What is the "third wave" of coffee that you often hear? What is boutique coffee?
introduction
I believe we have all heard of the "third wave" of coffee, and many of our partners have only heard of its name but do not know its meaning. Then the front street will use an article to popularize the "third wave" coffee wave to everyone!
To understand the third wave, it is necessary to know what happened to the first and second waves.
The first coffee wave: coffee popularization
The "first wave" of coffee took place around World War II, during which two things happened: the first was the urgent need for strategic supplies such as coffee due to the World War II army, and the second was the development of more stable dry instant coffee by Nestle in 1938, which also solved the problem of overcapacity of Brazilian coffee beans. The combination of capacity and consumer markets created the "first wave" of coffee. After the war, soldiers from various countries (especially the US military)"disarmed and returned to the field", due to the dependence on coffee, formed a stable consumer market, and 1938 - 1958 was the great development period of instant coffee. Here, coffee seized the market in the form of instant and became a daily consumer product for the masses.
"Second Wave" Coffee Wave: Coffee Quality
The "first wave" of coffee is instant coffee, so the "second wave" of coffee is espresso coffee. This wave of coffee is mainly to let everyone realize that coffee is so delicious, and began to popularize the concept of freshly roasted, freshly ground coffee beans. At the same time, there are many commercial coffee shops that mainly focus on Italian coffee. The idea behind the second wave of coffee is to improve the quality of coffee (by cultivating a group of users who value the taste of coffee from the existing instant market).
"Third Wave" Coffee Wave: Coffee Industry Chain
Many times the "third wave" coffee wave is compared to fine coffee. The relationship between the two is inclusive, and specialty coffee is an element of the "third wave" of coffee. The "third wave" of coffee began after 2000 and has been traced back to the present, from the source of coffee-cultivation, to processing, trade, to roasting, and finally brewing to present to consumers. This set of processes is transparently presented to the end consumer, which is not just a cup of coffee, but a cultural symbol. Just as people know latte and cappuccino in the second wave, you know yekashefi and sitama in the third wave.
It is precisely because of this transparency that it can promote the planting and processing level of the origin, win-win fair trade system, improve the baking quality of roasters and the brewing ability of coffee shops. The thrust of the "third wave" of coffee is to pursue coffee flavor better and to bring consumers closer to coffee production.
- Prev
Adjust the three elements that must be mastered in espresso extraction. What are Italian coffee beans?
We seldom drink espresso Espresso, but the American coffee and all kinds of milk coffee we drink can not avoid espresso. Baristas are also well aware that the quality of espresso will directly affect the espresso drinks we drink. In this barista training note, we will share what you need to know to extract an espresso.
- Next
Where does the sweetness in coffee come from? what does it have to do with hand-made coffee? why can't you drink it sweet?
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) Guide to daily purchase of coffee beans, we will often see honey, sugar, caramel and other sweet descriptions in the flavor column. But the strange thing is that some people can feel the sweetness of the same coffee bean, while others can't! What is the reason for this?
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?