What is the third wave of coffee? What is special about the third wave of fine coffee?

At present, nothing is more popular in the coffee industry than boutique coffee, which completely presents the unique flavor characteristics of coffee producing areas, so that the personality of coffee blooms completely in the mouth. Individual coffee is also becoming more and more popular among coffee makers. Then why is boutique coffee so popular? how is it different from instant coffee and espresso?

If you want to talk about boutique coffee, you have to talk about the third wave of coffee revolution and see what's so special about it. The first revolution of coffee was instant coffee, while the second revolution was espresso. So let's take a look at the protagonist of the third wave of coffee revolution, boutique coffee.

Attach importance to the flavor of the region

"second wave" coffee people are used to describing coffee flavor in terms of producing country. However, there are dozens of kinds of coffee beans in the same producing country, as well as different climates and soil and water environments. If you buy the right country, you may not buy the right soil and water. Only in terms of the producing country, the coffee flavor is generally rough and unprofessional. The "third wave" coffee is changed to a clear producing area, manor, latitude, altitude, treatment, microclimate and varieties. To discuss the taste of different regions, paying attention to the knowledge of coffee varieties and soil and water is the first evolution of the "third wave".

Avoid re-baking and then bake lightly.

In order to show the "regional flavor" of different soil, water and varieties of each manor, the baking degree of the "third wave" operators has also been revised from re-baking to light baking, medium baking or medium-deep baking, rarely to the second explosion intensive stage, and at most to the second explosion, or even earlier, in order to avoid excessive carbonization and mask the regional flavor, so changing the baking degree to interpret the bright and lively acidity of fine beans is the second evolution of the "third wave".

Attach importance to the treatment of low pollution

In order to reduce river pollution, no longer adhere to the better dogma of washing beans with water, and then improve the treatment method that does not require water consumption, which makes sun exposure, semi-washing, honey treatment and wet ploughing very popular, which not only expands the diversity of coffee taste spectrum, but also protects the environment. Sustainable management is the third evolution of the "third wave".

Filter black coffee has become the mainstream

Lattes with espresso as the base and lattes with fresh milk and milk bubbles are the main drinks in the second wave, but the "third wave" vigorously promotes pure black coffee, using Japanese, European, American hand flushing and siphon pots, or desktop smart cups, which were once despised as vulgar bubbling utensils, but they are the most natural extraction methods without external interference to let the coffee speak for itself.

Scientific interpretation of Coffee Aesthetics

The "second wave" coffee makers are used to using subjective rules of thumb to describe the extraction, roasting, cultivation and processing of coffee, but the "third wave" is supplemented by more accurate scientific research data to interpret the coffee industry. The contents of sucrose and organic acids in coffee are compared with scientific data, and the chemical changes in roasting and extraction are also explained by scientific theory. Even the abstract coffee concentration is presented as a specific numerical value, the upstream, middle and downstream of coffee is regarded as an aesthetics, and the scientific research on seed selection, cultivation, treatment, cup measurement, baking, extraction, concentration and extraction rate is the fifth evolution of the "third wave".