The definition of boutique coffee; the third coffee wave

The definition of boutique coffee; the third coffee wave

The first coffee wave: in the 1930s and 1940s, the US military took coffee as a necessity around the world to prevent combat fatigue, and the bitterness of coffee was known by the public as a pick-me-up. Then the invention and rise of instant coffee.

The second coffee wave: after World War II, the Italian method of steam pressure extraction of espresso began to be familiar and accepted, so the concentrated-based fancy coffee was also recognized and promoted. At that time, the quality of coffee was mixed, generally using deep baking, paying attention to the caramel feeling and alcohol thickness brought by roasting. Then Starbucks and other coffee shop chains emerged and became popular.

The third coffee wave: around 2000, there began to be a wave of boutique coffee. Emphasize the regional taste of coffee, the taste of coffee produced in each region is different, so the boutique coffee plantation began to appear, no longer defective beans, promote shallow roasting, highlight the personality of coffee itself.

A cup of iced coffee-one of the most respected ways to make boutique coffee around the world in the past two years. Each cup of ice drop coffee is made of ice meltwater and coffee powder extracted drop by drop. At the standard rate of 40 to 60 drops per minute, the coffee can be made for more than ten hours or more. At Seesaw, ice drops and hand-brewed coffee account for 15 per cent of total coffee sales.

In the past few years, after Starbucks has cultivated the global coffee market, there are more and more coffee connoisseurs who have higher requirements for coffee beans. at the same time, the pursuit of boutique coffee production methods such as ice droplets, hand brewing, siphon and the use of semi-automatic coffee machines have laid the foundation for the scale of boutique cafes in China's first-and second-tier cities.