The third wave of coffee revolution in the history of boutique coffee

Ritan Park in the "half in the mountain peninsula" Beijing club, the world's top coffee beans Esmeralda third generation manor owner Rachel brought the world's top Geisha rose summer coffee beans into China for the first time.

As the new king of coffee in recent years, Guixia has a light and fruity aroma, and it is also light and delicious when tasted alone, so it has also become another weapon for the American Fine Coffee Association's representative office in China to promote the "third wave coffee revolution".

The cup test is a basic skill of barista

As the owner of ESMERALDA Manor, Ms. Rachel wakes up every morning with an immediate cup of coffee. "Drink at least four glasses a day, two in the morning and two after lunch. But on the days of CUPping, you can't tell how much to drink."

Cupping is one of the basic skills of professional baristas. They regularly evaluate the aroma, taste and flavor of coffee beans and score them to determine the grade level they can achieve. This is the international standard process for how to identify and select coffee beans, and it is also a crucial link in the transaction process between various buyers and coffee estates before the international auction. The Esmeralda estate in Panama covers more than 200 hectares and produces one of the best coffee beans in the world-Geisha. Rachel, who is also a senior cup tester, believes that Geisha, which produces only 4500 pounds per year in her estate, still needs to be graded several times. Coffee beans with a score of 86.5 or more are truly qualified to be named Geisha. "I have to Cupping each batch of coffee beans seven or eight times over, all black, no milk, no sugar-that's how I advise people to drink coffee."

Fancy coffee disturbs Chinese taste buds

Qi Meiguan of Beijing Vigor Coffee Institute is a coffee fan herself. In her view, Chinese coffee drinking habits are changing: "At first it was a three-in-one instant coffee with a strong taste, then it changed to fancy coffee represented by Starbucks. Now, more and more people are beginning to accept drinking sugar-free and milk-free black coffee to taste the pure flavor of coffee beans themselves." Anyone who orders a cup of black coffee and tries it for themselves will find that the path to black coffee, which they call the "third wave of coffee revolution," is not easy to follow-it is too bitter.

"Because instant coffee and fancy coffee are mixed with too much sugar, milk, chocolate and other spices, deep-roasted coffee beans have always been popular with Chinese people, and the bitterness can neutralize the sweetness of the spices." Mr. Zhu, a coffee lover, believes that the popularity of fancy coffee disturbs the taste buds of Chinese people tasting black coffee."Just like tea, Chinese people can drink very bitter tea, but Europeans who are used to adding milk to tea may not accept it."