The connection and difference between the second wave and the third wave of coffee in the world
The connection and difference between the second wave and the third wave of coffee in the world
The times are changing, and the coffee market is also changing. A few years ago, the trend of coffee shops dominated by office workers and middle-class people has passed. If you visit a coffee shop, you will find that in addition to office workers, there are more college students after 90 years. They begin to like coffee and are used to drinking coffee, and they report and chat in cafes, which undoubtedly tells about the changes in the coffee market in first-and second-tier cities. The future trend of coffee sales market will move towards the lower age group, and will continue to flourish.
The second wave (1966-2000): coffee boutique.
The key words at this time are the popularity of coffee chains and Mr Alfred Peet's mysterious deep baking. As the first wave of coffee led by Americans fades away, several Europeans are slowly changing the taste of American coffee-the "godfather" Alfred Peet and "godmother" Erna Knutsen of boutique coffee. Mr. Peet promoted his deep-roasted coffee beans on the west coast of the United States, and eventually led to the Starbucks boom, allowing Americans to drink rich, fresh, high-quality coffee. Ms. Knutsen coined the term boutique coffee (Specialty Coffee), emphasizing the important influence of different environmental conditions of different producing areas on the taste of coffee and emphasizing "regional flavor". Under the promotion efforts of the predecessors, under Starbucks' packaging for the third space of coffee fashion, the second wave of coffee arrived and swept the world-coffee boutique, coffee shop expansion, espresso popular.
The third wave (2003 ~ present): coffee aestheticization
Today, you will find that more and more cafes have labelled hand-brewed coffee, boutique coffee, and freshly roasted coffee. After the millennium, cafes and training institutions such as Stumptown Coffe Roasters,Intelligentsia Coffee & Tea,Counter Culture,Blue Bottle have entered our world. Unlike other coffee chains, their unified characteristics are
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How much water does it take to make coffee? water or coffee first?
How much water is used to make coffee-whether the coffee is brewed first or coffee will produce different fragrance at different brewing stages. At the beginning of brewing, the aroma of coffee is like raw coffee beans, the taste is very astringent, and then the aroma will gradually change from raw to mellow. After the coffee is brewed, you should smell it before tasting it, and then look at its color: only coffee with clear soup color
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The difference in taste between sun-washed and semi-washed coffee
The taste of sun-washed coffee is the same as that of semi-washed coffee. The first step is to pick off the fruit when it turns red, but instead of throwing it into the fermentation pool, use a machine to remove the peel, spread the berries on the ground, dry them and then wet them, and use a special machine to grind off the dried pulp and remove the seeds. Most of Mantenin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only part-time method in the world.
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