第三波咖啡Third Wave Coffee

作者:未知 来源:手冲咖啡: 咖啡知识 > 精品咖啡学 > 2022-06-30 12:53:40

  “Third Wave Coffee” is a focus on quality in the cup that associated with specific origins, production methods, and preparation styles as opposed to consumption alone which goes back to “The First wave Coffee”. ”The Second Wave Coffee” was about enjoyment and defining specialty.

  Third Wave Coffee allows the coffee to speak for itself. Any coffee shops or any knowledgeable barista around the world who truly appreciate his/hers passion to coffee industry and each coffee for what it truly is will take whatever necessary steps to highlight the amazing and unique character in every coffee. It is a movement toward a good coffee.

  Third Wave Coffee involves improvements at all stages of production. Paying the good attention to coffee bean growing, harvesting and processing and most important is establishing the stronger relationship between coffee growers, coffee traders and roasters. The main aspect is selection of high quality beans which results to fresh roasting and skilled brewing techniques of baristi.

  Any baristi around the world who give a lot of attention to best quality coffee beverage preparation have a highest form of coffee culinary appreciation, detailing in subtleties of coffee flavor, beans varietal and regions the coffee comes from.

  The roasters approach to The Third Wave Coffee movement is to find the highest quality green beans from coffee production regions (such as Central/South America, Indo-Pacific and Africa). Those roasters have developed a direct trade with coffee farms by buying the best green beans possible. Roasters, such as Intelligentsia Coffee, BareFoot Coffee, Stumptown Coffee in USA or Taf Coffee in Greece, etc. work with farmers to figure out the actual cost of their hard work of coffee production in order to negotiate a fair price with farmers so they could remain profitable to produce the greatest coffee for the next season.

  The Third Wave Coffee is based on continuous education, evaluation, skills improvement and best approach possible to the unique character of coffee beans that take a long journey from seed to cup.

2015-10-15 17:36:37 责任编辑:未知

单品咖啡

常见的咖啡产区

非洲产区

埃塞俄比亚咖啡- 耶加雪菲咖啡- 西达摩咖啡- (耶加雪菲水洗和日晒)-

肯尼亚咖啡- 卢旺达咖啡- 坦桑尼亚咖啡-

亚洲产区

曼特宁咖啡- 黄金曼特宁- 云南小粒咖啡-

美洲产区

哥伦比亚咖啡- 巴西咖啡-

中美洲产区

危地马拉咖啡- 哥斯达黎加咖啡- 巴拿马咖啡- 翡翠庄园红标- 蓝山一号-

本站推荐: 卡蒂姆咖啡豆| 季风马拉巴咖啡| 牙买加咖啡| 西达摩花魁| 耶加雪啡咖啡| 埃塞俄比亚咖啡| 耶加雪菲咖啡| 巴西黄波旁咖啡| 巴拿马水洗花蝴蝶| 尼加拉瓜马拉卡杜拉咖啡豆| 罗布斯塔咖啡豆特点| 阿拉比卡咖啡豆的特点| 巴西摩吉安纳咖啡| 巴西咖啡豆风味特点| 乌干达咖啡豆风味| 西达摩咖啡豆特点| 后谷咖啡云南小粒咖啡| 埃塞俄比亚红樱桃咖啡| 哥斯达黎加塔拉珠咖啡| 单品摩卡咖啡豆的特点| 卢旺达单品咖啡| 布隆迪咖啡风味| 哥斯达黎加咖啡黑蜜口感| 巴拿马卡杜拉咖啡| 巴西喜拉多咖啡特点|

专业咖啡知识交流 更多咖啡豆资讯 请关注咖啡工房(微信公众号cafe_style)

更多推荐

更多资讯

关注我们

  1. 关于我们
  2. 商务合作
  3. 推荐计划
  4. 投稿登录