Rapid development of boutique coffee in Hong Kong

Hong Kong's coffee market is growing rapidly, with imports reaching 15399 tonnes in 2011, more than doubling from 6570 tonnes in 2001. Over the same period, the value of imports increased 2.7 times to HK$670 million, reaching HK$550 million in the first nine months of this year.

Ye Wenzheng, head of the Hong Kong Coffee Industry Association Evaluation Committee, said in Hong Kong on the 8th that in recent years, more and more Hong Kong people have pursued a higher taste of coffee bean culture, and it is expected that more coffee shops will be opened in Hong Kong, making coffee more popular in Hong Kong. Ye Wenzheng said that in 2011, the amount of coffee consumed by Hong Kong people reached 12316 tons, up 14% from the previous year, and in the first nine months of this year, it increased by 21% compared with the same period last year. The demand for coffee is no longer limited to instant coffee. The demand for quality coffee has increased greatly, which has led to the rapid emergence of fine coffee. More and more Hong Kong people are pursuing high-quality coffee, that is, single-serve coffee.

Ye Wenzheng explained that the difference between boutique coffee and ordinary coffee is that boutique coffee shops need professional cup testers. Because single-item coffee is a bit like Chinese tea, what you drink is flavor, beans from different parts of the world have their own special flavor. The coffee beans need to be judged by the cup tester for quality, and then the coffee is brewed by siphon or follicular roasting method, so that guests can taste the most delicate coffee.