When was the first coffee wave?
The first coffee wave: In the 1930s and 1940s, the U.S. military brought coffee to all parts of the world as a necessity to prevent fatigue during combat, and the bitter taste of coffee served as a refreshing effect. Then came the invention and rise of instant coffee.
Second coffee wave: after world war ii, italy's steam-pressurized espresso method became familiar and accepted, and espresso coffee based on espresso was recognized and promoted. At that time, the quality of coffee was mixed, and deep roasting was generally adopted, paying attention to the caramel feeling and mellow degree brought by roasting. Then Starbucks and other chain coffee shops appeared and became popular.
The third coffee wave: Around 2000, a wave of specialty coffee began to emerge. Emphasizing the regional taste of coffee, the coffee produced in each region tastes different, so fine coffee plantations begin to appear, no longer have defective beans, advocate light roasting, highlight the personality of coffee itself.
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Third Wave Coffee
Third Wave Coffee is a focus on quality in the cup that associated with specific origins, production methods, and preparation styles as opposed to consumption alone which goes back to The First wave Coffee. The Second Wave Coffee was about
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"Coffee Coffee" picked by Coffee in terms of altitude
As the birthplace of tea culture in China, the idea of good tea from high mountains is deeply rooted in the hearts of the people, so if it is mentioned that high mountains produce good coffee, there should be a lot of people who agree with it. In fact, many low-altitude areas can also produce top-quality coffee. Under the premise of complete air temperature, rainfall, topography and soil, coffee trees especially like the microclimate characteristics of frequent fog and large temperature difference between day and night.
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