The origin, characteristics and development trend of boutique coffee

At the beginning, people drank high-quality coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. even later, people gradually disliked this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become the fastest growing coffee market. Coffee producing and importing countries all over the world are aware of the great potential of the boutique coffee market, and the term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, ignored the quality of raw beans in the industry. Even some big roasters are very dissatisfied with the current situation of mixing a large number of Robosta beans into comprehensive beans, so they put forward the concept of boutique coffee to promote the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. And its use in international coffee conferences makes it spread rapidly.