What is the Italian style of the three waves of coffee in the world

What is the Italian style of the three waves of coffee in the world

The wave of coffee can be said to be a revolution. It is precisely because the market is now flooded with a large number of products that fail to restore the quality of coffee itself, confusing the public's correct understanding of coffee, leading to the emergence of a group of advocates who really love fine coffee, who insist on providing fine coffee, spread authentic coffee culture, have exclusive cultural meaning, and provide coffee directly from the country of origin, as well as its exclusive culture and technology. So it can relatively attract people who really like coffee.

This kind of coffee shop, whether from the source of raw beans, roasting of coffee beans, the production of coffee, and even the selection of coffee cups have strict norms, the purpose is to return coffee to the true quality. The person in charge of this kind of coffee shop often has a deep attachment and understanding of boutique coffee and has the skills and knowledge including coffee bean roasting, coffee tasting and coffee making. It should be noted here that tasting coffee requires artistic feelings, but making coffee requires rigorous scientific methods, including the shelf life of coffee beans, the water temperature of brewing coffee, the way and time of water injection, and so on, often accurate to 1 degree Celsius and a few seconds.

You need to know something about the boutique coffee supported by the third wave of cafes.

As a proper noun, it has a strict definition. Like fine wine and tea, the "regional flavor (Terroir)" formed by the geographical environment, climatic characteristics and planting traditions of different producing areas is also the soul of high-quality coffee producing areas.

As a proper term, it was first put forward by Ms. Erna Knustsen, who is known as the godmother of boutique coffee, in the Tea and Coffee monthly (Tea& Coffee Trade Journal) in 1974, highlighting that "only in the most favorable microclimate, soil and water, can we cultivate boutique coffee with unique flavor", in order to distinguish it from the commercial coffee in the New York futures market. In 1972, Ms. Knudsen co-founded the American Fine Coffee Association (SCAA Specialty Coffee Association of America) with six others, including Donald N. Schoenholt, and the word "specialty coffee" became a global language.