Ingredient Group Wholesale supply of food ingredients. the main About company Product Catalog Specifications (edit) Online order Contacts the main Third coffee wave 1 April, 2016 - 16:21 | editor About 20 years ago, a group of professionals in the coffee industry suggested that the taste of coffee is brighter than everyone used to think, and with proper cultivation, collection and processing of berries, you can achieve a complex and sophisticated flavor bouquet of the drink. This is how the “third wave of coffee” movement appeared, advocating the production of the highest quality drink, and the specialty coffee market. In 2008, LA Weekly food critic Jonathan Gold described the movement as follows: “The first wave of American coffee culture may have been the mid-19th century surge that brought Folger coffee to every table. The second began in the 1960s with Peet's coffee shops and moved briskly through Starbucks decaffeinated lattes to espressos and coffees marked with specific regions. We are now in the third wave of coffee, when beans are delivered from farms, not from countries, roasting reveals rather than burns the unique properties of each coffee, and the taste of the drink is pure, strong and free from impurities. " Coffee roasters and coffee shop owners began to collaborate with agronomists to understand how to improve the taste of the drink, how to influence it even at the stage of growing beans, harvesting and further processing. The results have led roasters and baristas to revolutionize the way they prepare the drink. To appreciate the complexity and importance of the changes that have taken place, you need to know a little about the process itself. Most coffee trees produce one crop per year. Despite the possibility of machine picking, the best coffee is harvested only by hand. The berries ripen unevenly, so the farmer who wants the best results pays the pickers several times to pick only ripe berries. Then the collected items are sorted out again so that unripe or overripe berries do not get into the lot, and the result is sent for processing. And at all these stages, the taste of coffee is formed. To reward farmers who produce higher quality coffees, roasters pay more for that coffee and call it specialty coffee. The task of roasters is to reveal the taste inherent in the beans by the nature and processing method. This drink can be fruity or citrusy, sweeter or sour, smelling like flowers, hibiscus or bergamot. And to unleash its flavor requires a different approach to brewing. With the advent of specialty coffee, it became clear that espresso is not always the best way to reveal the taste of coffee, therefore, filter methods appeared in coffee houses, invented in the middle of the 20th century or quite recently. Aeropress is one of the latest inventions. It is unique in that it combines two brewing methods. The coffee stays in hot water for a short time, just as it does in a French press. To get the drink in the cup, you need to push the plunger. The water passes through a layer of coffee and a fine filter paper. The coffee turns out to be a little thick and oily, but it is still cleaner than a French press or Turkish drink. Pourovers are a generic term for brewing methods in which hot water flows through the coffee bed, washing out the flavor and aroma elements from the coffee particles. This leaves the ground coffee in the filter and produces a clean beverage without sediment. Since it is not boiled over a fire, but is brewed, the drink turns out to be softer and richer. Cold brew can be translated as "cold brew": coffee is in contact with cold water. The brewing process takes about 12-14 hours. Coffee brewed this way tends to be softer and less acidic than other brew methods. But due to the long brewing time, it also contains a lot of caffeine. 3 ways to know that you are buying good coffee: (1) Not only the country (or several countries, in case it is a mixture of varieties) should be written on the package, but also the farm or station where this particular coffee was harvested and processed. For example, Kenya Gatuya, where Gatuya is a processing station. (2) The roast date must be written on the pack. Coffee taste and aroma are at their peak for four to five weeks. Therefore, it is better to use a pack within a month after roasting. If there is no roast date, it is better not to buy coffee. (3) On a pack of good coffee, as a rule, it is written not only that it is "100% Arabica", but also a variety of this Arabica. For example, if the coffee is from Kenya, then it can be a variety of SL28 or Ruiru11, from other countries - Maragodjeep, Bourbon or Typica. (the article uses materials from the site rbc.ru) Search on the site: Language versions: English version Random photo Login to the system Username: * Password: * Forgot your password? All rights reserved by ingredientgroup (c) | Designed by fa © st