Changing Trends Of Drinking Coffee Today: The shift from “drinking coffee” to “tasting coffee” reflects significant shifts in global perceptions of coffee consumption over the last few years. We’re also seeing increased enthusiasm and openness about coffee and greater awareness, support, and respect for the business. These changes can be enjoyed while sipping a cup of coffee.
GLOBAL HUNTING
Everything begins with the Geisha.” If you asked a third of coffee drinkers, they’d probably answer the same.
That’s correct! Going back a few years (2015-2017), China’s speciality coffee was just getting started, and the Geisha broke the common idea of coffee virtually overnight, introducing the public to a whole new world of coffee. Flavour and taste. Since then, many young Chinese and other Asians have begun to pursue their aspirations of becoming baristas, roasters, and, most importantly, coffee shop owners.
Suddenly, baristas and coffee lovers come to Geisha, famous coffee farms like Hacienda La Esmeralda, coffee of the champions, abroad coffee stores, and so on, much like wine lovers flock to Geisha. People laugh with each other: “Now let’s have more Geisha, sure.” A cup of Geisha costs 12USD (almost 70CNY), and even 15USD (nearly 80CNY) is considered inexpensive. “Perhaps we will not be able to purchase it in the future!”
Cup after cup, technical terminology that is intrinsically “boring” and “obscure,” such as country of origin, production area, farm, processing method, brewing parameters, etc., are seeping deep into the hearts of fans. Coffee parties and coffee sharing have evolved into bonding events where coffee enthusiasts gather to share aromatic cups of coffee: Taste a new cup of coffee and talk about current industry trends, all while amassing a collection of the latest coffee packing bags to keep hunger-runners interested. The world champions’ foreign names and the regional competitions’ coffees have been prepared with them in mind.
THE RISK TO LOCAL BUSINESS
Coffee has surpassed tea as the most popular beverage in just a few years. Through the invisible hand’s influence, the capitals sparked the third wave of speciality coffees, resulting in the establishment of family roasters and independent roasters specialized in hunting. Similar to the world of alcohol, find green coffee beans and transmit to customers their sense of coffee’s ‘horror.’
Home roasting was formerly a popular feature of many speciality coffee establishments. In 2018, China saw an influx of in-house roasters and independent coffee roasting firms. Ethiopian and Panamanian beans are crumbled in drums, whereas local coffees such as Yunnan are rolled in diverse roasters. Speciality coffees from Thailand and Vietnam, especially Robusta, appear and excite the supply chain and the end customer.
Many flavour enthusiasts join the home roasting community, with a broad list of roasters being used: imported domestic roasters, manual roasters, microwaves, fryers, and pans… Imagine a young housewife roasting a cup of Ethiopian Hembella coffee and sharing it with her friends.
It’s no surprise that coffee drinkers rave about it when so many options are accessible at once: It’s the best of times, it’s the worst of times. There are so many different kinds of coffee to pick from!
The third wave is developing a new market in China and across Asia, catching more of the public with flavours and scents while also shaking up the wave goers. Diversification has energized Asia, a traditional yet vibrant market bursting at the seams with new surprises and hopes every day.
The first local speciality coffee shop, Corridor, opened in 2001, kicking off the Hong Kong speciality coffee craze. Coffee traders there took advantage of free trade to establish themselves as leaders in the Asian speciality coffee industry.
Despite the challenges of high tariffs and underappreciated Robusta coffee, according to a report by Perfect Daily Grind, the enthusiasm of speciality coffee consumers, as well as government support and collaboration with small-scale coffee processing factories, have all pushed Thailand’s speciality coffee to rise, bringing sunshine to the country’s and world’s coffee communities.
“The main issue facing French speciality coffees is changing the French palate,” according to a passage in Paris Coffee Revolution, a French crowdfunding book on speciality coffees. Malaysia is the same way. Although kopi coexists peacefully with speciality coffees, the multi-ethnic, multi-cultural coffee culture is well ingrained.
In terms of coffee, more westernized Asian countries and regions include Japan, South Korea, and Taiwan, which spearheaded the region’s third coffee movement many years ago and are now following suit. Their new coworkers accompanied them.
In many nations, local roasters and coffee brands are struggling to expand due to several hurdles and competition inside and outside the value chain. Asia’s burgeoning local coffee business creates a harmonized “Indigenous, World” symphony that propels the global speciality coffee market forward.
“Hundreds of flowers grow, hundreds of thoughts are shared,” says a Chinese proverb, and this sums up the global coffee landscape in the last two years.
End-users become more ‘picky,’ their sensory level and taste standards improve, and consumer behaviour becomes more reasonable due to the public’s increased willingness to embrace local coffee roasters.
METHOD OF DRINKING
Many consumers are upset and confused about which brand and type of coffee they should have because of the so-called “dangerous chain” coffee.
Experts and even coffee drinkers are at odds: Is a typical mellow cup of bitters or a dosage of traditional or natural coffee better than the fruity and floral aromas? that is to say
Is this actual coffee? While new processing methods like CM, lengthy fermentation at low temperatures, and barrel fermentation rums superior?
I’ve visited numerous local and international coffee shops in recent years. Remembering the questions “torture the soul,” “taste,” and “hunt,” my coffee companions and I strive to figure out what to drink and how to taste it for ourselves.
On a sunny morning in April 2019, I was drawn inside Casestudy Coffee Roasters in Portland, Oregon, by honey-processed coffee beans from Inca Aponte, Colombia. Before arriving in the United States, I ordered the same coffee from Underdog, a Greek champion cafe; I’m intrigued by how the two coffees compare. I snatched it without hesitation. Underdog sweetens me with cooked sugar and caramel, whereas Casestudy’s Aponte tastes like a juicy soda. It was a fantastic experience to try the same coffee from different roasters with distinct flavours and styles!
The same thing happened to me multiple times in 2017. Natural Rocky Mountain is an Ethiopian Guji coffee roasted by Alexandru Niculae, the 2016 World Roasting Champion. The perfume of blackberry soars every time I brew this coffee; it has the ideal combination of acidity and juicy sweetness. The aroma of blackberry has made this coffee so addicting. Another coffee from the same washing station has a distinct natural coffee aroma with a tinge of tropical fruit like pineapple, and the biggest surprise is the rose aroma. The brewed coffee has a pleasant, berry-like flavour; nonetheless, the chocolate flavour distinguishes it from Alex’s coffee. Lemuel Butler and Kyle Ramage, the 2016/2017 USBC winners, roasted it.
The exciting comparison astonished me: the diverse roasting interpretations reveal the beauty of the coffee’s change, but the difference is within my expectations and confirms what I’ve witnessed in past coffee excursions in the United States: Respecting a dark, intelligent roasting tradition, America’s frontier of speciality coffees has a two-pronged approach: light or medium roasts deliver the best flavour, while medium to medium roast + attracts new customers. Since then, I’ve been enlightened and inspired, and my new coffee adventure has progressed.
We’re fortunate to have more coffee these days; if you haven’t tried speciality coffee yet, or if you’re curious about other beverages, check out James’ World Coffee Map. Obtain individual coffees from over a dozen coffee-producing countries, Hoffmann. Let’s see if you’re curious about the differences between coffee varietals or if any coffees stand out. There’s always something worth investigating in the social coffee wonderland if you’re curious about coffee.
A new coffee adventure is always a source of joy and pleasure. I met an Indian coffee farmer in Bababudan four years ago and sipped his coffee at the Counter Culture Coffee training school in Boston, Massachusetts. That was the first time I heard of India, a coffee-producing country.
I’m looking forward to tasting the unique processing of 7525 (a coffee variety) from this Baba Budan region in 2020. Finally, fresh coffee from a new country has arrived!
I tasted dozens of coffees from three primary production regions, Muyinga, Ngozi, and Kayanza, while helping at the Portrait Country, Burundi National Pavilion in April at the American Specialty Coffee Expo (Boston) 2019. A few months later, I tasted a Kayanza Natural coffee from Alex, the 2016 World Coffee Roasting Champion. It reminded me of Kayanza’s floral beauty and fruity depth, not to mention Talking to local farmers and their inspiring drive for great coffee.
The fantastic taste, lovely memories, poignant stories, and all the fascinating connections between coffees have enlightened me and spurred my desire to find and share the hidden beauty of coffee. Why not drink and learn about coffee like this?
With a goal in mind — taste — and a plan in mind — to learn, we can choose coffee based on new criteria and enjoy coffee in various ways, such as comparing coffee produced differently. Find the differences between or between roasters using other variables from the exact origin, and so on. Brew and enjoy a cup of coffee with wisdom, more than just flavour and aroma. You may learn practically everything about coffee’s origins and people, as well as its varieties and history. Their brewing talents, passion, history, production methods, estate, roasting, coffee bean hunters, etc.
Coffee is a standard beverage that provides us with relaxation and happiness to return to the point. So, make a pouring cup at home, a drip coffee at work, or sit at a cafe with a Latte or Cold Brew, consume it (black or milk, hot or cold), and enjoy the moment. Happiness is the best taste in a cup, and the drinking method is one’s trip to discover coffee, regardless of brand, price, or any other person’s judgment and definition.