The third wave of coffee revolution, the third wave of boutique coffee.

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

Drinking cup test is the basic skill of baristas.

As the owner of ESMERALDA Manor, Ms. Rachel gets up every morning to have a cup of coffee immediately. "I usually drink at least four drinks a day, two in the morning and two after lunch. But in the days of doing CUPping (cup test), I don't know how much to drink. "

Cupping is one of the basic skills of professional baristas, who regularly evaluate the aroma, taste and flavor of raw coffee beans and score them to determine the grade they can achieve. This is the international standard process for how to identify and select raw coffee beans, and it is also a crucial link in the transaction process between buyers and coffee farms before the international auction. ESMERALDA Manor in Panama covers an area of more than 200 hectares and produces one of the best coffee beans in the world-Geisha. According to Rachel, who is also a tester of the deep cup, Geisha, which produces only 4500 pounds a year on his estate, still needs to be divided into several grades, and only coffee beans with a score of more than 86.5 points are really eligible to be named Geisha. "each batch of coffee beans, I have to repeatedly drink seven or eight times, all in the form of black coffee, no milk, no sugar-this is the way I advise people to drink coffee."

Fancy coffee disturbs Chinese taste buds

Ms. Qi Meiguan of Beijing dynamic Coffee Institute is also a coffee fan herself. In her view, Chinese coffee drinking habits are changing: "at first, it started with three-in-one instant coffee with strong flavor and good taste, then changed to fancy coffee represented by Starbucks. Now, more and more people are beginning to accept drinking black coffee without sugar and milk to taste the pure flavor of coffee beans." Anyone who just needs to order a cup of black coffee and try it for himself will find that the road to black coffee, which it calls the "third wave of coffee revolution", is not very easy-it is too bitter.

"because instant coffee and fancy coffee are mixed with too much sugar, milk, chocolate and other seasonings, deep-roasted coffee beans have always been welcomed by the Chinese, and their bitterness can neutralize the sweetness of the seasoning." Coffee enthusiast Mr. Zhu believes that the popularity of fancy coffee disturbs the taste buds of Chinese people tasting black coffee. "just like tasting tea, Chinese people can drink very bitter green tea, but Europeans who are used to adding milk to their tea may not necessarily accept it."