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Boutique Coffee E-Book China Coffee Network China Fine Coffee Association

Published: 2025-12-23 Author: World Gafei

Last Updated: 2025/12/23, Content Abstract: boutique Coffee (part I): shallow roasting, single products, Manor beans, the third Wave of Fine Coffee Encyclopedia focuses on the three waves of evolution, origin and variety of boutique coffee. The author (Han Cup Zong) has devoted two chapters to the evolution of three waves of fine coffee in the world over the past half a century, including the first wave of fast-eating coffee, the second wave of coffee boutique and the third wave of coffee.

Content introduction

Boutique Coffee (I): shallow roast, single product, manor beans, the third wave of boutique coffee encyclopedia focuses on the three waves of evolution, origin and variety of boutique coffee. The author (Han Cup Zong) has devoted two chapters to the evolution of the three major waves of fine coffee in the world over the past half a century, including the first wave of "coffee fast food", the second wave of "coffee boutique" and the third wave of "coffee aestheticization". It also describes the life-and-death battle between the three aesthetic cafes of the "third wave" in the United States and Starbucks, the leader of the "second wave".

A brief introduction to the author

Zuo Yizong

He majored in English at a university, and in 75, he was appointed as the editor of the Chinese version of the American New Press and the World newspaper, and served as the editor of the International Innovation Center until the Republic of China retired in 92. The people's Republic of China served concurrently as vice president of Seafood coffee products in 87 until the year 91, assisting in product development and writing the monthly education magazine Coffee Times.

During the period of "American New News and World News", due to the problem of jet lag with the editing department of the United States, he stayed up late drinking coffee to refresh himself. At first, I drank instant coffee, but it didn't taste bitter, so I baked my own coffee beans, rewarded the taste buds, didn't feel like playing with coffee, collected a lot of international coffee information, and studied coffee roasting and brewing for 30 years. It can be called an old boy in the coffee industry in Taiwan, so he is currently engaged in coffee practice and related coffee teaching. He is the author of "Coffee: history, Fine beans and Baking", as well as "Starbucks: the Legend of Coffee King" and "Coffee: how small Coffee changes the World".