and after World War II was the prevalence of instant coffee (and robastian beans), which was of poor quality but led to the elimination of coffee, and in order to reduce costs, it made more extensive use of shoddy coffee beans, resulting in a quantity and quality coffee fast food culture.

The second wave (1966-2000): coffee boutique

The "second wave" after 1966, American Bitz coffee promoted re-roasting and fresh grinding, using 100% high-altitude Arabica beans to enhance the flavor. Starbucks, on the other hand, introduces Italian cappuccinos and lattes, which are packaged into fashionable drinks. Open a chain of cafes to launch the "second wave" of boutique coffee after globalization.

The third wave (2003 ~ present): coffee aestheticization

The "third wave of coffee" originated from a group of skilled Norwegian baristas fighting with the Swiss company Nestle to invent a fully automatic coffee machine.

In the past two years, the so-called manor coffee has become popular in the coffee industry, that is, coffee shipped directly from coffee producing areas, which has the same concept as wine made from growing vineyards because of its unique aroma. Because the coffee from this origin has a unique variety, and has different tastes due to different climate and production technology, the thick skin of the coffee fruit (Coffee Cherry) tastes a little bitter, but the fruit inside the skin is extremely sweet, and there are two green coffee beans in the film, waiting to be washed and baked to become good coffee.

People may have some misunderstandings about the concept of coffee. Coffee cannot be sour or bitter, but in fact, in addition to the fact that the origin of coffee itself needs to be more than 1500 meters, and the coffee beans produced in the warm and humid environment of high altitude mountain areas taste mellow, the time of roasting and extraction of coffee beans and the time of brewing are also closely related to the fineness of grinding. for example, excessive water temperature will bring out the bitterness of coffee. If the temperature is too low, the sour taste will be released. If the extraction time is too long, there will be more bitterness, but the flavor is heavier, the extraction time is shorter, the bitterness is less, but the smell is lighter. When the grinding particles are large, there will be more bitterness, and too fine sour taste will come out. Because the coffee bean itself is also a kind of plant containing acid acid, it is impossible for the coffee to be neither sour nor bitter, so there are different tastes of coffee beans from different countries, different elevations and different production methods. In the past, when people were used to drinking Cuppuccino and Latte, the kind of coffee brewed by Italian coffee machines, they began to miss those individual coffees from different countries and different places of origin. After all, coffee is still faithful to its original taste. Many coffee gluttons around the world are fascinated by coffee from various producing areas and are now in the ascendant.

Some of the beans from famous countries and regions have unique aroma and reputation, such as the Los Naranjos Coffee Association of San Augustin in Huila province, Colombia, which produces excellent quality beans, and Chapada Damantina, the plateau platform of Bahia in Brazil, which also produces high-quality coffee beans that have won prizes in the Brazilian Coffee Competition. There are also excellent varieties of coffee beans such as Tatu Estate in Kenya, Carmen in Panama, Antigua in Guatemala and so on. The development and evolution of coffee has a long history today, so the coffee industry sums up this process into several waves of coffee waves.