Boutique coffee in China

With the promotion of boutique coffee by boutique coffee associations around the world, with everyone's familiarity with the first wave, the second wave of coffee is vigorous on the continent outside the Asian continent, and now they are experiencing the third wave of coffee. For boutique coffee in China, there are about two views in the industry-pessimism and optimism.

The pessimistic view is that the market capacity of coffee in China is too small, boutique coffee is only a minority of the minority, not enough to support the storefront, or the operation of the company; pessimism is that do not copy the development model of other countries, the national conditions are different. Of course, this "national situation" includes a lot of content, geography, humanities, as well as the degree of market development.

The optimistic view is simple, just for a good cup of coffee. Most of China's coffee counterparts do not lack enthusiasm, learning spirit, and do not even feel very sad that coffee does not make money. It is these optimistic coffee peers who have greatly promoted the popularity and development of boutique coffee in China with their actions and spirit. For example, the WBC contestants, who spent all their money, are among the best.

As an ordinary coffee industry, coffee to us is defined as a lifelong career, a never-ending learning experience, and a permanent pursuit process. In any market with demand, the development is liquid, there are mainstream, of course, there are non-mainstream, correctly oriented non-mainstream into the mainstream is only a matter of time, and once the mainstream is eliminated, it is only a matter of time. The difference is that the different market environment affects the different stages of development. At the beginning of the article, it has been mentioned in the definition of boutique coffee that the reason for the mention of boutique coffee is that there was a wide range of bad coffee. The Chinese coffee market does not seem to have gone through such a painful stage. Among the ordinary consumers I have come into contact with, when many instant coffee audiences switch to coffee beans, the first demand is whether the coffee is fresh or not. Isn't this one of the ideas advocated by boutique coffee? Who led them to the concept of fresh coffee beans? My coffee colleagues, of course. Fresh commercial coffee came into being at this time, and grew rapidly. Search our largest Internet shopping platform, and the best seller is not the cheapest rotten coffee, nor the standard boutique coffee, but fresh commercial coffee. However, some unscrupulous behaviors are selling fresh commercial coffee under the banner of boutique coffee.

In this way, our coffee market is actually at the end of the second wave, and the third wave of coffee will come by leaps and bounds soon. In magical China, we are already familiar with various modes of leaping development, and so will the coffee market. The difference is that we do not have healthy and successful organizations and institutions to promote and standardize the concept of fine coffee, or a standard of good coffee that is more stringent than the standard of fine coffee, so how long will this leapfrog development take? we can only rely on the "positive faction" in the industry to consume unlimited enthusiasm to promote and promote.

However, in the process of promotion, whose pockets will the due benefits go to? While consuming your enthusiasm, you need to add a little wisdom and courage, as well as the ability of industry self-purification, in order to protect the victorious fruits of market development.

I, we (welcome to be seated), are willing to pay great enthusiasm and unparalleled love for it.

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