American Coffee History: from Cowboy Coffee to Fine Coffee

After the 19th century, coffee became an important imported commodity in the United States, and hoarding was heard of from time to time.

At that time, although there was a large consumption of coffee in the United States, it did not attach importance to the quality of coffee. As long as there was caffeine, it was ridiculed as "cowboycoffee". The cowboy only needs to make a fire in the field, boil the water in the pot, add the coffee powder, bring it to a boil, remove the coffee pot, wait for a few minutes, and wait for the coffee grounds to settle. It is not surprising that cowboy coffee is not only boiled but not filtered and has a poor flavor.

Until 1966, Dutch-born Alfred Peet opened a Peet's Coffee and Tea coffee restaurant in Berkeley, California. He 7, who is good at deep roasting, gave Americans a whole new experience of the throat sweetness of heavily roasted coffee. Who says re-roasting coffee only tastes bitter? The question is whether you will do it correctly. The huge obsessive consumers of Bitz Coffee are all called "Peetniks", which is a very interesting cultural phenomenon and ignites the flames of fine coffee in the United States.

After 1977 ⊙, Starbucks, George Howell (George Howell), and Li Lixiang's rising star "intellectual Coffee" who opened in Chicago five years later joined. Driven by them, boutique coffee has taken root in the United States and become the stronghold of global boutique coffee, sweeping away the notoriety of cowboy coffee in the past, and it can also be regarded as another romantic legend in coffee history.