As long as coffee is constantly styled, can it tie the stomach of the Chinese people?

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New Chinese style has become a hot topic in the domestic catering industry in recent years.

With the change of the concept of the younger generation in China and the rapid change of the world food culture, many Chinese traditional food culture / imports introduced into China have begun to have a new interpretation.

For example, traditional Chinese dim sum, under the innovation of the younger generation, not only retains the traditional production technology, but also meets the requirements of the new generation of consumers; another example is coffee, which was once regarded as one of the high-consumption imported products. In recent years, with the rise of the national tide culture, began to put on the Chinese coat.

The coffee extraction method and all kinds of creative coffee which are widely used all over the world can no longer meet the curiosity of the main force of the new generation of coffee consumption.

As a result, many coffee practitioners began to combine coffee with the local representative food culture / Chinese representative decoration style / unique Chinese cooking style (extracting coffee by low-temperature stewing). Arouse people's attention to coffee through cultural consensus.

The overall "nationalization" of coffee shops, from menu design to store decoration, reveals Chinese elements everywhere. Combining coffee products with Chinese cutlery, coffee is packed in a covered bowl and a chicken bowl. Combine coffee with local traditional food, coffee + Chinese breakfast / Chinese medicine / with the launch of local snacks, make coffee more close to the ground, and so on.

Nowadays, in order to make a new thing out of the circle in China, it is inseparable from the innovation of local flavor and scene. Gradually "Chinese style" is indeed a good coffee subdivision track. In recent years, the rise of the "national tide" has created extremely favorable conditions for the development of new Chinese coffee.

However, this is not a long-term development, because many "new Chinese styles" are only the direction of new consumption habits, not a practice worthy of "inheritance".

Because of the lack of roots, the lack of soul, but also the lack of professionalism. Things without roots will soon be forgotten and lost interest by consumers.

Even with the great development of coffee in the domestic market, there is more and more demand for coffee, but it stays more on the surface, and people don't care about the taste of coffee itself.

People's support for Yunnan coffee is support for Yunnan, or support for the "national tide", not really support for coffee itself.

Few people pay attention to the efforts made by coffee growers and growers to make Yunnan coffee better. Coffee roaster / coffee brewer in order to make Yunnan coffee beans have better flavor performance, they need to learn a lot about coffee and roasting, but few people pay attention to it.

The reason is that many of the new Chinese coffees are so gorgeous that they cover up the things that really need our attention. A food can not be accepted by people through its own taste and leave a deep memory, even if there is exquisite cooking and gorgeous packaging, it will not be missed for a long time.

The same is true of "Chinese-style" coffee. Whether it is Chinese local coffee beans or all kinds of creative coffee on the market, people only remember the appearance and will not appreciate the coffee itself.

Of course, such a Chinese style is not entirely a bad thing, after all, let more people begin to pay attention to coffee. Then we should seize this opportunity to make the real Chinese coffee have a better, more professional development, and can be passed on and promoted by more people.

Photo Source: Internet